Luscious Lemon Curd Cake Recipe

If you’re searching for a show-stopping dessert that bursts with bright flavor and looks as beautiful as it tastes, the Luscious Lemon Curd Cake Recipe is your answer. Imagine two layers of tender, buttery cake, each infused with zesty lemon and layered with a silky homemade lemon curd that delivers just the right balance of sweet and tart. Whether you frost it with tangy cream cheese or leave it semi-naked for a rustic look, this cake is guaranteed to delight at any gathering. It’s a recipe that makes any occasion feel a little more special and is bound to become your new favorite citrus treat.

Ingredients You’ll Need

Each ingredient in this cake plays a vital role, creating an irresistible harmony of flavor, texture, and color. From the sunny lemons to the creamy butter, these kitchen staples transform into something truly magical when brought together in this Luscious Lemon Curd Cake Recipe.

• All-purpose flour: The backbone of the cake, providing structure and a soft crumb.
• Baking powder: Gives the cake its lovely rise and lightness.
• Salt: Just a touch to enhance all the other flavors.
• Unsalted butter: Adds richness and that irresistible melt-in-your-mouth texture.
• Granulated sugar: Sweetens the cake and the lemon curd, balancing the tartness of the citrus.
• Large eggs: Bind everything together for a moist, tender bite.
• Lemon zest: Packs an aromatic punch, infusing both the cake and the curd with fresh, vibrant flavor.
• Lemon juice (freshly squeezed): The star of the show, it gives the cake and curd their signature zing and tang.
• Vanilla extract: Adds warmth and depth to the cake and frosting.
• Whole milk: Keeps the cake moist and tender.
• Egg yolks (for curd): Create a rich, silky curd with gorgeous color.
• Cream cheese (for frosting): Optional, but makes the frosting ultra-creamy and slightly tangy.
• Powdered sugar (for frosting): Gives the frosting its smooth, sweet finish.

How to Make Luscious Lemon Curd Cake Recipe

Step 1: Prepare the Homemade Lemon Curd

Start by making the lemon curd so it has time to cool and thicken. In a small saucepan, whisk together the fresh lemon juice, lemon zest, sugar, and egg yolks. Cook over medium-low heat, stirring constantly—patience is key! After about 5 to 7 minutes, the mixture should be thick enough to coat the back of a spoon. Remove from heat and stir in the butter until it’s completely melted and the curd is smooth. Let it cool, then pop it in the fridge while you bake the cake.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This step ensures the leavening is evenly distributed and the cake bakes up light and fluffy. It’s a simple but essential move for the perfect crumb.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until it’s pale and fluffy. This process incorporates air, which helps the cake rise beautifully in the oven and gives it that irresistible texture.

Step 4: Add the Eggs and Flavorings

Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract. This is where the bright, citrusy personality of the Luscious Lemon Curd Cake Recipe really begins to shine through.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the flour mixture and the whole milk to the batter in three parts, beginning and ending with the flour. Mix gently, just until everything is combined. Over-mixing can lead to a dense cake, so be gentle and stop as soon as the batter is smooth.

Step 6: Bake the Cakes

Divide the batter evenly between two greased and lined 9-inch round cake pans. Smooth the tops and bake in a preheated 350°F oven for 25 to 30 minutes, or until a toothpick comes out clean. Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 7: Make the Frosting (Optional)

If you’re going for the full experience, beat together the cream cheese and butter until smooth. Add powdered sugar, vanilla, and a splash of lemon juice, and whip until the frosting is light and fluffy. This creamy, lemony frosting is the ultimate finishing touch.

Step 8: Assemble the Cake

Place one cooled cake layer on your serving plate. Spread a thick layer of chilled lemon curd over the top, then gently place the second cake layer on top. Frost the cake with your cream cheese frosting, or leave the sides bare for a relaxed, semi-naked effect. For a final flourish, spoon extra lemon curd on top if you like.

How to Serve Luscious Lemon Curd Cake Recipe

Garnishes

This cake is a stunner all on its own, but a few simple garnishes can really make it pop. Try fresh berries, thin lemon slices, or a sprinkle of extra lemon zest over the top. Even a handful of edible flowers can turn your Luscious Lemon Curd Cake Recipe into a showpiece at any celebration.

Side Dishes

Pair this zesty cake with a dollop of whipped cream or a scoop of vanilla ice cream for a cool, creamy contrast. If you’re serving it for brunch or tea, a bowl of fresh fruit or a citrusy salad makes a lovely, refreshing side.

Creative Ways to Present

For parties, slice the cake into petite squares and serve them on a tiered tray for an elegant dessert display. Or, bake the batter as cupcakes with a swirl of lemon curd in the center. No matter how you slice it, the Luscious Lemon Curd Cake Recipe is always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly and store it in the refrigerator. The flavors meld and deepen overnight, making each slice even more delicious the next day. It will keep well for up to four days, so you can savor every last crumb.

Freezing

This cake freezes beautifully. For best results, wrap unfrosted cake layers tightly in plastic wrap and freeze for up to two months. Thaw them at room temperature before assembling. You can even freeze the lemon curd in an airtight container—just give it a good stir after thawing.

Reheating

If you prefer cake at room temperature, simply let a chilled slice sit out for about 30 minutes before serving. There’s no need to reheat, as this cake is meant to be enjoyed cool or at room temp for maximum flavor.

FAQs

Can I make the lemon curd in advance?

Absolutely! The lemon curd for the Luscious Lemon Curd Cake Recipe can be made up to three days ahead. Store it in the fridge in a covered container until you’re ready to assemble your cake.

Do I have to use the cream cheese frosting?

Not at all. The cake and lemon curd are delicious on their own, but the cream cheese frosting adds a luscious, tangy finish. You can keep it simple and go for a semi-naked look or skip the frosting entirely if you prefer.

Can I use bottled lemon juice instead of fresh?

For the brightest flavor, fresh lemon juice is best in this Luscious Lemon Curd Cake Recipe. Bottled juice can taste flat or bitter, so if you can, squeeze your own lemons for a truly vibrant result.

How can I make this cake gluten-free?

Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Make sure your baking powder is gluten-free as well, and you’ll have a wonderfully citrusy gluten-free treat.

Can I bake this as a sheet cake or cupcakes?

Yes! Pour the batter into a greased 9×13-inch pan for a sheet cake, or divide it among cupcake liners for about 24 cupcakes. Adjust baking times as needed and keep an eye out for that golden top and clean toothpick test.

Final Thoughts

If you love bright, fresh desserts, this Luscious Lemon Curd Cake Recipe is about to become your new favorite. It’s the kind of cake you’ll want to make for birthdays, brunches, and every celebration in between. I can’t wait for you to try it and share it with the people you love—happy baking!

Luscious Lemon Curd Cake Recipe

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• Author: admin
• Total Time: 1 hour (plus cooling time)
• Yield: 12 slices 1x
• Diet: Vegetarian

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Description

This Luscious Lemon Curd Cake Recipe features a moist and tender lemon-flavored cake layered with rich, tangy homemade lemon curd, and finished with a creamy lemon cream cheese frosting. Perfect for spring or any citrus lover’s dessert plate, this cake combines bright, fresh lemon zest and juice with fluffy cake layers for a delightful treat that tastes even better the next day.

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Ingredients

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For the cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter (softened)
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 cup whole milk

For the lemon curd:

• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 3/4 cup granulated sugar
• 3 large egg yolks
• 1/4 cup unsalted butter (cut into pieces)

For the frosting (optional):

• 8 oz cream cheese (softened)
• 1/4 cup unsalted butter (softened)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons lemon juice

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Instructions

1. Make the lemon curd: In a small saucepan, whisk together lemon juice, lemon zest, sugar, and egg yolks. Cook over medium-low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon, approximately 5 to 7 minutes. Remove from heat and stir in butter pieces until melted and the curd is smooth. Allow to cool completely, then refrigerate until ready to use.
2. Prepare the cake layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to ensure easy release. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition to incorporate air. Stir in lemon zest, lemon juice, and vanilla extract. Alternately add the flour mixture and milk in three parts, starting and ending with flour, mixing just until combined after each addition to avoid overmixing.
3. Bake the cake: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
4. Make the frosting (optional): Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla extract, and lemon juice, beating until light, fluffy, and spreadable.
5. Assemble the cake: Place one cake layer on a serving plate and generously spread lemon curd over the top. Carefully stack the second cake layer over the curd. Frost the top and sides of the cake with the cream cheese frosting if using, or leave the sides semi-naked for a rustic look. Optionally, garnish the top with extra lemon curd for added flavor and presentation.

Notes

• The lemon curd can be made up to 3 days in advance and stored in the refrigerator.
• This cake stores well in the fridge and flavors improve after resting overnight.
• Serve the cake chilled or at room temperature for the best texture and flavor.
• For a dairy-free version, substitute butter and cream cheese with suitable plant-based alternatives.
• Ensure eggs and butter are at room temperature before baking for the best cake texture.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 38 g
• Sodium: 220 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 110 mg