Go Back

Lemon Curd Cake with Cream Cheese Frosting

Soft lemon cake layered with tangy lemon curd and topped with cream cheese frosting. This lemon curd cake is moist, bright, and perfect for any special occasion. 
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Additional time2 hours 30 minutes
Total Time 1 hour 15 minutes

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

  • Preheat the oven to 355°F / 180°C (320°F convection / 160°C fan). In a large mixing bowl, beat 225 g unsalted butter, 225 g granulated sugar, and 3 tbsp lemon zest until pale and fluffy.  
  • 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

Beat the Butter Well: I like to beat the butter and sugar until the mixture becomes very pale and fluffy because this helps create a lighter cake. 
Use Cold Cream: Cold heavy cream whips better and gives the frosting more structure. 
Cool the Cake Completely: Always let the cake layers cool fully before adding the syrup or frosting so the filling stays stable. 
Chill Before Slicing: I like to refrigerate the cake before cutting because it helps the lemon curd and frosting set and gives cleaner slices. 

Nutrition

Calories: 962kcal | Carbohydrates: 117g | Protein: 11g | Fat: 52g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 350mg | Potassium: 167mg | Fiber: 1g | Sugar: 94g | Vitamin A: 1706IU | Vitamin C: 6mg | Calcium: 122mg | Iron: 1mg
QR Code linking back to recipe