Lemon Curd Cake is made up of a moist lemon cake topped with a light whipped cream cheese frosting and a tart lemon curd. It is a light and bright cake that is perfect for any occasion!
This cake taste like a forkful of summer. It is light, bright, tangy, and a just a bite of sunshine. It will satisfy any lemon lover and might just convert any skeptic! if you're looking for more lemony goodness check out this Lemon Poppy Seed Cake.
If you're looking for more recipes that will be perfect for spring and summer check out my Lemon Blueberry Cookies, Turtle Pie, or Lemony Ricotta Cookies!
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Why You'll Love This Recipe
- This cake has a bright citrus taste. If you love lemon then you will love every bite! You also get a great lemon taste in my Lemon Soufflé.
- The lemon curd dolloped on top makes the cake look decorated with very little effort. The strawberry glaze on this Strawberry Pound Cake has the same effect!
- The moist and fluffy texture of the cake pairs so well with the light whipped frosting and silky lemon curd. You get similar textures in these Mini Lemon Cheesecakes.
- It is a great cake to make for any occasion. It's perfect for a casual dessert, a birthday party, or a family gathering!
Ingredients
Ingredient List
- Lemon zest and lemon juice will add flavor to the cake. I also use both in my Lemon Lavender Cookies.
- Buttermilk will help make the cake fluffy and moist.
- The base of the frosting is cream cheese, be sure that it is at room temperature to prevent any lumps. I also use cream cheese in my Chocolate Chip Cream Cheese Scones.
- Heavy Cream will be folded into the cream cheese to make it extra light and fluffy.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Fold blueberries into the cake batter to make a Blueberry Lemon Curd Cake. If you're a blueberry lover try out my Blueberry Pop Tarts!
- You could make this as a layer cake and use the lemon curd a filling rather than a topping. I use the same technique in my White Forest Cake.
- If you're not into cream cheese you could use a buttercream or meringue topping instead.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a large bowl combine the granulated sugar and the lemon zest. Whisk well to help release the oils in the zest. Whisk in the eggs, vanilla, buttermilk, lemon juice, and melted butter until combined.
STEP 2: In a separate bowl combine the flour, baking soda, baking powder, and salt. Whisk to remove any lumps.
STEP 3: Fold the dry ingredients into the wet ingredients. Mix until just combined. Pour the batter into the prepared pan and bake for 30-35 minutes at 350 degrees (F) or until an inserted toothpick comes out clean.
STEP 4: In a medium heat-proof bowl whisk together the sugar, lemon juice, egg, and egg yolk. Place the bowl over a small saucepan of simmering water and add the butter. Let the mixture cook over low heat for about 15 minutes, whisking occasionally. You will know the curd is ready when a thermometer reads 180 degrees (F) or when it is the consistency of mayonnaise. Remove the curd from the heat and cover the surface of the curd with plastic wrap. This will prevent the curd from forming a skin on the top. Let cool completely.
STEP 5: In a medium bowl combine the cream cheese, sugar, vanilla, and salt. Beat until smooth.
STEP 6: In a separate medium bowl whip the cream until stiff peaks form.
STEP 7: Add the cream cheese mixture to the whipped cream. Beat until fully combined and smooth.
STEP 8: When the cake is fully cooled spread the frosting on top of the cake then spread the lemon curd on top of the frosting.
Expert Tips
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your cake at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cake batter. The ingredients will combine much easier and you won’t have chunks of cold butter in your batter.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Don't overmix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cake will be tough instead of fluffy.
Recipe FAQ's
I know lemon zest isn't the most convenient ingredient to use but it really does add to the overall flavor. You can leave it out but expect a lesser lemon flavor overall.
Room Temperature: The cake can be stored in an airtight container at room temperature for 3 days.
Refrigerator: If stored correctly in an airtight container this Lemon Curd Cake will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container the cake will last up to a month in the freezer.
More Recipes You'll Love
If you tried this Lemon Curd Cake or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Lemon Curd Cake
Ingredients
For Lemon Cake:
- 1 cup (198 grams) granulated sugar
- zest of 2 lemons
- 3 large eggs
- ½ teaspoon vanilla
- ½ cup (113 grams) buttermilk
- 3 tablespoons lemon juice
- 1 stick (113 grams) unsalted butter melted and cooled
- 1 ¾ cup (210 grams) all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
For Lemon Curd:
- ⅓ cup plus 1 tablespoon (75 grams) granulated sugar
- ¼ cup (48 grams) lemon juice fresh squeezed
- 1 large (50 grams) egg
- 1 large (15 grams) egg yolk
- 6 tablespoons (90 grams) unsalted butter cubed and softened
For Frosting:
- 4 ounces (113 grams) cream cheese softened
- ½ cup (99 grams) granulated sugar
- ½ teaspoon vanilla
- pinch of salt
- ¾ cup (170 grams) heavy cream
Instructions
For Lemon Cake:
- Preheat the oven to 350 degrees (F). Spray a 9-inch square cake pan with non-stick spray and lay 2 strips of parchment paper in a cross shape across the bottom. Set aside.
- In a large bowl combine the granulated sugar and the lemon zest. Whisk well to help release the oils in the zest.
- Whisk in the eggs, vanilla, buttermilk, lemon juice, and melted butter until combined.
- In a separate bowl combine the flour, baking soda, baking powder and salt.
- Fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared pan and bake for 35-40 minutes or until an inserted toothpick comes out clean.
- Remove from oven and allow to cool.
For Lemon Curd:
- In a medium heat-proof bowl whisk together the sugar, lemon juice, egg, and egg yolk.
- Place the bowl over a small saucepan of simmering water and add the butter.
- Let the mixture cook over low heat for about 15 minutes, whisking occasionally.
- You will know the curd is ready when a thermometer reads 180 degrees (F) or when it is the consistency of mayonnaise.
- Remove the curd from the heat and cover the surface of the curd with plastic wrap. Place the curd in the fridge while you make the frosting.
For Frosting:
- In a medium bowl combine the room temperature cream cheese, sugar, vanilla, and salt. Mix until fully combined.
- In a separate medium bowl whip the cream until stiff peaks form. Be sure not to over whip.
- Add the cream cheese mixture to the whipped cream and beat until fully combined and smooth.
- When the cake and lemon curd and completely cooled spread the frosting on top of the cake and then spread the lemon curd on top of the frosting.
Notes
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cake batter. The ingredients will combine much easier and you won’t have chunks of cold butter in your batter.
- Don't overmix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cake will be tough instead of fluffy.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
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