Lemon curd cake recipe is a bright, tangy dessert featuring a soft, moist cake layered with rich, silky lemon curd and topped with creamy frosting. The flavor balances sweet and tart, creating a fresh, lively taste that delights the palate.
This lemon curd cake recipe highlights the specialty of lemon curd, made from fresh lemon juice, zest, butter, and eggs, which adds a smooth, velvety filling.
Additions like lemon zest in the cake and frosting enhance the lemon flavor, giving depth to the dessert. This step-by-step guide will show how to make this classic treat from scratch.
About This Lemon Curd Cake Recipe
Lemon curd cake recipe has a bright, tangy flavor from fresh lemon juice and zest, balanced by the sweet, tender cake layers. The lemon curd adds a rich, silky texture with a refreshing citrus punch, while the frosting or cream layer softens the tartness, creating a smooth, flavorful bite.
Ingredients include all-purpose flour, sugar, butter, eggs, baking powder, salt, lemon zest, lemon juice, and buttermilk or yogurt for moisture.
The lemon curd requires egg yolks, sugar, lemon juice, zest, and butter. Frosting can include butter, powdered sugar, lemon juice, zest, and optional cream cheese for added creaminess.
How To Prepare Lemon Curd Cake Recipe?
Recipe Overview
Preparation Time: 30 minutes
Cooking Time: 35 minutes for cake + 10 minutes for lemon curd
Total Time: 75 minutes
Course: Dessert
Cuisine: Western / European
Yield: 10 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Zester
- 2 round cake pans (8-inch)
- Saucepan
- Wooden spoon
- Fine mesh sieve
Ingredients
For the Lemon Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- Zest of 2 lemons
- ½ cup fresh lemon juice
- 1 cup buttermilk or plain yogurt
For the Lemon Curd:
- 4 large egg yolks (or 2 whole eggs + 2 yolks)
- 1 cup granulated sugar
- ½ cup fresh lemon juice
- Zest of 2 lemons
- 4 tbsp unsalted butter, cubed
For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tbsp lemon juice
- 1 tsp lemon zest
- Optional: 2 oz cream cheese for tangy flavor
Instructions
1. Prepare the Cake Batter:
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in lemon zest and juice. Gradually mix in the dry ingredients, alternating with buttermilk, until smooth.
2. Bake the Cake:
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Lemon Curd:
In a small saucepan, whisk together egg yolks, whole egg, sugar, lemon juice, and zest. Cook over low heat, stirring constantly, until thickened (about 7-10 minutes). Remove from heat and stir in butter until smooth. Strain through a fine mesh sieve for extra smoothness. Let it cool to room temperature.
4. Prepare the Frosting:
Beat the butter until creamy. Gradually add powdered sugar, lemon juice, and zest, beating until smooth and spreadable. Adjust consistency with a little milk if needed.
5. Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of lemon curd over it. Top with the second cake layer. Apply a thin crumb coat of frosting all around, then chill for 15 minutes. Finish frosting the cake evenly.
6. Decorate and Serve:
Optionally, pipe extra frosting, sprinkle lemon zest, or add candied lemon slices on top. Slice and serve. Store leftovers covered in the refrigerator for up to 3 days.
Note: Use room-temperature butter and eggs for a smooth, fluffy cake. Lemon curd can be prepared ahead and stored in the refrigerator for up to a week. For extra zest, add more lemon peel to the frosting. Chill the cake briefly after the crumb coat for easier frosting application.
Nutritional Amount Of Lemon Curd Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 420 |
| Carbohydrates | 55g |
| Fat | 20g |
| Protein | 5g |
| Sugar | 35g |
Why You’ll Love This Recipe
You’ll love this lemon curd cake recipe because it delivers a perfect balance of sweet and tangy flavors. The cake stays soft and moist, while the lemon curd adds a rich, zesty layer that brightens every bite.
The frosting adds a creamy finish, making the cake indulgent without being heavy. Easy to make and visually appealing, it works beautifully for gatherings or a special treat at home.
The combination of textures and flavors creates a dessert that feels fresh, light, and unforgettable, showing off the best of homemade baking.
How It Works
This lemon curd cake recipe works by layering flavors and textures that complement each other. The cake batter rises with the help of baking powder, creating a light, fluffy base.
Lemon juice and zest in the batter add brightness throughout. The lemon curd, gently cooked and thickened with eggs and butter, provides a smooth, tangy filling that contrasts with the sweet cake.
Frosting adds creaminess and holds the layers together while enhancing the citrus flavor. Chilling the cake briefly after a crumb coat makes it easier to frost neatly, resulting in a balanced, flavorful dessert that slices cleanly.
Serving Ideas
Serve the lemon curd cake recipe chilled or at room temperature for the best flavor. Add fresh berries, such as raspberries or blueberries, on top for extra color and freshness. Lightly dusting powdered sugar over the cake adds a delicate touch.
Thin slices of candied lemon or edible flowers make the presentation elegant. Pair with a cup of tea or a glass of sparkling lemonade to enhance the citrus flavor.
Individual servings in small dessert plates or layered in trifles also work beautifully for gatherings, making the cake both visually appealing and delicious.
When To Serve
Lemon curd cake recipe can be served as a delightful dessert after lunch or dinner. It works well for celebrations, family gatherings, or special occasions where a fresh, citrusy treat is appreciated.
The cake is also suitable for afternoon tea or brunch, adding a bright, flavorful option to the table. Chilled or at room temperature, it pairs nicely with light beverages and complements other desserts without being overly heavy.
Serving lemon curd cake recipe soon after assembly ensures the curd remains smooth and the frosting retains its creamy texture, making every slice enjoyable.
Additional Tips For Success
➣ Preheat the oven fully before baking to ensure the cake rises properly and cooks evenly.
➣ Use a spatula to scrape the sides of the mixing bowl, making sure all ingredients are fully incorporated.
➣ Line cake pans with parchment paper to prevent sticking and help remove the cakes easily.
➣ Strain lemon curd through a fine mesh sieve for a silky smooth texture without lumps.
➣ Avoid over mixing the frosting to keep it light and fluffy instead of dense.
➣ Allow the cake to rest at room temperature for a few minutes before slicing so the layers hold together neatly.
Best Variations Of Lemon Curd Cake Recipe
➤ Blueberry Lemon Curd Cake – Adding blueberries to the batter or layering them with lemon curd creates bursts of sweet, slightly tart flavor. The blueberries also add a beautiful purple-blue contrast against the pale yellow curd, making the cake visually appealing and fruity.
➤ Lemon Poppy Seed Cake – Tiny poppy seeds throughout the cake give a subtle crunch and nutty taste that pairs well with the bright, tangy lemon curd. This variation adds texture without overpowering the citrus flavor, giving a more interesting bite.
➤ Coconut Lemon Curd Cake – Sprinkling shredded coconut over the frosting or folding it into the batter gives a tropical twist. The coconut adds chewiness and mild sweetness, balancing the tartness of the lemon curd, while also adding a lovely aroma and visual texture.
➤ Mini Lemon Curd Cupcakes – Baking the batter in cupcake tins allows for individual portions. Each cupcake can be filled with lemon curd and topped with frosting, making them convenient for parties or gatherings. They maintain the same tangy-sweet flavor while being fun and easy to serve.
Cake Storage
Store lemon curd cake recipe in an airtight container in the refrigerator to keep the frosting and lemon curd fresh. It will stay moist and flavorful for up to 3–4 days.
For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw frozen slices in the refrigerator before serving.
Avoid leaving the cake at room temperature for extended periods, as the lemon curd and frosting can soften or spoil. Keeping the cake chilled also helps maintain clean slices and preserves its bright, tangy flavor.
FAQs About Lemon Curd Cake Recipe
Should I use homemade or store‑bought lemon curd?
You can use either. Homemade lemon curd has a fresher, brighter flavor, but good quality store‑bought curd works well and saves time.
Does lemon curd make the cake soggy?
When used correctly, thick lemon curd won’t make the cake soggy. If you’re worried about excess moisture, chill the cake before serving so the curd sets.
How should I store lemon curd cake?
Keep the cake in the refrigerator because of the curd and frosting. It stays best for about 3 days.
Can I make this cake gluten‑free or dairy‑free?
Yes. You can swap in gluten‑free flour blends or dairy‑free butter and milk alternatives, though texture may vary slightly.
Can I freeze lemon curd cake?
Yes. Freeze wrapped slices in airtight containers. Thaw in the fridge before serving. Refrigeration first helps preserve flavor and texture.
Conclusion
This lemon curd cake recipe is a favorite that everyone enjoys. Its bright, tangy flavor and soft, moist texture make it a dessert that brings smiles every time.
Making lemon curd cake recipe for special occasions or serving it to family and friends is always rewarding, as the combination of cake, curd, and frosting is universally loved.
Preparing this lemon curd cake recipe is as enjoyable as eating it, and sharing it brings delight to any gathering. I hope you try this recipe and experience the same joy and satisfaction every time you make it.
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Lemon Curd Cake Recipe
Equipment
- Mixing bowls
- Electric mixer (or whisk)
- Spatula
- Zester
- 2 round cake pans (8 inch)
- Saucepan
- Wooden spoon
- Fine mesh sieve
Ingredients
For the Lemon Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- Zest of 2 lemons
- ½ cup fresh lemon juice
- 1 cup buttermilk or plain yogurt
For the Lemon Curd:
- 4 large egg yolks or 2 whole eggs + 2 yolks
- 1 cup granulated sugar
- ½ cup fresh lemon juice
- Zest of 2 lemons
- 4 tbsp unsalted butter cubed
For the Frosting:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 –3 tbsp lemon juice
- 1 tsp lemon zest
- Optional: 2 oz cream cheese for tangy flavor
Instructions
Prepare the Cake Batter:
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in lemon zest and juice. Gradually mix in the dry ingredients, alternating with buttermilk, until smooth.
Bake the Cake:
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Lemon Curd:
- In a small saucepan, whisk together egg yolks, whole egg, sugar, lemon juice, and zest. Cook over low heat, stirring constantly, until thickened (about 7-10 minutes). Remove from heat and stir in butter until smooth. Strain through a fine mesh sieve for extra smoothness. Let it cool to room temperature.
Prepare the Frosting:
- Beat the butter until creamy. Gradually add powdered sugar, lemon juice, and zest, beating until smooth and spreadable. Adjust consistency with a little milk if needed.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of lemon curd over it. Top with the second cake layer. Apply a thin crumb coat of frosting all around, then chill for 15 minutes. Finish frosting the cake evenly.
Decorate and Serve:
- Optionally, pipe extra frosting, sprinkle lemon zest, or add candied lemon slices on top. Slice and serve. Store leftovers covered in the refrigerator for up to 3 days.
Notes
Nutritional Amount Of Lemon Curd Cake Recipe
Calories: 420 | Carbohydrates: 55g | Fat: 20g | Protein: 5g | Sugar: 35gHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.