Lemon Curd Cake

Name: Lemon Curd Cake
Prep time: 1 h 30 min
Cook time: 35 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 1/2 cup (120 ml) fresh lemon juice; 4 large egg yolks, at room temperature; 3/4 cup (150 g) granulated white sugar; 1/8 tsp salt; 1 tbsp (10 g) lemon zest (about 1 large lemon); 1/2 cup (112 g) unsalted butter, cold and cubed; 2 1/4 cups (281 g) all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 10 tbsp (140 g) unsalted butter, softened; 1 1/2 cups (300 g) granulated sugar; 3 large eggs, at room temperature; 1 tbsp vanilla extract; 1 cup (240 ml) buttermilk, at room temperature; 3 tbsp (30 g) lemon zest (about 3 lemons); 3/4 cup (168 g) unsalted butter, softened (for frosting); 6 oz (170 g) cream cheese, cold; 2 1/4 cups (293 g) powdered sugar; 1/2 tbsp (5 g) lemon zest (about 1/2 lemon)

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Bright, citrusy, and irresistibly moist, this Lemon Curd Cake is the ultimate dessert for lemon lovers. Bursting with fresh lemon flavor from zest and juice, this cake is layered with silky homemade lemon curd and topped with a rich lemon cream cheese frosting. Whether you’re celebrating a spring holiday or simply craving a refreshing treat, this easy-to-make cake brings bakery-level quality straight to your kitchen.

Why This Lemon Curd Cake Stands Out

This lemon curd cake isn’t just any cake — it’s a celebration of fresh, tangy flavor wrapped in a fluffy, buttery crumb. What makes this recipe truly shine is its balance of sweet and tart elements, thanks to the homemade lemon curd filling and creamy frosting. The buttermilk keeps the cake ultra-moist, while lemon zest ensures a deep citrus aroma in every bite.

Whether you’re new to baking or a seasoned pro, this recipe is approachable and 100% from scratch — no boxed cake mix required. The result is a showstopping dessert that feels both homemade and gourmet.

Ingredients That Bring It All Together

For the Cake and Filling

Lemons: Zest and juice deliver bold lemon flavor throughout the cake, curd, and frosting.
All-Purpose Flour: Forms the structure of the cake while keeping it tender.
Granulated Sugar: Sweetens both the cake and lemon curd while enhancing moisture.
Eggs: Bind the batter and thicken the curd, adding richness.
Unsalted Butter: Adds moisture and flavor in every component — cake, curd, and frosting.
Buttermilk: Creates a tender, moist crumb and adds a slight tang.
Vanilla Extract: Balances the lemon with warm sweetness.
Baking Powder & Baking Soda: Leaven the cake for a light, fluffy texture.
Salt: Enhances and balances the citrusy sweetness.
Powdered Sugar: Used in the frosting for a smooth, creamy sweetness.
Cream Cheese: Essential for the tangy, rich frosting that pairs perfectly with lemon.

Ingredient Swaps and Customization Ideas

Make It Your Own

Greek Yogurt for Buttermilk: A creamy, protein-rich alternative with a similar texture and tang.
Store-Bought Lemon Curd: A time-saving option if you’re short on time — just choose a high-quality brand.
Orange or Lime Zest: Change the citrus profile for a different flavor twist.
Gluten-Free Flour Blend: Use a 1:1 gluten-free substitute for a gluten-friendly version.
Mascarpone for Cream Cheese: For a lighter, buttery frosting with a smoother finish.

How to Make Lemon Curd Cake from Scratch

Prepare the Lemon Curd
In a saucepan, whisk together lemon juice, egg yolks, sugar, salt, and zest. Cook on medium-low heat, whisking frequently for 20–25 minutes until thick. Remove from heat and whisk in cubed butter until fully incorporated. Let cool, then transfer to a piping bag.
Mix the Dry Ingredients
In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar
In a large mixing bowl, beat softened butter with sugar for 2 minutes until fluffy and light.
Add Eggs and Vanilla
Beat in eggs and vanilla extract until smooth and pale.
Incorporate Dry Mix and Buttermilk
Alternately add dry ingredients and buttermilk, mixing on low speed. Scrape down the sides as needed.
Fold in Lemon Zest
Gently mix in the fresh lemon zest to infuse bright citrus flavor.
Bake the Cake
Pour the batter into a greased and parchment-lined 9×9 inch pan. Bake at 350°F (175°C) for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake Completely
Let the cake cool in the pan on a wire rack, then carefully remove and transfer to a serving plate.
Add Lemon Curd Filling
Use a wooden spoon handle to poke holes across the top of the cake. Pipe lemon curd into each hole, ensuring even distribution.
Make the Lemon Cream Cheese Frosting
Beat softened butter until pale and fluffy. Add cream cheese and beat until smooth. Sift in powdered sugar, mix on low, then increase speed. Add lemon zest and mix until light and airy.
Frost and Decorate
Spread frosting over the top of the cake using an offset spatula. Swirl extra lemon curd into the frosting and garnish with lemon zest or thin lemon slices.

Expert Baking Tips for Success

Weigh Your Flour: Avoid a dense cake by spooning flour into your measuring cup and leveling it, or use a scale (1 cup = ~120g).
Room Temperature Ingredients: Help batter mix evenly and rise properly.
Don’t Rush the Curd: Whisk constantly to prevent scrambling and ensure a smooth texture.
Cool Before Frosting: Frosting will melt if applied to a warm cake. Let it cool completely first.
Storage Tips: Store in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for best texture.

Serving Ideas and Flavor Twists

Pair With:
- Fresh berries (raspberries or blueberries) for a vibrant color and taste contrast
- Light teas like Earl Grey or chamomile
- Vanilla or lemon sorbet for a refreshing dessert pairing
Make It a Layer Cake:
Divide batter into 3 6″ or 8″ round pans. Adjust baking time and stack with lemon curd and frosting between layers.
Add Texture:
Top with crushed pistachios, shredded coconut, or poppy seeds for added crunch.
Dairy-Free Option:
Use plant-based butter and cream cheese for a lactose-free variation that’s still indulgent.
Spice It Up:
Add a pinch of ginger or cardamom to the batter for a warm, aromatic undertone.

When to Make This Lemon Curd Cake

This lemon curd cake shines during spring and summer celebrations like Easter, Mother’s Day, or bridal showers. But its bright, refreshing flavor also makes it a delightful winter treat when citrus is in season. Its homemade charm and bakery-quality finish make it a year-round favorite for gatherings, potlucks, or as a weekend baking project.

Whether you’re making it for a celebration or to treat yourself, this lemon curd cake delivers on flavor, texture, and visual appeal. It’s a reliable crowd-pleaser that tastes as amazing as it looks.

Conclusion

If you’re looking for a dessert that perfectly captures the brightness of citrus while delivering indulgent texture and flavor, this lemon curd cake is the one. With layers of moist lemon-infused sponge, rich homemade curd, and tangy cream cheese frosting, it’s a standout treat that’s perfect for both casual afternoons and festive occasions. Plus, with simple ingredients and straightforward steps, it’s easy enough to whip up from scratch—even if you’re not a seasoned baker. Whether served chilled on a summer day or brought to the table during spring holidays, this cake is guaranteed to impress. Save this recipe, because you’ll be making it again and again.

Frequently Asked Questions About Lemon Curd Cake

Can I make lemon curd cake ahead of time?

Yes! Lemon curd cake can be made a day in advance. Bake the cake and prepare the lemon curd the day before, then store both separately. Assemble and frost the cake the next day for best texture and flavor. You can also fully assemble the cake and store it in the fridge overnight—just let it come to room temperature before serving for the best consistency.

How do I prevent the cake from becoming dry?

To keep your lemon curd cake moist, avoid overbaking and always measure your flour correctly. Using buttermilk helps maintain a tender crumb, and folding in the lemon zest instead of beating it ensures the batter stays light. Store any leftovers in an airtight container to retain moisture.

Can I freeze lemon curd cake?

Yes, you can freeze this cake, preferably without the frosting for the best results. Wrap the cooled, unfrosted cake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting and serving. If you’ve already assembled and frosted the cake, freeze individual slices and thaw them as needed.

More Relevant Recipes

Meyer Lemon Pie (Easy Recipe): This pie offers a creamy, tangy lemon filling with a buttery crust, making it a great alternative or complement to a lemon curd cake. The use of Meyer lemons adds a sweet floral twist for citrus lovers.
Lemon Glazed Christmas Tree Shortbread: These buttery shortbread cookies topped with a lemon glaze are a festive, bite-sized take on bright lemon flavors. Ideal for holidays or pairing with a slice of cake for a citrus dessert spread.
Meyer Lemon Crinkle Cookies: Soft, chewy, and packed with lemon zest, these cookies share the vibrant lemon essence of the curd cake in a snackable form. Perfect for gift boxes or side desserts at spring gatherings.

Lemon Curd Cake – Best Recipe

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