If you have a passion for bright, tangy desserts that feel like a sunny afternoon on a plate, then you’re about to fall head over heels for this Luscious Lemon Curd Cake Recipe. This delightful cake combines a tender, moist crumb with the zing of fresh lemon curd and a luxuriously smooth cream cheese frosting, all bursting with vibrant lemon zest. Every bite is a perfect balance of sweet and tart that will make your taste buds sing, making it an unforgettable dessert for any occasion.

Luscious Lemon Curd Cake Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for simple, pantry-friendly ingredients that come together to create extraordinary flavor and texture. Each component is carefully chosen to bring brightness, moisture, and balance to your luscious lemon curd cake.

Fresh lemon juice: The heart of the cake’s tangy flavor, providing that authentic citrus punch.
Egg yolks: Adds richness and helps create the creamy lemon curd.
Granulated sugar: Essential to sweeten both the curd and cake, balancing tartness and flavor.
Salt: Enhances and rounds out all the sweet and citrus notes.
Lemon zest: Packed with aromatic oils, it intensifies the lemon flavor beautifully.
Unsalted butter: A key ingredient for a tender cake crumb and silky curd texture.
All-purpose flour: The base structure of your cake, making it soft yet sturdy enough to hold the curd.
Baking powder and baking soda: Leavening agents that help the cake rise perfectly light and fluffy.
Eggs: Provide stability and moisture to the batter.
Vanilla extract: Adds a subtle warmth that complements the lemon without overpowering it.
Buttermilk: Brings tang and tender crumb thanks to its acidity.
Cream cheese: Gives the frosting a smooth tangy finish that pairs wonderfully with the lemon curd.
Powdered sugar: For that perfectly sweet, silky frosting texture that isn’t grainy.

How to Make Luscious Lemon Curd Cake Recipe

Step 1: Prepare the Lemon Curd

Begin by whisking together the fresh lemon juice, egg yolks, sugar, salt, and lemon zest in a heatproof bowl. Place this over a gentle simmer, stirring constantly until thickened and silky. Once the mixture coats the back of a spoon, remove it from heat and whisk in the cold cubed butter until smooth and luscious. Let this cool while you prepare the cake base.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Mixing these together ensures even distribution of leavening agents, which helps the cake rise evenly and develop a gorgeous texture.

Step 3: Cream Butter and Sugar

Using softened butter and granulated sugar, cream them together until light and fluffy. This step is crucial for aerating the batter, which contributes to a tender crumb and moist cake once baked.

Step 4: Add Eggs and Vanilla

Slowly beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to bring depth and warmth to the flavor profile.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

Begin by adding one third of the dry ingredients to the butter mixture, followed by half of the buttermilk. Repeat this until all the dry ingredients and buttermilk have been fully incorporated. This alternating method keeps the batter smooth and prevents it from becoming dense.

Step 6: Incorporate Lemon Zest

Fold in the remaining lemon zest to infuse extra bursts of citrus aroma, ensuring every bite offers fresh, lively flavor.

Step 7: Bake the Cake Layers

Pour the batter into prepared cake pans and bake at the recommended temperature until a toothpick inserted comes out clean. When the cakes are done, let them cool completely for frosting.

Step 8: Make the Cream Cheese Frosting

Beat softened cream cheese and butter together until fluffy. Gradually add powdered sugar and then fold in lemon zest to create a creamy, tangy frosting that perfectly complements the lemon curd.

Step 9: Assemble the Cake

Spread a generous layer of lemon curd between the cooled cake tiers, then frost the entire cake with the cream cheese frosting. Chill briefly to set the frosting before serving.

How to Serve Luscious Lemon Curd Cake Recipe

Garnishes

Brighten up your presentation by adding freshly grated lemon zest on top of the cake or decorating with thin lemon slices. A few fresh mint leaves can also add an elegant touch and a hint of refreshing aroma.

Side Dishes

Pair this cake with a light dollop of whipped cream or a scoop of vanilla bean ice cream to complement its tangy sweetness. For a fruity contrast, fresh berries such as raspberries or blueberries offer a delightful balance without overpowering the cake.

Creative Ways to Present

For a party, consider serving the Luscious Lemon Curd Cake Recipe in individual clear glasses, layering chunks of cake, lemon curd, and frosting for a visual treat. Alternatively, use edible flowers to add a whimsical charm that’s both stunning and delicious.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake in an airtight container in the refrigerator to maintain freshness. The frosting and lemon curd keep the cake moist, and stored properly, it will stay delicious for up to 3 days.

Freezing

This cake freezes well if wrapped tightly in plastic wrap and placed in an airtight container. Freeze portions if needed, and let them thaw in the refrigerator overnight for best texture and flavor retention.

Reheating

Since this is a delicate lemon curd cake, it’s best enjoyed cool, but if you prefer it slightly warmer, allow slices to come to room temperature before serving or briefly warm in the microwave for about 10 seconds. Avoid overheating to preserve texture and flavor.

FAQs

Can I use bottled lemon juice instead of fresh lemon juice?

Fresh lemon juice is highly recommended for the best bright and vibrant flavor, as bottled lemon juice can be too tart or bitter and may affect the overall taste of your luscious lemon curd cake recipe.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk and letting it sit for 5-10 minutes before using.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake layers – if it comes out clean or with a few moist crumbs attached, the cake is done. The edges should slightly pull away from the pan as well.

Can I make the lemon curd ahead of time?

Absolutely! The lemon curd can be made up to a week in advance and stored in an airtight container in the refrigerator. This makes assembling your luscious lemon curd cake recipe quicker and easier on the day of serving.

Is this cake suitable for large gatherings?

Yes, this recipe makes about 16 servings, perfect for family gatherings, parties, or celebrations where you want to impress everyone with a beautiful and flavorful dessert.

Final Thoughts

There’s something truly special about the bright, sweet tang of lemon paired with a rich, tender cake, and this Luscious Lemon Curd Cake Recipe captures that magic perfectly. Once you try it, you’ll understand why it becomes an instant favorite at any table. So go ahead, gather your ingredients, and treat yourself and your loved ones to a slice of sunshine!

Luscious Lemon Curd Cake Recipe

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4.4 from 75 reviews

Author: admin
Total Time: 2 hours 25 minutes
Yield: 16 servings 1x

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Description

This Luscious Lemon Curd Cake is a delightful blend of tangy homemade lemon curd layered within a moist and tender cake, topped with a rich lemon cream cheese frosting. Perfect for lemon lovers looking for a vibrant dessert with a balance of sweet and tart flavors.

Ingredients

Scale

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

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)

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Instructions

Make the Lemon Curd: In a medium saucepan, combine 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. Remove from heat and stir in cold butter cubes until smooth. Transfer lemon curd to a bowl, cover with plastic wrap touching the surface, and refrigerate until fully chilled.
Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest.
Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Assemble the Cake: Pour half of the batter into a greased and floured 9×13 inch baking pan. Spoon the chilled lemon curd evenly over the cake batter, avoiding the edges. Pour the remaining batter over the lemon curd layer, smoothing the surface.
Bake the Cake: Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely in the pan on a wire rack.
Make the Frosting: In a bowl, beat the softened butter and cold cream cheese together until smooth and creamy. Gradually add the powdered sugar and beat until fluffy. Mix in the lemon zest.
Frost the Cake: Once the cake is completely cooled, spread the lemon cream cheese frosting evenly over the top. Refrigerate for at least 30 minutes before serving for frosting to set.

Notes

Use room temperature eggs for better mixing and a tender crumb.
Do not overmix the batter to avoid a dense cake.
Chilling the lemon curd helps it stay distinct when layered inside the batter.
You can substitute buttermilk with milk plus 1 tbsp of lemon juice or vinegar.
Store the cake refrigerated due to the cream cheese frosting and lemon curd.
Allow the cake to come to room temperature before serving for best texture and flavor.

Prep Time: 40 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American