If you’ve ever dreamed of a cake that perfectly balances bright citrus flavors with a tender, buttery crumb, look no further than this Luscious Lemon Curd Cake Recipe. It’s a delightful showstopper that brings together zesty lemon curd, moist cake layers, and creamy lemon buttercream frosting in one irresistible package. Whether you’re celebrating a special occasion or just want to brighten up your day, this cake delivers joyful bursts of lemony goodness in every bite. You’ll find it’s the kind of dessert that becomes a fast favorite, charming every crowd with its fresh flavors and lovely texture.
Ingredients You’ll Need
This Luscious Lemon Curd Cake Recipe uses simple, classic ingredients that are easy to find and each plays a crucial role in creating layers of flavor and texture. From the tangy fresh lemon juice to the rich, creamy butter, every element comes together to form a perfectly balanced and scrumptious cake.
- All-purpose flour: The foundation of the cake that provides structure and a tender crumb.
- Baking powder: Helps the cake rise light and fluffy for that perfect airy texture.
- Salt: Enhances the other flavors and balances sweetness.
- Unsalted butter (softened): Adds richness and moisture for a soft, melt-in-your-mouth cake.
- Granulated sugar: Sweetens the cake and helps achieve lightness when creamed with butter.
- Large eggs: Bind the ingredients and contribute to the cake’s tender crumb.
- Lemon zest: Provides an intense lemon aroma and fresh citrus flavor.
- Fresh lemon juice: The star ingredient that delivers bright, tangy bursts throughout the cake and curd.
- Vanilla extract: Adds depth and balances the lemon’s tartness with a subtle sweetness.
- Whole milk: Keeps the cake moist and helps combine the dry and wet ingredients smoothly.
- Egg yolks (for lemon curd): Give the lemon curd its smooth, rich texture.
- Powdered sugar (for frosting): Creates a sweet, creamy topping that complements the tangy lemon flavors.
How to Make Luscious Lemon Curd Cake Recipe
Step 1: Prepare Your Cake Pans and Oven
Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper to ensure your beautiful layers come out clean and intact.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking powder, and salt. This combination gives your cake the right lift and texture while seasoning it perfectly.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This step is crucial because it traps air that will give your cake its delicate crumb.
Step 4: Incorporate Eggs and Lemon
Add eggs one at a time to your creamed butter and sugar, beating well after each addition. Then stir in fresh lemon zest, lemon juice, and vanilla extract, filling the batter with fresh, vibrant flavor.
Step 5: Alternate Adding Dry Ingredients and Milk
Gradually add the dry flour mixture in three parts, alternating with whole milk, beginning and ending with the dry ingredients. Mix just until combined to avoid a tough cake crumb.
Step 6: Bake the Cake Layers
Divide the batter evenly between the two prepared pans, smoothing the tops gently. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Step 7: Make the Lemon Curd
In a small saucepan, combine fresh lemon juice, lemon zest, sugar, and egg yolks. Cook over medium heat, whisking constantly until thickened, about 5 to 7 minutes. Remove from heat and whisk in cubed butter until smooth. Let cool completely before refrigerating or using.
Step 8: Prepare the Frosting
Beat softened butter until creamy, then gradually add powdered sugar. Mix in lemon juice and vanilla extract, adjusting the consistency with a tablespoon or two of milk until spreadable and smooth.
Step 9: Assemble the Cake
Place one cooled cake layer on your serving plate. Pipe a ring of frosting around the edge to create a barrier, then spoon the luscious lemon curd inside. Top with the second layer and frost the entire cake with the remaining buttercream. Chill for about 20 to 30 minutes before slicing for cleaner cuts.
How to Serve Luscious Lemon Curd Cake Recipe
Garnishes
This cake shines with simple garnishes like a scattering of fresh berries or delicate edible flowers, which add vibrant color and complement the lemon’s brightness. You can also zest a little extra lemon on top for an inviting citrus aroma and a touch of elegance.
Side Dishes
Serve with a scoop of vanilla ice cream or a dollop of whipped cream to balance the tartness of the lemon curd. A light, fresh salad or a crisp glass of chilled white wine can transform this cake from dessert to an unforgettable ending to any meal.
Creative Ways to Present
Try serving individual slices topped with a small spoonful of lemon curd or drizzle some warmed lemon syrup over the plate for a restaurant-quality presentation. For a fun twist, turn the cake into cupcakes or mini trifle jars layering cake, lemon curd, and frosting alternately.
Make Ahead and Storage
Storing Leftovers
If you have any slices leftover, store them in an airtight container in the refrigerator. The freshness and texture of the Luscious Lemon Curd Cake Recipe will hold up nicely for up to 3 days, and the flavors even deepen over time.
Freezing
You can freeze the cake layers before assembling. Wrap each layer tightly in plastic wrap and then foil to protect from freezer burn. They freeze well for up to 2 months. Thaw in the refrigerator overnight before frosting and assembling.
Reheating
This cake is best enjoyed chilled or at room temperature, but if you prefer a warmer slice, let it sit at room temperature for 30 minutes after removing from the fridge. Avoid microwaving to keep the frosting and curd textures intact.
FAQs
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice can work in a pinch, fresh lemon juice truly brightens and enhances the flavor in this Luscious Lemon Curd Cake Recipe better. Fresh juice provides a fresher, brighter tartness that makes the cake sing.
Is this cake suitable for vegetarians?
Yes! The Luscious Lemon Curd Cake Recipe uses no animal gelatin or other non-vegetarian ingredients, making it perfect for vegetarians who enjoy a fresh, citrusy dessert.
Can I make the lemon curd ahead of time?
Absolutely. The lemon curd can be made up to 5 days before baking and stored in the refrigerator until you’re ready to assemble the cake. This helps save time and enhances the flavors as they meld together.
What if I don’t have whole milk?
You can substitute whole milk with 2% or even a rich cream for a moister cake, but avoid using skim milk as it may affect the cake’s texture. Whole milk provides just the right fat content for moisture and tenderness.
How do I get clean slices when serving?
Chilling the cake for 20 to 30 minutes before cutting helps the frosting set and prevents smudging. Use a sharp knife and warm the blade slightly before slicing each piece for the cleanest cuts.
Final Thoughts
There is something truly joyful about baking and sharing this Luscious Lemon Curd Cake Recipe. Its perfect blend of tangy lemon curd, soft cake layers, and creamy frosting creates a dessert that’s both comforting and exciting to the palate. Whether you’re whipping it up for a celebration or simply treating yourself, this cake is a guaranteed crowd-pleaser. So grab your ingredients, warm up your mixer, and get ready to delight everyone with a slice of sunshine!
Print
Luscious Lemon Curd Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (plus cooling and chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Luscious Lemon Curd Cake is a delightful layered dessert featuring a moist lemon-flavored cake, a tangy homemade lemon curd filling, and a creamy lemon buttercream frosting. Perfect for spring or any celebration, this cake combines bright citrus flavors with a rich buttery texture that will impress everyone at your table.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the Lemon Curd Filling:
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/4 cup unsalted butter (cubed)
For the Frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed)
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper to ensure easy removal. In a medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy, which usually takes about 3-5 minutes. This aeration is essential for a tender crumb.
- Add Eggs and Flavors: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition. Then stir in the lemon zest, fresh lemon juice, and vanilla extract to infuse the batter with bright citrus and aromatic notes.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredient mixture and milk to the wet ingredients in three additions, beginning and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing, which can toughen the cake.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Once baked, cool the cakes in their pans for 10 minutes before transferring to wire racks to cool completely.
- Make the Lemon Curd: In a small saucepan, combine lemon juice, lemon zest, sugar, and egg yolks. Cook over medium heat, whisking constantly to prevent curdling, for about 5 to 7 minutes or until the mixture thickens to a custard-like consistency. Remove from heat and stir in cubed butter until smooth. Allow the curd to cool completely before using.
- Prepare the Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, mixing well after each addition. Incorporate lemon juice and vanilla extract, then add milk a little at a time to achieve a smooth, spreadable consistency.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Pipe a ring of frosting around the edge to create a barrier, then spoon or spread the lemon curd filling into the center. Carefully top with the second cake layer. Use the remaining buttercream to frost the top and sides of the cake evenly.
- Chill and Serve: Refrigerate the assembled cake for 20 to 30 minutes to set the frosting and allow cleaner slicing. Optionally garnish with fresh berries for an extra pop of flavor and color before serving.
Notes
- The lemon curd filling can be prepared up to 5 days in advance and stored in the refrigerator.
- This cake pairs wonderfully with fresh berries such as raspberries or blueberries for garnish or additional tartness.
- Use room temperature ingredients for best mixing results and a tender crumb.
- Ensure to line cake pans with parchment to prevent sticking and maintain cake integrity.
- Chilling the assembled cake helps the frosting firm up and results in cleaner cuts when slicing.
