Lemon Curd Cake
This is the best lemon curd cake! It’s extra moist with lots of lemon flavor, a lemon curd filling and topped with luscious lemon cream cheese frosting.
This easy lemon cake recipe is the perfect thing to bake for Easter or Mother’s Day. All lemon lovers will adore it!
If you’re looking for other lemon desserts, try my lemon cheesecake cookies, lemon rolls, lemon curd cookies, lemon lavender cookies, lemon poppy seed muffins, or lemon bundt cake!
Why You’ll Love This Lemon Curd Cake Recipe
It has the best lemon flavor– Lemon zest gives the cake batter the best lemon flavor and the cake is filled with tart lemon curd after baking. Each bite is super lemony!
It’s a super soft and moist cake. This cake is super moist thanks to the buttermilk. One bite and you’ll see what I’m talking about!
It’s frosted with cream cheese frosting. The frosting makes each bite of cake just completely melt in your mouth.
It’s filled with homemade lemon curd. Each bite is full of lemon goodness!
It’s all homemade! This cake is super easy to make, and it’s all from scratch! No yellow cake mix here; we’re making everything homemade!
Simple Ingredients for Lemon Curd Cake
- Lemons- both the zest and juice will be used to make the cake and lemon curd
- All Purpose Flour– gives the cake the best, most tender crumb
- Granulated White Sugar– used to sweeten and add moisture to the cake
- Eggs– make sure they are room temperature
- Unsalted Butter-make sure it is softened
- Buttermilk– makes the cake extra moist
- Vanilla Extract – adds a sweet note to the cake
- Baking Powder & Baking Soda– help to give the cake it’s fluffy texture
- Salt– helps to bring out all the flavors
- Powdered Sugar– used to sweeten the cream cheese frosting
- Cream Cheese– used to make the delicious frosting
Step by Step Instructions
See the recipe card below for the full recipe, including complete measurements and baking time.
STEP ONE: Make the lemon curd by adding the egg yolks, sugar, salt, lemon juice and zest to a medium saucepan. Heat the lemon mixture over medium-low heat for 20-25 minutes, whisking frequently, until thick. (It should coat the back of a spoon once thick enough.) Remove it from the heat and slowly whisk in the cold, cubbed butter. Let the curd cool completely, then transfer it to a piping bag when ready to use.
STEP TWO: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt. Then set aside the flour mixture.
STEP THREE: Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer. (You can also use a stand mixer fit with a paddle attachment.)
STEP FOUR: Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
STEP FIVE: Add the dry ingredients and buttermilk to the wet ingredients a little at a time, mixing on low speed until the cake batter is combined. Scrape the sides of the bowl with a rubber spatula as necessary.
STEP SIX: Fold in the lemon zest.
STEP SEVEN: Pour the batter into a greased 9 x 9 baking pan lined with parchment paper.
STEP EIGHT: Bake the cake and then let the cake cool in the pan on a wire rack until completely cool.
STEP NINE: While the cake cools, make the cream cheese frosting. Add the butter to a large mixing bowl and mix on high speed with an electric mixer until pale and fluffy. Then add in the cream cheese and mix until fluffy. Sift in the powdered sugar and mix until fluffy again. (If using a stand mixer, use a whisk attachment.)
STEP TEN: When the cake is completely cooled carefully turn the pan over to release the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.
STEP ELEVEN: Pipe the lemon curd into the holes of the cake.
STEP TWELVE: Frost the top of the cake with a thick layer of cream cheese frosting using an offset spatula. Swirl lemon curd into the frosting and sprinkle with lemon zest or lemon slices.
FAQs
How do I store this cake? Store leftovers in an airtight container in the fridge for up to three days. Let the cake come to room temperature before enjoying.
Can I use store bought lemon curd? If you don’t want to make your own lemon curd, yes you can definitely use store bought!
Can I make this a lemon layer cake? Yes you can bake the cake batter in 3 6″ cake pans or 3 8″ cake pans, but the baking time will be different. I have not tested the times, but start with 20 minutes, and add more time as necessary.
Pro Tips
For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 120-125 grams.
Make sure all your wet ingredients are room temperature. You’ll have the best textured cake when the ingredients are room temperature instead of cold. Cold wet ingredients can make any kind of cake batter/donut batter “gummy”.
Whisk the curd constantly. This will ensure the egg yolks don’t scramble on you.
If you make this cake please leave a star review! Tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Best Cake Recipes to Try Next Time:
Lemon Curd Cake
Ingredients
For the 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 in cubes
For the Lemon 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
- 1 cup (240 ml) buttermilk, at room temperature
- 3 tbsp (30 g) lemon zest (about 3 large lemons)
For the Lemon Cream Cheese 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)
Instructions
For the Lemon Curd
- Add the lemon juice, large egg yolks, granulated white sugar, salt and lemon zest to a medium saucepan or pot. Whisk everything together.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)
- Heat the lemon mixture over medium-low heat for 20-25 minutes, whisking frequently, until thick. It should coat the back of a spoon once thick enough.
- Remove it from the heat and slowly whisk in the cold, cubbed butter.1/2 cup (112 g) unsalted butter, cold and cut in cubes
- Once all of the butter is melted in, transfer the curd to a heatproof, small bowl. Place plastic wrap on top of the curd, so it doesn't form a skin, and allow it to cool completely in the fridge.
For the Lemon Cake
- Preheat the oven to 350 degrees. Spray a 9×9 pan with non-stick spray and line it with parchment paper.
- In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt. Then set aside the flour mixture.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
- Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer. (You can also use a stand mixer fit with a paddle attachment.)10 tbsp (140 g) unsalted butter, softened, 1 1/2 cups (300 g) granulated white sugar
- Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.3 large eggs, at room temperature, 1 tbsp vanilla
- Add the dry ingredients and buttermilk to the wet ingredients a little at a time, mixing on low speed until the cake batter is combined. Scrape the sides of the bowl with a rubber spatula as necessary.1 cup (240 ml) buttermilk, at room temperature
- Fold in the lemon zest.3 tbsp (30 g) lemon zest (about 3 large lemons)
- Pour the batter into the prepared baking pan.
- Bake the cake for 35-40 minutes, or until a cake tester comes out clean from the center.
- Let the cake cool in the pan on a wire rack until completely cool.
For the Lemon Cream Cheese Frosting
- Add the butter to a large mixing bowl and mix on high speed with an electric mixer until pale and fluffy, about 5 minutes.(If using a stand mixer, use a whisk attachment.)3/4 cup (168 g) unsalted butter, softened
- Then add in the cream cheese and mix on high speed until fluffy, about 1 minute.6 oz (170 g) cream cheese, cold
- Sift in the powdered sugar and mix on low speed until combined.2 1/4 cups (293 g) powdered sugar
- Add in the lemon zest, then mix on high speed until fluffy again.1/2 tbsp (5 g) lemon zest (about 1/2 large lemon)
Assembling the Cake
- When the cake is completely cooled carefully turn the pan over to release the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.
- Transfer the lemon curd to a piping bag.
- Pipe the lemon curd into the holes of the cake.
- Frost the top of the cake with a thick layer of lemon cream cheese frosting using an offset spatula. Swirl lemon curd into the frosting. Then, serve!
I haven’t made this yet so would not be fair to rate it but if I was rating on drool and anticipation this would be a five star.
Several questions
— 1) Can I use a French Vanilla box cake mix and perhaps add a few drops of lemon juice?
— 2) after poking holes and filling with the curd do I then spread a layer of frosting and then top with another layer of curd which will be swirled through the frosting?
Hi! Thank you very much for this amazing recipe. I have 1 question left though. Can you please tell me what consistency should our batter be? Using these proportions, I’ve got a pretty runny consistency like a drinkable yogurt. Have a great day!
I have given this recipe 5 stars even though I have not made it. Apparently the owner of this site does not check the comments section. I posted a question 10 days ago and have not received a reply. If the questions/comments section will not be checked then it should be removed.
Hi Taylor.
I am just a one gal show and I happen to be out of the country on holiday right now, so I am slow to reply to all comments. You asked a question about using a box cake mix which I can’t really give much info on as that is not part of the tested recipe I am providing. As for your question about assembling the cake, all information can be found in the blog post 🙂
The recipe CLEARLY states to pipe the lemon curd into the holes, cover with the cream cheese frosting than swirl additional lemon curd onto the frosting.
Getting pissy because you can’t figure out to use a lemon cake mix or put the lemon zest into a vanilla cake mix is your problem.
Hi, quick question… is there a point of taking the cake out of the pan? Can I leave it in the pan to add the curd & frosting?
Hey! Yeah you definitely could leave the cake in the pan 🙂
Can you use prepared lemon curd and if so, how much do you need?
W cake
Do you think it would work if I were to make this into cupcakes?
Amazing! Perfect amount of lemon flavour, creamy icing and cake crumbly but soft.
Thanks ?
Hi Rebecca. Thanks for trying it and glad you liked!
I’ve made this as a lemon cake, but I will also say it makes a great “base” cake for literally any other cake you wanna make. I’ve made strawberry cakes, carrot cakes, lemon cakes, spiced cakes, and a few others using this recipe as a base (minus the lemon aspect, although sometimes not if I’m doing something with berries!)
Hi Lizzy! This actually is my base cake recipe for a lot of my cakes! I’m glad you’re finding it versatile!!
Hi! I haven’t made this recipe yet but I really want to try it! But I don’t have any buttermilk!? So is there anything you would recommend to use instead? Can I use whole milk? Thank you!
Hi Estrella! If you don’t have buttermilk on hand you can use 1 cup of milk mixed with 1 tbsp of white vinegar or lemon juice.
Hello can this be made gluten free?
Hi Brian. I have not tested this recipe with GF flour, but if you do let us know how it turns out!
Hi Ginny
I did not make it gluten free. I decided to no stray from the recipe. Made it once already and I chilled the curd too long. Making it again and have some things I’m making minor changes on to make it better than my last one
Made a mistake My name isn’t Bremen it’s Brian and that’s my comment above sorry about that
Wow this cake was reallyyy good. I am a sucker for lemon curd and had some leftover in my fridge so I made this. I only had an 8×8 pan so I had to bake it for a little longer, 1hr 5 mins, and put a tinfoil tent around 45 mins to stop it browning excessively. The only issue I had was that the buttercream was way too much and I seem to find this with a lot of other recipes (its down to preference I guess), so I only used half and am saving the leftover for something else in the near future.
Absolutly Perfect! Im from Germany and had a little struggle with the quantities. But it turns out great! Taste really good.. just one question.. i had way to much frosting for this cake. Maybe I did something wrong that the cake dosnt turn out that big. I guess it depends on the quantities… ( in germany theyre no cups)
Hi,
How much store bought lemon curd should I substitute for the home made lemon curd (in ml or cups)?
We used about half a jar of the Trader Joe’s Lemon Curd. So about 5.25 oz
Amazing lemony cake. So soft and fresh. Gamechanger!
I’m making this cake right now. I was wondering, should I double the recipe if I want to use a 9×13 pan?
This made sixteen standard cupcakes, if anyone is wondering.
I probably will use more confect. sugar on the frosting next time for piping on to cupcakes, but everything worked great including the curd. Thank you!
Hi Anj! So glad to hear it worked well as cupcakes also! Thanks for trying the recipe!
Hello! I just made this cake. The frosting and curd turned out perfectly. The cake was a little dry. I baked it for 40 minutes. If I bake it for only 35 minutes and wrap it in plastic wrap 10 minutes out of the oven, do you think this will moisten it up? I checked the cake at 35 minutes and the toothpick had some uncooked batter on it. I know the cake will continue to bake right after taking it out of the oven. I am using a good quality aluminum pan.
Such an amazing cake!
Hi Ginny! Under the FAQ section, I believe you meant two 8″ pans instead of three?
Very tasty! I used store bought lemon curd as I had some in the fridge to use up – very delicious, especially with the frosting!
Came out perfectly !
Turned out great! I have a question though, as I made the cake as a test run before an event coming up, can it be frozen? There’s too much cake to eat up for just me and my partner ?
Eve
I have made this beautiful lemon cuŕd cake 3 times now and it is absolutely gorgeous, I made it exactly according to recipe well I just used milk is the only deviation, Thank you so much from England.
Could I possibly make this without the Lemon curd?
What a odd question. It’s called lemon curd cake, is it not? If you don’t like that idea, buy a box lemon cake.
What a odd question. It’s called lemon curd cake, is it not? If you don’t like that idea, maybe buy a box lemon cake instead?
What a odd question. It’s called lemon curd cake, is it not? If you don’t like that idea, maybe buy a box lemon cake instead?
We made it for dessert after dinner for 4 and it was a hit!
Tasty!! We used the Trader Joe’s Lemon Curd. About half the jar. Since that curd is a bit on the sweeter side, we used only 1 cup of powdered sugar in the cream cheese frosting. It was a beautiful balance.
Second time making this! Never disappoints, the best recipe out there
Loved the cake, but the original recipe calls for way too much sugar, frosting, and lemon curd. I halved the amount of sugar in the cake, halved the amount of frosting (and there was still a good amount), and I made the amount it said for lemon curd, but I have a whole jar still left over! Overall the taste was great, you just dont need that much sugar!
Thank you for sharing this feedback, Amanda! I’m happy you worked with the recipe in a way that works for you.
This cake is so delicious!
Absolutely gorgeous cake made it for work colleagues and definitely a hit. Will definitely make this again and add it to my recipe book.
Yay! So happy everyone enjoyed.
Just a question do you think lemon extract could be used instead of all the zest, if so would you say 2 teaspoons? Thanks x
Hi Clare! I can’t fully recommend since I’ve never tried it, and the extract might change the flavor balance!
Perfect. Best cake I’ve ever made