If you adore the bright, tangy zing of lemon paired with a moist, tender crumb, then you are absolutely going to fall head over heels for this Luscious Lemon Curd Cake Recipe. This cake is an absolute showstopper, layering vibrant, homemade lemon curd with soft cake and a luxuriously creamy frosting that sing together in perfect harmony. Every bite delivers a delightful balance of sweet and tart that feels like sunshine on a plate, making it an irresistible treat for gatherings, celebrations, or a joyful everyday indulgence.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to baking the perfect Luscious Lemon Curd Cake Recipe. Each one plays a vital role: fresh lemon juice and zest pack in that signature citrus punch, butter and cream cheese provide richness and creaminess, and buttermilk ensures the cake stays moist and tender throughout.
- Fresh lemon juice (1/2 cup): The heart of the lemon curd that gives this cake its bold, fresh flavor.
- Large egg yolks (4): Adds silkiness and richness to the lemon curd for smooth texture.
- Granulated white sugar (3/4 cup + 1 1/2 cups): Balances the tartness and helps with caramelization in the cake.
- Salt (varied amounts): Enhances all the flavors, cutting through the sweetness perfectly.
- Lemon zest (4 1/2 tbsp total): Intensifies the lemon flavor and adds fragrant oils.
- Unsalted butter (various amounts): Cold cubes for curd, softened for cake and frosting to ensure proper texture.
- All-purpose flour (2 1/4 cups): Provides structure and a tender crumb when measured correctly.
- Baking powder and baking soda: Leavening agents that make the cake light and fluffy.
- Large eggs (3): Adds moisture and binds the ingredients together seamlessly.
- Vanilla extract (1 tbsp): Rounds out the flavors with a warm, aromatic note.
- Buttermilk (1 cup): Keeps the cake wonderfully moist while adding a subtle tang.
- Cream cheese (6 oz, cold): Key to creating a luscious, tangy frosting that complements the curd beautifully.
- Powdered sugar (2 1/4 cups): Sweetens the frosting while giving it a smooth finish.
How to Make Luscious Lemon Curd Cake Recipe
Step 1: Prepare the Lemon Curd
Start by whisking fresh lemon juice, egg yolks, sugar, salt, and lemon zest in a heatproof bowl. Place this mixture over simmering water, stirring constantly until thick and glossy. Remove from heat and whisk in cold cubed butter, one piece at a time, until the curd is silky and luscious. This homemade lemon curd is the star ingredient that provides that iconic bright and creamy layer within the cake.
Step 2: Make the Cake Batter
Whip together softened butter and sugar until fluffy, then add eggs one at a time with vanilla extract for richness. In a separate bowl, sift the flour with baking powder, baking soda, and salt. Alternately add the dry mixture and buttermilk to the wet ingredients, beginning and ending with flour. Fold in lemon zest gently for an extra burst of citrus aroma. This careful combination delivers a tender, moist cake that perfectly complements the tangy curd.
Step 3: Bake the Cake Layers
Divide the batter evenly into prepared cake pans and bake at 350°F (175°C) until a toothpick inserted comes out clean, about 25-30 minutes. Allow the cakes to cool completely on wire racks. Patience here is key; you want the layers cool enough to assemble your luscious masterpiece without melting the lemon curd or frosting.
Step 4: Make the Cream Cheese Frosting
Beat softened butter and cream cheese with powdered sugar, lemon zest, and a pinch of salt until smooth and creamy. This frosting strikes the perfect balance of tangy and sweet, creating a dreamy finish that enhances every bite of the cake.
Step 5: Assemble the Cake
Place one cake layer on your serving platter and spread with a generous layer of the homemade lemon curd. Top with the second cake layer and cover the entire cake with the luscious cream cheese frosting. Smooth or swirl to your heart’s desire and add any finishing touches you like – your Luscious Lemon Curd Cake Recipe is now ready to impress!
How to Serve Luscious Lemon Curd Cake Recipe
Garnishes
To elevate the presentation and deepen the lemon experience, try garnishing with thinly sliced lemon wheels, fresh mint leaves, or a light dusting of powdered sugar. These simple touches add freshness and visual appeal that invites everyone to dig in happily.
Side Dishes
Consider pairing this cake with a scoop of creamy vanilla bean ice cream or a dollop of lightly sweetened whipped cream. The cool, smooth sides nicely complement the cake’s tangy richness and create an indulgent dessert experience.
Creative Ways to Present
For a fun twist, serve the cake as individual mini trifles layered with lemon curd, cake pieces, and frosting in glass jars. Alternatively, cut the cake into elegant mini squares for a party platter or turn it into cupcakes topped with the lemon cream cheese frosting for easy sharing.
Make Ahead and Storage
Storing Leftovers
Store any leftover Luscious Lemon Curd Cake Recipe in an airtight container in the refrigerator for up to 4 days. This will keep the frosting fresh and the cake moist without drying out.
Freezing
You can freeze the cake layers separately, well-wrapped in plastic wrap and foil, for up to 3 months. Thaw in the refrigerator overnight before assembling and frosting. The lemon curd and frosting are best made fresh but can also be made ahead and gently refrigerated.
Reheating
This cake is best enjoyed cold or at room temperature, but if you prefer a slightly warmer slice, allow it to sit at room temperature for 20 minutes before serving. Avoid microwaving as it can alter the texture of the frosting and cake.
FAQs
Can I use store-bought lemon curd instead of making my own?
Absolutely, you can use store-bought lemon curd to save time, but homemade lemon curd has a fresher, brighter flavor that truly elevates the cake’s profile.
What’s the best way to zest a lemon?
Use a microplane or fine grater to zest only the outer yellow layer, avoiding the bitter white pith underneath for the most fragrant zest without unwanted bitterness.
Can I substitute buttermilk in this recipe?
If you don’t have buttermilk on hand, you can make a simple substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
How do I ensure my cake layers bake evenly?
Make sure your oven is preheated properly and bake in the middle rack. If needed, rotate the pans halfway through baking for even heat distribution.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum, but the texture might be slightly different. Experiment and adjust accordingly.
Final Thoughts
This Luscious Lemon Curd Cake Recipe is truly one of those desserts that brightens every occasion with its joyful citrus notes and rich, creamy textures. Whether you’re baking for friends, family, or simply treating yourself, this cake will quickly become your new favorite. So grab those lemons and dive into this delightful recipe—you are going to love every heavenly bite!
Print
Luscious Lemon Curd Cake Recipe
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 25 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Luscious Lemon Curd Cake is a delightful treat combining a moist, flavorful lemon cake with a tangy, creamy lemon curd and smooth lemon frosting. Perfect for spring or summertime gatherings, this cake offers a perfect balance of sweet and tart, enriched with butter, cream cheese, and fresh lemon zest to elevate your dessert experience.
Ingredients
Lemon Curd
- 1/2 cup (120 ml) fresh lemon juice
- 4 large egg yolks, at room temperature
- 3/4 cup (150 g) granulated white sugar
- 1/8 tsp salt
- 1 tbsp (10 g) lemon zest (about 1 large lemon)
- 1/2 cup (112 g) unsalted butter, cold and cut into cubes
Cake Batter
- 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp (140 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated white sugar
- 3 large eggs, at room temperature
- 1 tbsp vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
- 3 tbsp (30 g) lemon zest (about 3 large lemons)
Frosting
- 3/4 cup (168 g) unsalted butter, softened
- 6 oz (170 g) cream cheese, cold
- 2 1/4 cups (293 g) powdered sugar
- 1/2 tbsp (5 g) lemon zest (about 1/2 large lemon)
Instructions
- Prepare the Lemon Curd: In a medium saucepan, whisk together the lemon juice, egg yolks, sugar, salt, and lemon zest. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 7-10 minutes. Remove from heat and stir in the cold butter cubes until fully melted and smooth. Transfer to a bowl, cover with plastic wrap touching the curd to prevent a skin, and chill until set.
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-5 minutes.
- Add Eggs and Flavorings: Add eggs one at a time, beating well after each addition, then mix in vanilla and lemon zest.
- Alternate Adding Dry Ingredients and Buttermilk: Reduce mixer speed to low and add the flour mixture in three additions alternating with buttermilk in two additions, beginning and ending with flour. Mix just until combined to avoid overmixing.
- Pour and Swirl Lemon Curd: Divide half of the cake batter evenly between the two prepared pans. Drop spoonfuls of chilled lemon curd over the batter, then swirl lightly with a knife. Top with remaining batter and repeat swirling with remaining curd.
- Bake the Cake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes before removing to wire racks to cool completely.
- Prepare the Frosting: In a large bowl, beat the softened butter and cold cream cheese on medium speed until smooth and creamy. Gradually add powdered sugar and lemon zest, beating on low speed until combined then increase speed to medium-high and beat until fluffy.
- Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top. Place second layer and frost the top and sides of the cake evenly.
- Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the frosting to set perfectly. Serve chilled or at room temperature, garnished with extra lemon zest if desired.
Notes
- Make sure all ingredients are at room temperature for best mixing results.
- Use fresh lemon juice and zest for the brightest flavor.
- Swirling the lemon curd into the batter creates a beautiful marble effect and bursts of lemon flavor.
- The cake can be stored in the refrigerator for up to 3 days.
- Allow the cake to come to room temperature before serving if chilled.
