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    Home » Cake

    Lemon curd cake

    Published: Apr 25, 2023 · Modified: Jul 3, 2023 by Anna

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    This lemon curd cake recipe with cream cheese frosting is a perfect cake to serve on any occasion. This cake is not overly sweet and has a tangy, refreshing flavor and creamy texture.

    A piece of cake with lemon curd filling, cream cheese frosting, and fresh blueberries on a round plate; fresh blueberries and lemon slices are lying around.
    Jump to:
    • Why you should try lemon curd cake
    • Ingredients and substitutes
    • Cooking tips
    • Step by step directions
    • Decoration variations
    • FAQ
    • More cake recipes
    • Recipe card

    Why you should try lemon curd cake

    • Refreshing flavor – Same as with my Lemon cookies, Lemon crinkle cookies, and Lemon poppy seed muffins, this cake is made with fresh lemons and my favorite Lemon curd, which gives it an incredible tangy flavor.
    • It’s easy to make - While you can certainly buy lemon curd cake from a bakery or grocery store, it's also easy to make at home with just a few simple ingredients. This allows you to customize the flavor and texture to your liking, and it's a great way to impress your guests with a homemade dessert.
    • It’s perfect for any occasion - Whether you're looking for a dessert for a special occasion or just a treat to enjoy on a weeknight, lemon curd cake is the perfect choice. It's elegant enough to serve at a dinner party, yet simple enough to enjoy as a casual dessert with friends or family.
    A piece of cake with lemon curd filling, cream cheese frosting, and fresh blueberries on a round plate; a few bites was taken.

    Ingredients and substitutes

    For the lemon cake layers

    Flour - You can use either all-purpose flour, as I did, or replace it with the same amount of cake flour for a finer crumb.

    Salt and baking powder - We add salt for the flavor balance and baking powder to lighten the cake even more and improve the texture during baking. 

    Eggs - Eggs are a very important part of this cake, so make sure that they’re at room temperature before whipping them with sugar. Eggs that weren't whipped well won't provide a good lift to the cake during baking.

    Sugar - Use white granulated sugar or the same amount of caster sugar.

    Fats – Unsalted butter gives the cake amazing flavor and oil makes the cake extremely moist. Also, it keeps the cake soft even after refrigeration. As for the type of oil, use anything neutral in flavor. Sunflower oil, canola oil, or extra mild olive oil will work well in this homemade lemon curd cake recipe.

    Lemons and vanilla extract - I like to add lemon flavor to the cake using fresh lemons (juice and zest). Additionally, you can add ½ teaspoon of lemon extract and vanilla.

    Milk – Use whole milk at room temperature.

    For the lemon curd recipe

    Lemons - As always, for the Lemon curd we use fresh lemon juice and the zest of a medium lemon.

    Sugar - Granulated white sugar will work just fine. I like my curd to not be overly sweet because a lot of sweetness comes from the frosting. So, I add less sugar to my curd. You can adjust the amount if you want more sweetness.

    Corn starch - This stabilizes the lemon curd filling, so it doesn't run away when we stack the cake layers on top of each other.

    Butter - Unsalted butter acts as a thickener and makes the lemon filling extra smooth.

    For the cream cheese frosting

    Cream cheese - Use cold original Philadelphia cream cheese or similar.

    Heavy whipping cream - Should be very cold.

    Powdered sugar - Don't add more than stated in the recipe or the frosting will become runny.

    Vanilla extract – Alternatively, you can all lemon extract.

    A cake frosted with white frosting and decorated with fresh blueberries is standing on a wooden cake stand; a few pieces was taken.

    Cooking tips

    • Measure your ingredients using a digital kitchen scale, especially when it comes to the cake layers. If you add too much flour, your cake texture becomes heavy and dense. Too much heavy cream and powdered sugar in your frosting will leave it too unstable to frost the cake with.
    • Scrape down the sides of the bowl frequently when you make the cake batter and the cream cheese frosting to ensure that all the ingredients are well incorporated.
    • Don’t overwhip the frosting. Keep an eye on the frosting when you work with the cream cheese and heavy cream frosting. If you overwhip it, it’ll split and there will be no way back. So, stop your mixer often to check the consistency. The cream should hold its shape well.
    • Make the cake layers and lemon curd the day before. Making the cake can be time-consuming, so you can split the process into two days. The first day you make the sponge cake and lemon curd, the next day you whip up the frosting and assemble the whole thing. Make sure that you keep your sponge in the fridge wrapped in plastic wrap to prevent it from drying out. Also, make sure the lemon curd is covered with plastic wrap that touches it.
    • Use up egg whites leftovers. If you don't know what to do with the egg whites that are left after making the lemon curd, try my Meringue cookies or Mini parlova recipe.

    Step by step directions

    Making the lemon curd

    1. In a saucepan, add all the ingredients except the butter.
    2. Cook over medium heat, whisking continuously until the mixture starts simmering and thickens.
    3. Remove from the heat and add the butter. Mix until it has melted and been incorporated. 
    4. Then, cover with plastic wrap (making sure it touches the mixture) and refrigerate until cold.
    Collage image showing how to make lemon curd.

    Making the lemon cake layers

    1. Preheat the oven to 160C (320F) and line the bottom and the sides of three 6-inch cake pans (15cm) with parchment paper.
    2. In a bowl, sift together all dry ingredients. 
    3. Beat the butter and sugar until pale and fluffy. Then add the lemon zest, oil, and vanilla and beat again.
    4. Add the eggs one at a time and beat until emulsified.
    5. Add the flour mixture to the butter mixture in three parts, alternating with the milk and lemon juice in two parts and beginning and ending with the flour mixture. Beat until just combined.
    6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
    7. Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
    The collage image shows six steps to make batter for lemon sponge cake.

    How to make the cream cheese frosting

    1. Place all the ingredients into the bowl of a stand mixer fitted with a whisk attachment and mix on low until no dry powdered sugar is left. Then, beat on medium until reaching a homogenous consistency. Scrape the sides of the bowl and mix on high until thick and fluffy.
    2. Mix the frosting with a rubber spatula to remove air bubbles. Then, place the mixture in a piping bag before assembling the cake. No need for a nozzle, just cut off the tip of the bag wide enough to pipe out the cream. 
    The collage image shows six steps to bake lemon sponge and make cream cheese frosting.

    How to assemble the lemon curd cake

    1. Place the first layer of the cake on a serving plate, and spread an even layer of the frosting on top.
    2. Pipe a thick border along the edges of the cake, creating a dam that will hold the lemon curd inside the cake. Spread the lemon curd layer inside the borders. Then, place the second layer of the cake on top and repeat the process.
    3. Crumb-coat the cake with a little bit of frosting and place it in the fridge for an hour. Place the piping bag with the rest of the frosting into the fridge too.
    4. Remove the cake from the fridge and frost it. Decorate with fresh blueberries and refrigerate for several hours or better overnight before serving.
    The collage image shows four steps to assemble lemon curd cake.

    Decoration variations

    • Another frosting – Cream cheese frosting with heavy whipping cream is delicious and light, but it’s not very stable on a hot summer day. You can make a small portion of the buttercream of your choice and frost the chilled lemon curd cake with it to make it more heat stable. You can frost right on top of the cream cheese frosting. To make it easier, you can freeze the cake for 20-30 minutes before frosting it with buttercream.
    • Add some color – You can use your favorite gel food colorings to make the cake stand out.
    • Sprinkles – You can add some sugar pearls or sprinkles to make my cake more elegant.
    • Berries – Blueberries go very well with the lemon flavor, so you can top your cake with some.
    A cake frosted with white frosting and decorated with fresh blueberries is standing on a wooden cake stand.

    FAQ

    How to store lemon curd cake?

    Store it in a cake box in the fridge for up to 4 days.

    Can you freeze the lemon curd cake sponge?

    Yes, you can freeze it wrapped in plastic wrap and then in a piece of foil for up to 2 months. Thaw in the fridge overnight before assembling the cake.

    How long does lemon curd last in the fridge?

    Store cooled down lemon curd in an air-tight container in the fridge for up to 2 weeks. You can also freeze it for up to 2 months and thaw it in the fridge overnight before using it.

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    Recipe card

    A piece of cake with lemon curd filling, cream cheese frosting, and fresh blueberries on a round plate; fresh blueberries and lemon slices are lying around.

    Lemon curd cake

    This lemon curd cake recipe with cream cheese frosting is a perfect cake to serve on any occasion. This cake is not overly sweet and has a tangy, refreshing flavor and creamy texture.
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 2 hours hours
    Chilling time: 1 hour hour
    Total Time: 2 hours hours 10 minutes minutes
    Servings: 14 servings
    Calories: 457kcal

    Equipment

    • Digital kitchen scale
    • 3 6" (15cm) cake pan
    • Stand mixer or hand mixer and a large mixing bowl
    • Rubber spatula
    • Parchment paper
    • Piping bags
    • Saucepan

    Ingredients

    For the cake layers

    • 200 g all-purpose flour
    • 2 teaspoon baking powder
    • ½ teaspoon salt
    • 120 g unsalted butter at room temperature
    • 200 g white granulated sugar
    • 30 g vegetable oil such as canola oil
    • 1 teaspoon vanilla extract
    • Zest of one lemon
    • 2 large eggs at room temperature
    • 2 tablespoon lemon juice
    • 160 ml whole milk at room temperature

    For the lemon curd

    • 3 egg yolks can be cold
    • 55 g granulated sugar
    • 55 ml lemon juice
    • Zest of one medium lemon
    • 5 g cornstarch
    • 55 g unsalted butter

    For the frosting

    • 600 g cream cheese cold
    • 80 g powdered sugar
    • 90 g heavy whipping cream cold

    Instructions

    For the cake layers

    • Preheat the oven to 160C (320F) and line the bottom and the sides of three 6-inch cake pans (15cm) with parchment paper.
    • Whisk together the flour, salt, and baking powder in a bowl. Set aside.
    • In a stand mixer fitted with a paddle attachment (or use a hand mixer and a bowl), add the butter and sugar and beat until pale and fluffy. Then add the lemon zest, oil, and vanilla and beat until fully incorporated. Scrape the bottom and the sides of the bowl and beat for a few seconds.
    • Add the eggs one at a time and beat until emulsified.
    • Add the flour mixture to the butter mixture in three parts, alternating with the milk and lemon juice in two parts and beginning and ending with the flour mixture. Beat until just combined.
    • Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Bake in batches if needed.
    • Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely. Wrap tightly in the plastic wrap and store in the fridge if you’re planning to assemble the cake another day.

    For the lemon curd

    • In a saucepan, add all the ingredients except the butter.
    • Cook over medium heat, whisking continuously until the mixture starts simmering and thickens.
    • Remove from the heat and add the butter. Mix until it has melted and been incorporated.
    • Then, cover with plastic wrap (making sure it touches the mixture) and refrigerate until cold.

    For the frosting

    • Place all the ingredients into the bowl of a stand mixer fitted with a whisk attachment (or you can use a hand mixer) and mix on low until no dry powdered sugar is left. Then, beat on medium until reaching a homogenous consistency. Scrape the sides of the bowl and mix on high until thick and fluffy.
    • Mix the frosting with a rubber spatula to remove air bubbles. Then, place the mixture in a piping bag before assembling the cake. No need for a nozzle: just cut off the tip of the bag wide enough to pipe out the cream.

    Assembling the cake

    • Place the first layer of the cake on a serving plate, and spread an even layer of the frosting on top.
    • Pipe a thick border along the edges of the cake, creating a dam that will hold the lemon curd inside the cake. Place half of the lemon curd in the middle and spread evenly. Then, place the second layer of the cake on top and repeat the process.
    • Crumb coat the cake with a little bit of frosting and place it in the fridge for an hour. Place the piping bag with the rest of the frosting into the fridge too.
    • Remove cake from the fridge and frost. Decorate with fresh blueberries and refrigerate for several hours or better overnight before serving.

    Video

    Notes

    Store it in a cake box in the fridge for up to 4 days.
    Freeze baked and cooled down sponge cake wrapped in plastic wrap and then in a piece of foil for up to 2 months. Thaw in the fridge overnight before assembling the cake.
     
    Store cooled down lemon curd in an air-tight container in the fridge for up to 2 weeks. You can also freeze it for up to 2 months and thaw it in the fridge overnight before using it.

    Nutrition

    Nutrition Facts
    Lemon curd cake
    Serving Size
     
    1 serving
    Amount per Serving
    Calories
    457
    % Daily Value*
    Fat
     
    32
    g
    49
    %
    Saturated Fat
     
    18
    g
    113
    %
    Trans Fat
     
    0.4
    g
    Polyunsaturated Fat
     
    3
    g
    Monounsaturated Fat
     
    8
    g
    Cholesterol
     
    144
    mg
    48
    %
    Sodium
     
    297
    mg
    13
    %
    Potassium
     
    119
    mg
    3
    %
    Carbohydrates
     
    39
    g
    13
    %
    Fiber
     
    0.4
    g
    2
    %
    Sugar
     
    26
    g
    29
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    1091
    IU
    22
    %
    Vitamin C
     
    2
    mg
    2
    %
    Calcium
     
    108
    mg
    11
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sugarpursuit or tag #sugarpursuit!

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    Comments

    1. Claire says

      July 25, 2022 at 7:43 pm

      Can I use store bought lemon curd like Bonne Maman ?

      Reply
      • Anna says

        July 25, 2022 at 11:22 pm

        Yes, you can!

        Reply
        • Anna says

          July 31, 2022 at 11:52 am

          You can do it only if you can fit all three cake pans into your oven at once. This type of cake batter should be baked right away or it won’t rise properly. You’ll also need to reduce the baking time if you bake three layers instead of one. I can’t tell you exactly how much time it will take but I assume that it should be somewhere between 18-23 minutes.

          Reply
    2. Amy says

      December 27, 2022 at 6:25 am

      Is there any way I can have Heavy Lemon flavor frosting for this cake?

      Reply
      • Anna says

        December 27, 2022 at 8:21 am

        You can add lemon flavoring to your frosting, but I'm not sure it will give you a heavy lemon flavor.

        Reply
        • Amy says

          December 27, 2022 at 8:08 pm

          Thank you so much for your prompt reply , Anna~ I’m looking for a strong Lemon flavor cake recipe… that’ll be great if you have any recipe for me ~🙏🏼

          Reply
          • Anna says

            December 28, 2022 at 10:47 am

            Lemon curd cake is the only lemon cake recipe I have on my blog.

            Reply
    3. Susana Pires says

      June 03, 2025 at 6:48 pm

      quanto peso fica este bolo?

      Reply

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    Hey there! My name is Anna, and I am here to share with you my sweet and savory baking recipes and show you how to make beautiful cakes.

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