Delight in this light and tangy Lemon Curd Cake recipe! Homemade lemon curd nestled between two light and fluffy cake layers to create a zesty sweet treat!
This Lemon Curd Cake is what tangy and sweet dreams are made of. It’s two layers of a light fluffy cake that have a slight hint of lemon to them. Then, you add my homemade Lemon Curd in the middle. Finally coating the outside in a lemon buttercream to tie the whole recipe together.
For more zesty desserts like this one you have to try my Lime Curd Bars with Coconut Crust, Lemon Poppy Seed Cake, and Raspberry Lemon Curd Rolls.
Table of Contents
Recipe Ingredients
Fresh Lemon Juice – A key ingredient to this cake to give it that tangy and zesty lemon flavor.
Buttermilk – A creamy element that adds moisture to this cake and enhances the overall flavor.
Lemon Curd – My homemade lemon curd recipe is the perfect centerpiece for this cake.
For a full list of ingredients and amounts, see the recipe card below.
How to Make Lemon Curd Cake
To Make the Cake
Step 1: Preheat your oven to 350 degrees Fahrenheit and line 2 8-inch cake pans with parchment paper.
Step 2: In a large mixing bowl combine the butter and lemon zest on a medium speed until smooth.
Step 3: Next, add in the sugar, vanilla extract, and salt and mix until combined.
Step 4: Then, add in the eggs one at a time until a creamy consistency forms.
Step 5: In a small glass measuring cup combine the buttermilk and lemon juice and mix together.
Step 6: In a separate bowl whisk together the flour and baking powder.
Step 7: Next, add in the dry ingredients and buttermilk into the batter and mix.
Step 8: Then, divide the cake batter into your two prepared baking pans and bake in your oven for 25-30 minutes until a toothpick comes out clean.
To Make the Lemon Curd
Step 1: While the cake is baking, prepare the lemon curd. In a medium saucepan, combine the lemon juice, lemon zest, sugar and eggs.
Step 2: Start cooking over low heat, whisking to blend completely.
Step 3: Then, cook over medium-low heat, whisking to blend completely and then continuing to whisk until the curd starts to thicken and a few bubbles appear on the surface (approximately 6-8 minutes).
Step 4: Remove from heat and whisk in the butter in four even batches. Let the heat of the mixture melt each batch of butter before adding the next. You should be able to see your whisk marks or have the curd coat the back of a spoon by the end of this step.
Step 5: Strain the curd straight into a bowl or jar.
Step 6: Press plastic wrap onto the surface of the curd so that a film doesn’t form as it cools and refrigerate until cool.
To Make the Lemon Frosting
Step 1: In a large mixing bowl add in the butter, lemon juice, lemon zest, confectioner’s sugar, and vanilla extract.
Step 2: Then using a handheld mixer, beat until the buttercream is light and fluffy.
To Assemble the Cake
Step 1: Pipe a small dollop of buttercream onto your cake stand in the middle to hold the first cake layer in place.
Step 2: Place the first cake layer on top of the buttercream, then pipe a thick rim of buttercream around the top of the bottom layer of Lemon Curd Cake.
Step 3: Next, fill the center with lemon curd then place the second layer of cake on top.
Step 4: Then, using a spatula frost the outside of the cake with a thin layer of buttercream to create a crumb coat by scraping the edges of the cake, and place the cake in the freezer to set for 15 minutes.
Step 5: Remove the cake from the freezer and frost the cake with the remaining frosting and place in the freezer for another 10 minutes to set.
Step 6: Finally, decorate your cake then slice and enjoy!
FAQs
I like using lemon slices to decorate this cake, however there are a number of different decoration options. Some I would recommend would be fresh berries, whipped cream, or sprinkles. If you are making this cake for a special event like Mother’s Day or Easter you can also use edible flowers.
If you are in a pinch you can. However, I would recommend making it from scratch to get a more authentic and vibrant flavor.
Storage Information
You can store this lemon cake in an airtight container at room temperature for 2 days. For longer storage I recommend storing in an airtight container in your fridge for up to 5 days.
You can freeze the cake before you add the lemon curd, otherwise I would not recommending freezing.
Lemon Curd Cake Recipe
Recommended Products
Ingredients
For the Cake
- 1/2 cup butter
- 2 Tbsp lemon zest
- 2 tsp vanilla extract
- 1 1/2 cups granulated sugar
- 4 eggs
- 1 cup buttermilk
- 1/4 cup lemon juice
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
For the Lemon Curd
- 3/4 cup lemon juice
- 1 Tbsp lemon zest
- 3/4 cup granulated sugar
- 3 eggs
- 1/2 cup butter
For the Frosting
- 1 cup butter - softened
- 2 Tbsp lemon juice
- 1 tsp lemon zest
- 4 1/4 cups confectioner's sugar
- 1/4 tsp salt
Instructions
To Make the Cake
- Preheat your oven to 350 degrees Fahrenheit and line 2 8-inch cake pans with parchment paper.
- In a large mixing bowl combine the butter and lemon zest until smooth.
- Next, add the sugar, vanilla extract, and salt and mix until combined.
- Then, add in the eggs one at a time until a creamy consistency forms.
- In a small glass measuring cup combine the buttermilk and lemon juice and mix together.
- In a separate bowl whisk together the flour and baking powder.
- Next, add in the dry ingredients and buttermilk into the batter and mix.
- Then, divide the batter into your two prepared baking pans and bake in your oven for 25-30 minutes until a toothpick comes out clean.
To Make the Lemon Curd
- While the cake is baking, prepare the lemon curd.
- In a medium saucepan, combine the lemon juice, lemon zest, sugar and eggs.
- Start cooking over low heat, whisking to blend completely.
- Then, cook over medium-low heat, whisking to blend completely and then continuing to whisk until the curd starts to thicken and a few bubbles appear on the surface (approximately 6-8 minutes).
- Remove from heat and whisk in the butter in four even batches. Let the heat of the mixture melt each batch of butter before adding the next. You should be able to see your whisk marks or have the curd coat the back of a spoon by the end of this step.
- Strain the curd straight into a bowl or jar.
- Press plastic wrap onto the surface of the curd so that a film doesn’t form as it cools and refrigerate until cool.
To Make the Lemon Frosting
- In a large mixing bowl add the butter, lemon juice, lemon zest, confectioner’s sugar, and vanilla extract.
- Then using a handheld mixer, beat until the buttercream is light and fluffy.
To Assemble the Cake
- Pipe a small dollop of buttercream onto your cake stand in the middle to hold the first cake layer in place.
- Place the first cake layer on top of the buttercream, then pipe a thick rim of buttercream around the top of the bottom layer of Lemon Curd Cake.
- Next, fill the center with lemon curd then place the second layer of cake on top.
- Then, frost the outside of the cake with a thin layer of buttercream to create a crumb coat and place the cake in the freezer to set for 15 minutes.
- Remove the cake from the freezer and frost the cake with the remaining frosting and place it in the freezer for another 10 minutes to set.
- Finally, decorate your cake then serve and enjoy!
I wasn’t sure if this would be too lemony, but it was perfect and so delicious!
I’ve been testing cakes for Easter brunch I’m hosting and this one is definitely the winner! I love it!
This is INSANELY good. I made the recipe precisely as written, just baked in a 8″ springform because I love a tall cake.