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.
Ingredients
1 1/2 cups (190g) all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream or Greek yogurt
Zest of 1 lemon
2 tbsp lemon juice
1/2 cup prepared lemon curd (homemade or store-bought)
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