If sunshine had a taste, it would taste like this Lemon Curd Cake! Moist lemon cake with a creamy layer of lemon curd and a decadent lemon cream cheese frosting. Yum.
If you're looking for a new favorite Spring dessert, you might just fall in love with this one. Fluffy, moist, lemon cake is layered with tart lemon curd, and then frosted with a homemade lemony cream cheese frosting.
It's a total crowd pleaser that's perfect for parties. And it's almost too pretty to eat. Almost!
This lemon curd cake is:
- Full of bright, citrus flavor!
- Simple to make in under an hour.
- A total showstopper.
- Perfect for all your Spring parties.
Key Ingredients & Substitutions
Lemon Zest and Juice
Both are essential to get that juicy burst of lemon flavor. While fresh is best, bottled lemon juice can also work in a pinch.
Buttermilk
Buttermilk adds a slight tang and ensures the cake remains nice and moist. No buttermilk? Mix a cup of milk with a tablespoon of lemon juice or vinegar and let it sit for a few minutes.
Lemon Curd
You can use either jarred or homemade lemon curd. If you're going with store bought, I recommend this brand. For a less tangy filling, mix the lemon curd with a bit of whipped cream to tone down the flavor.
Cream Cheese for Frosting
Ensure you let your cream cheese warm to room temperature for easy mixing. Mascarpone could also be used for an even richer, creamier frosting.
Helpful Tips
Cool Your Cakes Completely
You need to let the cakes cool down to room temperature before you attempt to layer and frost them. Warm cakes will melt your frosting and cause a big slippery mess.
Perfectly Smooth Frosting
Use an offset spatula to get that smooth, professionally frosted look. Dip the spatula in warm water occasionally to make spreading even easier.
Decorate with Lemon Zest
Add a sprinkle of lemon zest over the top of the cake for an extra pop of color and flavor!
Storing the Cake
Store any leftover cake in the refrigerator in a covered container for 3-4 days. I don't really recommend freezing this one - but if you must, I suggest freezing the cake without frosting and adding the frosting fresh when you are ready to eat.
Variations
Lime or Orange Curd Cake
Swap out the lemon juice, zest, and curd for a orange or lime for a different citrus twist.
Layer with Berries
Add a layer of fresh blueberries or sliced strawberries on top of the lemon curd before placing the second cake layer.
Coconut Lemon Cake
Mix a bit of shredded coconut into the batter and frosting for a tropical take on this lemony treat.
More Tasty Treats
If you love this Lemon Curd Cake, be sure to check out these other delicious ideas:
📖 Recipe
Ingredients
Cake:
- 2 ½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups granulated sugar
- ½ cup butter
- ¼ cup canola or vegetable oil
- 1 tablespoons lemon zest
- 2 large eggs
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Frosting:
- ½ cup butter, softened to room temperature
- 1 8 oz. brick of cream cheese, softened to room temperature
- 4 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream
Filling:
- One cup jarred or fresh lemon curd
Instructions
Cake:
- Preheat the oven to 350 F. grease and flour two 9" baking pans and set aside.
- In a large bowl, stir together the flour, baking powder and salt. Set aside.
- In a separate bowl, cream together the granulated sugar, butter, oil and lemon zest until smooth.
- Add the eggs, lemon juice, and vanilla and mix well.
- Add the flour mixture to the butter mixture and mix until just combined.
- Add the buttermilk and stir to combine.
- Divide the batter evenly between the two prepared pans.
- Bake in the preheated oven for 16-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the cream cheese on high until light and fluffy. Add the powdered sugar in two smaller additions and mix to combine. Add the lemon juice and vanilla extract and stir.
- Add the heavy cream as needed until the desired consistency is reached
Assembly:
- Place one of the cooled cakes on the serving plate. Add a border around the edge of cream cheese frosting, then spread most of the lemon curd in the center, reserving a couple tablespoons for decorating if desired.
- Place the second cake on top.
- Then frost the sides and outside. Pipe a design on the top using extra frosting and lemon curd if desired.
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