Why You’ll Love This Recipe
Lemon Curd Cake is the ultimate treat for lemon lovers. The tangy, silky-smooth lemon curd filling adds an extra layer of flavor and moisture to the cake, making every bite irresistible. This cake is light and airy with a vibrant lemon flavor that will refresh your taste buds. It’s the perfect dessert for those who enjoy the tartness of lemons, balanced by the sweetness of a classic cake. Whether you’re looking for a show-stopping dessert or just want something that’s easy to make and delicious, Lemon Curd Cake is the way to go!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
For the Lemon Curd:
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/4 cup unsalted butter, cubed
- 1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Lemon Curd:
- In a heatproof bowl, whisk together the lemon juice, lemon zest, and sugar. Add the egg yolks and whisk until smooth.
- Place the bowl over a pot of simmering water (double boiler method) and cook, whisking constantly, for about 8-10 minutes, until the mixture thickens.
- Remove the bowl from the heat and stir in the butter, one cube at a time, until fully melted and smooth. Add the vanilla extract.
- Let the lemon curd cool to room temperature, then refrigerate for at least 2 hours to set.
Assembling the Cake:
- Once the cakes are completely cooled, place one cake layer on a serving plate.
- Spread a generous amount of lemon curd over the top of the first cake layer, leaving a small border around the edges.
- Place the second cake layer on top and press down gently to secure.
- Spread more lemon curd over the top of the cake, and if desired, garnish with additional lemon zest or fresh berries.
Servings and timing
- Servings: 10-12
- Total Time: 30 minutes prep time + 25-30 minutes baking time + 2 hours chilling for the lemon curd
Variations
- Lemon Curd Filling: You can use store-bought lemon curd if you’re short on time or prefer a quicker option.
- Berry Garnish: Top the cake with fresh berries like strawberries, raspberries, or blueberries for a pop of color and sweetness.
- Flavored cake: Add a teaspoon of poppy seeds to the batter for a fun twist, or use almond extract instead of vanilla for a different flavor.
Storage/Reheating
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: This cake is best served chilled or at room temperature. If you prefer it warm, gently heat slices in the microwave for 10-15 seconds.
FAQs
1. Can I make this cake ahead of time?
Yes, both the cake and lemon curd can be made ahead of time. The cake can be stored at room temperature, and the lemon curd can be kept in the refrigerator for up to a week.
2. Can I freeze this cake?
Yes, you can freeze the cake layers separately, wrapped tightly in plastic wrap and aluminum foil. To serve, allow the layers to thaw at room temperature, then assemble and top with the lemon curd.
3. Can I use a different citrus fruit instead of lemon?
Yes, you can substitute lemon with lime, orange, or even grapefruit for a citrusy twist.
4. Can I make the lemon curd without eggs?
You can make eggless lemon curd by using cornstarch as a thickening agent instead of eggs. The texture might be slightly different, but the flavor will still be great.
5. How do I make sure the lemon curd doesn’t curdle?
To prevent the lemon curd from curdling, make sure to whisk constantly while cooking and use a double boiler method, where the bowl is not in direct contact with the heat, allowing for more even cooking.
6. Can I use lemon extract instead of fresh lemon juice?
Fresh lemon juice is best for this recipe as it provides the most flavor and brightness, but you can use lemon extract in a pinch. Just use about 1/2 teaspoon of extract in place of the lemon juice.
7. Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free. Just ensure your other ingredients (like baking powder) are also gluten-free.
8. Can I add a frosting to this cake?
You can frost the cake with a light cream cheese frosting or whipped cream if you prefer. However, the lemon curd topping is typically enough to give this cake a rich flavor.
9. Can I make this cake as a single layer?
Yes, you can make this as a single-layer cake and still enjoy all the delicious lemon curd goodness. Just adjust the amount of lemon curd to fill the top.
10. What can I use instead of butter in the lemon curd?
You can substitute the butter with coconut oil or a dairy-free butter substitute if you want a dairy-free version of the lemon curd.
Conclusion
Lemon Curd Cake is a delightful dessert that offers the perfect balance of tangy lemon flavor and soft, fluffy cake. The silky lemon curd filling and topping bring a rich, bright taste to each bite, making this cake a refreshing treat for any occasion. Whether you’re hosting a spring gathering or just want something indulgent for dessert, this cake is sure to impress with its vibrant flavors and elegant presentation.
Print
Lemon Curd Cake
- Total Time: 2 hours 30 minutes (including chilling for lemon curd)
- Yield: 10-12 servings
- Diet: Vegetarian
Description
Lemon Curd Cake is a light, refreshing dessert that combines tangy lemon curd with fluffy cake, creating a perfect balance of sweetness and tartness. With its smooth lemon curd filling and elegant finish, it’s ideal for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1/2 cup fresh lemon juice (about 3–4 lemons) for the lemon curd
- 1 tablespoon lemon zest for the lemon curd
- 1/2 cup granulated sugar for the lemon curd
- 3 large egg yolks for the lemon curd
- 1/4 cup unsalted butter, cubed for the lemon curd
- 1 teaspoon vanilla extract for the lemon curd
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- For the lemon curd, whisk together the lemon juice, lemon zest, and sugar. Add the egg yolks and whisk until smooth. Place the bowl over a pot of simmering water and cook, whisking constantly, for about 8-10 minutes, until the mixture thickens.
- Remove from heat and stir in the butter, one cube at a time, until fully melted and smooth. Add the vanilla extract and let the curd cool to room temperature. Refrigerate for at least 2 hours to set.
- Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a generous amount of lemon curd over the top of the first cake layer, leaving a small border around the edges.
- Place the second cake layer on top and press down gently to secure. Spread more lemon curd over the top of the cake and garnish with additional lemon zest or fresh berries if desired.
Notes
- For a fun twist, add poppy seeds to the cake batter or swap vanilla extract with almond extract for a different flavor.
- If you’re short on time, you can use store-bought lemon curd instead of making it from scratch.
- Top with fresh berries like raspberries or strawberries for a colorful garnish.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 32g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
