This Lemon Cake with Lemon Curd and Cream Cheese Frosting features moist cake layers bursting with tangy lemon zest. If you're a fan of Starbucks' Lemon Loaf, you're going to adore this homemade lemon cake! It’s incredibly moist, bursting with bright lemon flavor.
Soft Lemon Cake Recipe
Soft Lemon Cake with Lemon Curd and Cream Cheese Frosting has layers of citrusy goodness. The cake layers are soaked with lemon syrup making it moist, and nestled within these layers lies a delicious layer of homemade lemon curd.
The cake is covered with a blend of cream cheese, cream, and powdered sugar, that envelopes the cake in a creamy layer, balancing its acidity with sweetness similar to cheesecake.
Whether for a sweet breakfast or an afternoon snack, this cake never disappoints. It's always a crowd-pleaser and vanishes within minutes every time I serve it!
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⭐Why You'll Love This Lemon Cake with Lemon Curd and Cream Cheese Frosting
- Refreshing and Light: Even with its rich flavors, the lemon keeps it light and perfect for spring, summer, or any time you want something bright and fresh!
- Make-Ahead Dessert: This cake only gets better with time! Let it chill in the fridge to let the flavors come together—great for prepping ahead.
- Versatile Crowd-Pleaser: Whether it's for a special occasion or just a treat, this cake is always a hit. The mix of tart lemon and sweet frosting is a favorite for everyone!
🧾Lemon Cake Ingredients
Here’s what you need to make this Lemon Cake:
For the Cake:
- Unsalted Butter: I like to use room-temperature unsalted butter. It makes the cake rich, moist, and buttery.
- Sugar: Granulated sugar sweetens the cake and balances the tart lemon flavor. You can swap it with coconut or brown sugar if you prefer.
- Lemon Zest: Lemon zest adds a bright, fresh citrus flavor that brings the cake to life.
- Eggs: Room-temperature eggs help bind everything together, adding moisture and richness to the cake.
- Self-Raising Flour: This helps the cake rise and gives it a light, fluffy texture. You can make your own by mixing flour, baking powder, and a little salt.
- Baking Powder: Helps the cake rise and keeps it light and airy.
- Natural Yogurt: I use room-temperature yogurt for moisture and a little tang that pairs nicely with the lemon. Buttermilk, sour cream, or plant-based yogurt work too.
- Vanilla Paste: A little vanilla adds warmth and depth to the cake’s flavor.
Lemon Syrup:
- Water: This is the base for the lemon syrup, making it thin and pourable.
- Lemon Juice & Peel: Fresh lemon juice and peel add a zesty, tangy flavor that soaks into the cake, making it extra lemony and refreshing.
For the Cream Cheese Frosting:
- Cream Cheese: Room-temperature cream cheese gives the frosting a creamy, tangy flavor that pairs perfectly with the lemon. You can use mascarpone instead.
- Icing Sugar: Sweetens the frosting and makes it smooth and spreadable.
- Double Cream: Cold double cream adds richness and helps the frosting hold its shape.
- Lemon Curd: I love adding lemon curd between the layers for a burst of extra citrus flavor. It ties the cake together.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Lemon Cake
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. In a mixing bowl, combine the softened butter, sugar, and lemon zest. Whip them together with a hand mixer until they transform into a pale and fluffy mixture.
2. Incorporate the eggs into the mixture one by one, ensuring to beat thoroughly after adding each one.
3. Sieve the self-raising flour and baking powder into the bowl, then fold them into the mixture until they are incorporated.
4. Blend in the natural yogurt and vanilla paste until the batter achieves a smooth and thoroughly combined texture.
5. Split the batter evenly among the prepared cake tins lined with parchment paper, then use a spatula to level the tops smoothly.
6. Place the cake tins in the preheated oven set at 160°C (320°F) with a fan and bake for 30-35 minutes, or until the cakes acquire a golden color and a skewer inserted into the center comes out clean.
7. After baking, take the cakes out of the oven and allow them to cool in the tins for 10 minutes. Then, carefully transfer them to a wire rack to cool down completely.
8. As the cakes cool, make the lemon syrup: mix sugar, water, lemon juice, and peel in a saucepan. Heat until sugar dissolves, and simmer for 10 mins until slightly thickened. Cool and set aside.
9. Position one cooled cake layer on a serving plate and gently brush the cooled lemon syrup over its surface, letting it soak into the cake.
10. In a sizable mixing bowl, whip together the softened cheese and icing sugar until they achieve a smooth and creamy consistency.
11. Incorporate the double cream into the cream cheese mixture and whip until it reaches a thick consistency with stiff peaks.
12. Transfer the cream cheese mixture into a piping bag.
13. Using the piping bag, apply the cream cheese mixture along the edge of the cake.
14. Spread a generous layer of lemon curd over the surface of the cake.
15. Position the second cake layer on top, then delicately apply the cooled lemon syrup over its surface.
16. Top the cake with a lavish layer of cream cheese frosting.
17. Chill the cake in the refrigerator for a minimum of 2 hours before serving to ensure the frosting sets properly. Cut a slice of the lemon cake and enjoy!
📖Variations
- Lemon Blueberry Cake: Gently fold fresh or frozen blueberries into the batter for sweet, juicy bites throughout the cake.
- Raspberry Lemon Cake: Add fresh raspberries between the layers with lemon curd for a sweet and tart combo. You can even mix them into the cream cheese frosting!
- Lemon Lavender Cake: Add dried lavender to the batter for a light, floral hint that pairs beautifully with lemon. A drizzle of lavender syrup adds extra flavor.
- Lemon Poppy Seed Cake: Stir in poppy seeds for a nutty crunch that goes perfectly with the lemony goodness.
💭Tips for Recipe Success
Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temp. They mix better and give you smoother batter and frosting.
Zesting Lemons: Only zest the yellow part of the lemon, not the bitter white pith underneath.
Proper Mixing: Cream the butter and sugar until light and fluffy. This adds air, making the cake lighter.
Even Cake Layers: Divide the batter evenly between pans for layers that bake evenly. A kitchen scale helps!
Lemon Syrup: Brush the cooled cake layers with room-temperature lemon syrup for extra moisture and lemony goodness.
Layering: Spread a thin layer of frosting before adding the lemon curd to keep it from soaking into the cake.
Chilling: Let the cake chill for at least an hour before serving to set the frosting and blend the flavors.
Storage: Keep the cake loosely covered or in an airtight container in the fridge for up to 3-4 days to stay fresh.
🍋More Easy Lemon Recipes
Love this Lemon Cake? You’ll also enjoy these delicious lemon recipes:
🍛More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Lemon Cake with Lemon Curd and Cream Cheese Frosting
Ingredients
For the Cake:
- 225 g Unsalted Butter
- 225 g Sugar
- Zest of 3 Lemons
- 4 Large Eggs
- 225 g Self-Raising Flour
- 1 teaspoon Baking Powder
- 75 g Natural Yogurt
- 1 teaspoon Vanilla Paste
For the Lemon Syrup:
- 150 g Sugar
- 100 ml Water
- 60 ml Lemon Juice
- Peel of 1 Lemon
For the Icing:
- 300 g Soft Cheese
- 150 g Icing Sugar
- 200 ml Double Cream
- 350 g Lemon Curd
Instructions
- In a large mixing bowl, cream together the softened butter, sugar, and lemon zest until pale and fluffy.
- Add the eggs, one at a time, beating well after each addition with a hand mixer.
- Sift the self-raising flour and baking powder into the bowl and gently fold them into the mixture until just combined.
- Stir in the natural yogurt and vanilla paste until the batter is smooth and well combined.
- Bake in the preheated oven at 160°C (320°F) with a fan for 30-35 minutes, or until the cakes are golden and a skewer inserted into the center comes out clean.
- Once the cakes are baked, remove them from the oven and leave them to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes are cooling, prepare the lemon syrup by combining the sugar, water, lemon juice, and lemon peel in a small saucepan. Heat gently until the sugar has dissolved, then simmer for 10 minutes until slightly thickened. Remove from heat and set aside to cool.
- Place one layer of cooled cake on a serving plate and brush the cooled lemon syrup over the top of the cake, allowing it to soak into the cake.
- In a large mixing bowl, beat together the soft cheese and icing sugar until smooth and creamy.
- Add the double cream into the cream cheese mixture and whip until stiff peaks form and well combined.
- Place the cream cheese mixture in a piping bag.
- Pipe the cream cheese mixture around the edge of the cake.
- Spread a layer of lemon curd over the top of the cake.
- Place the second layer of cake on top and brush the cooled lemon syrup over the top of the cake.
- Finish with a generous layer of cream cheese frosting on top of the cake.
- Refrigerate the cake for at least 2 hours before serving to allow the frosting to set.
- Cut a slice of the lemon cake and enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Did you use Meyer lemons? The cake looks amazing!