This Lemon Cake with Lemon Curd and Cream Cheese Frosting features moist cake layers bursting with tangy lemon zest.
You will also like Carrot Cake, Chocolate Bundt Cake, Lemon Pudding Cake, Lemon Tiramisu, and Lemon Cheesecake Cups.
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.
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⭐Why You'll Love This Lemon Cake with Lemon Curd and Cream Cheese Frosting Recipe
Here are a few reasons to fall in love with this recipe:
- Bright Citrus Flavor: The combination of fresh lemon zest and juice infuses the cake with a bright, tangy flavor that's both refreshing and satisfying.
- Creamy Texture: The addition of natural yogurt to the cake batter and cream cheese to the frosting creates a moist and creamy texture that melts in your mouth.
- Layers of Flavor: Each layer of this cake offers a different burst of flavor, from the zesty lemon cake to the sweet-tart lemon curd and creamy cream cheese frosting, creating a harmonious balance of tastes and textures.
- Impressive Presentation: The vibrant yellow color of the cake layers contrasted with the creamy white frosting creates a visually stunning presentation.
- Crowd Pleaser: Whether you're baking for family gatherings, potlucks, or special celebrations, this Lemon Cake is sure to be a hit with everyone who tries it.
If you want more desserts you should check out Lemon Pudding Cake and Carrot Cake Recipe.
🧾Ingredients
Here is a list of everything you need.
For the Cake:
- Unsalted Butter: Provides moisture and richness to the cake, contributing to its tender crumb and buttery flavor.
- Sugar: Sweetens the cake, balancing the tartness of the lemon and enhancing its flavor. You can substitute granulated sugar with an equal amount of coconut sugar or brown sugar.
- Lemons Zest: Adds bright citrus flavor and aroma to the cake, complementing the lemon juice and providing depth of flavor.
- Large Eggs: Act as a binding agent and provide structure to the cake while also adding moisture and richness.
- Self-Raising Flour: Gives the cake structure and helps it rise, ensuring a light and fluffy texture. You can make your own self-raising flour by combining 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.
- Baking Powder: Acts as a leavening agent, helping the cake rise and become light and airy.
- Natural Yogurt: Adds moisture and tenderness to the cake while also providing a slight tanginess that complements the lemon flavor. You can ubstitute natural yogurt with buttermilk, sour cream, or a plant-based yogurt.
- Vanilla Paste: Enhances the flavor of the cake with its rich and aromatic vanilla notes, adding depth and complexity.
Lemon Syrup:
- Water: Provides the liquid base for the syrup, allowing the sugar to dissolve and creating a thin, pourable consistency.
- Lemon Juice: Adds tartness and acidity to the syrup, intensifying the lemon flavor and providing a tangy contrast to the sweetness of the cake.
- Lemon Peel: Adds additional citrus flavor and aroma to the syrup, infusing it with bright, lemony notes.
For the Cream Cheese Frosting:
- Cream Cheese: Forms the base of the frosting, providing a creamy and tangy flavor that complements the lemon cake and curd. You can replace cream cheese with mascarpone cheese.
- Icing Sugar: Sweetens the frosting and helps thicken it to a spreadable consistency.
- Double Cream: Adds richness and smoothness to the frosting, creating a silky texture and helping it hold its shape when spread or piped.
- Lemon Curd: Adds an extra layer of lemon flavor and sweetness to the frosting, enhancing its taste and providing a burst of citrus with every bite.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Lemon Cake with Lemon Curd and Cream Cheese Frosting
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 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, 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: Fold fresh or frozen blueberries into the cake batter for bursts of juicy sweetness throughout the cake layers.
- Raspberry Lemon Cake: Layer fresh raspberries between the cake layers along with the lemon curd for a tart and sweet contrast. You can also fold raspberries into the cream cheese frosting.
- Lemon Lavender Cake: Infuse the cake batter with dried culinary lavender for a subtle floral aroma that complements the lemon flavor. You can also add a lavender syrup drizzle for extra flavor.
- Lemon Poppy Seed Cake: Mix poppy seeds into the cake batter for a crunchy texture and nutty flavor that pairs well with lemon.
- Coconut Lemon Cake: Add shredded coconut to the cake batter for a tropical twist. You can also use coconut milk in place of the natural yogurt for added coconut flavor.
🔪Equipment
Check out all of my kitchen essentials in my Amazon Store! You can find the equipment I use in this recipe: Large Bowl, Small Bowl, Grater, Dought Scraper, Spatula, Hand Mixer, Strainer, Baking Tin, Baking Gloves, Cooling Rack, Saucepan, Knife, Cutting Board, Citrus Squeezer, Peeler, Tongs, Brush, Whisk, Piping Bag, Angled Spatula and Cake Server.
🍽 How to Serve
- Individual Servings: If hosting a large gathering, consider pre-slicing the cake and serving it on individual dessert plates for easy distribution.
- Accompanying Desserts: If serving the Lemon Cake as part of a dessert spread, consider offering other desserts such as Lemon Meringue Tart, Strawberry Tart, Basque cheesecake, Burnt New York Cheesecake, or No-Bake Cheesecake to provide variety for your guests.
- Tea or Coffee: Serve the cake alongside a pot of hot tea or freshly brewed coffee to complement its sweetness and refresh the palate between bites.
💭Tips for Recipe Success
Fresh Ingredients: Use fresh lemons for both the zest and juice to maximize the lemon flavor. Fresh ingredients always yield the best results.
Room Temperature Ingredients: Ensure that your butter, eggs, and cream cheese are at room temperature before starting. Room temperature ingredients mix more easily and result in a smoother batter and frosting.
Zesting Lemons: When zesting lemons, be careful to only remove the outer yellow zest and avoid the bitter white pith beneath.
Proper Mixing: Cream the butter and sugar together until light and fluffy to incorporate air into the batter, resulting in a lighter texture for the cake.
Even Cake Layers: Divide the cake batter evenly between the cake pans to ensure that the layers bake evenly. You can use a kitchen scale for accuracy.
Cooling Cakes: Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This prevents the cakes from sticking to the pans and helps maintain their structure.
Lemon Syrup: Brushing the cake layers with lemon syrup adds moisture and extra lemon flavor. Make sure the syrup is at room temperature before applying it to the cake.
Layering and Filling: Spread a thin layer of frosting on top of the bottom cake layer before adding the lemon curd. This creates a barrier to prevent the curd from soaking into the cake.
Chilling: Chill the assembled cake in the refrigerator for at least 1 hour before serving. Chilling helps the frosting set and allows the flavors to meld together for a more cohesive taste.
Storage: Cover the cake loosely with plastic wrap or place it in an airtight container and refrigerate for up to 3-4 days to maintain freshness and prevent the frosting from spoiling.
❓FAQ
Yes, cream cheese frosting pairs beautifully with lemon cake, creating a delightful balance of tangy and creamy flavors that enhance each other perfectly.
Yes, cake with cream cheese icing should be refrigerated to prevent the cream cheese frosting from spoiling due to its perishable nature.
Chocolate and lemon can create a surprisingly delicious flavor combination when used together, as the rich, indulgent taste of chocolate complements the bright, tangy citrus flavor of lemon, resulting in a harmonious and unique pairing.
Yes, you can bake the cake layers in advance and store them tightly wrapped at room temperature for up to 1 day, or in the refrigerator for up to 3 days. You can also prepare the lemon curd and cream cheese frosting ahead of time and store them in the refrigerator for up to 1 week.
Yes, you can freeze the unfrosted cake layers for up to 2-3 months. Wrap each layer tightly in plastic wrap and then aluminum foil before placing them in an airtight container or freezer bag. Thaw the cake layers in the refrigerator overnight before assembling and frosting the cake.
🍛More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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🎥Watch my Videos
This video will show you the details and step-by-step instructions for making this fantastic mouthwatering Carrot Cake!
📖 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.
- 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.
- Divide the batter evenly between the prepared cake tins with parchment paper and smooth the tops with a spatula.
- 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!
Sandra
Did you use Meyer lemons? The cake looks amazing!