This lemon curd cake is a tender, soft lemon cake finished with a tangy cream cheese frosting and a generous topping of lemon curd. If you love bright, fresh lemon flavor, this cake is a must-try.
This soft lemon cake is bursting with fresh lemon flavor and pairs beautifully with homemade lemon curd. It’s perfect for celebrations or whenever you want a bright, citrusy dessert. The cream cheese frosting adds a balanced tang and sweetness that complements the curd. Below you’ll find helpful tips, step-by-step instructions, and photos to make the recipe easy to follow. If you enjoy lemon desserts, consider trying other recipes using similar techniques for the best results.
Tips for making the cake.
Follow these key tips to ensure your cake turns out tender, moist, and flavorful.
- Measure flour correctly: Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag. Scooping can compact the flour and lead to a dry cake.
- Use room-temperature dairy: Make sure butter, eggs, sour cream (or Greek yogurt), and buttermilk are at room temperature. This helps them combine smoothly and keeps the crumb moist.
- Cook lemon curd carefully: Stir the curd constantly while cooking to avoid scrambling the eggs. Cool the curd completely before topping the cake.
- Make the frosting correctly: Beat the butter alone on high for two minutes before adding the cream cheese. This helps prevent the frosting from splitting and yields a smooth, creamy texture.
Decorating the cake
For more lemon recipes, try other citrus treats that pair bright curd with tender cakes and rolls.
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Lemon Curd Cake
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Ingredients
Lemon Cake
- 1 3/4 cup All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/3 cup Unsalted butter, room temperature
- 2 TBSP Oil, canola or vegetable
- 3/4 cup White granulated sugar
- 1/4 cup Sour cream, room temperature or Greek yogurt
- 2 TBSP Lemon zest, from 2 large lemons
- 2 TBSP Lemon juice
- 2 Large eggs, room temperature
- 1/2 cup Buttermilk, room temperature
Lemon Curd
- 1/2 cup Freshly squeezed lemon juice, 2–3 large lemons
- 1 TBSP Lemon zest, from 1 large lemon
- 4 Egg yolks
- 3/4 cup White granulated sugar
- Pinch of salt
- 1/2 cup Unsalted butter, cold and cubed
Cream Cheese Frosting
- 1 cup Unsalted butter, room temperature
- 8 oz Cream cheese, room temperature
- 2 1/2 cups Powdered sugar, sifted
- 1 tsp Pure vanilla extract
Instructions
Lemon Cake
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Preheat the oven to 350°F. Spray an 8-inch cake pan with baking spray, line the bottom with parchment, and spray again. Set aside.
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In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl using a mixer, beat the butter, oil, and sugar on high for 2 minutes until fluffy and pale.
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Add sour cream, lemon zest, lemon juice, and eggs. Mix on medium until combined, scraping the bowl as needed.
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Add the dry ingredients and buttermilk, mixing on low until just combined. Scrape the bowl and stop to avoid overmixing.
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Spread the batter into the prepared pan and bake 25–30 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake sit in the hot pan for 10 minutes, then transfer to a wire rack to cool completely before decorating.
Lemon Curd
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While the cake bakes, combine lemon juice, zest, egg yolks, sugar, and a pinch of salt in a medium saucepan over medium-low heat.
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Whisk constantly for 20–25 minutes until the mixture thickens and becomes slightly foamy on top.
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Remove from heat, whisk in the cold cubed butter until melted and smooth. Transfer the curd to a bowl, cover with plastic wrap, and chill until completely cool.
Cream Cheese Frosting
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Sift the powdered sugar into a medium bowl and set aside.
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Beat the butter on high for 2 minutes. Add the cream cheese and beat on high for 1 minute until smooth.
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Add half the powdered sugar and mix on low until combined, then add the remaining sugar and mix until smooth.
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Mix in the vanilla on high speed until the frosting is creamy. Spread over the cooled cake.
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Dollop chilled lemon curd across the frosted cake and gently swirl with the back of a spoon to create a marbled topping.
Notes
High altitude: Add an extra 2 TBSP of flour if baking at high altitude.
Dairy: Pull dairy ingredients out about two hours before baking to reach room temperature.