Lemon Curd Cake

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Get ready for the ultimate lemon curd cake experience! This cake is bursting with lemony goodness, from the zesty cake layers to the tangy lemon curd filling and the creamy lemon cream cheese frosting on top. It’s the perfect treat for Easter or Mother’s Day, and any lemon lover will absolutely adore it!

Let me tell you why this lemon curd cake recipe is a must-try:

It’s bursting with lemon flavor: The cake batter is infused with fresh lemon zest, and after baking, it’s filled with a tart lemon curd that takes the lemony goodness to the next level. Every bite is packed with that citrusy zing!

It’s incredibly soft and moist: Thanks to the addition of buttermilk, this cake is unbelievably moist and tender. One bite, and you’ll be hooked!

The frosting is a dream: Cream cheese frosting is the perfect complement to the tangy lemon flavor of the cake. It adds a creamy richness that will make each bite simply melt in your mouth.

Homemade lemon curd: Each bite of this cake is filled with homemade lemon curd, adding an extra burst of lemony goodness that you won’t be able to resist!

It’s all made from scratch: No shortcuts here! This cake is made entirely from scratch, ensuring that every bite is filled with homemade goodness. Say goodbye to store-bought cake mixes!

Now, let’s gather our ingredients:

Lemon Curd Cake

Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Course Dessert
Servings 16 slices


**For the Lemon Curd:**

  • ½ cup fresh lemon juice
  • 4 large egg yolks
  • ¾ cup granulated white sugar
  • Pinch of salt
  • 1 tablespoon lemon zest
  • ½ cup unsalted butter

**For the Lemon Cake:**

  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 10 tablespoons unsalted butter
  • 1 ½ cups granulated white sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • 3 tablespoons lemon zest

**For the Lemon Cream Cheese Frosting:**

  • ¾ cup unsalted butter
  • 6 ounces cream cheese
  • 2 ¼ cups powdered sugar
  • ½ tablespoon lemon zest


**For the Lemon Curd:**

  • Combine lemon juice, egg yolks, sugar, salt, and lemon zest in a saucepan.
  • Heat over medium-low heat until thickened, then remove from heat and stir in butter until melted.
  • Chill in the fridge until set.

**For the Lemon Cake:**

  • Preheat the oven and prepare a baking pan.
  • Whisk together dry ingredients, then cream butter and sugar until fluffy. Add eggs and vanilla, then mix in dry ingredients and buttermilk. Fold in lemon zest.
  • Bake until a toothpick comes out clean, then cool completely.

**For the Lemon Cream Cheese Frosting:**

  • Beat butter until fluffy, then add cream cheese and beat until smooth. Mix in powdered sugar and lemon zest until creamy.

**Assembling the Cake:**

  • Poke holes in the cooled cake and pipe lemon curd into them.
  • Frost the cake with lemon cream cheese frosting and swirl in more lemon curd.
  • Serve and enjoy every citrusy bite of this delightful lemon curd cake!

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