Sometimes you need a dessert that feels like sunshine on a plate. I baked my first lemon curd cake on a rainy afternoon when my sister was visiting, and the whole house smelled like fresh lemons and butter. This lemon cake is moist, tender, and has the perfect balance of sweet and tangy.
The lemon curd filling adds this creamy, bright layer that makes every bite feel special. Whether you're making it for a birthday, a weekend treat, or just because you love lemon desserts, this refreshing cake never disappoints.
Why You'll Love This Lemon Curd Cake
This lemon curd cake is one of those desserts that looks impressive but comes together easily. The cake itself is soft and buttery, and the homemade lemon curd in the middle takes it to another level. My daughter always asks for extra curd on the side because she loves how tart and creamy it is.
You can make the curd ahead of time, which makes assembly a breeze. It's perfect for spring gatherings, Easter desserts, or anytime you want something light and refreshing. Plus, if you're into lemon desserts, this one checks all the boxes: moist lemon cake, tangy filling, and a beautiful finish.
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What You'll Need
This recipe uses simple pantry staples, but the lemon curd is what makes it truly special. Fresh lemons are key here, so grab a few extra.
Core Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1 cup lemon curd (store-bought or homemade)
- Powdered sugar for dusting
Optional Add-Ins
You can add a cream cheese frosting instead of just powdered sugar, or layer this with whipped cream and fresh berries for a lemon layer cake vibe. A candied lemon slice on top makes it even prettier.
Check the recipe card for exact amounts and full instructions.
How to Make Lemon Curd Cake
Prep Your Pans
Preheat your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper. This keeps the cakes from sticking and makes removing them so much easier.
Mix the Wet Ingredients
In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined, don't overmix or your cake will turn out dense.
Bake the Cakes
Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
How do you keep lemon cake moist?
The key is not overbaking it and using full-fat dairy. I also brush the cooled layers with a little lemon simple syrup before adding the filling. This keeps every bite soft and tender, even the next day.
Assemble with Lemon Curd
Once your cakes are completely cool, place one layer on a serving plate. Spread a generous amount of lemon curd on top, about ½ to ¾ cup depending on how lemony you want it. Place the second cake layer on top and press down gently. Dust the top with powdered sugar and add a slice of candied lemon if you're feeling fancy.
Chill and Serve
For the cleanest slices, chill the assembled cake in the fridge for about 30 minutes before cutting. This lets the curd set up a bit. My mom always skips this step because she can't wait, and honestly, it still tastes amazing either way.
Aliana's Top Tip
Here's what I've learned after making this cake too many times to count: use fresh lemon juice and zest, not the bottled stuff.
The flavor is so much brighter and more vibrant.
Also, make sure your butter and eggs are at room temperature before you start mixing.
Cold ingredients don't blend as smoothly, and you'll end up with a lumpy batter.
If you're making your own lemon curd, do it a day ahead so it has time to chill and thicken.
Trust me, homemade curd makes this cake unforgettable.
My husband tried both versions, and he said the homemade one tastes like actual sunshine.
Swaps and Variations
No lemon curd on hand? You can use lemon custard or even a lemon cream cheese filling. Want a lemon genoise cake instead? Swap the butter for oil and use the genoise method of folding in whipped eggs. You can also turn this into lemon custard cupcakes by baking the batter in a muffin tin and filling each one with a dollop of curd. For a lemon layer cake, double the recipe and stack three or four layers with curd and whipped cream in between.
Storage and Serving Tips
This cake keeps well in the fridge for up to 4 days. Just cover it loosely with plastic wrap or store it in a cake keeper. The lemon curd filling stays creamy and doesn't dry out. You can also freeze unfilled cake layers for up to 2 months. Wrap each layer tightly in plastic wrap and foil, then thaw at room temperature before assembling. I don't recommend freezing the assembled cake because the curd can get a little watery when it thaws.
What to Serve With Lemon Curd Cake
This cake is delicious on its own, but it pairs beautifully with whipped cream, vanilla ice cream, or fresh berries like strawberries and blueberries. A cup of hot tea or coffee on the side is perfect too. For special occasions, serve it with a lemon cream sauce or a drizzle of white chocolate ganache. My sister likes hers with a scoop of raspberry sorbet for a sweet and tart combo.
FAQs About Lemon Curd Cake
Why is my lemon cake dry?
Overbaking is usually the culprit. Pull it out as soon as a toothpick comes out clean or with just a few moist crumbs. Also, make sure you're measuring your flour correctly, too much flour makes the cake dense and dry.
Can I make this as a sheet cake instead?
Yes. Pour the batter into a greased 9x13 inch pan and bake for 30 to 35 minutes. Once cooled, poke holes in the top with a skewer and spread lemon curd over the surface. It's more casual but just as tasty.
How do I make homemade lemon curd?
Whisk together lemon juice, lemon zest, sugar, eggs, and butter in a saucepan over medium heat. Stir constantly until it thickens, about 8 to 10 minutes. Strain it through a fine mesh sieve to remove any lumps, then chill it in the fridge for at least 2 hours.
Can I use store-bought lemon curd?
Yes, absolutely. Store-bought curd works great and saves time. Just make sure to get a good quality brand. I've used both homemade and store-bought, and honestly, most people can't tell the difference once it's layered in the cake.
More Recipes You'll Love
If you're a fan of citrus Desserts, you'll want to try my lemon cream cake and lemon butter cake recipes. They're both soft, tangy, and perfect for any occasion. My lemon curd cheesecake is another favorite, super creamy with a graham cracker crust. For something lighter, check out my lemon custard cupcakes or candied lemon cake.
Gave this recipe your own spin? Share it on Pinterest @AlianaRecipes, I can't wait to see your take on it!
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Pairing
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