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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.
5 from 65 votes
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Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Decorating Time 20 minutes
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 16 slices

Ingredients
 

For the Lemon Curd

  • ½ cup (120 ml) fresh lemon juice
  • 4 large egg yolks, at room temperature
  • ¾ cup (150 g) granulated white sugar
  • ⅛ teaspoon salt
  • 1 tablespoon (10 g) lemon zest (about 1 large lemon)
  • ½ cup (112 g) unsalted butter, cold and cut in cubes

For the Lemon Cake

  • 2 ¼ cups (281 g) all-purpose flour, spooned and leveled
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 10 tablespoon (140 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated white sugar
  • 3 large eggs, at room temperature
  • 1 tablespoon vanilla
  • 1 cup (240 ml) buttermilk, at room temperature
  • 3 tablespoon (30 g) lemon zest (about 3 large lemons)

For the Lemon Cream Cheese Frosting

  • ¾ cup (168 g) unsalted butter, softened
  • 6 oz  (170 g) cream cheese, cold
  • 2 ¼ cups (293 g) powdered sugar
  • ½ tablespoon (5 g) lemon zest (about ½ 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.
    ½ cup (120 ml) fresh lemon juice, 4 large egg yolks, at room temperature, ¾ cup (150 g) granulated white sugar, ⅛ teaspoon salt, 1 tablespoon (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.
    ½ 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 9x9 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 ¼ cups (281 g) all-purpose flour, spooned and leveled, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon 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 tablespoon (140 g) unsalted butter, softened, 1 ½ 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 tablespoon 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 tablespoon (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.)
    ¾ 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 ¼ cups (293 g) powdered sugar
  • Add in the lemon zest, then mix on high speed until fluffy again.
    ½ tablespoon (5 g) lemon zest (about ½ 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!
Keyword cream cheese frosting, Lemon, lemon cake, lemon curd, lemon curd cake
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