Lemon curd cake recipe combines moist lemon-flavored cake layers with tangy, creamy lemon curd and smooth mascarpone frosting.
This Lemon Curd Cake Recipe is incredibly delicious because of the balance between sweet and tart flavors. I made this cake after discovering a beautiful version online that looked irresistible and inspiring.
The main specialty lies in the rich lemon curd filling that enhances each bite with fresh citrus brightness, paired with soft cake and light frosting.
Now, I will guide through the process step-by-step to help create this delightful dessert from scratch, ensuring every layer is made with care and attention.
Why We Love This Recipe
We love this lemon curd cake recipe because it perfectly balances bright, tangy lemon flavor with sweet, tender cake layers and creamy frosting. The fresh lemon curd adds a zesty burst that makes every bite refreshing and exciting.
The texture is light yet moist, making it satisfying without feeling heavy. It’s a dessert that feels both indulgent and fresh, offering something unique compared to ordinary cakes.
The combination of flavors and textures creates a memorable treat that delights the palate and brings a cheerful touch to any gathering or moment.
How To Prepare Lemon Curd Cake Recipe?
Recipe Overviews
Preparation Time: 40 minutes
Cooking Time: 35 minutes
Cooling & Assembly Time: 1 hour
Total Time: Approx. 2 hours 15 minutes
Course: Dessert
Cuisine: American / European Fusion
Yield: 12 people
Kitchen Utensils
- Saucepan
- Whisk
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Cake pans (three 8-inch round pans)
- Cooling rack
- Cake leveler or serrated knife (optional)
- Offset spatula or palette knife
- Piping bag (optional for decorating)
Ingredients
For the Lemon Curd
- ½ cup (120 ml) fresh lemon juice (about 2-3 lemons)
- 4 tablespoons (56 g) unsalted butter, cut into cubes
- 1 tablespoon lemon zest
- ½ cup (100 g) granulated sugar
- 3 large egg yolks
- ⅛ teaspoon salt
For the Lemon Cake
- 3 cups (360 g) cake flour, sifted
- 1 ½ cups (360 ml) buttermilk, at room temperature
- 7 large egg whites, at room temperature
- 1 cup (226 g) unsalted butter, softened
- 3 cups (600 g) granulated sugar
- 1 teaspoon fine salt
- 2 tablespoons lemon zest
- 2 ½ teaspoons baking powder
- 2 tablespoons vegetable or canola oil
- 1 teaspoon vanilla extract or vanilla bean paste
For the Mascarpone Frosting
- 1 cup (240 ml) heavy whipping cream, cold
- 8 oz (225 g) mascarpone cheese, cold
- ½ cup (60 g) powdered sugar, sifted
- ¼ cup (60 ml) fresh lemon juice
- 2 teaspoons vanilla extract or vanilla bean paste
How To Make Lemon Curd Cake Recipe
To ensure this Lemon Curd Cake Recipe turns out perfectly, let’s go through each step together! I’ve explained everything clearly and included visuals to guide you through the process.
I’ve also shared a list of kitchen tools I use for this recipe. While not all are essential, they do make things easier and more efficient. Doesn’t worry if you don’t have them all just use what you have, and you’ll still create a delicious cake!
Step 1: Lemon Curd
In a small saucepan, whisk together lemon juice, sugar, egg yolks, lemon zest, and a pinch of salt. Cook over medium-low heat, stirring constantly. Once the mixture is warm, add butter and continue stirring until it thickens (about 5–7 minutes). Do not let it boil. When the curd coats the back of a spoon, remove from heat. Strain if needed. Cool completely and refrigerate for at least 1 hour.
Step 2: Prepare the Cake Pans
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
Step 3: Cake Batter:
Sift cake flour with baking powder and salt in one bowl. In a separate bowl, beat softened butter with sugar until pale and fluffy (3–5 minutes). Mix in lemon zest, vanilla extract, and oil.
Step 4: Combine Ingredients:
Add the flour mixture in three parts, alternating with buttermilk, starting and ending with the dry ingredients. In another bowl, whip egg whites to soft peaks and gently fold them into the batter in three additions.
Step 5: Baking:
Divide the batter evenly into the prepared pans. Smooth the tops and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Mascarpone Frosting:
Beat cold mascarpone with powdered sugar until smooth. Slowly add lemon juice and vanilla. In a separate bowl, whip cream until stiff peaks form, then fold it into the mascarpone mixture. Chill for 15 minutes before using.
Step 7: Assemble the Cake:
Once cakes are cool, level if needed. Place the first layer on a serving plate. Spread a thin layer of mascarpone frosting, followed by 2–3 tablespoons of lemon curd. Repeat with the next two layers.
Step 8: Finish:
Frost the top and sides of the cake with the remaining mascarpone frosting. Chill for at least 30 minutes before serving. Optional: garnish with lemon slices or zest.
Nutrition Facts Of Lemon Curd Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 520 |
| Carbohydrates | 58g |
| Protein | 6g |
| Fat | 30g |
| Saturated Fat | 18g |
| Cholesterol | 115mg |
| Sodium | 240mg |
| Sugar | 42g |
| Fiber | 0.5g |
My Tips For Success With Lemon Curd Cake
● Bring eggs, butter, and buttermilk to room temperature before starting. This helps everything blend smoothly and creates a tender, even crumb in your cake.
● Beat the egg whites until soft peaks form—this means when you lift the whisk, the peaks gently hold their shape but still slightly droop. This step adds volume and lightness to the cake, so don’t rush it.
● When incorporating the whipped egg whites into the batter, fold carefully using a rubber spatula. This keeps the air trapped inside, ensuring your cake stays fluffy and moist instead of dense.
● After cooking the lemon curd, strain it through a fine mesh sieve. This removes any bits of cooked egg or zest, giving your curd a silky, smooth texture that spreads easily between layers.
● Cool your cake layers completely before frosting. Also, chill the mascarpone frosting briefly if it becomes too soft. Cold layers and frosting help prevent sliding and make assembling your cake cleaner and easier.
My Favorite Ways To Serve It Up
My favorite ways to serve this lemon curd cake recipe include slicing it fresh with a dollop of whipped cream on the side or adding a few fresh berries like raspberries or blueberries for extra color and flavor.
I also love chilling it slightly so the frosting firms up, making each bite smooth and refreshing. Sometimes, I sprinkle a little extra lemon zest on top for a bright, citrusy finish. It’s wonderful paired with a cup of tea or a light dessert wine, making it a perfect ending to any meal.
Health Benefits Of Lemon Curd Cake Recipe
While lemon curd cake recipe is a treat, it also offers some health benefits thanks to its fresh lemon ingredients. Lemons provide vitamin C, which supports the immune system and acts as an antioxidant.
The lemon zest and juice contribute small amounts of fiber and beneficial plant compounds. Eggs and butter add protein and essential fats, which help with energy and nutrient absorption.
However, since this cake contains sugar and fats, it’s best enjoyed in moderation as part of a balanced diet. Overall, it’s a delicious way to enjoy some nutrients while satisfying a sweet craving.
Best Variations Of Lemon Curd Cake Recipe
➤ Blueberry Lemon Curd Cake: Add fresh or frozen blueberries into the cake batter or swirl them into the lemon curd layer for a fruity burst.
➤ Lemon Poppy Seed Cake: Mix poppy seeds into the cake batter for a subtle crunch and extra texture that pairs beautifully with lemon.
➤ Coconut Lemon Curd Cake: Add shredded coconut to the frosting or sprinkle toasted coconut flakes on top for a tropical twist.
➤ Lavender Lemon Cake: Infuse the lemon curd with dried culinary lavender for a floral note that complements the citrus perfectly.
➤ Lemon Raspberry Layer Cake: Swap half the lemon curd with fresh raspberry jam or puree for a tangy and colorful variation.
Substitutions
Here are some handy substitutions you can use for the lemon curd cake recipe if you don’t have certain ingredients on hand:
◆ Buttermilk: Use regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup, let it sit for 5 minutes before using.
◆ Cake Flour: Replace with all-purpose flour minus 2 tablespoons per cup, sifted well to lighten it.
◆ Unsalted Butter: You can use salted butter but reduce added salt slightly in the recipe.
◆ Lemon Juice: Use bottled lemon juice if fresh isn’t available, though fresh is best for flavor.
◆ Mascarpone Cheese: Substitute with cream cheese for a similar creamy texture and tangy taste.
Storage Tips
To keep your lemon curd cake recipe fresh, store it covered in the refrigerator for up to 3-4 days. Make sure to use an airtight container or wrap the cake tightly with plastic wrap to prevent it from drying out or absorbing other odors.
Before serving, you can let it sit at room temperature for about 20 minutes to soften the frosting for the best taste and texture.
For longer storage, you can freeze individual cake slices wrapped well in plastic and foil for up to 2 months. Thaw in the fridge overnight before enjoying.
Personal Touch Or Story
This lemon curd cake recipe holds a special place in my heart because it reminds me of sunny afternoons spent with family, sharing laughter and homemade treats.
The first time I made it, I was inspired by a small bakery I visited during a summer trip. Baking this lemon curd cake recipe brings back those warm memories and fills my kitchen with a bright, cheerful feeling.
Each time I prepare it, I feel connected to those moments and love sharing this fresh, zesty cake with friends—it’s like passing along a little piece of happiness in every slice.
Conclusion
This lemon curd cake recipe is easy to follow, delicious, and perfect for any moment you want to enjoy something special.
I truly enjoyed making and tasting every part of it, from the tangy lemon curd to the soft cake and creamy frosting.
I hope the steps are clear and simple for you to understand. Now that you have the lemon curd cake recipe, I’m sure you will make lemon curd cake recipe soon and experience the same joy and satisfaction I did. Enjoy baking!
More Lemon Cake Recipes You’ll Love
Lemon Cream Cake Recipe | Zesty And Smooth
Lemon Poke Cake Recipe – Light And Fluffy
Lemon Gluten-Free Cake Recipe || Healthy
Strawberry Lemon Cake Recipe || Zesty Flavor
Glazed Lemon Bundt Cake Recipe || Lemon Lovers
Lemon Curd Cake Recipe
Equipment
- Saucepan
- Whisk
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Cake pans (three 8-inch round pans)
- Cooling rack
- Cake leveler or serrated knife (optional)
- Offset spatula or palette knife
- Piping bag (optional, for decorating)
Ingredients
For the Lemon Curd
- ½ cup 120 ml fresh lemon juice (about 2-3 lemons)
- 4 tablespoons 56 g unsalted butter, cut into cubes
- 1 tablespoon lemon zest
- ½ cup 100 g granulated sugar
- 3 large egg yolks
- ⅛ teaspoon salt
For the Lemon Cake
- 3 cups 360 g cake flour, sifted
- 1 ½ cups 360 ml buttermilk, at room temperature
- 7 large egg whites at room temperature
- 1 cup 226 g unsalted butter, softened
- 3 cups 600 g granulated sugar
- 1 teaspoon fine salt
- 2 tablespoons lemon zest
- 2 ½ teaspoons baking powder
- 2 tablespoons vegetable or canola oil
- 1 teaspoon vanilla extract or vanilla bean paste
For the Mascarpone Frosting
- 1 cup 240 ml heavy whipping cream, cold
- 8 oz 225 g mascarpone cheese, cold
- ½ cup 60 g powdered sugar, sifted
- ¼ cup 60 ml fresh lemon juice
- 2 teaspoons vanilla extract or vanilla bean paste
Instructions
Step 1: Lemon Curd
- In a small saucepan, whisk together lemon juice, sugar, egg yolks, lemon zest, and a pinch of salt. Cook over medium-low heat, stirring constantly. Once the mixture is warm, add butter and continue stirring until it thickens (about 5–7 minutes). Do not let it boil. When the curd coats the back of a spoon, remove from heat. Strain if needed. Cool completely and refrigerate for at least 1 hour.
Step 2: Prepare the Cake Pans
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
Step 3: Cake Batter:
- Sift cake flour with baking powder and salt in one bowl. In a separate bowl, beat softened butter with sugar until pale and fluffy (3–5 minutes). Mix in lemon zest, vanilla extract, and oil.
Step 4: Combine Ingredients:
- Add the flour mixture in three parts, alternating with buttermilk, starting and ending with the dry ingredients. In another bowl, whip egg whites to soft peaks and gently fold them into the batter in three additions.
Step 5: Baking:
- Divide the batter evenly into the prepared pans. Smooth the tops and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Mascarpone Frosting:
- Beat cold mascarpone with powdered sugar until smooth. Slowly add lemon juice and vanilla. In a separate bowl, whip cream until stiff peaks form, then fold it into the mascarpone mixture. Chill for 15 minutes before using.
Step 7: Assemble the Cake:
- Once cakes are cool, level if needed. Place the first layer on a serving plate. Spread a thin layer of mascarpone frosting, followed by 2–3 tablespoons of lemon curd. Repeat with the next two layers.
Step 8: Finish:
- Frost the top and sides of the cake with the remaining mascarpone frosting. Chill for at least 30 minutes before serving. Optional: garnish with lemon slices or zest.
Notes
Nutrition Facts Of Lemon Curd Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 520 |
| Carbohydrates | 58g |
| Protein | 6g |
| Fat | 30g |
| Saturated Fat | 18g |
| Cholesterol | 115mg |
| Sodium | 240mg |
| Sugar | 42g |
| Fiber | 0.5g |