Lemon Curd Cake Recipe

Craving a dessert that brings sunshine to your table? This lemon curd cake is everything you need; a moist, fluffy sponge layered with tangy homemade lemon curd that makes every bite burst with citrus magic.

I've been making this lemon curd cake for years, and it never fails to impress. The combination of soft cake layers with that zesty lemon curd filling creates the perfect balance of sweet and tangy. Plus, it's way easier than it looks, making it ideal for both beginner bakers and seasoned pros.

Why This Lemon Curd Cake Will Become Your Go-To Dessert

There's something magical about a perfectly baked lemon curd cake that keeps people coming back for more. The bright, tangy flavor cuts through the sweetness in a way that feels refreshing rather than heavy. Unlike other desserts that can feel too rich, this lemon cake with lemon curd strikes the perfect balance.

What makes this lemon curd cake recipe stand out is its versatility. You can dress it up with lemon glaze for special occasions or keep it simple for everyday enjoyment. The moist lemon sponge pairs beautifully with tea, coffee, or even as a standalone treat. It's become my signature dessert because it works for casual family dinners and fancy gatherings alike.

Jump to:

• Ingredients
• Instructions
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• The Secret to Next-Level Lemon Flavor
• FAQ
• Final Thoughts on This Citrus Delight
• Related
• Pairing
• Lemon Curd Cake

Ingredients

For the Lemon Sponge Cake

• All-purpose flour
• Granulated sugar
• Unsalted butter
• Eggs
• Whole milk
• Lemon zest
• Lemon juice
• Baking powder
• Salt
• Vanilla extract

For the Homemade Lemon Curd Filling

• Egg yolks
• Granulated sugar
• Lemon juice
• Lemon zest
• Unsalted butter
• Salt

Optional Lemon Glaze

• Powdered sugar
• Lemon juice

See recipe card for quantities.

Instructions

Step 1; Preparing Your Lemon Curd

1. Combine egg yolks, sugar, lemon juice, and lemon zest in a medium saucepan
2. Whisk continuously over medium-low heat for 8-10 minutes until the mixture thickens
3. Remove from heat and stir in butter until completely melted and smooth
4. Strain through a fine-mesh sieve to remove any lumps
5. Cover with plastic wrap pressed directly on the surface to prevent skin formation
6. Refrigerate for at least 2 hours until completely chilled and set

Pro tip: The lemon curd filling should coat the back of a spoon when ready; if you can draw a line through it with your finger and it holds, you're good to go.

Step 2; Making the Lemon Sponge

1. Preheat your oven to 350°F and grease two 8-inch round cake pans
2. Cream together softened butter and sugar until light and fluffy (about 3-4 minutes)
3. Add eggs one at a time, beating well after each addition
4. Mix in vanilla extract, lemon zest, and lemon juice
5. In a separate bowl, whisk together flour, baking powder, and salt
6. Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients
7. Divide batter evenly between prepared pans
8. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean

Pro tip: Don't overmix once you add the flour; this keeps your cake tender and prevents it from becoming tough.

Step 3; Assembling Your Lemon Cake with Lemon Curd

1. Let cakes cool in pans for 10 minutes, then turn out onto wire racks
2. Allow cakes to cool completely before assembling (about 1 hour)
3. Place first cake layer on your serving plate
4. Spread chilled lemon curd generously over the top, leaving a ½-inch border
5. Carefully place second cake layer on top
6. Press down gently to secure layers

Pro tip: If your lemon curd is too soft, pop it back in the fridge for 15 minutes; this prevents it from squeezing out the sides.

Step 4; Adding the Finishing Touches

1. Whisk together powdered sugar and lemon juice until smooth for the glaze
2. Pour glaze over the top of your assembled cake
3. Let it drip naturally down the sides for that beautiful bakery look
4. Garnish with extra lemon zest or thin lemon slices if desired
5. Let the glaze set for 15-20 minutes before slicing

Pro tip: For cleaner slices, chill your finished lemon curd cake for 30 minutes before cutting; use a warm, dry knife for perfect portions.

Expert Cooking Tips

Getting your lemon curd cake just right comes down to a few key techniques that make all the difference.

Temperature Matters:

• Always use room temperature eggs and butter for the cake batter
• Let your lemon curd cool completely before assembling
• Bring eggs to room temperature quickly by placing them in warm water for 5 minutes

Texture Perfection:

• Sift your flour before measuring to prevent lumps
• Don't skip straining the lemon curd for that silky smooth filling
• Cream the butter and sugar until pale and fluffy for a lighter cake

Flavor Boosters:

• Use fresh lemon juice and zest only; bottled juice lacks the bright flavor needed for this lemon curd cake recipe
• Add a pinch of salt to your lemon curd to enhance the citrus flavor
• Toast your cake layers slightly darker for more depth

Assembly Success:

• Level your cake layers with a serrated knife if they domed during baking
• Apply a thin crumb coat of buttercream before adding lemon curd for cleaner edges
• Refrigerate between layers if working in a warm kitchen

Recipe Variations & Substitutions

This lemon curd cake adapts beautifully to different dietary needs and flavor preferences. You can customize it without sacrificing that amazing citrus taste.

Dietary Modifications:

Gluten-Free Version: Replace all-purpose flour with a 1:1 gluten-free baking flour blend. Add ½ teaspoon xanthan gum if your blend doesn't include it. The texture stays wonderfully moist and tender.

Dairy-Free Option: Swap butter with coconut oil or vegan butter in both the cake and curd. Use almond milk or oat milk instead of whole milk. The lemon cake with lemon curd filling still turns out delicious.

Reduced Sugar: Cut the sugar in the cake by ¼ cup without major texture changes. For the lemon curd filling, you can reduce sugar slightly, but it may be less thick.

Flavor Variations:

• Lemon and Raspberry: Add fresh raspberries between the lemon curd layers for a fruity twist
• Lemon Poppy Seed: Mix 2 tablespoons poppy seeds into your batter for added texture and visual appeal
• Meyer Lemon Version: Use Meyer lemons for a sweeter, more floral lemon curd cake
• Lavender Lemon: Add 1 teaspoon culinary lavender to your cake batter for an elegant afternoon tea cake
• Lemon Loaf Cake: Bake in a 9x5-inch loaf pan at 325°F for 50-60 minutes for a simpler presentation

Frosting Alternatives:

• Top with lemon buttercream frosting instead of glaze for a richer finish
• Try cream cheese frosting for a tangy complement to the lemon curd
• Keep it simple with just powdered sugar dusted on top

Equipment Recommendations

Essential Tools:

• Two 8-inch round cake pans ; ensure even baking and perfect layers for your lemon curd cake (aluminum pans work best for even heat distribution)
• Medium saucepan ; crucial for making smooth lemon curd without burning
• Fine-mesh sieve ; removes lumps from curd for that professional silky texture
• Electric mixer ; saves time and creates better texture than hand mixing
• Wire cooling racks ; prevents soggy bottoms and allows proper air circulation
• Silicone spatula ; perfect for folding batter and scraping every bit of delicious lemon curd

Nice to Have:

• Cake turntable ; makes assembly and decorating much easier
• Offset spatula ; helps spread curd and glaze smoothly
• Digital thermometer ; ensures your lemon curd reaches the right consistency (170°F)
• Parchment paper circles ; prevents sticking and makes cake removal foolproof

Budget-Friendly Alternatives:

• Use mixing bowls and a whisk instead of an electric mixer; it just takes more arm power
• A regular strainer works fine if you don't have a fine-mesh sieve
• Bake in a 9x13-inch pan and serve as sheet cake if you don't have round pans

Storage & Meal Prep Tips

Proper storage keeps your lemon curd cake fresh and delicious for days.

Refrigerator Storage:

• Store your assembled lemon curd cake in an airtight container in the refrigerator for up to 5 days
• The lemon curd filling requires refrigeration, so don't leave at room temperature for more than 2 hours
• Let it sit at room temperature for 15-20 minutes before serving for the best flavor

Freezing Instructions:

• Freeze unfrosted cake layers wrapped tightly in plastic wrap, then aluminum foil for up to 3 months
• Store homemade lemon curd separately in a freezer-safe container for up to 1 month
• Thaw frozen components overnight in the refrigerator before assembling
• Fully assembled lemon cake with lemon curd can be frozen for up to 1 month

Make-Ahead Strategy:

Bake the cake layers up to 2 days ahead and store wrapped at room temperature. Make the lemon curd filling up to 1 week in advance and keep refrigerated. Assemble the day of serving for optimal freshness.

FAQ

Final Thoughts on This Citrus Delight

This lemon curd cake brings together everything you want in a citrus dessert: moist cake, tangy filling, and a beautiful presentation that impresses without intimidating you. The combination of soft sponge layers with that luxurious lemon curd creates a dessert that feels special enough for celebrations but easy enough for weekend baking.

If you loved this citrus creation, you'll definitely want to try our Semolina Cake Recipe for another texture-rich dessert, or dive into our Chocolate Chip Cake Recipe when you're craving something chocolatey. Don't forget to share your lemon curd cake photos and let me know how it turned out!

Viola 🍋 "Life's too short for boring desserts; make it lemony!"

Related

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Pairing

These are my favorite dishes to serve with this Lemon Curd Cake Recipe: