Name: Luscious Lemon Curd Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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 teaspoon vanilla extract; 1/4 cup fresh lemon juice; 1 cup whole milk; 3/4 cup lemon curd (store-bought or homemade); 1 cup unsalted butter, softened; 3 cups powdered sugar; 1/4 cup lemon curd; 1 tablespoon fresh lemon juice; 1 teaspoon vanilla extract

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If you’re craving a dessert that sparkles with bright lemon flavor and delivers melt-in-your-mouth texture, this Luscious Lemon Curd Cake Recipe will quickly become your new obsession. Each bite strikes the perfect balance: tender cake layers infused with zesty citrus, a silky, sunshine-yellow lemon curd filling, and a creamy lemon buttercream that’s as irresistible as it sounds. This crowd-pleaser is perfect for celebrations, afternoon tea, or simply as an excuse to indulge in a slice of pure happiness.

Luscious Lemon Curd Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Luscious Lemon Curd Cake Recipe starts with pantry basics, carefully chosen to create layers of flavor and the silkiest crumb. Each ingredient serves a special purpose, from adding tangy brightness to ensuring the cake stays beautifully moist.

All-purpose flour: Provides the structure for your cake—make sure to measure it carefully for a light, tender crumb.
Baking powder: Ensures each layer rises perfectly and bakes up fluffy.
Salt: A pinch is all you need to balance and elevate the sweetness and lemony notes.
Unsalted butter (softened): Gives the cake its rich flavor and velvety texture; also used in the frosting for creamy goodness.
Granulated sugar: Sweetens and helps whip air into the batter for lightness.
Eggs: Provide stability, richness, and a soft, beautiful crumb.
Lemon zest: Packs a punch of fragrant citrus oil—always zest before juicing!
Vanilla extract: Rounds out the flavors and adds comforting warmth.
Fresh lemon juice: Delivers a lively citrus tang in both cake and frosting.
Whole milk: Ensures a moist, tender cake with just the right density.
Lemon curd: The star of the filling (store-bought saves time, but homemade is swoon-worthy).
Powdered sugar: Used in the frosting for a smooth, cloud-like finish.

How to Make Luscious Lemon Curd Cake Recipe

Step 1: Prep Your Pans and Oven

Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper for the easiest release ever—this little step ensures your layers come out perfect without any sticking or frustration.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking powder, and salt. This step disperses the leavening evenly and breaks up any clumps, setting your cake up for flawless rise and texture.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together for 3–4 minutes, until the mixture is pale and super fluffy. This is where air gets incorporated, helping your cake bake up soft and light.

Step 4: Add Eggs, Lemon Zest, and Flavorings

Add your eggs one at a time, mixing well after each addition. Next, the bright lemon zest, fragrant vanilla, and a fresh squeeze of lemon juice go in. Each element adds wonderful layers of citrusy flavor and aroma.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the flour mixture and whole milk to your batter, starting and ending with flour. Mix just until combined; over-mixing can make your cake tough. Scrape the bowl to catch any hidden flour pockets for even mixing.

Step 6: Bake the Cake Layers

Divide the batter evenly between your two prepared pans, smoothing the tops for uniform layers. Bake for 30–35 minutes—test doneness by inserting a toothpick into the center; if it comes out clean, you’re golden. Cool in pans for 10 minutes, then turn out onto a wire rack to finish cooling.

Step 7: Make the Lemon Buttercream

In a clean mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, then blend in lemon curd, fresh lemon juice, and vanilla extract. Beat until you have a light, fluffy, and beautifully tangy frosting.

Step 8: Assemble and Decorate

Place the first cake layer on your serving plate. Pipe or spread a thin ring of lemon frosting around the edge to form a “dam,” then spread the lemon curd inside for the dreamiest citrus filling. Top with the second cake and generously frost the top and sides. Finish the Luscious Lemon Curd Cake Recipe with a flourish—add lemon slices, extra zest, or a playful drizzle of more curd.

How to Serve Luscious Lemon Curd Cake Recipe

Garnishes

For a professional bakery look (and a burst of color), decorate your Luscious Lemon Curd Cake Recipe with fresh lemon slices, sprigs of mint, or a scattering of extra lemon zest. Edible flowers add an elegant touch, while an extra swirl of lemon curd over the top brings extra zing and sunshine.

Side Dishes

Pair each slice with ripe summer berries, a scoop of vanilla bean ice cream, or even a cloud of softly whipped cream. The cake’s bright citrus notes shine alongside tangy-sweet accompaniments that echo its freshness.

Creative Ways to Present

Get fancy by slicing the cake into slim fingers for a tea party tray, or create individual mini cakes with biscuit cutters. For gatherings, stack slices on a cake stand and let guests help themselves to the Luscious Lemon Curd Cake Recipe—extra lemon curd on the side for drizzling makes for smiles all around.

Make Ahead and Storage

Storing Leftovers

After enjoying your Luscious Lemon Curd Cake Recipe, store any remaining slices in an airtight container in the refrigerator. The cake stays moist for up to four days—and often tastes even better as the flavors mingle and develop.

Freezing

You can absolutely freeze the cake layers (unfrosted) for up to two months—wrap each tightly in plastic wrap, then in foil. For a frosted cake, freeze slices on a baking sheet, then transfer to a freezer-safe container for grab-and-go treats whenever the lemon craving hits.

Reheating

If you’d like to serve your cake slightly warm, let the slice come to room temperature or give it a quick 10-second zap in the microwave. The frosting will soften, and the lemon curd will turn even silkier—just don’t overdo it, so everything stays beautifully intact.

FAQs

Can I use store-bought lemon curd for the Luscious Lemon Curd Cake Recipe?

Absolutely! While homemade lemon curd is luscious and packed with flavor, quality store-bought varieties work perfectly when you want to save time, without sacrificing taste.

How do I prevent my cake from sticking to the pans?

Grease and flour your cake pans thoroughly, and don’t forget to line the bottom with parchment paper. This simple step guarantees your cake layers will release effortlessly every time.

Can I make cupcakes using this Luscious Lemon Curd Cake Recipe?

Definitely! Portion the batter into a lined muffin tin and bake for about 18–20 minutes. Fill each cupcake with lemon curd and swirl on the lemon buttercream for an adorable citrusy twist.

Is it possible to make this cake gluten-free?

Yes, you can substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour. The results are still moist, fluffy, and bursting with lemon goodness.

How do I get clean slices when serving?

Chill the Luscious Lemon Curd Cake Recipe in the fridge for 20–30 minutes before slicing. Use a sharp, hot knife (run it under hot water, then wipe dry) to cut beautiful, bakery-worthy pieces every time.

Final Thoughts

If you’re searching for a show-stopping dessert that’s as delightful to bake as it is to eat, this Luscious Lemon Curd Cake Recipe is calling your name. Its velvety crumb, tangy filling, and zingy buttercream are guaranteed to brighten even the dullest day. Go ahead—gather your ingredients and give this cake a whirl. Your friends, family, and taste buds will thank you!

Luscious Lemon Curd Cake Recipe

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4.9 from 25 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of this luscious lemon curd cake. A tender lemon-infused cake layered with tangy lemon curd and topped with a creamy lemon buttercream, creating a perfect balance of sweet and citrusy notes.

Ingredients

Scale

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 teaspoon vanilla extract
1/4 cup fresh lemon juice
1 cup whole milk

For the lemon curd filling:

3/4 cup lemon curd (store-bought or homemade)

For the frosting:

1 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup lemon curd
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
Prepare the cake: Whisk together flour, baking powder, and salt. Cream butter and sugar, add eggs one at a time, mix in lemon zest, vanilla, and lemon juice. Alternate adding dry ingredients and milk to the batter. Divide batter between pans and bake for 30–35 minutes.
Make the frosting: Beat butter until creamy, gradually add powdered sugar, lemon curd, lemon juice, and vanilla. Beat until light and fluffy.
Assemble the cake: Place one cake layer, spread frosting around the edge, fill with lemon curd. Top with the second layer and frost the top and sides. Decorate as desired.