This lemon curd cake is made with 3 layers of moist lemon cake, filled with lemon curd, and frosted with lemon cream cheese frosting.
This lemon curd cake is bright, fresh, and full of flavor! It’s made with three soft and fluffy layers of lemon cake, filled with smooth and tangy lemon curd, and covered in a light lemon cream cheese frosting.
Every bite is the perfect mix of sweet, tart, and creamy. The lemon curd adds a surprise burst of flavor between each layer, and the frosting ties it all together.
If you love lemon desserts, this cake is a must-try! It is also a great way to use ripe lemons and a way to use a lot of lemons if you have a lemon tree. Serve it for any occasion when you want a light and bright dessert.
For more lemon desserts, try out our lemon crinkle cookies, lemon shortbread cookies, lemon bars with graham cracker crust, lemon pound cake, and lemon cream cheese pound cake.
Why this recipe works
- Lemon flavor- this cake is loaded with lemon flavor! It is made with a lemon cake, filled with bright lemon curd, and frosted with lemon whipped cream cheese frosting.
- Texture- the cake layers are soft and fluffy, while the frosting is creamy and smooth, giving the perfect balance of light and rich.
- Light and bright cake- this cake is perfect for summer and springtime and will light up your day! It is light, fresh, and zesty.
- Frosting- the frosting is tangy and creamy, with a whipped texture that perfectly complements the lightness of the cake.
- Homemade lemon curd- this cake, filled with freshly made lemon curd from fresh lemons, offers the best light and zesty filling and is incredibly delicious! Making your own lemon curd is easy and fun!
How to get flat cake layers
My biggest tip for making even cake layers is to use a scale and cake strips. Weigh the cake batter and divide it evenly between two pans.
Then, use cake strips to ensure your cake layers bake evenly and don't develop a dome on top. Cake strips help you achieve an evenly baked cake with a flat top.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this cake.
Eggs- you will need large eggs for this recipe. Make sure that your eggs are at room temperature.
Lemon juice- use fresh lemon juice for the lemon curd. Fresh lemon will give you the best result. I don't recommend using store-bought lemon juice.
Lemon zest- I recommend zesting the lemon first and then juicing it.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking soda and baking powder – baking soda and baking powder help the cake to rise. Make sure they aren't expired.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Vegetable oil – I used vegetable oil for this recipe. canola oil will work great for this recipe.
Vanilla extract- you can use vanilla bean extract or pure vanilla extract for better flavor.
Buttermilk– gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
For the lemon cream cheese frosting
Powder sugar- you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Cream cheese– you will need to get your cream cheese to room temperature. Use full-fat cream cheese for this.
Heavy cream- use full-fat heavy cream for this recipe. This can't be substituted.
Instructions
Make the lemon curd
Put all of the ingredients in a saucepan and cook it over medium-low heat whisking constantly.
Once the butter melts, the consistency of the mixture will be thin, don't increase the heat. Keep whisking until the mixture thickens for about 5 minutes.
When the mixture thickens, transfer it to a fine-mesh strainer set over and bowl and strain the mixture from any unnecessary lumps. This will give you a perfect and smooth curd.
Cover the bowl tightly with plastic wrap and let the mixture cool for about 20-30 minutes at room temperature, then transfer it to the fridge to completely set.
Make the lemon cake layers
Preheat oven to 180c (350f) and prepare 3 6-inch baking pans with parchment paper.
In a large mixing bowl, add the soft butter, vanilla extract, granulated sugar, kosher salt, and lemon zest. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
Add the eggs and mix until they are well incorporated.
Gradually while mixing, add the oil and pour it slowly until the mixture is homogenous, then add the buttermilk and mix until well combined.
Add ½ of the flour, baking powder, and baking soda, and mix until almost combined. Then, add the other half of the flour and finish mixing with a rubber spatula until just combined and there are no lumps of flour visible.
Divide the mixture into 3 6-inch baking pans, I suggest using cake strips for even baking. Bake in a 180c (350f) preheated oven for about 25-30 minutes or until a toothpick comes out clean with a few moist crumbs.
Allow the cake layers to cool completely. Run a butter knife or a thin spatula around the edges of the cake to release it from the sides of the pan.
Invert and Tap: Place a wire rack or plate over the pan, hold them firmly, and flip to invert the pan. Lift Gently: Carefully lift one side of the pan, then remove it completely to slide your cake onto the surface.
Make the whipped lemon cream cheese frosting
Into a large mixing bowl add the heavy cream, powdered sugar, lemon zest, and vanilla extract, and mix with an electric hand mixer until stiff peaks form.
Add the room-temperature cream cheese and mix until smooth and creamy.
Assembly
Pipe a small dollop of the frosting on the surface that you will frost on. Lay the first cake layer over the frosting dot.
Pipe a circle around the edges of the cake using the frosting. Then fill the circle with 2-3 tablespoons of the lemon curd and smooth it out with an offset spatula.
Top with the second cake layer and repeat the same process. Top with the third cake layer and frost the cake with more frosting. Smooth it out with a cake scraper to make it smooth.
Optional: make a drip design with the lemon curd and top it with two slices of lemon.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overfill with curd. Add a thin, even layer of lemon curd between the cakes to avoid it spilling out the sides.
- Zest your lemons carefully. When zesting the lemons, avoid the bitter white pith beneath the skin. Use a microplane or fine grater to get the most aromatic zest possible.
- Constantly whisk while making the curd! It is really important if you want to get a smooth and silky curd.
- Don't let the lemon curd come to a boil! This will cook the eggs and leave you with scrambled eggs. Make sure that the lemon curd mixture cooks over medium-low heat.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the cake batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Test for doneness carefully. Insert a toothpick into the center, it should come out clean or with just a few crumbs attached when done.
- Be patient! It's tempting to frost the cake as soon as it's out of the oven, but let it cool for at least an hour. This will make it firmer, prevent crumbling, and keep the frosting from melting.
Faq's
Yes, cakes with curd should be refrigerated to keep them fresh and safe to eat.
Lemon curd will stay fresh in the fridge for about 1 to 2 weeks if stored in an airtight container. You can also freeze it for up to 3 months!
Lemon curd is a sweet, creamy spread made from lemon juice, sugar, eggs, and butter. It has a bright, tangy flavor and a smooth texture, perfect for cakes, tarts, toast, or spooning straight from the jar!
I like to use a combination of butter and oil in my cake recipes to keep them super soft at room temperature and in the fridge.
After baking, as the cake cools, the butter firms, creating a drier texture like a pound cake. Adding oil helps maintain moisture while providing a structured texture and a rich flavor from the butter.
Storing
This cake will last up to 4 in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
Freezing
For individual slices, wrap each piece tightly in plastic wrap, then place them in a freezer-safe container or bag. This method is great for easy portion control.
To freeze the entire cake, first place it in the freezer uncovered for about an hour to firm up the frosting. Then, wrap the cake securely in plastic wrap, followed by a layer of aluminum foil.
This double-wrapping helps prevent freezer burn and keeps the cake fresh. Whether you're freezing slices or the whole cake, make sure to label it with the date.
When properly stored, your cake can stay fresh in the freezer for up to three months. To thaw, transfer it from the freezer to the fridge and let it thaw overnight.
Make it ahead
You can make this cake ahead by freezing the cake layers ahead of time. Wrap each cake layer with a few layers of plastic wrap and freeze for up to 2 months.
Thaw at room temperature for 1-2 hours or in the fridge overnight.
When you are ready to frost and assemble the cake, make the frosting, and lemon curd, and assemble the cake!
Substitutions
Dairy-free- to make this cake dairy-free, replace the buttermilk with almond milk and the butter with vegan butter, also use dairy-free cream cheese for the frosting and vegan whipping cream.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Variations
Frosting- instead of whipped cream cheese frosting, you can use lemon buttercream for a sweeter, classic finish, whipped lemon frosting for something light and airy, white chocolate lemon frosting for extra creaminess, or mascarpone frosting for a smooth, rich twist.
Lemon curd- if you don't want to make your own homemade lemon curd, you can use store-bought lemon curd.
Lemon extract- if you love an extra lemony taste, add a little lemon extract or an extra teaspoon of zest to the cake batter.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 6 inch cake pan set
- Rubber spatula
- Cake scraper
- Rotating cake turntable
- Pastry bag
- Cake strips
More lemon recipes
Lemon tart- This lemon tart is made with a buttery pastry crust and filled with a zesty lemon curd filling. This tart is a ray of sunshine in a dessert!
Lemon cooler cookies- These lemon cooler cookies are made with fresh lemon zest and lemon juice, making the lemon flavor pop! These are the perfect summer cookies buttery and tossed in powdered sugar.
Lemonade bundt cake- This lemonade bundt cake is made with fresh lemon juice and lemon zest and topped with a lemon glaze. This cake and bright and will light up your day!
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If you liked this recipe:
📖 Recipe
Lemon Curd Cake
Ingredients
- 7 oz Butter unsalted, room temperature
- 2 tablespoon Lemon zest
- 2 teaspoon Vanilla extract
- 1 ½ cups Granulated sugar
- 3 Eggs large
- ⅔ cup Buttermilk
- ⅓ Vegetable oil
- 2 ¼ cups Flour AP, plain
- 1 ½ teaspoon Baking powder
- ½ Baking soda
- ½ teaspoon Kosher salt
Lemon curd
- ⅓ cup Lemon juice
- 1 tablespoon Lemon zest
- ⅔ cup Granulated sugar
- 2/8 oz Butter unsalted, room temperature
- ¼ teaspoon Kosher salt
- 1 Egg large
- 3 Egg yolks large
Lemon whipped cream cheese frosting
- 2 cup Heavy cream cold
- ⅔ cup Powdered sugar
- 8 oz Cream cheese room temperature, full fat
- 1 teaspoon Vanilla extract
- 2 tablespoon Vanilla instant pudding to stabilize
- 1 teaspoon Lemon zest
Instructions
Make the lemon curd
- Put all of the ingredients in a saucepan and cook it over medium-low heat whisking constantly.
- Once the butter melts, the consistency of the mixture will be thin, don't increase the heat. Keep whisking until the mixture thickens for about 5 minutes.
- When the mixture thickens, transfer it to a fine-mesh strainer set over and bowl and strain the mixture from any unnecessary lumps. This will give you a perfect and smooth curd.
- Cover the bowl tightly with plastic wrap and let the mixture cool for about 20-30 minutes at room temperature, then transfer it to the fridge to completely set.
Make the lemon cake layers
- Preheat oven to 180c (350f) and prepare 3 6-inch baking pans with parchment paper.
- In a large mixing bowl, add the soft butter, vanilla extract, granulated sugar, kosher salt, and lemon zest. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
- Add the eggs and mix until they are well incorporated.
- Gradually while mixing, add the oil and pour it slowly until the mixture is homogenous, then add the buttermilk and mix until well combined.
- Add ½ of the flour, baking powder, and baking soda, and mix until almost combined. Then, add the other half of the flour and finish mixing with a rubber spatula until just combined and there are no lumps of flour visible.
- Divide the mixture into 3 6-inch baking pans, I suggest using cake strips for even baking. Bake in a 180c (350f) preheated oven for about 25-30 minutes or until a toothpick comes out clean with a few moist crumbs.
- Allow the cake layers to cool completely. Run a butter knife or a thin spatula around the edges of the cake to release it from the sides of the pan.
- Invert and Tap: Place a wire rack or plate over the pan, hold them firmly, and flip to invert the pan. Lift Gently: Carefully lift one side of the pan, then remove it completely to slide your cake onto the surface.
Make the whipped lemon cream cheese frosting
- Into a large mixing bowl add the heavy cream, powdered sugar, lemon zest, and vanilla extract, and mix with an electric hand mixer until stiff peaks form.
- Add the room-temperature cream cheese and mix until smooth and creamy.
Assembly
- Pipe a small dollop of the frosting on the surface that you will frost on. Lay the first cake layer over the frosting dot.
- Pipe a circle around the edges of the cake using the frosting. Then fill the circle with 2-3 tablespoons of the lemon curd and smooth it out with an offset spatula.
- Top with the second cake layer and repeat the same process. Top with the third cake layer and frost the cake with more frosting. Smooth it out with a cake scraper to make it smooth.
- Optional: make a drip design with the lemon curd and top it with two slices of lemon.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overfill with curd. Add a thin, even layer of lemon curd between the cakes to avoid it spilling out the sides.
- Zest your lemons carefully. When zesting the lemons, avoid the bitter white pith beneath the skin. Use a microplane or fine grater to get the most aromatic zest possible.
- Constantly whisk while making the curd! It is really important if you want to get a smooth and silky curd.
- Don't let the lemon curd come to a boil! This will cook the eggs and leave you with scrambled eggs. Make sure that the lemon curd mixture cooks over medium-low heat.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the cake batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Test for doneness carefully. Insert a toothpick into the center, it should come out clean or with just a few crumbs attached when done.
- Be patient! It's tempting to frost the cake as soon as it's out of the oven, but let it cool for at least an hour. This will make it firmer, prevent crumbling, and keep the frosting from melting.
lindsey says
hi very much eager to make this ,can use only oil for this recipe , and if so can u give the quantities of oil in grams
Nikki says
Does this recipe call for regular or unsalted butter?
RichandDelish says
Hi! It calls for unsalted butter.
debbie says
How much store bought lemon curd to replace fresh lemon curd
RichandDelish says
Hi Debbie, you will need 3/4 cup of lemon curd for this.
Lindsey Callia says
I made the lemon curd and frosting. Both were absolutely delicious. I did add more lemon juice to the frosting but it still was amazing! Next time I will make the cake as well.