This Lemon Curd Cake is the perfect fusion of citrusy brightness and comforting sweetness. Every bite is soft, fluffy, and filled with a silky lemon curd center that melts on your tongue. The moist crumb and fresh lemon flavor make this dessert truly unforgettable—ideal for spring picnics, elegant tea parties, or when you simply want to treat yourself to something extraordinary.

Imagine a cake that captures the essence of sunshine—tart lemon curd wrapped in a pillowy, buttery cake with subtle vanilla undertones. It’s the kind of dessert that balances richness with freshness, leaving you both satisfied and craving more. Whether served with a dollop of whipped cream or a dusting of powdered sugar, this cake is bound to become a favorite.

Ingredients for this Lemon Curd Cake

1 ½ cups (190g) all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream or Greek yogurt
Zest of 1 lemon
2 tbsp lemon juice
½ cup prepared lemon curd (homemade or store-bought)

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper. This ensures your cake releases effortlessly and keeps its beautiful shape.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. This dry mix gives the cake its soft, tender texture.

Step 3: Cream Butter and Sugar

Using a hand mixer or stand mixer, beat the butter and sugar together on medium speed for about 2–3 minutes, until light and fluffy. This step adds air and volume to the batter.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated. Add the vanilla extract, lemon zest, and lemon juice, and mix until smooth.

Step 5: Alternate Adding Dry Mix and Sour Cream

Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the sour cream (or Greek yogurt). Begin and end with the dry mix. Don’t overmix—just blend until combined.

Step 6: Assemble with Lemon Curd

Pour half of the batter into the prepared pan. Use a spoon to dollop lemon curd evenly across the surface. Then spread the remaining batter on top, smoothing the surface gently with a spatula.

Step 7: Bake and Cool

Bake for 30–35 minutes, or until a toothpick inserted near the center comes out mostly clean (a little lemon curd on the toothpick is okay). Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: Optional – Glaze or Dust

If desired, drizzle with a simple lemon glaze (powdered sugar + lemon juice) or dust with powdered sugar before serving for a beautiful finish.

Estimated Nutrition

Per slice (based on 10 servings):

Calories: 290
Fat: 15g
Saturated Fat: 9g
Carbohydrates: 35g
Sugar: 20g
Protein: 4g
Fiber: 1g
Cholesterol: 70mg
Sodium: 180mg

Note: Values are approximate and can vary depending on the brand of ingredients used.

Frequently Asked Questions

1. Can I use homemade lemon curd?

Absolutely! Homemade lemon curd often has a fresher, richer flavor. Just make sure it’s thick enough to hold its place in the batter.

2. Can I make this cake gluten-free?

Yes, you can use a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for best results.

3. How do I know when the cake is done?

Insert a toothpick into the center. If it comes out clean or with a bit of lemon curd, it’s ready. Avoid overbaking.

4. What can I use instead of sour cream?

Greek yogurt is the best substitute, giving a similar moisture and tanginess to the cake.

5. Can I make this as cupcakes?

Yes! Fill lined muffin tins halfway, add a dollop of lemon curd, then top with more batter. Bake at 350°F for 18–22 minutes.

6. Can I add berries to the batter?

Fresh blueberries or raspberries work beautifully. Gently fold them into the batter just before assembling.

7. How should I serve this cake?

It’s delicious on its own or served with whipped cream, powdered sugar, or a light lemon glaze.

8. Is this a good make-ahead dessert?

Definitely. Bake it a day in advance and store it covered. The flavors deepen overnight, making it even better the next day.

Lemon Curd Cake – A Sweet, Zesty Dream in Every Bite

Author: Lorenzo Devereaux
Total Time: 21 minute
Yield: 1 9-inch cake (about 10 slices)

Print Recipe

Description

Bright, tangy, and beautifully tender, this Lemon Curd Cake is a citrus-lover’s dream. It’s an ideal addition to your collection of quick breakfast options, easy dinner desserts, or healthy snack-worthy sweets. Whether you’re planning fresh breakfast ideas for guests or looking for comforting food ideas to wind down your day, this easy recipe offers a perfect balance of richness and zing.

Infused with lemon zest and layered with silky lemon curd, each bite brings a burst of sunshine that feels like a warm hug. The aroma alone will make your kitchen smell like a bakery in springtime. A soft crumb, golden edges, and an optional glaze elevate this cake from simple to spectacular. Share it with loved ones—or keep it all to yourself. We won’t judge.

Instructions

Preheat oven to 350°F (175°C). Grease or line a 9-inch round cake pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In another bowl, beat the butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
Gradually mix in dry ingredients and sour cream, alternating between the two. Begin and end with dry ingredients.
Pour half the batter into the cake pan. Spread lemon curd evenly across the surface.
Add remaining batter and smooth the top.
Bake for 30–35 minutes or until a toothpick comes out clean (lemon curd traces are fine).
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: Dust with powdered sugar or drizzle with a lemon glaze before serving.

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Category: Dessert