This lemon curd cake is a soft, bright, and tender lemon cake finished with smooth cream cheese frosting and a generous swirl of lemon curd. It is made for true lemon lovers, with fresh lemon zest and lemon juice in the cake, a tangy homemade lemon curd topping, and a rich frosting that balances the citrus flavor beautifully.
This lemon curd cake is the kind of dessert that tastes fresh, cheerful, and full of real lemon flavor. The cake itself is moist and fluffy, while the cream cheese frosting adds a creamy, lightly tangy finish. The lemon curd on top gives every slice an extra burst of citrus. It is a wonderful cake for spring, summer, birthdays, brunches, or any time you want a dessert that feels bright and special. For the best results, use room temperature dairy ingredients, measure the flour carefully, and let the cake cool completely before adding the frosting and curd.
Tips for making the cake
These simple tips will help your lemon curd cake turn out soft, moist, and full of flavor.
- Tip 1: Measure the flour gently. Spoon the flour into the measuring cup and level it off instead of scooping directly from the bag. Pressing the cup into the flour can compact it, which may add too much flour and make the cake dry.
- Tip 2: Use room temperature dairy ingredients. Butter, sour cream, eggs, buttermilk, and cream cheese mix more smoothly when they are not cold. This helps create a better batter texture and a softer finished cake.
- Tip 3: Stir the lemon curd constantly while it cooks. The egg yolks need gentle, steady heat and continuous whisking so the curd thickens smoothly instead of scrambling. Let the lemon curd cool completely before spooning it over the frosting.
- Tip 4: For the cream cheese frosting, beat the butter first on high speed for 2 minutes before adding the cream cheese. This helps create a smooth base and reduces the chance of the frosting splitting.
- Tip 5: Do not overmix the cake batter after adding the dry ingredients. Mix on low speed just until combined, then scrape the bowl with a rubber spatula to make sure everything is evenly incorporated.
- Tip 6: Let the cake cool fully before decorating. If the cake is even slightly warm, the cream cheese frosting can soften too much and the lemon curd may slide instead of holding a pretty swirl.
Decorating the cake
Once the lemon cake is completely cool, spread the cream cheese frosting evenly over the top. Add small spoonfuls of chilled lemon curd across the frosting, then use the back of a spoon to gently swirl it through the surface. Avoid overmixing the curd into the frosting; a light swirl gives the cake a pretty finish and keeps the lemon flavor concentrated in each bite.
If you enjoy lemon desserts, this lemon curd cake is a great choice when you want something rich, fresh, and citrusy without being too heavy.
This lemon curd cake is best served once the frosting is set and the curd is chilled. Slice with a clean knife for neat pieces.
Recipe Video
Lemon Curd Cake
Ingredients
Lemon Cake
- 1 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup unsalted butter, room temperature
- 2 TBSP oil, canola or vegetable
- 3/4 cup white granulated sugar
- 1/4 cup sour cream, room temperature, or Greek yogurt
- 2 TBSP lemon zest, from 2 large lemons
- 2 TBSP lemon juice
- 2 large eggs, room temperature
- 1/2 cup buttermilk, room temperature
Lemon Curd
- 1/2 cup freshly squeezed lemon juice, from 2 to 3 large lemons
- 1 TBSP lemon zest, from 1 large lemon
- 4 egg yolks
- 3/4 cup white granulated sugar
- Pinch of salt
- 1/2 cup unsalted butter, cold and cubed
Cream Cheese Frosting
- 1 cup unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 2 1/2 cups powdered sugar, sifted
- 1 tsp pure vanilla extract
Instructions
Lemon Cake
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Preheat the oven to 350℉. Spray an 8-inch cake pan with baking spray. Line the bottom with parchment paper and spray again.
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In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl, beat the butter, oil, and sugar on high speed for 2 minutes, until pale and fluffy.
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Add the sour cream, lemon zest, lemon juice, and eggs. Mix on medium speed until combined, then scrape the bowl with a rubber spatula.
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Add the dry ingredients and buttermilk. Mix on low speed just until combined, then scrape the bowl again.
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Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake rest in the hot pan for 10 minutes, then transfer it to a cooling rack. Cool completely before decorating.
Lemon Curd
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While the cake bakes, add the lemon juice, lemon zest, egg yolks, sugar, and salt to a medium saucepan over medium-low heat.
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Whisk constantly for 20 to 25 minutes, until the curd thickens and begins to form a light foam on top.
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Remove the pan from the heat. Add the cold cubed butter and whisk until melted and smooth. Pour the curd into a bowl, cover with plastic wrap, and refrigerate until cool.
Cream Cheese Frosting
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Sift the powdered sugar into a medium bowl.
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Using a mixer, beat the butter on high speed for 2 minutes. Add the cream cheese and mix on high speed for 1 minute.
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Add half of the powdered sugar and mix on low speed until combined. Add the remaining powdered sugar and mix again until smooth.
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Add the vanilla extract and mix on high speed until the frosting is creamy.
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Spread the frosting over the cooled cake. Add small dollops of lemon curd on top, then gently swirl them into the frosting with a spoon.
Notes
High altitude baking: Add an extra 2 tablespoons of flour.
For best texture, take the dairy ingredients out of the refrigerator about 2 hours before baking.