Bright & Zesty Lemon Curd Cake Recipe That Dazzles Every Time

Creamy, zesty lemon curd cake transforms ordinary dessert moments into extraordinary culinary adventures.

Sunshine bursts through each delicate slice, promising pure delight.

Soft layers whisper promises of tangy sweetness waiting to enchant your palate.

Delicate crumb meets bright, silky filling in a dance of flavor complexity.

Home bakers adore this elegant yet approachable treat that feels simultaneously sophisticated and comforting.

Minimal ingredients combine to create maximum impact, turning simple afternoon tea into a celebration.

Lemon Curd Cake That Zings with Every Bite

• Burst with Zesty Flavor: Enjoy a tangy, bright cake that packs a punch of fresh lemon goodness in every bite.
• Easy Baking Adventure: Simple step-by-step instructions make this recipe perfect for bakers of all skill levels, from beginners to experienced home cooks.
• Crowd-Pleasing Dessert: Impress family and friends with a homemade cake that looks and tastes like it came from a professional bakery, ideal for gatherings and special occasions.
• Versatile Treat: Perfect for afternoon tea, birthday celebrations, or as a delightful dessert that brings sunshine to any meal.

Lemon Curd Cake Ingredient List

• Butter: Provides rich, creamy texture.
• Sugar: Adds sweetness and helps with cake tenderness.
• Eggs: Binds ingredients and adds structure.
• Vanilla: Enhances overall flavor.
• Buttermilk: Creates moisture and soft crumb.
• Lemon Juice: Adds bright citrus flavor.
• Lemon Zest: Provides intense lemon essence.

• All-Purpose Flour: Creates cake's basic structure.
• Baking Powder: Helps cake rise.
• Salt: Balances sweetness.

• Lemon Juice: Creates tangy base.
• Lemon Zest: Intensifies citrus flavor.
• Sugar: Sweetens and helps thicken.
• Butter: Adds richness and smoothness.
• Eggs: Helps create custard-like consistency.

• Butter: Creates creamy base.
• Powdered Sugar: Provides sweetness and smooth texture.
• Lemon Juice: Adds bright flavor.
• Lemon Zest: Enhances citrus notes.

Lemon Curd Cake Assembly Instructions

Step 1: Warm Up The Oven

Crank your oven to a toasty 350°F. Grab a 9-inch round cake pan and give it a generous butter massage to prevent sticking.

Step 2: Whip Up The Base

• Softened butter
• Zesty lemon zest
• Granulated sugar

Whip until the mixture looks light and cloud-like. Introduce eggs one by one, then splash in vanilla, buttermilk, and fresh lemon juice. Keep mixing until everything dances together smoothly.

Step 3: Combine Dry Ingredients

In a separate bowl, mix your dry components. Gently fold these into the wet mixture, stirring just until everything connects. Don’t overwork the batter – keep it gentle.

Step 4: Bake The Cake

Pour the batter into your prepared pan. Slide it into the preheated oven and bake for 35-40 minutes. When a toothpick comes out clean, your cake is ready. Let it rest in the pan for 10 minutes, then transfer to a cooling rack.

Step 5: Create Tangy Lemon Curd

• Lemon juice
• Lemon zest
• Sugar
• Butter

Heat gently, then introduce eggs. Cook while stirring until the mixture thickens like a luxurious custard. Strain and chill in the refrigerator.

Step 6: Whip Up Lemony Frosting

• Powdered sugar
• Lemon juice
• Lemon zest

Blend until the frosting becomes light and fluffy.

Step 7: Build Your Masterpiece

Layer the cake with dollops of lemon curd. Crown the top with your zesty frosting. Slice, serve, and watch everyone’s eyes light up with delight.

Smart Notes for Lemon Curd Cake

• Zest with Care: Use a microplane or fine grater to capture only the bright yellow part of the lemon peel, avoiding the bitter white pith underneath.
• Room Temperature Matters: Ensure butter, eggs, and buttermilk are at room temperature for smoother mixing and better cake texture.
• Don't Overmix: Gently fold dry ingredients into wet ingredients just until combined to keep the cake tender and prevent tough, dense results.
• Curd Consistency Check: Stir lemon curd constantly and cook until it coats the back of a spoon, indicating it's thick enough without scrambling the eggs.
• Chill for Success: Refrigerate the lemon curd for at least an hour before assembling the cake to help it set and make spreading easier.

Lemon Curd Cake: Tips For Saving Each Slice

• Store cake covered in an airtight container for up to 5 days. Keep in the coldest part of the refrigerator to maintain freshness and prevent drying.
• Wrap individual cake slices tightly in plastic wrap, then aluminum foil. Freeze for maximum 2 months. Thaw overnight in the refrigerator before serving.
• Leave cake at room temperature for 2 hours maximum. Avoid direct sunlight or warm areas to prevent spoilage of lemon curd and buttercream frosting.
• Gently warm individual slices in microwave for 10-15 seconds on low power. Alternatively, let slice sit at room temperature for 15-20 minutes to restore soft texture and enhance flavor.

Lemon Curd Cake Great Pairings

• Pair with Crisp White Wine: Select a zesty Sauvignon Blanc or Pinot Grigio that complements the cake's bright lemon flavors, cutting through its richness and enhancing the citrusy notes.
• Serve with Lavender Earl Grey Tea: Brew a delicate Earl Grey with lavender to create a sophisticated and fragrant accompaniment that harmonizes with the cake's lemony essence and subtle sweetness.
• Enhance with Fresh Berry Coulis: Drizzle a tart raspberry or strawberry coulis alongside the slice, adding vibrant color and providing a contrasting fruity dimension that elevates the dessert's overall taste experience.
• Match with Lemon Sorbet: Offer a small scoop of light, palate-cleansing lemon sorbet as a refreshing side that intensifies the cake's citrus profile and provides a cool, clean finish to each bite.

Cake & Curd Pairing Variations

• Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend, ensuring the same texture and taste for those with wheat sensitivities.
• Vegan Adaptation: Substitute butter with coconut oil, eggs with flax eggs, and buttermilk with almond milk. Use plant-based lemon curd and frosting alternatives.
• Reduced Sugar Option: Use stevia or monk fruit sweetener instead of sugar, cutting down on calories while maintaining the cake's citrusy flavor profile.
• Dairy-Free Modification: Replace butter with vegetable shortening, buttermilk with coconut milk, and create a dairy-free lemon curd using coconut cream and cornstarch.

FAQs

• What makes this lemon curd cake different from other cake recipes?

This cake combines tangy lemon curd with a moist cake base, creating a vibrant dessert that balances sweet and tart flavors in every bite.

• Can I use bottled lemon juice instead of fresh lemons?

Fresh lemon juice is recommended for the best flavor and brightness, as bottled juice can taste less vibrant and may affect the cake’s overall taste quality.

• How do I know if my lemon curd is the right consistency?

The curd should coat the back of a spoon and leave a clear path when you run your finger through it. It will thicken more as it cools, so don’t overcook.

• Is this cake suitable for beginners?

Yes, the recipe is straightforward with clear steps. Just follow the instructions carefully, and pay attention to mixing techniques and cooking times for the best results.

Lemon Curd Cake Recipe

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4.8 from 32 reviews

• Total Time: 1 hour 15 minutes
• Yield: 12 1x

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Description

Indulgent lemon curd cake promises a delightful journey through zesty citrus and sweet comfort. Rich layers of tangy goodness invite you to savor a slice of pure culinary bliss.

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Ingredients

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Main Ingredients:

• 4 large eggs
• 1 1/2 cups sugar
• 2 1/2 cups all-purpose flour
• 115 grams (4 ounces) butter, softened
• 1 cup buttermilk

Citrus and Flavor Enhancers:

• 2 tablespoons lemon zest
• 1/4 cup lemon juice
• 2 teaspoons vanilla extract
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt

Additional Components:

• 1/3 cup lemon juice (for lemon curd)
• 1 tablespoon lemon zest (for lemon curd)
• 2/3 cup sugar (for lemon curd)
• 80 grams (2.8 ounces) butter (for lemon curd)
• 1/4 teaspoon kosher salt (for lemon curd)
• 1 large egg (for lemon curd)
• 3 large egg yolks (for lemon curd)
• 230 grams (8 ounces) butter, softened (for frosting)
• 2 tablespoons lemon juice (for frosting)
• 1 teaspoon lemon zest (for frosting)
• 4 1/4 cups powdered sugar (for frosting)
• 1/4 teaspoon kosher salt (for frosting)

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Instructions

1. Prepare the oven environment by heating to 350°F (175°C) and thoroughly coating a 9-inch round cake pan with grease to prevent sticking.
2. Create a silky base by vigorously blending butter, aromatic lemon zest, and sugar until the mixture becomes light and airy, ensuring complete incorporation.
3. Introduce eggs individually to the creamed mixture, then gently fold in vanilla extract, tangy buttermilk, and fresh lemon juice, maintaining a smooth consistency.
4. In a separate bowl, combine flour, baking powder, and salt, then delicately integrate these dry ingredients into the wet mixture, stirring until just combined to preserve the cake’s tenderness.
5. Transfer the velvety batter into the prepared pan, spreading evenly, and place in the preheated oven for 35-40 minutes until a toothpick inserted comes out clean.
6. Allow the cake to rest in the pan for 10 minutes, then carefully release and transfer to a wire rack to cool completely, ensuring proper texture development.
7. Prepare the lemon curd by combining lemon juice, zest, sugar, and butter in a saucepan over low heat, creating a fragrant base.
8. Whisk eggs into the warming mixture, continuously stirring until the curd thickens and coats the back of a spoon, then strain to achieve a silky smooth texture.
9. Refrigerate the curd until thoroughly chilled, allowing it to set and intensify its tangy flavor.
10. Craft the frosting by whipping butter until creamy, then gradually incorporating powdered sugar, lemon juice, and zest until achieving a light, fluffy consistency.
11. Once the cake has cooled, slice horizontally to create layers, generously spreading the chilled lemon curd between each section.
12. Elegantly cover the entire cake with the prepared lemon frosting, creating a smooth and inviting finish that highlights the citrusy notes.

Notes

• Swap buttermilk with dairy-free alternatives like almond milk or coconut milk for lactose-intolerant bakers.
• Use room temperature eggs and butter to ensure smoother batter and even cake texture.
• Prevent cake from drying by avoiding overmixing and checking doneness with a toothpick test.
• Zest lemons carefully to capture only the bright yellow part, avoiding bitter white pith for more vibrant citrus flavor.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 12
• Calories: 360
• Sugar: 36g
• Sodium: 150mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 53g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 70mg