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Homemade lemon curd cake slice with cream cheese frosting on a white kitchen table.

Lemon Curd Cake

Moist and tangy lemon curd cake with creamy frosting — a bright, citrusy dessert perfect for any occasion.
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Prep Time 25 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 55 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, European
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 2 tablespoon lemon zest
  • ¼ cup lemon juice freshly squeezed
Filling & Frosting
  • 1 cup lemon curd homemade or store-bought
  • 1 cup unsalted butter softened, for frosting
  • 1 cup powdered sugar
  • ½ cup cream cheese softened
  • ½ cup heavy cream

Equipment

  • 2 9-inch round cake pans
  • 1 Electric mixer
  • 3 Mixing bowls
  • 1 Whisk
  • 1 Double boiler
  • 1 Fine-mesh strainer
  • 1 Zester or microplane
  • 1 Offset spatula
  • 1 Wire rack

Method
 

  1. Mix the cake batter using flour, baking powder, baking soda, salt, butter, sugar, eggs, lemon zest, and juice.
  2. Divide batter into two 9-inch pans and bake at 350°F (175°C) for 30 minutes.
  3. While cakes bake, prepare lemon curd using a double boiler, whisking constantly until thickened. Strain and chill.
  4. Let cakes and curd cool completely before assembling.
  5. Frost cake with cream cheese frosting, layering with lemon curd in the middle.
  6. Chill the assembled cake for at least 2 hours before serving.

Notes

For a more intense lemon flavor, add a touch of lemon extract to the frosting. Cake is best served chilled.