Lemon Curd Cake

A soft, moist lemon sponge cake layered with tangy homemade lemon curd and topped with a glossy lemon glaze. Bursting with citrus flavor and sunshine in every bite ; perfect for afternoon tea or weekend desserts.

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Course: Dessert

Cuisine: British, American

Prep Time: 25

Cook Time: 30

Chilling & Cooling: 2

Total Time: 2 55

Servings: slices

Calories: 420kcal

Cost: $11

Equipment

2 8-inch round cake pans
1 Electric mixer or whisk
Mixing bowls
1 Medium saucepan
1 Fine-mesh sieve
1 Silicone spatula
2 Wire cooling racks
Measuring cups and spoons

Ingredients

For the Lemon Sponge Cake

2 cups all-purpose flour
1½ cups granulated sugar
½ cup unsalted butter softened
3 large eggs
1 cup whole milk substitute almond milk for dairy-free
2 tablespoon lemon zest fresh preferred
3 tablespoon fresh lemon juice
2½ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract

For the Homemade Lemon Curd Filling

4 large egg yolks
⅔ cup granulated sugar
⅓ cup fresh lemon juice
1 tablespoon lemon zest
6 tablespoon unsalted butter
1 pinch salt enhances flavor

Optional Lemon Glaze

1 cup powdered sugar
2–3 tablespoon lemon juice adjust for consistency

Instructions

Whisk egg yolks, sugar, lemon juice, and zest in saucepan; cook until thick.
Stir in butter; strain and chill curd for 2 hrs.
Cream butter and sugar; add eggs, lemon juice, and zest.
Mix dry ingredients; combine with milk alternately.
Bake at 350°F (175°C) for 25–30 min.
Cool layers completely.
Spread lemon curd between layers.
Pour glaze on top; let drip naturally.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition