Easy lemon curd cake is bursting with fresh citrus flavors, filled with homemade tart lemon curd, and is frosted with a homemade lemon buttercream. This delicious cake is very simple to make, no fancy decorating skills are needed, and each bite is ultra moist.
In the past my lemon layer cake has alway beens a family fave, but I think this curd cake is also making its way to the top! Plus, I’m always looking for other ways to use up homemade lemon curd, so this recipe was perfect.
Lemon lovers also go crazy for lemon blueberry bites and this beautiful lemon cheesecake. If you make your own lemon curd, you may have some leftover. You can use it as a filling in a lemon tart, lemon sponge cake, or lemon cream cheese pie.
Jump to:
🍋 Ingredients:
Cake Ingredients:
- unsalted butter – soften before whipping.
- granulated sugar
- large eggs – bring to room temperature first.
- lemon zest and juice – use fresh lemons for the best results!
- vanilla and lemon extract – the extracts are flavor boosters without having to use more liquids.
- flour – we used all-purpose and have not tested this recipe with cake flour.
- baking soda and baking powder – makes the cake rise so it has perfectly fluffy layers.
- salt
- milk – we used whole milk.
Frosting Ingredients:
- unsalted butter – soften at room temperature first so the frosting will be nice and smooth.
- powdered sugar – sweetens the frosting and helps with texture.
- lemon zest and lemon extract – adds more of that tangy lemon flavor we love.
- salt – helps to round out the tartness of the lemons.
- heavy cream – aids with getting the frosting to the correct consistency.
- lemon curd – use my homemade creamy lemon curd recipe.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
This easy lemon cake recipe looks perfect when garnished with fresh lemon slices and a sprig or two of mint.
Substitutions and Variations
- Store-bought curd – if you don’t want to make your own lemon curd, you can use store bought.
- Box cake mix – swap the fresh ingredients out for boxed cake mix. You can still use the lemon extract for more flavor.
- Decorations -Berries or edible flowers would make a great addition.
- Frosting – Cream cheese buttercream frosting would also be delicious.
🔪 Instructions:
PREP: Grease two 9-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper. Preheat the oven to 350 degrees.
Step 1: In a large bowl, beat the sugar and butter together until creamy using an electric mixer on medium speed. Use a rubber spatula to scrape down the sides of the bowl.
Step 2: Beat in one egg at a time and mix between each.
Step 3: Add the vanilla, lemon juice, extracts, and zest. Beat on high speed for 2-3 minutes.
Step 4: Combine the dry ingredients in a separate bowl.
Pro Tip: Measure the flour correctly. Spoon the flour into a dry measuring cup so it mounds over top. Then use a butter knife to level. Too much flour will change the texture of the cake and can make it dry.
Step 5: Rotate adding half of the milk and half of the flour mixture to the wet ingredients. Mix until just combined.
Step 6: Divide the lemon cake batter evenly in the prepared pans.
Step 7: Bake for 25-30 minutes. Let the cake cool in the pans for 10-15 minutes, then transfer to a wire rack to cool completely.
Step 8: In the bowl of a stand mixer, whip the butter until fluffy using the whisk attachment. Add the half of the powdered sugar at a time and whisk on low.
Step 9: Then mix in the lemon zest, lemon extract, and salt. While the mixer is running on low speed, add 2 tablespoons of heavy cream. Add more cream if desired based on the frosting consistency you would like. Whip until fluffy.
Step 10: Transfer the frosting to a piping bag. Pipe a border around the first cake layer. Spread ½ cup of the lemon curd filling to the border. Stack the second cake layer on top. Frost the rest of the cake.
SERVE: Add fresh lemon slices and sprigs of mint on top of the cake for a delicate garnish just before serving. Dehydrated lemon wheels can be added a little further in advance.
Recipe Tips for Homemade Lemon Curd Cake
- Use an offset spatula to apply a crumb coat of frosting. Chill briefly. Then frost the sides of the cake and top as normal. The crumb coat is a very thin layer of frosting that catches the crumbs so that the final layer is smooth and pretty.
- If the cake layers come out with a dome shape, use a serrated knife (or cake leveler) to slice off the tops so they are flat.
- The lemon cake layers can be made ahead of time and stored until you are ready to frost and serve. We recommend wrapping them tightly in plastic wrap and keep in the refrigerator or freezer.
- If you would like to do more decorating or if you decide to fill the cake with frosting in place of the curd, make a double batch of lemon buttercream.
- Placing fresh lemon slices on the cake will be wet and may start sliding if left for some time. I would recommend garnishing with the lemon slices just before serving the cake. Alternately, use whole berries or dehydrated lemon wheels, which can set a bit longer.
Recipe FAQs
Keep leftovers in an airtight container in the refrigerator for up to 3 days or freeze for 1 month.
Leftover lemon curd should be kept in a glass jar or airtight container for up to 1 week in the refrigerator or it can be frozen for 3-6 months.
More Refreshing Lemon Desserts
If you tried this Lemon Curd Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Lemon Curd Cake
Ingredients
Cake Ingredients:
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 3 large eggs room temperature
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon lemon extract
- ⅓ cup fresh lemon juice
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
Frosting Ingredients:
- 1 ½ cups unsalted butter softened
- 4 cups powdered sugar
- 2 tablespoons lemon zest
- 1 ½ teaspoons lemon extract
- Pinch of salt
- 2-3 tablespoons heavy cream
- ½ cup lemon curd for filling
Instructions
- Preheat oven to 350°F. Spray two 9-inch cake pans with nonstick cooking spray and line the bottoms with a round of parchment paper.
- Cream together the butter and sugar in a large mixing bowl until smooth and creamy.
- Scrape down the sides of the bowl and add one egg at at time, beating between each addition.
- Beat in the lemon juice, vanilla and lemon extracts, and lemon zest and mix on high speed for 2-3 minutes.
- In a separate bowl, mix together the flour, baking soda, baking powder, and salt.
- To the wet ingredients, rotate adding ½ of the milk and ½ of the flour mixture, and then the remaining flour, and milk. Mix just until everything is combined.
- Divide the batter between the two prepared baking pans, spreading the tops even.
- Bake for 25-30 minutes or until a toothpick inserted into the cakes comes out clean or with a few moist crumbs.
- Cool cakes for 10-15 minutes and then transfer to a cooling rack to cool the rest of the way.
- Prepare the frosting by whipping the butter until fluffy with the whisk attachment of a stand mixer. Add in the powdered sugar, half at a time, and whisk on low until combined.
- Whisk in the lemon zest, lemon extract, and pinch of salt. With the mixer running on low speed, whisk in 2 tablespoons of heavy cream. Add more cream until desired consistency is achieved. Whip on high speed for several minutes until frosting is light and fluffy.
- Assemble the cake by piping a perimeter of the frosting around the top of the first layer. Fill with about ½ cup of lemon curd, spreading the curd to the frosting border. Gently press the second layer of cake down onto the filling to seal. Frost the cake with the rest of the frosting and decorate as desired. We garnished with fresh lemon slices and sprigs of mint.
Notes
Keep leftovers in an airtight container in the refrigerator for up to 3 days or freeze for 1 month. Notes: This is a very moist cake and packed with lemon flavor. If you would like to do more decorating or if you decide to fill the cake with frosting in place of the curd, make a double batch. Place fresh lemon wheels on cake just before serving as they can become “wet” on top of the cake. You can alternately use whole berries or dehydrated lemon wheels.
Nutrition
Make this recipe?
Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!
Comments & Reviews
Stefanie says