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A slice of Lemon Curd Cake on a plate, served with a cup of tea or coffee.

Lemon Curd Cake

This Lemon Curd Cake is a zesty, moist, and utterly irresistible dessert that’s perfect for any occasion. With its tangy lemon curd filling and soft, fluffy cake layers, it’s a crowd-pleaser that’s surprisingly easy to make. Whether you’re a beginner or a seasoned baker, this recipe will guide you step-by-step to create a citrusy masterpiece!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine International
Servings 10
Calories 320 kcal

Ingredients
  

For the Cake:

  • 1 ½ cups 190g all-purpose flour
  • 1 cup 200g granulated sugar
  • ½ cup 115g unsalted butter, softened
  • 3 large eggs
  • ½ cup 120ml whole milk
  • 2 tbsp fresh lemon zest
  • 2 tbsp fresh lemon juice
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract

For the Lemon Curd Filling:

  • ¾ cup 150g granulated sugar
  • ⅓ cup 80ml fresh lemon juice
  • 3 large eggs
  • ½ cup 115g unsalted butter, cubed
  • 1 tbsp fresh lemon zest

Optional Toppings:

  • Whipped cream
  • Fresh berries
  • Powdered sugar

Instructions
 

Prepare the Lemon Curd:

  • In a medium saucepan, whisk together sugar, eggs, and lemon juice until smooth.
  • Place over medium heat, add cubed butter, and stir constantly until thickened (8-10 minutes).
  • Remove from heat, stir in lemon zest, and strain through a fine-mesh sieve. Cover and refrigerate for at least 1 hour.

Make the Cake Batter:

  • Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line with parchment paper.
  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
  • In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet ingredients, alternating with milk. Mix until just combined.

Bake the Cake Layers:

  • Divide batter evenly between the pans and smooth the tops.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Assemble the Cake:

  • Place one cake layer on a serving plate and spread a generous layer of chilled lemon curd over the top.
  • Gently place the second cake layer on top. Spread a thin layer of lemon curd over the top layer, if desired.

Add Finishing Touches:

  • Dust with powdered sugar or top with whipped cream and fresh berries.

Chill and Serve:

  • Refrigerate for at least 30 minutes to set the layers. Slice and enjoy!

Notes

  • Make-Ahead Tip: Lemon curd can be made a day in advance and stored in the fridge.
  • Storage: Store the cake in an airtight container in the fridge for up to 3 days or freeze slices for up to 1 month.
  • Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend.