This lemon curd cake is a very soft lemon cake topped with cream cheese frosting. It is topped with lemon curd. If you love lemon flavor then this is the best cake you will ever have!
This soft lemon cake is packed with lemon flavor! This recipe includes homemade lemon curd. It is perfect for when you want a bright flavor to celebrate. The cream cheese frosting complements it with a tangy and sweet flavor you will love. If you love lemon you will love this cake.
Here is why lemon curd cake is so good
This cake is soft, creamy, and has a strong lemon flavor.
- Lemon flavor: The cake is made with fresh lemon zest and lemon juice for a great flavor. The curd on top has an even more concentrated lemon flavor to really pack it in!
- Soft texture: This cake is so soft and moist it is hard to stop eating it.
- Cream cheese frosting: The creamy and tangy cream cheese flavor is always a good pairing with lemon!
This cake was made for lemon flavor fans. It is always finished off so fast!
Tips for making lemon cake
Here are my tips, so yours turns out like this recipe!
- Tip 1: Make sure to scoop the flour into the measuring cup gently. If you press your measuring cup into the flour you can compress it and get compacted flour. This can lead to a dry cake.
- Tip 2: Make sure your dairy ingredients are room temperature before baking. This will allow them to mix in easier, which helps make sure the cake is moist.
- Tip 3: When making the lemon curd make sure you are constantly stirring so it does not scramble. Check out this lemon curd recipe for more details on how to make it. Make sure the lemon curd is cooled completely before you use it.
- Tip 4: When making the cream cheese frosting beat the butter on high speed for 2 minutes before you add the cream cheese. I have found when adding both at the same time it can cause it to split.
How to decorate the lemon curd cake
Start by placing the cake layer on a clean workspace. Use a serrated knife to trim the top of the cake so it is flat and even.
Spread the cream cheese frosting on top of the cake. I use an offset spatula to get an even layer spread.
Use a spoon to dollop the lemon curd on top of the frosting in small dollops. Then, use the back of a spoon to swirl the curd into the frosting.
If you are serving immediately, I recommend putting the cake in the freezer for 10 minutes before cutting. This will help set the frosting so it won't be as messy.
Lemon Curd Cake FAQ's
Can the cake layer be made a head of time?
Yes, you can make the cake layer in advance. Once the cake is done cooling, wrap it in plastic wrap tightly. It can be frozen for up to 30 days, or refrigerated for up to 5 days. I recommend pulling the cake out of the fridge for 1 hour before decorating.
Can I use another size cake pan?
Yes, you can use an 8x8 square pan. You can also use a 9 inch or 9x9 pan, but the cake will be thinner. You can also double the recipe for a 9x13 cake pan.
Can this be made into cupcakes?
Yes. This recipe will make about 12 cupcakes. I recommend filling the cupcakes with the lemon curd and drizzling some on top for decoration.
How do I store the lemon curd cake?
This cake can be stored in an airtight container like a cake carrier for up to 5 days.
The cake can be stored in an airtight container in the freezer for up to 30 days. thaw the cake for 1-2 hours before serving.
For more lemon recipes, check out my
- Lemon Cream Cheese Muffins
- Lemon Raspberry Rolls
- Lemon Crinkle Cookies
- Lemon Blueberry Cheesecake
- Lemon Blackberry Cookies
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Lemon Curd Cake
Ingredients
Lemon Cake
- 1 ¾ cup All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ⅓ cup Unsalted butter room temperature
- 2 tablespoon Oil canola or vegetable
- ¾ cup White granulated sugar
- ¼ cup Sour cream room temperature or greek yogurt
- 2 tablespoon Lemon zest 2 large lemons
- 2 tablespoon Lemon juice
- 2 Large eggs room temperature
- ½ cup Buttermilk room temperature
Lemon Curd
- ½ cup Freshly squeezed lemon juice 2-3 large lemons
- 1 tablespoon Lemon zest 1 large lemon
- 4 Egg yolks
- ¾ cup White granulated sugar
- Pinch of salt
- ½ cup Unsalted butter cold and cubed
Cream Cheese Frosting
- 1 cup Unsalted butter room temperature
- 8 oz Cream cheese room temperature
- 2 ½ cups Powdered sugar sifted
- 1 teaspoon Pure vanilla extract
Instructions
Lemon Cake
- Preheat the oven to 350℉. Spray a 8-inch cake pan with baking spray. Line the bottom of the pan with a parchment circle and spray again. Set aside.
- In a medium bowl, sift the flour, baking powder, baking soda, and salt. Set aside.1 ¾ cup All-purpose flour, 1 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt
- Using a mixer in a large bowl, beat the butter, oil, and sugar on high speed for 2 minutes. It will become fluffy and pale in color.⅓ cup Unsalted butter, 2 tablespoon Oil, ¾ cup White granulated sugar
- Add in sour cream, lemon zest, lemon juice, and eggs. Mix on medium speed until combined. Make sure to scrape the bowl using a baking rubber spatula.¼ cup Sour cream, 2 tablespoon Lemon zest, 2 tablespoon Lemon juice, 2 Large eggs
- Add in the dry ingredients and buttermilk, mix on low speed until just combined. Take off the mixer and scrape the bowl.½ cup Buttermilk
- Spread the cake batter into the cake pan. Bake for 25-30 minutes. Bake until a toothpick inserted comes out clean.
- Let the cake sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool completely before decorating.
Lemon Curd
- Start the curd while the cake is baking. In a medium saucepan over medium low heat, add the lemon juice, lemon zest, egg yolks, sugar, and pinch of salt.½ cup Freshly squeezed lemon juice, 1 tablespoon Lemon zest, 4 Egg yolks, ¾ cup White granulated sugar, Pinch of salt
- Whisk constantly for 20-25 minutes until thickened and it start to have some foam on top.
- Take off the heat, add in the cold and cubed butter, Whisk until melted. Pour curd into a bowl and cover with plastic wrap. Place in the fridge to cool.½ cup Unsalted butter
Cream Cheese Frosting
- Sift the powdered sugar into a medium bowl.2 ½ cups Powdered sugar
- Using a mixer, beat the butter for 2 minutes on high speed. Add in the cream cheese and mix on high for 1 minute.1 cup Unsalted butter, 8 oz Cream cheese
- Add in half of the powdered sugar and mix on low speed until just combined. Add in the rest of the powdered sugar and mix until combined.
- Add in the vanilla and mix on high speed until creamy.1 teaspoon Pure vanilla extract
- Spread the frosting on top of the cake. Place small dollops of lemon curd on top of the cake. Use a spoon to swirl it together.
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