This lemon curd layer cake is made with moist lemon cake layers, tangy lemon curd, and smooth cream cheese frosting for a bright and fresh citrus dessert.
Why You'll Love It
- Bright lemon flavor in every layer
- Soft sponge cake brushed with lemon syrup
- Tangy lemon curd balances the creamy frosting
- Perfect cake for celebrations or special occasions
I like making this lemon curd layer cake when I want a dessert that feels fresh but still rich enough for a celebration. The tangy lemon curd adds a bright citrus contrast to the creamy frosting, and the lemon syrup keeps the lemon cake soft and incredibly moist. If you enjoy citrus desserts with the same fresh flavor, recipes like my lemon olive oil cake and lemon posset are also wonderful choices.
The texture of this lemon layer cake is one of my favorite things about it. The sponge stays light and tender while the lemon curd adds a smooth filling between the layers, giving each slice the perfect balance of sweet frosting, bright lemon flavor, and a soft crumb. If you love soft and elegant lemon desserts, my lemon pudding cake and lemon tiramisu are also lovely recipes to try next.
Key Ingredients in Lemon Curd Cake
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Butter, Sugar & Lemon Zest: I like starting with butter, sugar, and plenty of fresh lemon zest because this gives the cake a rich base and a bright citrus aroma right from the beginning.
- Eggs, Self-Raising Flour & Baking Powder: The eggs help give the cake structure, while the self-raising flour and baking powder keep the sponge light, soft, and nicely risen.
- Yogurt & Vanilla: I add yogurt to keep the cake moist and tender, and a little vanilla rounds out the lemon flavor without taking over.
- Lemon Syrup, Lemon Curd & Cream Cheese Frosting: The lemon syrup keeps the cake soft and adds even more citrus flavor, while the lemon curd brings a tangy filling, and the cream cheese frosting gives the whole cake a smooth and creamy finish.
How to Make Lemon Curd Cake
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Cream the Butter and Add the Eggs: Beat the softened butter, sugar, and lemon zest until pale and fluffy. Add the eggs one at a time, beating well after each addition.
2. Fold in the Dry Ingredients: Sift in the self-raising flour and baking powder, then fold them in. Mix in the plain yogurt and vanilla paste until smooth, then divide the batter evenly between the lined cake tins.
3. Bake the Cakes and Make the Syrup: Bake at 355°F / 180°C (320°F convection / 160°C fan) for 30-35 minutes, until golden and a skewer comes out clean. Let the cakes cool in the tins for 10 minutes, then transfer to a wire rack to cool completely. Meanwhile, make the lemon syrup by simmering the sugar, water, lemon juice, and peel until slightly thickened, then let it cool.
4. Assemble and Chill the Cake: Place one cake layer on a plate and brush with lemon syrup. Whip the cheese and icing sugar until smooth, then add the double cream and whip to stiff peaks. Pipe the frosting around the edge, spread lemon curd over the cake, add the second layer, brush with more syrup, top with the remaining frosting, and chill for at least 2 hours before slicing.
Tips for Lemon Curd Cake
Level the Cake Layers: If the cakes bake with a small dome on top, I like trimming the tops slightly so the layers stack evenly and the filling stays balanced.
Pipe a Frosting Border: When adding the lemon curd between the layers, piping a small border of cream cheese frosting around the edge helps keep the curd from spilling out.
Let the Lemon Syrup Cool: I always let the syrup cool before brushing it over the cake so it soaks into the sponge properly instead of melting the crumb.
Slice with a Warm Knife: Running the knife briefly under warm water helps cut clean slices through the frosting and lemon curd layers.
Storage
Store the lemon curd cake covered in the refrigerator for up to three days. The lemon curd and cream cheese frosting keep the cake moist, and the flavor often becomes even better the next day.
Try These Lemon Recipes Next!
Recipe
Lemon Curd Cake with Cream Cheese Frosting
Ingredients
For the Cake
- 225 g unsalted butter - softened
- 225 g granulated sugar
- 3 tablespoon lemon zest
- 4 large eggs
- 225 g self-raising flour
- 1 teaspoon baking powder
- 75 g plain yogurt
- 1 teaspoon vanilla extract - or vanilla paste
For the Lemon Syrup
- 150 g granulated sugar
- 100 ml water
- 60 ml lemon juice
- Peel of 1 lemon
For the Icing
- 300 g cream cheese - softened
- 150 g powdered sugar
- 200 ml heavy whipping cream
- 350 g lemon curd
Instructions
- Add 4 large eggs, one at a time, beating well after each addition. Sift in 225 g self-raising flour and 1 tsp baking powder, then fold gently until almost combined.
- Add 75 g plain yogurt and 1 tsp vanilla extract, then mix until the batter becomes smooth and evenly combined.
- Divide the batter evenly between prepared cake pans lined with parchment paper and smooth the tops with a spatula. Bake for 30 to 35 minutes, or until the cakes are golden and a skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Meanwhile, make the lemon syrup by adding 150 g granulated sugar, 100 ml water, 60 ml lemon juice, and the peel of 1 lemon to a small saucepan. Heat gently until the sugar dissolves, then simmer for 10 minutes until slightly thickened. Remove from the heat and let it cool.
- To make the frosting, beat 300 g cream cheese with 150 g powdered sugar until smooth and creamy. Add 200 ml heavy whipping cream and whip until stiff peaks form.
- Place one cooled cake layer on a serving plate and brush the top with some of the cooled lemon syrup. Transfer the frosting to a piping bag, pipe a border around the edge of the cake, then spread 350 g lemon curd inside the border.
- Place the second cake layer on top, brush it with more lemon syrup, and spread a generous layer of the cream cheese frosting over the top.
- Refrigerate the lemon curd cake for at least 2 hours before slicing and serving.
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!