Simple Lemon Curd Cake
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This Simple Lemon Curd Cake is a refreshing twist on the classic vanilla cake. With tangy lemon curd filling spread throughout the layers and on top, each bite bursts with citrusy goodness!
This lemon curd cake is the perfect dessert for any occasion, especially during the warmer months when citrus fruits are in season.
Like my Lemon Syrup Cake and Lemon Yogurt Cake, this recipe is guaranteed to tantalize your taste buds.
The moist and fluffy vanilla cake base balances the sweet and sour flavors of the lemon curd filling.
For a different variation, my moist cinnamon apple cake is a must try!
Plus, it’s a great way to use fresh lemons and impress your friends and family with a bright and zesty homemade dessert!
🍰 Why You Will Love This Recipe
- Tangy lemon curd filling.
- Simple vanilla cake base.
- One layer cake.
- Moist texture.
- Easy to make.
- Perfect for warmer months.
🍦 Serving Suggestions
- Serve with a dollop of whipped cream or vanilla ice cream.
- Top with fresh berries, such as raspberries, strawberries or blueberries.
- Dust with powdered sugar for a simple finishing touch.
- Pair with a cup of tea or coffee for a cozy afternoon treat.
- Cut into small squares and serve as part of a dessert platter or potluck offering.
📋 Ingredient Notes & Substitutions
🍋 Homemade Lemon Curd
- Eggs: Use medium-large eggs. They do not have to be at room temperature.
- Butter: Can use either a salted or unsalted block of butter.
- Caster sugar: Either white or golden/raw caster sugar. Do not use granulated sugar.
- Lemon zest: From a fresh ripe lemon is best. Use a fine grater or microplane to achieve finely grated lemon zest.
- Lemon juice: Freshly squeezed juice produces the best results, I do not recommend using bottled lemon juice. If however, you cannot get fresh lemons, you can try bottled lemon juice without any added sweeteners.
🎂 Vanilla Cake
- All-purpose flour: Is also known as plain flour in Australia. This recipe has not been tested using gluten-free flour.
- Unsalted butter: Make sure it’s softened to room temperature before adding it to the recipe.
- Caster sugar: Either white or golden/raw caster sugar. Do not use granulated sugar.
- Eggs: Must be at room temperature before starting the recipe.
- Whole milk: Must be at room temperature before starting the recipe. Can be substituted with dairy-free milk from a carton such as almond milk.
- Olive oil: Extra virgin olive oil works best. Alternatively, use neutral-flavored vegetable oil as a substitute.
🥣 Step By Step Instructions (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: In a medium-sized heat-proof mixing bowl, add all lemon curd ingredients.
Quarter-fill a small/medium pot with water and bring it to a boil. Once boiling, reduce heat to low and bring to a simmer. Place the bowl on top of the pot to create a double boiler.
Step two: Whisk the ingredients together using a metal or silicone whisk.
Continue whisking over simmering water for 10-14 minutes until the mixture becomes thick. Whisk continuously to avoid the eggs scrambling.
Step three: Once it thickens, turn off the heat and remove the bowl. Strain the lemon curd through a fine mesh sieve. Discard what’s left in the sieve (cooked egg/lemon zest).
Set it aside to cool to room temperature before starting the cake.
Once cooled, remove 1/3 cup worth and set it aside. This will be used to spread over the baked cake later.
Step four: In a medium-sized mixing bowl, add flour, baking powder and salt. Whisk until well combined. Set aside.
Step five: Add softened butter to a large mixing bowl or the bowl of a stand mixer. Add sugar and beat with the butter for 2 minutes until pale and creamy.
Step six: Add eggs one at a time, beating for 15 seconds after each addition.
Step seven: Pour in milk, olive oil and vanilla. Beat for 15 seconds until well combined.
Step eight: Add half of the dry flour mixture and beat until just combined. Scrape down the sides and add the remaining flour. Beat until incorporated.
Step nine: Pour half of the cake batter into the lined tin and spread it out in an even layer.
Dollop over half of the lemon curd, not the 1/3 cup you removed earlier. Gently swirl it through the cake batter with a teaspoon or butter knife.
Step ten: Spoon over the remaining cake batter and spread it out evenly. Dollop over the remaining half of the lemon curd and swirl it through.
Step eleven: Bake for 30-35 minutes until a skewer inserted into the middle comes out clean. Remove and cool it in the tin for 15 minutes then transfer it to a wire rack to cool completely.
Step twelve: Once cooled, spread over the 1/3 cup lemon curd. Serve and enjoy!
💭 Expert Tips
- Make sure to measure your baking ingredients accurately to achieve the best results. Check out my helpful guide on how to measure basic ingredients.
- Grate the lemon zest before juicing: This makes it 100x easier to remove the zest from the lemon.
- Keep whisking the lemon curd: When cooking your lemon curd ingredients over low heat, whisk continuously to prevent the eggs from turning into scrambled eggs.
- Strain lemon curd once: Through a fine mesh sieve, strain your cooked lemon curd to remove any bits of cooked egg. This will leave you with a smooth and thick consistency.
- Allow lemon curd to cool: Before starting your vanilla cake, set aside your curd so it can come to room temperature. You do not want to add hot/warm curd to the cake batter.
- Refrigerated ingredients are at room temperature: Before starting your cake, your butter, eggs and milk must be at room temperature to ensure all ingredients blend together seamlessly and to avoid a lumpy textured cake.
- Don’t overmix the batter: When beating in the flour, overmixing can cause the cake to become tough and dry. Mix until it’s just combined. If some flour is still left on the sides of the bowl, scrape it back into the batter using a rubber spatula and fold through until it’s incorporated.
⏲️ Storage Instructions
Store cake in an airtight container, at room temperature, for 3-4 days.
Transfer it to the refrigerator after a few days if needed to keep it fresh from humid temperatures, especially with the lemon curd on top.
To freeze the cake, let it cool completely after baking, do not spread lemon curd on top, wrap the whole cake or individual slices tightly in plastic cling wrap and then foil, label with the date, and freeze for up to 2 months.
To thaw the frozen cake or slices, either place them in the refrigerator for several hours or overnight while still wrapped, or leave them uncovered on the kitchen counter for several hours until defrosted.
Keep in mind the texture of the defrosted cake won’t be the same as it was originally prior to freezing. I suggest warming it up in a low-temperature oven or microwave to serve.
Can be enjoyed with or without the extra lemon curd as the frosting.
💬 Recipe FAQ’s
You can try using a gluten-free all-purpose flour blend perfect for baking, such as a 1:1 flour blend. I have not tested this recipe myself using gluten-free flour.
Yes, you can use store-bought lemon curd for the cake if you don’t have the time or ingredients to make it from scratch. When using store-bought, use a good quality product and keep in mind that it may be sweeter than making it from scratch.
Yes! If you don’t want to spread the extra lemon curd over the top, you can make a buttercream frosting of your choosing, with or without the lemon curd added. Alternatively, sift over a light layer of powdered sugar instead of a frosting. Or keep it plain.
🥄 Related Recipes
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Simple Lemon Curd Cake
Ingredients
Lemon Curd
- 2 large eggs, (approx. 55g-60g in shell)
- 1/3 cup caster sugar, golden or white
- 1 Tbsp finely grated lemon zest, approx. 1 large Eureka or Meyer lemons
- 80 g salted butter
- 1/3 cup freshly squeezed lemon juice, approx. 1-2 large Eureka or Meyer lemons
Vanilla Cake
- 1 1/2 cups (225g) all-purpose flour, scooped & leveled
- 2 tsp baking powder
- 1/4 tsp fine salt, or Kosher salt
- 125 g unsalted butter, softened to room temperature
- 3/4 cup caster sugar, golden or white
- 2 large eggs, at room temperature, (approx. 55g-60g in shell)
- 1/2 cup whole milk, at room temperature
- 1/4 cup extra virgin olive oil
- 1 tsp vanilla extract
Instructions
Lemon Curd
- In a medium-sized heat-proof mixing bowl, add all lemon curd ingredients.
- Fill a small/medium pot with water a 1/4 of the way up (1-2 inches of water). Place on the stovetop over high heat and bring it to a boil. Once boiling, reduce heat to low and bring to a simmer.
- Once simmering, place the bowl with ingredients inside on top of the pot so it just sits on top, creating a double boiler, without it touching the water underneath.
- Whisk ingredients together using a metal or silicone whisk.
- Continue whisking over simmering water for 10-14 minutes until mixture becomes thick. Whisk continuously to avoid the eggs scrambling.
- Once it thickens to a pudding/hollandaise sauce consistency, turn off heat and remove bowl from pot. TIP: it should coat the back of a wooden spoon. If it hasn't thickened, continue to cook and whisk until it does.
- Place a fine mesh sieve over a clean medium-sized heat-proof bowl.
- Pour lemon curd into the sieve and strain it, using a silicone spatula or spoon to press it through. Discard what’s left in the sieve (cooked egg/lemon zest).
- Set curd aside to cool to room temperature before starting the cake.
Vanilla Cake
- Once lemon curd has come to room temperature, remove 1/3 cup worth and set it aside. This will be used to spread over the baked cake later.
- Preheat oven to 180ºC (356ºF). Line a round 9-inch (22cm) baking tin with parchment paper and set aside.
- In a medium-sized mixing bowl, add flour, baking powder and salt. Whisk until well combined. Set aside.
- Add softened butter and sugar to a large mixing bowl or the bowl of a stand mixer with the paddle attached.
- Beat butter and sugar together for 2 minutes until pale and creamy. Scraping down the sides as needed.
- Add eggs one at a time, beating for 15 seconds after each addition. Scrape down the sides as needed.
- Pour in milk, oil and vanilla. Beat for 15 seconds until well combined. Scrape down the sides again.
- Add half of the dry flour mixture and beat until just combined. Scrape down the sides and add remaining flour. Beat until incorporated, ensuring not to over-beat, just until the flour has combined then turn off the beater. If some excess flour is still visible around the sides of the bowl, gently fold it in with a silicone spatula.
- Pour half of the cake batter into the lined tin and spread it out in an even layer.
- Dollop over half of the lemon curd, not the 1/3 cup you removed eariler.
- Gently swirl it through the cake batter with a teaspoon or butter knife.
- Spoon over remaining cake batter and spread it out evenly, it’s ok if the curd underneath pops through.
- Dollop over remaining half of the lemon curd and swirl it through.
- Bake for 30-35 minutes until a skewer inserted into the middle comes out clean. Some parts on top may look underbaked as the lemon curd remains wobbly.
- Remove from oven and allow to cool in the tin for 15 minutes.
- Carefully remove from tin and transfer to a wire rack to cool completely.
- Once cooled, spread over the remaining 1/3 cup lemon curd.
- Serve and enjoy!
Notes
- Grate the lemon zest before juicing: This makes it 100x easier to remove the zest from the lemon.
- Keep whisking the lemon curd: When cooking your lemon curd ingredients over low heat, whisk continuously to prevent the eggs from turning into scrambled eggs.
- Allow lemon curd to cool: Before starting your vanilla cake, set aside your curd so it can come to room temperature. You do not want to add hot/warm curd to the cake batter.
- Store cake in an airtight container, at room temperature, for 3-4 days. Transfer it to the refrigerator after a few days if needed to keep it fresh from humid temperatures, especially with the lemon curd on top.
- To freeze the cake, let it cool completely after baking, do not spread lemon curd on top, wrap it tightly in plastic cling wrap and then foil, label with the date, and freeze for up to 2 months.
- To thaw the frozen cake or slices, either place them in the refrigerator for several hours or overnight while still wrapped, or leave them uncovered on the kitchen counter for several hours until defrosted.