Lemon Curd Cake

A lemon dessert can be the perfect fit for just about any occasion. Whether you need a birthday cake, an anniversary dessert or a springtime treat, lemon is the ideal vibrant flavor for a celebration. This lemon curd cake certainly brings that fresh, bright flavor to the table.

Our cake is lemon on lemon on lemon, a citrus lover’s dream. It features homemade lemon curd layered between tender lemon cakes and a zesty cream cheese frosting that pulls everything together. It’s a pretty dessert dressed to impress, no matter when you serve a slice.

Ingredients for Lemon Curd Cake

• Sugar: Granulated sugar sweetens the cake and balances the tartness of the lemon juice and zest in the lemon curd.
• Cornstarch: A small amount of cornstarch helps thicken the curd for a spreadable texture.
• Lemon juice and zest: This lemon cake recipe with lemon curd uses lemon juice and zest in every element. The bright fruit adds flavor to the lemon curd, the cake layers and the frosting. It’s good practice to wash your citrus before zesting a lemon.
• Eggs: You’ll need egg yolks for the curd and egg whites for the fluffy cake layers. Use room-temperature eggs when separating egg whites from yolks.
• Butter: Every curd needs butter. It also contributes to the structure and flavor of the lemon cream cheese frosting on top of this cake.
• Oil: Canola oil helps add moisture and flavor to the cake batter. You can use vegetable oil instead if you don’t have canola oil.
• Vanilla extract: A small amount of vanilla extract enhances and balances the flavor in the lemon curd cake recipe.
• Flour: All-purpose flour provides structure for the cake layers.
• Baking powder: Baking powder is a key leavening ingredient for most cakes. It helps the cake layers rise while baking.
• Salt: Salt balances the sweetness and brings out all the lemony flavors.
• Buttermilk: Cake batters need liquid for moisture. The acid in buttermilk helps bake a tender, fluffy cake with excellent flavor.
• Cream cheese: This lemon cake with lemon curd is stacked and finished with a dreamy lemon cream cheese frosting. To make smooth frosting with cream cheese, be sure to soften cream cheese to room temperature first.
• Confectioners’ sugar: Confectioners’ sugar provides sweetness and structure to the frosting. For the smoothest frosting, sift the confectioners’ sugar before incorporating it.

Directions

Step 1: Start the lemon curd

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In a large heavy saucepan, mix the sugar and cornstarch. Whisk in the lemon juice and zest. Cook and stir the mixture over medium heat until thickened and bubbly. Reduce the heat to low, and cook and stir for two more minutes. Remove the mixture from the heat.

Editor’s Tip: Prepare your egg yolks in a bowl for the next step.

Step 2: Add the egg yolks

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In a small bowl, whisk a small amount of the hot lemon mixture into the egg yolks before returning all to the pan while whisking constantly. Add the butter and cook over medium heat, whisking constantly, until the mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°F. Do not allow the mixture to boil.

Step 3: Chill the curd

Remove the lemon curd from the heat immediately and transfer it to a small bowl. Let it cool before pressing storage wrap over the surface. Refrigerate until cold.

Editor’s Tip: Press the storage wrap directly on the surface of the curd to prevent it from developing a skin.

Step 4: Prep the cake pans

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Preheat the oven to 350° and line three 9-inch round baking pans with parchment.

Step 5: Make the cake batter

In a large bowl, beat the oil, sugar, egg yolks and vanilla until well blended. In a small bowl, combine the flour, baking powder and salt. In another small bowl, combine the buttermilk, lemon juice and lemon zest. Add the dry ingredients to the sugar mixture alternately with the buttermilk mixture, beating well after each addition.

Editor’s Tip: When alternating the ingredients, start with about 1/3 of the dry ingredients, then add 1/2 of the buttermilk mixture and repeat, ending with the dry ingredients.

Step 6: Add the egg whites

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In a large bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the batter. Transfer the batter to the prepared baking pans.

Editor’s Tip: When whisking egg whites, there is a difference between soft and stiff peaks (hint: stiff peaks come after soft peaks). Properly folding in the egg whites results in a fluffy cake texture.

Step 7: Bake the cakes

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Bake the cakes for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Cool the cakes in the baking pans for 10 minutes on wire racks. Remove the cake layers from the pans and cool completely on wire racks.

Step 8: Make the frosting

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In a large bowl, beat the cream cheese and butter on medium speed for three to four minutes until smooth. Reduce the mixer speed to low. Beat in the confectioners’ sugar, lemon juice and zest for two to three minutes until the frosting is fluffy.

Step 9: Assemble the cake

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Place one cooled cake layer on a serving plate, spread 1/2 cup of lemon curd on top and top with 1/2 cup of frosting. Repeat for the next layer.

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Top with the last remaining cake layer, and frost the top and sides of the cake with the remaining frosting.

Editor’s Tip: When frosting a cake, it’s a good idea to do a crumb coat first to get a smoother frosting on the base.

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Lemon Curd Cake Variations

• Make it in a 13×9 pan: While this lemon cake with lemon curd is beautiful as a layered treat, you can bake it in a rectangular pan if preferred. Once the cake has been baked and cooled, frost the cake and swirl the lemon curd over the top.
• Garnish with berries: Lemon and berries are a wonderful combination. Consider dressing up the top of the lemon curd cake recipe with blackberries, raspberries or blueberries.
• Use a box mix: Short on time? Use a box mix shortcut for this lemon curd cake recipe. Use two boxes of yellow or white cake mix and prep them as directed. Add in lemon juice and lemon zest. After baking the cake layers, use the recipe’s frosting and lemon curd on the cake for assembly.
• Add other citrus: Lemon stands wonderfully on its own, but if you love other citrus fruits, don’t be afraid to incorporate them. To change the flavor, include lime or orange zest in the curd or frosting.

How to Store Lemon Curd Cake

Because it has a cream cheese frosting, this cake should be stored in the refrigerator. Cover it or transfer it to an airtight container and eat it within four days.

Can you freeze lemon curd cake?

If you have leftover cake, store the slices wrapped or in an airtight container in the freezer for up to three months. Allow them to thaw in the refrigerator before digging in.

Can you make lemon curd cake ahead of time?

This lemon cake recipe with lemon curd requires several steps for assembly, but you can get ahead on them if preferred. You can certainly make the lemon curd ahead of time and store it in the refrigerator for up to two weeks. You can also bake the cake layers ahead of time. Once cooled and wrapped, store the layers in the fridge for up to three days or in the freezer for up to three months. Allow the layers to thaw overnight in the refrigerator before assembling.

Lemon Curd Cake Tips

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What if my lemon curd is too loose?

If your lemon curd doesn’t cook for enough time, it won’t thicken properly. Be sure to cook and stir the curd until it thickens and bubbles slightly. If it seems too loose or runny, put it back on the stovetop and continue heating and stirring.

What’s the best way to get a clean slice of cake?

Use a very sharp knife to cut a clean slice of cake. After each slice, dip the knife in a cup of water, wipe it off with a cloth and cut another slice.

When should you serve lemon curd cake?

This lemon cake with lemon curd has a lovely light texture and flavor. It’s the perfect cake for a birthday, anniversary, Easter dessert, or any other spring or summer celebration. Serve the cake cold straight out of the refrigerator or allow it to sit at room temperature for 15 minutes before slicing and serving.