Nutrition Information:Please note that while this recipe lists ingredients for a full batch of lemon curd and buttercream (which is often easier to prepare), I am a frosting minimalist and typically have about half of each leftover after decorating. The provided nutrition information for each slice is calculated based on the amount of lemon curd and frosting I personally used, and this may vary depending on how generously you apply frosting and filling to your cake.
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Chill the cake layers completely: This makes frosting significantly easier and helps achieve a clean, smooth finish.
Fill cake pans evenly: Use a kitchen scale or measuring cup to ensure equal amounts of batter (approx. 10.5 oz or 300g per pan) for uniform layers.
Slice domed cake layers: Use a serrated knife to level any domed tops for a flat, stable cake.
Invest in baking tools: Essential tools like a kitchen scale, piping bag with tips, offset spatula, and cake turntable greatly improve results.
Use a piping bag for frosting: This allows for even distribution of frosting between layers, preventing curd leakage and creating a polished look. A Ziploc bag with the corner snipped works in a pinch.
Nutrition Information:Please note that while this recipe lists ingredients for a full batch of lemon curd and buttercream (which is often easier to prepare), I am a frosting minimalist and typically have about half of each leftover after decorating. The provided nutrition information for each slice is calculated based on the amount of lemon curd and frosting I personally used, and this may vary depending on how generously you apply frosting and filling to your cake.
Love this recipe?Snap a photo and share tagging @aimadeitforyou or tag #aimadeitforyou!
Luscious Lemon Curd Cake: Your Ultimate Guide to a Bright & Zesty Dessert
Prepare to delight your senses with this truly spectacular Lemon Curd Cake – a recipe designed to bring a burst of sunshine to any occasion! Imagine three perfectly moist, incredibly fluffy layers of vibrant lemon cake, generously filled with a tangy, homemade lemon curd, all enrobed in a lusciously bright and smooth lemon buttercream frosting. This sweet treat isn’t just a dessert; it’s an edible celebration, capturing the essence of spring’s first glorious day in every irresistible bite. Whether you’re a seasoned baker or new to the kitchen, this comprehensive guide will help you create a stunning centerpiece that tastes as incredible as it looks, guaranteed to impress friends and family alike.
This recipe was originally published on March 7, 2023. It was updated with new information and expanded details on September 23, 2023, to ensure the best possible baking experience for you.
Why This Lemon Curd Layer Cake Will Become Your New Favorite
This Lemon Curd Cake isn’t just another dessert; it’s an experience waiting to happen. Here’s why we’re confident it will become a cherished recipe in your baking repertoire:
An Absolute Showstopper. Despite its elegant appearance, this cake is surprisingly simple to decorate, yet it commands attention. Its bright yellow layers and creamy frosting make it a stunning centerpiece for birthdays, holiday gatherings, or any special event. It’s the kind of cake that draws “oohs” and “aahs” even before the first slice is served.
Remarkably Easy to Make. Don’t let the three layers intimidate you! This recipe is crafted to be straightforward and accessible, even if you’re a novice baker embarking on your first layer cake adventure. We’ve broken down each step into simple, manageable instructions to ensure your success.
Incredibly Make-Ahead Friendly. Planning a celebration? This cake is designed to alleviate stress! You can prepare the tart lemon curd and the silky lemon buttercream frosting up to a week in advance and store them conveniently in the refrigerator. The cake layers themselves can even be baked a month ahead and frozen, making assembly on the big day a breeze. This flexibility ensures a fresh, delicious cake without last-minute scrambling.
Effortlessly Allergen-Friendly. We believe delicious cake should be enjoyed by everyone. This recipe has been successfully tested and enjoyed as both gluten-free and dairy-free versions, demonstrating its versatility. Furthermore, it is naturally nut-free and soy-free, making it an excellent choice for those with various dietary considerations. Enjoy a delightful dessert without compromise!
Essential Ingredients for Your Zesty Lemon Cake
Crafting this incredible lemon cake requires a selection of high-quality ingredients that work in harmony to create its signature flavor and texture. Here’s a detailed look at what you’ll need:
Butter – Whether you’re using traditional dairy butter or a high-quality vegan butter, always opt for stick butter rather than spreadable butter in tubs. This ensures the correct fat content and consistency for baking. Allow it to soften at room temperature until it’s easily indentable with a finger – this is crucial for a smooth batter and creamy frosting.
Granulated Sugar– Standard white granulated sugar is key for both sweetening the cake layers and the lemon curd, while also contributing to the cake’s moist texture.
Lemons – The star of the show! You’ll need fresh lemons for both their vibrant zest and their tart juice. The zest provides an intense aromatic lemon flavor, while the juice delivers the essential tang. Always wash and dry your lemons thoroughly before zesting and juicing.
Eggs – Large eggs provide vital structure and moisture to the cake layers, ensuring they are tender yet sturdy. For best results, make sure your eggs are at room temperature, as this helps them incorporate more smoothly into the batter, leading to a lighter, more uniform cake.
Fine Salt– A pinch of fine salt enhances all the other flavors, balancing the sweetness and brightening the lemon notes. If you’re using a different type of salt, such as table salt or kosher salt, be sure to consult this helpful conversion chart to ensure proper measurement and prevent over-salting.
All-PurposeFlour – All-purpose flour has the ideal protein content to create a wonderfully tender and light crumb in this lemony cake recipe. For those with dietary restrictions, specific notes on making this cake gluten-free are provided within the recipe notes.
Cornstarch – A small but mighty addition, cornstarch helps to tenderize the cake batter, resulting in an incredibly delicate and fine crumb texture that melts in your mouth.
Baking Soda & Baking Powder– This dynamic duo of leavening agents is essential for achieving the perfect rise and airy consistency in your cake layers, ensuring they are light and fluffy without being dense.
Mayo – This might sound unconventional, but mayonnaise is a fantastic secret ingredient for adding exceptional fluffiness and moisture to this homemade lemon curd cake. Essentially a stable emulsion of eggs, oil, and vinegar or lemon juice, it seamlessly integrates into the cake batter, contributing to a wonderfully tender and rich texture.
Non-Dairy Milk – For a dairy-free option, unsweetened non-dairy milk (such as almond, soy, or oat milk) contributes essential moisture to the cake layers. Just like eggs, it’s important to ensure it’s at room temperature before incorporating it into the batter for optimal blending.
Shortening – In the buttercream, shortening plays a crucial role in making the frosting extra creamy and significantly more stable, especially in warmer environments. Unlike butter, shortening has a higher melting point, helping your beautiful frosting hold its shape without wilting.
Powdered Sugar – Also known as confectioners’ sugar, this finely milled sugar is used to sweeten the frosting and provide its smooth, stable structure. If you find yourself without powdered sugar, it’s easy to whip some up at home in a food processor from granulated sugar.
Key Ingredients for the Tangy Lemon Curd Filling
The bright, luscious lemon curd is the heart of this cake. Here are the simple ingredients that create its irresistible flavor:
Butter – For the lemon curd, ensure you are using room-temperature butter (either regular or vegan, depending on your dietary needs). This helps it emulsify smoothly with the other ingredients, creating a velvety texture.
Granulated Sugar – This provides a clean, bright sweetness that perfectly balances the tartness of the lemons in your curd. While granulated sugar works beautifully, you can also swap it out for finer caster sugar if you prefer a slightly smoother dissolve.
Lemons – Both fresh lemon juice and vibrant lemon zest are essential for an authentic, intense lemon flavor. While store-bought lemon juice can be used in a pinch, fresh lemons will always yield the most superior and bright flavor profile for your curd.
Fine Salt – A small touch of fine salt is crucial here, as it acts as a flavor enhancer, bringing out the vibrant citrus notes and preventing the curd from tasting one-dimensional.
Eggs & Egg Yolks – The strategic combination of whole large eggs and extra egg yolks is what gives this lemon curd its signature silky, rich, and custard-like consistency. Ensure they are at room temperature before beginning, as this helps prevent curdling and ensures a smoother finished product.
Crafting Your Homemade Lemon Curd Cake: A Step-by-Step Guide
While this lemon layer cake with its vibrant lemon curd filling might appear intricate, we promise that each step is surprisingly simple and manageable. A key to making this recipe stress-free is its make-ahead potential: you can prepare both the tangy lemon curd and the creamy vegan lemon buttercream frosting up to a week in advance, storing them in the fridge. Furthermore, the lemon cake layers themselves can be baked and frozen for up to a month, allowing you to spread out the work and enjoy fresh cake with minimal effort on assembly day.
Step-by-Step: How to Make the Perfect Lemon Curd
This luscious lemon curd is easier to make than you think and tastes infinitely better than store-bought. Follow these steps for a perfectly smooth and tangy filling:
Step 1: Combine the Base Ingredients. In a medium-sized heatproof bowl, thoroughly beat together the softened butter, granulated sugar, a pinch of fine salt, and the aromatic lemon zest until well combined. Next, add the eggs and additional egg yolks one at a time, mixing well after each addition to ensure everything is fully incorporated. This gradual addition helps prevent the mixture from separating prematurely.
Step 2: Incorporate Lemon Juice. Gently stir in the fresh lemon juice. At this stage, you might notice the mixture looking a little curdled or separated due to the acidity of the lemon juice interacting with the eggs. Don’t worry, this is completely normal! It will beautifully come together and thicken into a smooth, cohesive curd once it’s heated properly.
Step 3: Gently Cook to Thicken. Pour the entire mixture into a small saucepan. Cook it over medium-low heat, stirring continuously with a whisk or rubber spatula. Constant stirring is vital to prevent the eggs from scrambling and to ensure even thickening. Continue cooking for approximately 5 minutes, or until the curd visibly thickens and coats the back of a spoon, reaching a temperature of 175°F (80°C) on an instant-read thermometer. This precise temperature ensures the eggs are cooked and the curd achieves the perfect consistency.
Step 4: Chill for Firmness. Once thickened, immediately remove the curd from the heat. Pour the warm, completed curd into a clean bowl or a shallow plate to help it cool down more quickly. To prevent a “skin” from forming on the surface, which can lead to a lumpy texture, place plastic wrap directly onto the surface of the lemon curd, pressing it down so there are no air bubbles. Refrigerate until thoroughly chilled and firm, typically a few hours or overnight, before using it in your cake.
Baking the Fluffy Lemon Cake Layers
These moist and tender lemon cake layers are the perfect foundation for your show-stopping dessert. Here’s how to create them:
Step 1: Prepare Your Baking Pans. Begin by preheating your oven to the specified temperature (check the recipe card for exact degrees). Generously grease and line the bottoms of three 6-inch round cake pans with parchment paper circles. This essential step prevents sticking and ensures your beautiful cake layers release cleanly. Set the prepared pans aside.
Step 2: Combine Dry Ingredients and Butter. In a large mixing bowl, thoroughly whisk together the all-purpose flour, cornstarch, fine salt, baking soda, baking powder, granulated sugar, and vibrant lemon zest. This ensures all the leavening agents and flavorings are evenly distributed. Next, add the softened room-temperature butter. Using your fingertips or a pastry blender, work the butter into the dry mixture until it resembles coarse, wet sand. This “reverse creaming” method helps create a tender crumb by coating the flour particles in fat, inhibiting gluten development.
Step 3: Incorporate Wet Ingredients. In a separate, smaller bowl, whisk together the room-temperature eggs, mayonnaise (our secret for extra fluff!), and vanilla extract until the mixture is smooth and uniform. Pour this wet mixture into the dry ingredients and mix until just combined. Be careful not to overmix at this stage; overworking the batter can lead to a tough cake. Finally, gently stir in the room-temperature non-dairy milk until a smooth, pourable batter forms. Ensure you scrape down the sides and bottom of the bowl with a spatula to incorporate any unmixed ingredients, achieving a perfectly homogenous batter.
Step 4: Bake to Golden Perfection. Divide the smooth cake batter evenly among your three prepared 6-inch cake pans. For the most consistent layers, we recommend using a kitchen scale to ensure each pan receives approximately 10.5 oz (300g) of batter. Bake in the preheated oven for 20-25 minutes. To check for doneness, insert a wooden toothpick into the center of each cake; if it comes out clean or with a few moist crumbs, the cakes are ready. If you see wet batter, bake for another minute or two. Allow the cakes to cool in their pans for about 5 minutes before carefully inverting them onto a wire rack to cool completely. This prevents them from becoming soggy and ensures a firm structure for assembly.
Whipping Up the Zesty Lemon Buttercream Frosting
This bright and stable buttercream is the perfect accompaniment to your lemon cake and curd. Follow these steps for a dreamy, pipeable frosting:
Step 1: Cream the Fats. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the softened vegan butter and shortening. Beat on medium-high speed for 3 to 4 minutes until the mixture is incredibly light in color, fluffy, and significantly increased in volume. This creaming step incorporates air, making for a light and airy frosting texture.
Step 2: Gradually Add Powdered Sugar. With the mixer on low speed, begin adding the powdered sugar in three separate increments. After each addition, beat until just combined, then stop and scrape down the sides and bottom of the bowl thoroughly with a spatula. This ensures all the sugar is incorporated and prevents a gritty texture. Once all the sugar is added, beat on medium-high for another minute until smooth. Taste the frosting to check its sweetness level; add a bit more powdered sugar if you prefer a sweeter frosting.
Step 3: Finish with Flavor. Once the frosting has reached your desired sweetness and consistency, add the fine salt, vanilla extract, fresh lemon juice, and optional lemon zest. Beat on medium speed until all the ingredients are fully incorporated and the frosting is smooth and wonderfully flavored. Transfer the finished lemon buttercream into a piping bag fitted with a large round tip, ready for assembling your cake.
Assembling and Decorating Your Magnificent Lemon Curd Cake
Now for the most exciting part – bringing all the components together to create your beautiful layer cake!
Step 1: Lay the Foundation and Add Filling. Place your first completely cooled cake layer onto a flat plate or a rotating cake stand (a turntable is a game-changer for frosting!). Using an offset spatula or a knife, spread a thin, even layer of lemon buttercream frosting over the top of the cake, about 1-2 tablespoons. Next, pipe a sturdy border of buttercream around the very edge of this layer. This creates a “dam” or well in the center, which will prevent the lemon curd from oozing out. Fill the enclosed center with a generous amount of chilled lemon curd, approximately ⅓ cup.
Step 2: Repeat Layers. Carefully place the second cake layer directly on top of the filled first layer. Gently press down to secure it. Repeat the process: spread a thin layer of buttercream, pipe a dam, and fill the center with another ⅓ cup of lemon curd. Add the final third cake layer, aligning it carefully. At this point, you should have a three-layer cake, with two generous layers of lemon curd and buttercream filling.
Step 3: Apply a Crumb Coat. Once the final cake layer is in place, it’s time for the “crumb coat.” Using an offset spatula, apply a very thin, even layer of lemon buttercream all over the entire cake – the top and sides. This thin layer serves to trap any loose crumbs, preventing them from mixing into your final decorative frosting layer. It also helps to lock in moisture, keeping your cake fresh. Once coated, transfer the cake to the refrigerator to chill for at least 30 minutes. This chilling time firms up the crumb coat, making the final frosting application much easier and smoother.
Step 4: Final Decoration. After the crumb coat has chilled and firmed up, remove the cake from the fridge. Now you can get creative with your final decorations! For a chic, rustic “naked cake” look, as pictured, I simply added small blobs of frosting on top of the cake, followed by an extra dollop of lemon curd in the center of each blob, and a few thin lemon slices for a fresh garnish. Feel free to apply a thicker, smoother layer of buttercream all over the cake for a classic finish. You can also add colorful sprinkles, fresh berries (like blueberries or raspberries), toasted nuts, or edible flowers – the possibilities are endless! Any leftover lemon curd or frosting can be stored in the fridge or freezer for future use.
Delicious Variations & Dietary Adaptations for Your Lemon Cake
While our family adores this Lemon Curd Cake recipe exactly as it is, we understand the desire for customization and dietary flexibility. Here are some fantastic variations and adaptations you might consider to make this cake uniquely yours, or to accommodate different needs:
Making it Gluten-Free
For a delicious gluten-free version of this cake, you can easily substitute the all-purpose flour. Use 1⅓ cups (which is approximately 197g) of a high-quality gluten-free measure-for-measure flour blend. It’s crucial to ensure your chosen blend contains xanthan gum, as this acts as a binder, providing the necessary structure and elasticity often missing in gluten-free baking. To achieve the best possible texture and prevent any gritty mouthfeel, allow your gluten-free cake batter to rest for at least 30 minutes before pouring it into the cake pans and baking. This resting period allows the flours to fully hydrate.
Dairy-Friendly Options
If you don’t have any dairy sensitivities and prefer to use traditional dairy products, this recipe is easily adaptable. You can confidently substitute the non-dairy milk with an equal amount of whole milk for a rich flavor. Additionally, the mayonnaise in the cake batter can be replaced with full-fat sour cream or plain Greek yogurt. These dairy alternatives will contribute similar moisture and tang, yielding a deliciously tender cake.
Adjusting for Different Pan Sizes
This recipe is perfectly scaled for a beautiful three-layer, 6-inch round cake, which creates an impressive height. However, if you prefer a different size or don’t have three 6-inch pans, you can also bake this recipe as a two-layer, 8-inch round cake. Please note that baking times will need to be adjusted slightly; 8-inch layers will likely require a bit more time in the oven, so keep an eye on them and use the toothpick test for doneness.
Explore Other Fruity Flavors
While lemon is undeniably wonderful, feel free to experiment with other fruits to customize your cake! You can add a layer of fresh berries, such as sweet raspberries, juicy blueberries, or sliced strawberries, directly on top of the lemon curd between the cake layers for an extra burst of fruitiness and texture. Alternatively, you can completely swap out the citrus: imagine a vibrant lime cake with a tangy lime curd and a bright lime frosting for a refreshing twist! Grapefruit or orange would also make delightful variations.
Pro Tips for Baking the Best Lemon Curd Cake
Achieving bakery-quality results at home is easier than you think with these expert tips:
Chill the Cake Layers Completely. Patience is key! Ensure your cake layers are completely cooled before attempting to frost them. For best results, once cooled, wrap them tightly in plastic wrap and chill them in the refrigerator for a couple of hours, or even briefly in the freezer. Chilling firms up the cake layers, making them much less prone to tearing and significantly easier to handle when leveling, stacking, and applying frosting for a cleaner, more professional look.
Fill the Cake Pans Evenly. For consistent baking and perfectly level cake layers, it’s crucial to distribute the batter evenly. Each 6-inch cake pan will ideally take about 10.5 oz (300g) of cake batter. While using a kitchen scale is the most accurate method to ensure precise measurements, you can also use a large measuring cup or an ice cream scoop to pour approximately equal amounts of batter into each pan. This ensures they bake uniformly and result in beautifully even layers for stacking.
Level Your Cake Layers. If your cakes emerge from the oven with a slight dome on top, don’t fret! After they have cooled completely, you can easily level them. Use a long, serrated knife or a specialized cake leveler to carefully slice off the domes, creating a flat surface. This ensures your stacked cake will be stable and perfectly straight.
Invest in the Right Tools. While not strictly essential, having a few key baking tools can significantly elevate your home baking experience and help you achieve professional-looking results. Consider investing in a digital kitchen scale for accurate ingredient measurement, a piping bag with a set of versatile piping tips for frosting, an offset spatula for smooth frosting application, and a cake turntable to make decorating a breeze.
Utilize a Piping Bag for Frosting. For neat, even layers of frosting between your cake layers and a smooth exterior, using a piping bag is highly recommended. Piping allows you to distribute the frosting consistently, which is especially important for creating the “dam” around the lemon curd filling. If you don’t have a reusable pastry bag, a sturdy Ziploc bag with one corner snipped off will work perfectly as a makeshift alternative.
Frequently Asked Questions About Lemon Curd Cake
How long will homemade lemon curd stay fresh in the fridge?
Your homemade lemon curd, if stored properly, will remain delightfully fresh for up to two weeks. Ensure it is kept in an airtight container in the refrigerator. For best results and to prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the curd before sealing the container.
Does lemon curd cake require refrigeration?
Yes, absolutely! If you plan on keeping your beautifully decorated lemon curd cake for more than a few hours, refrigeration is a must. This is particularly important if you’re using vegan butter in your frosting, as it tends to soften and melt at room temperature much faster than traditional dairy butter. To prevent any exposed cake from drying out after slices have been removed, gently press a piece of parchment paper or plastic wrap over the cut sides before returning it to the fridge.
How far in advance can I prepare this cake? What are the best storage methods?
This recipe is wonderfully make-ahead friendly! We highly recommend preparing and freezing each component separately to maintain optimal freshness. The baked cake layers can be stored in the freezer for up to a month. To do this, wrap each individual layer tightly in plastic wrap, then add another layer of aluminum foil, and finally place them in a freezer-safe bag. The lemon curd and frosting can also be stored separately in airtight containers in the freezer. When you’re ready to assemble, defrost them overnight in the refrigerator. Give the lemon curd a good stir, and re-whip the frosting briefly before building your cake.
What are some other delicious ways to enjoy lemon curd?
Beyond being the star filling in this cake, lemon curd is incredibly versatile! It’s fantastic as a tart and sweet filling for danishes and sweet buns, spread generously on toast or scones, dolloped over plain dairy-free Greek yogurt for a quick breakfast, or swirled into sweet crepes. It also makes a heavenly topping for fluffy blueberry muffins or a decadent addition to warm French toast. The possibilities are endless!
What can I make with the leftover egg whites from the curd?
Don’t let those extra egg whites go to waste! They are perfect for a variety of delightful desserts. Consider using them to make elegant chocolate hazelnut financiers, aromatic pistachio financiers, or unique matcha financiers. They’re also great for meringues or egg white omelets!
Can I use store-bought lemon curd instead of making it from scratch?
Absolutely! While our homemade lemon curd is exceptionally delicious, we understand that sometimes time is of the essence. Feel free to use 1-2 jars of your favorite high-quality store-bought lemon curd as a convenient substitute for our homemade recipe. Ensure it’s thick enough for cake filling.
Can I use other citrus fruits besides lemon in this recipe?
Yes, you certainly can! This recipe is very flexible when it comes to citrus. Simply swap out the lemon juice and lemon zest for the juice and zest of any other citrus fruit you enjoy, such as vibrant oranges, zesty limes, or even tangy grapefruit. Each will create a distinct and delicious flavor profile for your cake and curd.
Is it okay to use cake flour instead of all-purpose flour?
Yes, you can absolutely use cake flour! If opting for cake flour instead of all-purpose flour in this recipe, you should omit the cornstarch completely. Use 1⅔ cups of cake flour. Cake flour has a lower protein content, which naturally results in a wonderfully light and fluffy cake with a tender crumb, making it an excellent choice for this recipe.
More Zesty Lemon Dessert Recipes to Brighten Your Day
If you’ve fallen in love with the vibrant flavors of this Lemon Curd Cake, you’ll be thrilled to discover more delightful lemon-infused treats from our kitchen:
This gluten-free lemon poppy seed loaf cake is incredibly moist, bursting with bright lemon flavor, and absolutely perfect for enjoying with a warm cup of tea or coffee, any time of day.
If you’re a fan of classic lemon bars, you absolutely must try my dairy-free lemon bars recipe! They deliver super clean, sharp slices with a flawless balance of sweet and tangy, all without a hint of dairy.
Can’t tolerate eggs but still crave that luscious lemon flavor? Our incredibly easy and delicious vegan lemon curd is the perfect solution, offering all the brightness and creaminess without any eggs.
These delightful vegan lemon thumbprint cookies are a harmonious blend of buttery, soft shortbread-like cookies with a vibrant, tangy dollop of lemon curd nestled in the center – a truly irresistible treat.
Alright, friends! I genuinely hope you’re inspired to take any lemons life throws your way and transform them into this truly lovely Lemon Curd Cake. It’s a dessert that not only tastes incredible but also brings joy and brightness to every gathering. For even more delicious dairy-free and gluten-free recipe ideas, be sure to connect with me and follow along on Instagram, Pinterest, or Facebook. You can also sign up for my exclusive email newsletter to receive all of my shiniest new content and recipe updates delivered directly to your inbox – I solemnly swear to only send you the good stuff, never spam. Happy baking, and enjoy every zesty bite! 💛
5 from 6 votes
Lemon Curd Cake Recipe
Course: Dessert
Cuisine: American
Prep Time: 1 hourhour
Cook Time: 20 minutesminutes
Decorating Time: 1 hourhour
Total Time: 2 hourshours20 minutesminutes
Servings: 10slices
Calories: 561kcal
Author: Ai Willis
Slice off a piece of sunshine with this light & airy Lemon Curd Cake recipe! Featuring three moist, fluffy layers of lemon cake, tart lemon curd, and a lusciously bright lemon buttercream frosting, this sweet treat is the food equivalent of the first real day of spring, guaranteed to impress with its vibrant flavor and stunning presentation.
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Ingredients
Lemon Curd
6tablespoonsvegan buttersoftened at room temperature, ensuring proper emulsion for a smooth curd
¾cupgranulated sugarfor clean, bright sweetness
2teaspoonslemon zestfor intense aromatic flavor
⅓cuplemon juicefreshly squeezed for best tang
2large eggsat room temperature for smooth texture
4large egg yolksfor extra richness and silkiness
⅛teaspoonfine saltto enhance and balance flavors
Lemon Cake
1⅓cupsall-purpose flourSee Notes below for detailed gluten-free instructions and alternatives
⅓cupcornstarchfor a wonderfully tender cake crumb
½teaspoonfine saltbalances sweetness and enhances flavor
½teaspoonbaking sodaa key leavening agent for lift
2teaspoonsbaking powderworks with baking soda for perfect rise
1cupgranulated sugarfor sweetness and moisture in the cake layers
2tablespoonslemon zestfor concentrated lemon flavor and aroma
½cupunsalted buttersoftened at room temperature (vegan butter can be used)
2large eggsat room temperature for ideal emulsification
⅓cupmayonnaiseadds incredible fluffiness and moisture
⅔cupunsweetened non-dairy milkat room temperature (e.g., almond, soy, or oat milk)
2teaspoonsvanilla extractenhances overall sweetness and aroma
Lemon Buttercream Frosting
1cupvegan buttersoftened at room temperature (use stick butter, not spread)
⅓cupshorteningfor enhanced creaminess and stability
3cupspowdered sugaror confectioners’ sugar, for smooth texture and sweetness
¼teaspoonfine saltto balance the rich, sweet, and tangy flavors
1teaspoonvanilla extractadds depth to the frosting’s flavor
2tablespoonslemon juicefreshly squeezed for bright lemon notes
1teaspoonlemon zestoptional, but highly recommended for extra lemon intensity
Instructions
Lemon Curd Preparation
In a heatproof bowl, thoroughly beat together the softened butter, granulated sugar, fine salt, and fresh lemon zest until the mixture is light and creamy. Next, add the large eggs and extra egg yolks one at a time, ensuring each is fully incorporated before adding the next. This step is crucial for a smooth base.
Carefully stir in the lemon juice. As mentioned earlier, the mixture might look a little curdled at this point, which is perfectly normal. The heat in the next step will bring it all together into a beautiful, cohesive curd.
Transfer the entire mixture into a small saucepan. Cook over medium-low heat, stirring continuously with a whisk or rubber spatula. This constant motion is vital to prevent scrambling the eggs and to ensure the curd thickens evenly. Continue cooking until the mixture visibly thickens, coats the back of a spoon, and reaches an internal temperature of 175°F (80°C), which typically takes about 5 minutes.
Immediately remove the cooked curd from the heat and pour it into a clean, shallow bowl or onto a plate to help it cool quickly. To prevent a “skin” from forming, cover the surface of the lemon curd directly with plastic wrap, pressing it down firmly. Refrigerate until thoroughly chilled and firm, making it ready for cake assembly.
Lemon Cake Baking Instructions
Preheat your oven to 340°F (170°C). Prepare two or three 6-inch round cake pans by greasing them thoroughly and lining the bottoms with parchment paper circles. This ensures easy removal of your delicate cake layers.
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, fine salt, baking soda, baking powder, granulated sugar, and fresh lemon zest until well combined. Add the softened room-temperature butter and use your fingertips or a pastry blender to work it into the dry ingredients until the mixture resembles coarse, wet sand. This method helps tenderize the cake.
In a separate bowl, whisk together the room-temperature eggs, mayonnaise, and vanilla extract until smooth. Pour this wet mixture into the dry ingredients and mix on low speed until just combined. Scrape down the sides and bottom of the bowl. Finally, stir in the room-temperature non-dairy milk until a smooth batter forms, being very careful not to overmix, which can lead to a tough cake.
Divide the cake batter evenly among your prepared cake pans (approximately 300g or 10.5 oz per pan for even layers). Bake in the preheated oven for 20-25 minutes. To check for doneness, insert a toothpick into the center of each cake; it should come out clean or with a few moist crumbs. Allow the cakes to cool in their pans for 5 minutes before carefully transferring them onto a wire rack to cool completely.
Lemon Buttercream Frosting Creation
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened vegan butter and shortening together on medium-high speed for 3 to 4 minutes. Continue beating until the mixture is visibly light in color, incredibly fluffy, and significantly increased in volume.
With the mixer on low speed, add the powdered sugar in three separate increments. After each addition, beat until just combined, then stop and scrape down the sides and bottom of the bowl thoroughly with a spatula to ensure no lumps. Once all the sugar is incorporated, beat on medium-high for another minute until smooth and creamy. Taste the frosting and add more powdered sugar if you prefer a sweeter result.
Once the frosting has reached your desired sweetness, add the fine salt, vanilla extract, fresh lemon juice, and the optional lemon zest. Beat on medium speed until all ingredients are fully incorporated and the frosting is smooth, vibrant, and perfectly flavored. Transfer the finished buttercream into a piping bag fitted with a large round tip, ready for cake assembly.
Cake Assembly and Decoration
Place your first completely cooled cake layer onto a flat plate or a rotating cake stand. Using an offset spatula or a knife, spread a thin, even layer of lemon buttercream (about 1-2 tablespoons) over the top. Next, pipe a sturdy border of buttercream around the very edge of this layer to create a “dam.” Fill the enclosed center with about ⅓ cup of your chilled lemon curd, spreading it gently.
Carefully place the second cake layer directly on top of the filled first layer, gently pressing to secure it. Repeat the layering process: spread another thin layer of buttercream, pipe a buttercream dam around the edge, and fill the center with another ⅓ cup of lemon curd.
Place the final cake layer on top, aligning it carefully. Now, apply a thin “crumb coat” of buttercream all over the entire cake (top and sides). This light layer traps any loose crumbs, creating a clean surface for your final frosting. Transfer the cake to the fridge to chill for 30 minutes, allowing the crumb coat to firm up.
After chilling, remove the cake from the fridge. Now you can apply your final layer of buttercream and add any desired decorations! For a “naked cake” look, simply add small blobs of frosting to the top, an extra dollop of lemon curd in the center of each, and garnish with fresh lemon slices. Feel free to use more buttercream for a fully frosted cake, or add sprinkles, berries, or edible flowers. Any leftover lemon curd and frosting can be stored in the fridge or freezer for future treats.
Notes
Variations & Dietary Adaptations:
Gluten-Free: Substitute the all-purpose flour with 1⅓ cups (197g) of gluten-free measure-for-measure flour. (Make sure to use one that has xanthan gum!) Allow the cake batter to rest for 30 minutes before baking to prevent a gritty texture.
Dairy: If dairy is tolerated, swap non-dairy milk with whole milk and mayonnaise with sour cream or plain Greek yogurt for a traditional version.
Different Pan Sizes: This recipe is for a three-layer 6-inch round cake. It can also be baked as a two-layer 8-inch round cake, but baking times may vary slightly.
Fruity Twists: Enhance the cake by adding fresh berries between layers, or swap lemon for other citrus fruits like lime, orange, or grapefruit in both the curd and frosting for a different flavor profile.
Expert Tips for Perfect Cake:
Chill the cake layers completely: This makes frosting significantly easier and helps achieve a clean, smooth finish.
Fill cake pans evenly: Use a kitchen scale or measuring cup to ensure equal amounts of batter (approx. 10.5 oz or 300g per pan) for uniform layers.
Slice domed cake layers: Use a serrated knife to level any domed tops for a flat, stable cake.
Invest in baking tools: Essential tools like a kitchen scale, piping bag with tips, offset spatula, and cake turntable greatly improve results.
Use a piping bag for frosting: This allows for even distribution of frosting between layers, preventing curd leakage and creating a polished look. A Ziploc bag with the corner snipped works in a pinch.
Nutrition Information:Please note that while this recipe lists ingredients for a full batch of lemon curd and buttercream (which is often easier to prepare), I am a frosting minimalist and typically have about half of each leftover after decorating. The provided nutrition information for each slice is calculated based on the amount of lemon curd and frosting I personally used, and this may vary depending on how generously you apply frosting and filling to your cake.
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Luscious Lemon Curd Cake: Your Ultimate Guide to a Bright & Zesty Dessert
Prepare to delight your senses with this truly spectacular Lemon Curd Cake – a recipe designed to bring a burst of sunshine to any occasion! Imagine three perfectly moist, incredibly fluffy layers of vibrant lemon cake, generously filled with a tangy, homemade lemon curd, all enrobed in a lusciously bright and smooth lemon buttercream frosting. This sweet treat isn’t just a dessert; it’s an edible celebration, capturing the essence of spring’s first glorious day in every irresistible bite. Whether you’re a seasoned baker or new to the kitchen, this comprehensive guide will help you create a stunning centerpiece that tastes as incredible as it looks, guaranteed to impress friends and family alike.
This recipe was originally published on March 7, 2023. It was updated with new information and expanded details on September 23, 2023, to ensure the best possible baking experience for you.
Why This Lemon Curd Layer Cake Will Become Your New Favorite
This Lemon Curd Cake isn’t just another dessert; it’s an experience waiting to happen. Here’s why we’re confident it will become a cherished recipe in your baking repertoire:
An Absolute Showstopper. Despite its elegant appearance, this cake is surprisingly simple to decorate, yet it commands attention. Its bright yellow layers and creamy frosting make it a stunning centerpiece for birthdays, holiday gatherings, or any special event. It’s the kind of cake that draws “oohs” and “aahs” even before the first slice is served.
Remarkably Easy to Make. Don’t let the three layers intimidate you! This recipe is crafted to be straightforward and accessible, even if you’re a novice baker embarking on your first layer cake adventure. We’ve broken down each step into simple, manageable instructions to ensure your success.
Incredibly Make-Ahead Friendly. Planning a celebration? This cake is designed to alleviate stress! You can prepare the tart lemon curd and the silky lemon buttercream frosting up to a week in advance and store them conveniently in the refrigerator. The cake layers themselves can even be baked a month ahead and frozen, making assembly on the big day a breeze. This flexibility ensures a fresh, delicious cake without last-minute scrambling.
Effortlessly Allergen-Friendly. We believe delicious cake should be enjoyed by everyone. This recipe has been successfully tested and enjoyed as both gluten-free and dairy-free versions, demonstrating its versatility. Furthermore, it is naturally nut-free and soy-free, making it an excellent choice for those with various dietary considerations. Enjoy a delightful dessert without compromise!
Essential Ingredients for Your Zesty Lemon Cake
Crafting this incredible lemon cake requires a selection of high-quality ingredients that work in harmony to create its signature flavor and texture. Here’s a detailed look at what you’ll need:
Butter – Whether you’re using traditional dairy butter or a high-quality vegan butter, always opt for stick butter rather than spreadable butter in tubs. This ensures the correct fat content and consistency for baking. Allow it to soften at room temperature until it’s easily indentable with a finger – this is crucial for a smooth batter and creamy frosting.
Granulated Sugar– Standard white granulated sugar is key for both sweetening the cake layers and the lemon curd, while also contributing to the cake’s moist texture.
Lemons – The star of the show! You’ll need fresh lemons for both their vibrant zest and their tart juice. The zest provides an intense aromatic lemon flavor, while the juice delivers the essential tang. Always wash and dry your lemons thoroughly before zesting and juicing.
Eggs – Large eggs provide vital structure and moisture to the cake layers, ensuring they are tender yet sturdy. For best results, make sure your eggs are at room temperature, as this helps them incorporate more smoothly into the batter, leading to a lighter, more uniform cake.
Fine Salt– A pinch of fine salt enhances all the other flavors, balancing the sweetness and brightening the lemon notes. If you’re using a different type of salt, such as table salt or kosher salt, be sure to consult this helpful conversion chart to ensure proper measurement and prevent over-salting.
All-PurposeFlour – All-purpose flour has the ideal protein content to create a wonderfully tender and light crumb in this lemony cake recipe. For those with dietary restrictions, specific notes on making this cake gluten-free are provided within the recipe notes.
Cornstarch – A small but mighty addition, cornstarch helps to tenderize the cake batter, resulting in an incredibly delicate and fine crumb texture that melts in your mouth.
Baking Soda & Baking Powder– This dynamic duo of leavening agents is essential for achieving the perfect rise and airy consistency in your cake layers, ensuring they are light and fluffy without being dense.
Mayo – This might sound unconventional, but mayonnaise is a fantastic secret ingredient for adding exceptional fluffiness and moisture to this homemade lemon curd cake. Essentially a stable emulsion of eggs, oil, and vinegar or lemon juice, it seamlessly integrates into the cake batter, contributing to a wonderfully tender and rich texture.
Non-Dairy Milk – For a dairy-free option, unsweetened non-dairy milk (such as almond, soy, or oat milk) contributes essential moisture to the cake layers. Just like eggs, it’s important to ensure it’s at room temperature before incorporating it into the batter for optimal blending.
Shortening – In the buttercream, shortening plays a crucial role in making the frosting extra creamy and significantly more stable, especially in warmer environments. Unlike butter, shortening has a higher melting point, helping your beautiful frosting hold its shape without wilting.
Powdered Sugar – Also known as confectioners’ sugar, this finely milled sugar is used to sweeten the frosting and provide its smooth, stable structure. If you find yourself without powdered sugar, it’s easy to whip some up at home in a food processor from granulated sugar.
Key Ingredients for the Tangy Lemon Curd Filling
The bright, luscious lemon curd is the heart of this cake. Here are the simple ingredients that create its irresistible flavor:
Butter – For the lemon curd, ensure you are using room-temperature butter (either regular or vegan, depending on your dietary needs). This helps it emulsify smoothly with the other ingredients, creating a velvety texture.
Granulated Sugar – This provides a clean, bright sweetness that perfectly balances the tartness of the lemons in your curd. While granulated sugar works beautifully, you can also swap it out for finer caster sugar if you prefer a slightly smoother dissolve.
Lemons – Both fresh lemon juice and vibrant lemon zest are essential for an authentic, intense lemon flavor. While store-bought lemon juice can be used in a pinch, fresh lemons will always yield the most superior and bright flavor profile for your curd.
Fine Salt – A small touch of fine salt is crucial here, as it acts as a flavor enhancer, bringing out the vibrant citrus notes and preventing the curd from tasting one-dimensional.
Eggs & Egg Yolks – The strategic combination of whole large eggs and extra egg yolks is what gives this lemon curd its signature silky, rich, and custard-like consistency. Ensure they are at room temperature before beginning, as this helps prevent curdling and ensures a smoother finished product.
Crafting Your Homemade Lemon Curd Cake: A Step-by-Step Guide
While this lemon layer cake with its vibrant lemon curd filling might appear intricate, we promise that each step is surprisingly simple and manageable. A key to making this recipe stress-free is its make-ahead potential: you can prepare both the tangy lemon curd and the creamy vegan lemon buttercream frosting up to a week in advance, storing them in the fridge. Furthermore, the lemon cake layers themselves can be baked and frozen for up to a month, allowing you to spread out the work and enjoy fresh cake with minimal effort on assembly day.
Step-by-Step: How to Make the Perfect Lemon Curd
This luscious lemon curd is easier to make than you think and tastes infinitely better than store-bought. Follow these steps for a perfectly smooth and tangy filling:
Step 1: Combine the Base Ingredients. In a medium-sized heatproof bowl, thoroughly beat together the softened butter, granulated sugar, a pinch of fine salt, and the aromatic lemon zest until well combined. Next, add the eggs and additional egg yolks one at a time, mixing well after each addition to ensure everything is fully incorporated. This gradual addition helps prevent the mixture from separating prematurely.
Step 2: Incorporate Lemon Juice. Gently stir in the fresh lemon juice. At this stage, you might notice the mixture looking a little curdled or separated due to the acidity of the lemon juice interacting with the eggs. Don’t worry, this is completely normal! It will beautifully come together and thicken into a smooth, cohesive curd once it’s heated properly.
Step 3: Gently Cook to Thicken. Pour the entire mixture into a small saucepan. Cook it over medium-low heat, stirring continuously with a whisk or rubber spatula. Constant stirring is vital to prevent the eggs from scrambling and to ensure even thickening. Continue cooking for approximately 5 minutes, or until the curd visibly thickens and coats the back of a spoon, reaching a temperature of 175°F (80°C) on an instant-read thermometer. This precise temperature ensures the eggs are cooked and the curd achieves the perfect consistency.
Step 4: Chill for Firmness. Once thickened, immediately remove the curd from the heat. Pour the warm, completed curd into a clean bowl or a shallow plate to help it cool down more quickly. To prevent a “skin” from forming on the surface, which can lead to a lumpy texture, place plastic wrap directly onto the surface of the lemon curd, pressing it down so there are no air bubbles. Refrigerate until thoroughly chilled and firm, typically a few hours or overnight, before using it in your cake.
Baking the Fluffy Lemon Cake Layers
These moist and tender lemon cake layers are the perfect foundation for your show-stopping dessert. Here’s how to create them:
Step 1: Prepare Your Baking Pans. Begin by preheating your oven to the specified temperature (check the recipe card for exact degrees). Generously grease and line the bottoms of three 6-inch round cake pans with parchment paper circles. This essential step prevents sticking and ensures your beautiful cake layers release cleanly. Set the prepared pans aside.
Step 2: Combine Dry Ingredients and Butter. In a large mixing bowl, thoroughly whisk together the all-purpose flour, cornstarch, fine salt, baking soda, baking powder, granulated sugar, and vibrant lemon zest. This ensures all the leavening agents and flavorings are evenly distributed. Next, add the softened room-temperature butter. Using your fingertips or a pastry blender, work the butter into the dry mixture until it resembles coarse, wet sand. This “reverse creaming” method helps create a tender crumb by coating the flour particles in fat, inhibiting gluten development.
Step 3: Incorporate Wet Ingredients. In a separate, smaller bowl, whisk together the room-temperature eggs, mayonnaise (our secret for extra fluff!), and vanilla extract until the mixture is smooth and uniform. Pour this wet mixture into the dry ingredients and mix until just combined. Be careful not to overmix at this stage; overworking the batter can lead to a tough cake. Finally, gently stir in the room-temperature non-dairy milk until a smooth, pourable batter forms. Ensure you scrape down the sides and bottom of the bowl with a spatula to incorporate any unmixed ingredients, achieving a perfectly homogenous batter.
Step 4: Bake to Golden Perfection. Divide the smooth cake batter evenly among your three prepared 6-inch cake pans. For the most consistent layers, we recommend using a kitchen scale to ensure each pan receives approximately 10.5 oz (300g) of batter. Bake in the preheated oven for 20-25 minutes. To check for doneness, insert a wooden toothpick into the center of each cake; if it comes out clean or with a few moist crumbs, the cakes are ready. If you see wet batter, bake for another minute or two. Allow the cakes to cool in their pans for about 5 minutes before carefully inverting them onto a wire rack to cool completely. This prevents them from becoming soggy and ensures a firm structure for assembly.
Whipping Up the Zesty Lemon Buttercream Frosting
This bright and stable buttercream is the perfect accompaniment to your lemon cake and curd. Follow these steps for a dreamy, pipeable frosting:
Step 1: Cream the Fats. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the softened vegan butter and shortening. Beat on medium-high speed for 3 to 4 minutes until the mixture is incredibly light in color, fluffy, and significantly increased in volume. This creaming step incorporates air, making for a light and airy frosting texture.
Step 2: Gradually Add Powdered Sugar. With the mixer on low speed, begin adding the powdered sugar in three separate increments. After each addition, beat until just combined, then stop and scrape down the sides and bottom of the bowl thoroughly with a spatula. This ensures all the sugar is incorporated and prevents a gritty texture. Once all the sugar is added, beat on medium-high for another minute until smooth. Taste the frosting to check its sweetness level; add a bit more powdered sugar if you prefer a sweeter frosting.
Step 3: Finish with Flavor. Once the frosting has reached your desired sweetness and consistency, add the fine salt, vanilla extract, fresh lemon juice, and optional lemon zest. Beat on medium speed until all the ingredients are fully incorporated and the frosting is smooth and wonderfully flavored. Transfer the finished lemon buttercream into a piping bag fitted with a large round tip, ready for assembling your cake.
Assembling and Decorating Your Magnificent Lemon Curd Cake
Now for the most exciting part – bringing all the components together to create your beautiful layer cake!
Step 1: Lay the Foundation and Add Filling. Place your first completely cooled cake layer onto a flat plate or a rotating cake stand (a turntable is a game-changer for frosting!). Using an offset spatula or a knife, spread a thin, even layer of lemon buttercream frosting over the top of the cake, about 1-2 tablespoons. Next, pipe a sturdy border of buttercream around the very edge of this layer. This creates a “dam” or well in the center, which will prevent the lemon curd from oozing out. Fill the enclosed center with a generous amount of chilled lemon curd, approximately ⅓ cup.
Step 2: Repeat Layers. Carefully place the second cake layer directly on top of the filled first layer. Gently press down to secure it. Repeat the process: spread a thin layer of buttercream, pipe a dam, and fill the center with another ⅓ cup of lemon curd. Add the final third cake layer, aligning it carefully. At this point, you should have a three-layer cake, with two generous layers of lemon curd and buttercream filling.
Step 3: Apply a Crumb Coat. Once the final cake layer is in place, it’s time for the “crumb coat.” Using an offset spatula, apply a very thin, even layer of lemon buttercream all over the entire cake – the top and sides. This thin layer serves to trap any loose crumbs, preventing them from mixing into your final decorative frosting layer. It also helps to lock in moisture, keeping your cake fresh. Once coated, transfer the cake to the refrigerator to chill for at least 30 minutes. This chilling time firms up the crumb coat, making the final frosting application much easier and smoother.
Step 4: Final Decoration. After the crumb coat has chilled and firmed up, remove the cake from the fridge. Now you can get creative with your final decorations! For a chic, rustic “naked cake” look, as pictured, I simply added small blobs of frosting on top of the cake, followed by an extra dollop of lemon curd in the center of each blob, and a few thin lemon slices for a fresh garnish. Feel free to apply a thicker, smoother layer of buttercream all over the cake for a classic finish. You can also add colorful sprinkles, fresh berries (like blueberries or raspberries), toasted nuts, or edible flowers – the possibilities are endless! Any leftover lemon curd or frosting can be stored in the fridge or freezer for future use.
Delicious Variations & Dietary Adaptations for Your Lemon Cake
While our family adores this Lemon Curd Cake recipe exactly as it is, we understand the desire for customization and dietary flexibility. Here are some fantastic variations and adaptations you might consider to make this cake uniquely yours, or to accommodate different needs:
Making it Gluten-Free
For a delicious gluten-free version of this cake, you can easily substitute the all-purpose flour. Use 1⅓ cups (which is approximately 197g) of a high-quality gluten-free measure-for-measure flour blend. It’s crucial to ensure your chosen blend contains xanthan gum, as this acts as a binder, providing the necessary structure and elasticity often missing in gluten-free baking. To achieve the best possible texture and prevent any gritty mouthfeel, allow your gluten-free cake batter to rest for at least 30 minutes before pouring it into the cake pans and baking. This resting period allows the flours to fully hydrate.
Dairy-Friendly Options
If you don’t have any dairy sensitivities and prefer to use traditional dairy products, this recipe is easily adaptable. You can confidently substitute the non-dairy milk with an equal amount of whole milk for a rich flavor. Additionally, the mayonnaise in the cake batter can be replaced with full-fat sour cream or plain Greek yogurt. These dairy alternatives will contribute similar moisture and tang, yielding a deliciously tender cake.
Adjusting for Different Pan Sizes
This recipe is perfectly scaled for a beautiful three-layer, 6-inch round cake, which creates an impressive height. However, if you prefer a different size or don’t have three 6-inch pans, you can also bake this recipe as a two-layer, 8-inch round cake. Please note that baking times will need to be adjusted slightly; 8-inch layers will likely require a bit more time in the oven, so keep an eye on them and use the toothpick test for doneness.
Explore Other Fruity Flavors
While lemon is undeniably wonderful, feel free to experiment with other fruits to customize your cake! You can add a layer of fresh berries, such as sweet raspberries, juicy blueberries, or sliced strawberries, directly on top of the lemon curd between the cake layers for an extra burst of fruitiness and texture. Alternatively, you can completely swap out the citrus: imagine a vibrant lime cake with a tangy lime curd and a bright lime frosting for a refreshing twist! Grapefruit or orange would also make delightful variations.
Pro Tips for Baking the Best Lemon Curd Cake
Achieving bakery-quality results at home is easier than you think with these expert tips:
Chill the Cake Layers Completely. Patience is key! Ensure your cake layers are completely cooled before attempting to frost them. For best results, once cooled, wrap them tightly in plastic wrap and chill them in the refrigerator for a couple of hours, or even briefly in the freezer. Chilling firms up the cake layers, making them much less prone to tearing and significantly easier to handle when leveling, stacking, and applying frosting for a cleaner, more professional look.
Fill the Cake Pans Evenly. For consistent baking and perfectly level cake layers, it’s crucial to distribute the batter evenly. Each 6-inch cake pan will ideally take about 10.5 oz (300g) of cake batter. While using a kitchen scale is the most accurate method to ensure precise measurements, you can also use a large measuring cup or an ice cream scoop to pour approximately equal amounts of batter into each pan. This ensures they bake uniformly and result in beautifully even layers for stacking.
Level Your Cake Layers. If your cakes emerge from the oven with a slight dome on top, don’t fret! After they have cooled completely, you can easily level them. Use a long, serrated knife or a specialized cake leveler to carefully slice off the domes, creating a flat surface. This ensures your stacked cake will be stable and perfectly straight.
Invest in the Right Tools. While not strictly essential, having a few key baking tools can significantly elevate your home baking experience and help you achieve professional-looking results. Consider investing in a digital kitchen scale for accurate ingredient measurement, a piping bag with a set of versatile piping tips for frosting, an offset spatula for smooth frosting application, and a cake turntable to make decorating a breeze.
Utilize a Piping Bag for Frosting. For neat, even layers of frosting between your cake layers and a smooth exterior, using a piping bag is highly recommended. Piping allows you to distribute the frosting consistently, which is especially important for creating the “dam” around the lemon curd filling. If you don’t have a reusable pastry bag, a sturdy Ziploc bag with one corner snipped off will work perfectly as a makeshift alternative.
Frequently Asked Questions About Lemon Curd Cake
How long will homemade lemon curd stay fresh in the fridge?
Your homemade lemon curd, if stored properly, will remain delightfully fresh for up to two weeks. Ensure it is kept in an airtight container in the refrigerator. For best results and to prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the curd before sealing the container.
Does lemon curd cake require refrigeration?
Yes, absolutely! If you plan on keeping your beautifully decorated lemon curd cake for more than a few hours, refrigeration is a must. This is particularly important if you’re using vegan butter in your frosting, as it tends to soften and melt at room temperature much faster than traditional dairy butter. To prevent any exposed cake from drying out after slices have been removed, gently press a piece of parchment paper or plastic wrap over the cut sides before returning it to the fridge.
How far in advance can I prepare this cake? What are the best storage methods?
This recipe is wonderfully make-ahead friendly! We highly recommend preparing and freezing each component separately to maintain optimal freshness. The baked cake layers can be stored in the freezer for up to a month. To do this, wrap each individual layer tightly in plastic wrap, then add another layer of aluminum foil, and finally place them in a freezer-safe bag. The lemon curd and frosting can also be stored separately in airtight containers in the freezer. When you’re ready to assemble, defrost them overnight in the refrigerator. Give the lemon curd a good stir, and re-whip the frosting briefly before building your cake.
What are some other delicious ways to enjoy lemon curd?
Beyond being the star filling in this cake, lemon curd is incredibly versatile! It’s fantastic as a tart and sweet filling for danishes and sweet buns, spread generously on toast or scones, dolloped over plain dairy-free Greek yogurt for a quick breakfast, or swirled into sweet crepes. It also makes a heavenly topping for fluffy blueberry muffins or a decadent addition to warm French toast. The possibilities are endless!
What can I make with the leftover egg whites from the curd?
Don’t let those extra egg whites go to waste! They are perfect for a variety of delightful desserts. Consider using them to make elegant chocolate hazelnut financiers, aromatic pistachio financiers, or unique matcha financiers. They’re also great for meringues or egg white omelets!
Can I use store-bought lemon curd instead of making it from scratch?
Absolutely! While our homemade lemon curd is exceptionally delicious, we understand that sometimes time is of the essence. Feel free to use 1-2 jars of your favorite high-quality store-bought lemon curd as a convenient substitute for our homemade recipe. Ensure it’s thick enough for cake filling.
Can I use other citrus fruits besides lemon in this recipe?
Yes, you certainly can! This recipe is very flexible when it comes to citrus. Simply swap out the lemon juice and lemon zest for the juice and zest of any other citrus fruit you enjoy, such as vibrant oranges, zesty limes, or even tangy grapefruit. Each will create a distinct and delicious flavor profile for your cake and curd.
Is it okay to use cake flour instead of all-purpose flour?
Yes, you can absolutely use cake flour! If opting for cake flour instead of all-purpose flour in this recipe, you should omit the cornstarch completely. Use 1⅔ cups of cake flour. Cake flour has a lower protein content, which naturally results in a wonderfully light and fluffy cake with a tender crumb, making it an excellent choice for this recipe.
More Zesty Lemon Dessert Recipes to Brighten Your Day
If you’ve fallen in love with the vibrant flavors of this Lemon Curd Cake, you’ll be thrilled to discover more delightful lemon-infused treats from our kitchen:
This gluten-free lemon poppy seed loaf cake is incredibly moist, bursting with bright lemon flavor, and absolutely perfect for enjoying with a warm cup of tea or coffee, any time of day.
If you’re a fan of classic lemon bars, you absolutely must try my dairy-free lemon bars recipe! They deliver super clean, sharp slices with a flawless balance of sweet and tangy, all without a hint of dairy.
Can’t tolerate eggs but still crave that luscious lemon flavor? Our incredibly easy and delicious vegan lemon curd is the perfect solution, offering all the brightness and creaminess without any eggs.
These delightful vegan lemon thumbprint cookies are a harmonious blend of buttery, soft shortbread-like cookies with a vibrant, tangy dollop of lemon curd nestled in the center – a truly irresistible treat.
Alright, friends! I genuinely hope you’re inspired to take any lemons life throws your way and transform them into this truly lovely Lemon Curd Cake. It’s a dessert that not only tastes incredible but also brings joy and brightness to every gathering. For even more delicious dairy-free and gluten-free recipe ideas, be sure to connect with me and follow along on Instagram, Pinterest, or Facebook. You can also sign up for my exclusive email newsletter to receive all of my shiniest new content and recipe updates delivered directly to your inbox – I solemnly swear to only send you the good stuff, never spam. Happy baking, and enjoy every zesty bite! 💛
5 from 6 votes
Lemon Curd Cake Recipe
Course: Dessert
Cuisine: American
Prep Time: 1 hourhour
Cook Time: 20 minutesminutes
Decorating Time: 1 hourhour
Total Time: 2 hourshours20 minutesminutes
Servings: 10slices
Calories: 561kcal
Author: Ai Willis
Slice off a piece of sunshine with this light & airy Lemon Curd Cake recipe! Featuring three moist, fluffy layers of lemon cake, tart lemon curd, and a lusciously bright lemon buttercream frosting, this sweet treat is the food equivalent of the first real day of spring, guaranteed to impress with its vibrant flavor and stunning presentation.
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Ingredients
Lemon Curd
6tablespoonsvegan buttersoftened at room temperature, ensuring proper emulsion for a smooth curd
¾cupgranulated sugarfor clean, bright sweetness
2teaspoonslemon zestfor intense aromatic flavor
⅓cuplemon juicefreshly squeezed for best tang
2large eggsat room temperature for smooth texture
4large egg yolksfor extra richness and silkiness
⅛teaspoonfine saltto enhance and balance flavors
Lemon Cake
1⅓cupsall-purpose flourSee Notes below for detailed gluten-free instructions and alternatives
⅓cupcornstarchfor a wonderfully tender cake crumb
½teaspoonfine saltbalances sweetness and enhances flavor
½teaspoonbaking sodaa key leavening agent for lift
2teaspoonsbaking powderworks with baking soda for perfect rise
1cupgranulated sugarfor sweetness and moisture in the cake layers
2tablespoonslemon zestfor concentrated lemon flavor and aroma
½cupunsalted buttersoftened at room temperature (vegan butter can be used)
2large eggsat room temperature for ideal emulsification
⅓cupmayonnaiseadds incredible fluffiness and moisture
⅔cupunsweetened non-dairy milkat room temperature (e.g., almond, soy, or oat milk)
2teaspoonsvanilla extractenhances overall sweetness and aroma
Lemon Buttercream Frosting
1cupvegan buttersoftened at room temperature (use stick butter, not spread)
⅓cupshorteningfor enhanced creaminess and stability
3cupspowdered sugaror confectioners’ sugar, for smooth texture and sweetness
¼teaspoonfine saltto balance the rich, sweet, and tangy flavors
1teaspoonvanilla extractadds depth to the frosting’s flavor
2tablespoonslemon juicefreshly squeezed for bright lemon notes
1teaspoonlemon zestoptional, but highly recommended for extra lemon intensity
Instructions
Lemon Curd Preparation
In a heatproof bowl, thoroughly beat together the softened butter, granulated sugar, fine salt, and fresh lemon zest until the mixture is light and creamy. Next, add the large eggs and extra egg yolks one at a time, ensuring each is fully incorporated before adding the next. This step is crucial for a smooth base.
Carefully stir in the lemon juice. As mentioned earlier, the mixture might look a little curdled at this point, which is perfectly normal. The heat in the next step will bring it all together into a beautiful, cohesive curd.
Transfer the entire mixture into a small saucepan. Cook over medium-low heat, stirring continuously with a whisk or rubber spatula. This constant motion is vital to prevent scrambling the eggs and to ensure the curd thickens evenly. Continue cooking until the mixture visibly thickens, coats the back of a spoon, and reaches an internal temperature of 175°F (80°C), which typically takes about 5 minutes.
Immediately remove the cooked curd from the heat and pour it into a clean, shallow bowl or onto a plate to help it cool quickly. To prevent a “skin” from forming, cover the surface of the lemon curd directly with plastic wrap, pressing it down firmly. Refrigerate until thoroughly chilled and firm, making it ready for cake assembly.
Lemon Cake Baking Instructions
Preheat your oven to 340°F (170°C). Prepare two or three 6-inch round cake pans by greasing them thoroughly and lining the bottoms with parchment paper circles. This ensures easy removal of your delicate cake layers.
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, fine salt, baking soda, baking powder, granulated sugar, and fresh lemon zest until well combined. Add the softened room-temperature butter and use your fingertips or a pastry blender to work it into the dry ingredients until the mixture resembles coarse, wet sand. This method helps tenderize the cake.
In a separate bowl, whisk together the room-temperature eggs, mayonnaise, and vanilla extract until smooth. Pour this wet mixture into the dry ingredients and mix on low speed until just combined. Scrape down the sides and bottom of the bowl. Finally, stir in the room-temperature non-dairy milk until a smooth batter forms, being very careful not to overmix, which can lead to a tough cake.
Divide the cake batter evenly among your prepared cake pans (approximately 300g or 10.5 oz per pan for even layers). Bake in the preheated oven for 20-25 minutes. To check for doneness, insert a toothpick into the center of each cake; it should come out clean or with a few moist crumbs. Allow the cakes to cool in their pans for 5 minutes before carefully transferring them onto a wire rack to cool completely.
Lemon Buttercream Frosting Creation
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened vegan butter and shortening together on medium-high speed for 3 to 4 minutes. Continue beating until the mixture is visibly light in color, incredibly fluffy, and significantly increased in volume.
With the mixer on low speed, add the powdered sugar in three separate increments. After each addition, beat until just combined, then stop and scrape down the sides and bottom of the bowl thoroughly with a spatula to ensure no lumps. Once all the sugar is incorporated, beat on medium-high for another minute until smooth and creamy. Taste the frosting and add more powdered sugar if you prefer a sweeter result.
Once the frosting has reached your desired sweetness, add the fine salt, vanilla extract, fresh lemon juice, and the optional lemon zest. Beat on medium speed until all ingredients are fully incorporated and the frosting is smooth, vibrant, and perfectly flavored. Transfer the finished buttercream into a piping bag fitted with a large round tip, ready for cake assembly.
Cake Assembly and Decoration
Place your first completely cooled cake layer onto a flat plate or a rotating cake stand. Using an offset spatula or a knife, spread a thin, even layer of lemon buttercream (about 1-2 tablespoons) over the top. Next, pipe a sturdy border of buttercream around the very edge of this layer to create a “dam.” Fill the enclosed center with about ⅓ cup of your chilled lemon curd, spreading it gently.
Carefully place the second cake layer directly on top of the filled first layer, gently pressing to secure it. Repeat the layering process: spread another thin layer of buttercream, pipe a buttercream dam around the edge, and fill the center with another ⅓ cup of lemon curd.
Place the final cake layer on top, aligning it carefully. Now, apply a thin “crumb coat” of buttercream all over the entire cake (top and sides). This light layer traps any loose crumbs, creating a clean surface for your final frosting. Transfer the cake to the fridge to chill for 30 minutes, allowing the crumb coat to firm up.
After chilling, remove the cake from the fridge. Now you can apply your final layer of buttercream and add any desired decorations! For a “naked cake” look, simply add small blobs of frosting to the top, an extra dollop of lemon curd in the center of each, and garnish with fresh lemon slices. Feel free to use more buttercream for a fully frosted cake, or add sprinkles, berries, or edible flowers. Any leftover lemon curd and frosting can be stored in the fridge or freezer for future treats.
Notes
Variations & Dietary Adaptations:
Gluten-Free: Substitute the all-purpose flour with 1⅓ cups (197g) of gluten-free measure-for-measure flour. (Make sure to use one that has xanthan gum!) Allow the cake batter to rest for 30 minutes before baking to prevent a gritty texture.
Dairy: If dairy is tolerated, swap non-dairy milk with whole milk and mayonnaise with sour cream or plain Greek yogurt for a traditional version.
Different Pan Sizes: This recipe is for a three-layer 6-inch round cake. It can also be baked as a two-layer 8-inch round cake, but baking times may vary slightly.
Fruity Twists: Enhance the cake by adding fresh berries between layers, or swap lemon for other citrus fruits like lime, orange, or grapefruit in both the curd and frosting for a different flavor profile.
Expert Tips for Perfect Cake:
Chill the cake layers completely: This makes frosting significantly easier and helps achieve a clean, smooth finish.
Fill cake pans evenly: Use a kitchen scale or measuring cup to ensure equal amounts of batter (approx. 10.5 oz or 300g per pan) for uniform layers.
Slice domed cake layers: Use a serrated knife to level any domed tops for a flat, stable cake.
Invest in baking tools: Essential tools like a kitchen scale, piping bag with tips, offset spatula, and cake turntable greatly improve results.
Use a piping bag for frosting: This allows for even distribution of frosting between layers, preventing curd leakage and creating a polished look. A Ziploc bag with the corner snipped works in a pinch.
Nutrition Information:Please note that while this recipe lists ingredients for a full batch of lemon curd and buttercream (which is often easier to prepare), I am a frosting minimalist and typically have about half of each leftover after decorating. The provided nutrition information for each slice is calculated based on the amount of lemon curd and frosting I personally used, and this may vary depending on how generously you apply frosting and filling to your cake.
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