Lemon Curd Cake

This homemade lemon curd cake will impress everyone! Like a sponge cake, it’s light, fluffy, and moist. It’s topped with heavy cream and lemon curd frosting.

2 layer lemon curd cake.

Best Lemon Curd Cake!!!

This is the best lemon curd cake recipe that will become your new favorite fruity cake. It is ideal for birthdays, parties, Mother’s Day, and all festive seasons!

Lemons are one of my favorite citrus fruits because of the bright, tangy, and strong flavor they impart to food. Some recipes might taste bland without lemons, but they can be made more interesting with a few squeezes or drops of fresh lemon juice!

A slice of lemon curd cake with cream frosting.

I love using lemons while making a sweet dessert as they balance off the sugary sweetness and add a delightful flavor contrast and vibrantness to the dish. It tastes so much better the more lemony flavor I detect.

This delicious lemon curd cake is no exception. It has an intense citrusy flavor thanks to lemon curd filling and frosting. It tastes great and is sure to please lemon lovers.

A generous amount of lemon curd gives this lemon cake batter its powerful lemon flavor. With just one bite, you will taste the ideal balance of sweet and tangy flavors!

After eating one slice, I’m sure you’d want another since it’s that good.

Why You’ll Love This Lemon Curd Cake Recipe?

  • Bold Lemon Flavor: Bright lemon flavor comes from lemon zest and sour lemon curd. 
  • Easy Lemon Cake Recipe: Although cake with lemon curd is readily available in bakeries and grocery stores, making it home with a few basic ingredients is equally easy and simple. It makes the taste and texture how you like it; this is a great way to make a homemade dessert that will impress your guests.
  • Perfect For Any Occasion: It’s excellent for any occasion—lemon curd cake is perfect for special occasions (like a layer cake) or evening treats. This dessert is classy enough for a dinner party yet simple enough for a family gathering.
  • Super Soft and Moist Lemon Cake: The cake is delicious and soft. The lemon curd gives this cake a moist texture. Just one bite will show you what I mean!
  • Homemade: Making lemon curd cake from scratch is very easy! Here, we are making everything from scratch—no yellow cake mix!


  • All-Purpose Flour (Plain Flour): Provides the cake with the nicest, softer crumb.
  • Baking Powder: Helps in the airy texture of the cake.
  • Caster Sugar: It is easier to dissolve than regular granular sugar; however, you can use granulated sugar if available. 
  • Margarine or Baking Spread: Both fats are utilized in baked goods for various purposes, such as adding flavor, richness, and texture.
  • Lemon Zest: Adds more fruit flavor than lemon juice.
  • Lemon Curd: Make your own homemade lemon curd or use your preferred store-bought. Making your own lemon curd is easy and fun. You can try my lemon curd recipe if you like.
  • Eggs: Eggs act as a binding agent. Make sure to use eggs at room temperature.
  • Heavy cream/ double cream: For the delectable frosting.
A lemon cake frosted with cream on a wooden chopping board with lemons, a plate, a spoon on the background.


Just a few cooking tools are needed to make this delicious cake. You will love how easy the cleanup is going to be!  

  • Mixing bowl: You’ll need a big bowl for the cake batter. As you can see, this one is good because the cake batter is well mixed.
  • Spatula: For mixing.
  • Handheld or stand mixer: You’ll need an electric mixer to prepare the frosting. You can use a handheld or stand mixer (with a paddle attachment).
  • 2 x 8-inch round cake pan 
  • Parchment paper

How To Make Lemon Curd Cake?

Let’s make this tangy lemon cake step by step so it turns out super cool! 

  1. Preheat the oven to 180°C (356°F) or gas mark 4. Line the baking pan with parchment paper.
  2. To make the lemon curd cake batter, measure all the ingredients and add the lemon zest, flour, baking powder, caster sugar, margarine or baking spread, half of the lemon curd, and eggs into a large mixing bowl. 
  3. Beat the ingredients with a handheld or stand mixer until you get a smooth, thick batter. 
  4. Divide the mixture into the baking pans as evenly as possible. 
  5. Bake the cake layers in the preheated oven for about 25 to 30 minutes until the edge of the cake looks golden brown and springs back to the touch.
  6. After that, leave the cakes in the pans for a few minutes before removing them, and place the cake on a wire rack to cool completely.
  7. Combine the heavy cream and the remaining lemon curd in a mixing bowl to make the frosting.
  8. Use a hand or stand mixer to whisk this lemony cream until it has a medium peak consistency.
  9. Assemble the cake by spreading this lemon frosting on top of the cake or between cake layers.

Pro Tips

A piece of lemon curd cake on a wooden chopping board.
  • Insert a toothpick into the center of the cake to see whether it’s done baking. The cake will be ready when it comes out clean.
  • Measure your flour correctly. When measuring dry ingredients, spoon them into a cup and then level them off with a knife or use a kitchen scale.
  • Putting out the cold items in advance is a good idea because they mix better at room temperature.h
  • Make sure you have fresh baking powder before you start. People don’t use baking powder as much as baking soda, so it often goes bad in the cupboard.
  • Be patient! When this lemon cake is ready, I know you want to flip it immediately. Before turning it over, let the cake cool to room temperature. By doing this, the cake won’t fall apart.
  • Make sure you let the cake to cool completely to room temperature before covering the cake with the lemony cream.

Substitutions and Variations

You may not have all of the ingredients for this cake recipe on hand. Moreover, I can help you with dietary restrictions or allergies. Here are a few changes and additions you can make to this cake recipe.

  • Flour: Cake flour works best for this recipe. For gluten-free, you can also use all-purpose flour or a gluten-free flour blend if you need to.
  • Sugar: I do not advocate reducing the sugar amount because it will affect the texture and taste of the cake.
  • Egg: If you are allergic to eggs, you can use flaxseed eggs or something else besides eggs. However, I must admit that I have not tried these substitutes myself. 
  • Zest: You can use lemon extract instead of orange zest.
  • Lemon Juice: This cake uses lemon curd and zest, not lemon juice. If you want to, you can use a mix of ⅓ cup of
    lemon juice and ⅓ cup of natural flavorless yogurt in replacement of lemon curd.
  • Vanilla: Add a teaspoon of vanilla extract if you want your lemon curd cake to taste even better.

How To Decorate This Cake?

  • Another Frosting: Lemon cream cheese frosting or lemon buttercream is tasty and light but unstable on hot summer days. To make a small batch of homemade buttercream, use it to frost your chilled lemon curd cake. You can make it easier by putting the cake in the freezer for 20 to 30 minutes before you frost it with buttercream.
  • Add Some Color: You can enhance the look of the cake by adding your preferred gel food coloring.
  • Sprinkles: Add some sprinkles or sugar pearls to make the cake look elegant.
  • Berries: You may add some blueberries to the top of your cake since they go wonderfully with the lemon flavor.
  • Toppings: Top with powdered sugar, edible flower, and lemon slices.

How Do I Store This Lemon Cake?

As long as it’s not frosted, this cake keeps best at room temperature when kept in an airtight container or wrap the cake with plastic wrap. Once you apply the lemon curd frosting, put it in the fridge.

You can freeze this cake with or without frosting for up to 2 months.

Can I Make This Ahead Of Time?

You can make this cake ahead of time (a day or two in advance). After they cool, wrap them in the refrigerator until you’re ready to put the cake together. You can also prepare lemon curd frosting two to three days in advance. Just store the frosting in the refrigerator in an airtight container. Before applying, mix it again in a mixer after allowing it to reach room temperature.

Lemon cake on a wooden chopping board with lemons next to it.

More Lemon Recipes

If you’re like me, who loves lemon to bits and want some more ideas of what to make with lemon, you can try these lemon shortbread cookies or lemon curd cookies. Promise, they’re super lemony!

A SUPER EASY Lemon Curd Cake!

This moist and tart lemon curd cake is definitely going to be one of your favorites! The zesty, zingy, and incredibly creamy lemon curd perfectly matches the fluffy, moist cake! 

This cake is great because it’s light and fresh; you don’t need to fuss with complicated frosting or layering. It’s amazing with just some prepared lemon curd and whipped cream! Making curd a week ahead saves time and planning. This cake tastes better the next day, so that you can make it ahead of time. Easy, pre-planned meals are my favorite kind.

So scroll down to the recipe card for the full recipe and exact ingredient measurements, and try this recipe today. Please let me know in the comments how it turns out if you make this recipe.

Lastly, please follow me on Facebook, Instagram, and Pinterest. To sneak a look at what’s cooking in my kitchen. 

Take care and all the best.

2 layer lemon curd cake.
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5 from 1 vote

Lemon Curd Cake Recipe

This homemade lemon curd cake will impress everyone! Like a sponge cake, it’s light, fluffy, and moist. It’s topped with heavy cream and lemon curd frosting.
Author: Devy Dar
Prep Time20 minutes
Cook Time25 minutes
Total Time44 minutes
Course: Sweets & Desserts
Cuisine: American, British
Servings: 8 portions


  • Mixing bowl
  • Spatula
  • Handheld or stand mixer
  • 2 x 8-inch round cake pan
  • Parchment paper


  • 8 ounces all-purpose flour plain flour
  • teaspoons baking powder
  • 8 ounces caster sugar
  • 8 ounces margarine or baking spread
  • 2 tablespoons lemon zest of 1 lemon
  • cup lemon curd ⅓
  • 4 eggs
  • 7 fluid ounces heavy cream/ double cream


For the lemon cake:

  • Preheat the oven to 356°F/ 180°C or gas mark 4. Grease your baking pan and line it with parchment paper.
  • Measure all the ingredients and place the flour, baking powder, caster sugar, margarine/ baking spread, lemon zest, ⅓ cup/ 80 milliliters of lemon curd, and eggs into a large mixing bowl.
  • Using a handheld or stand mixer, beat the ingredients until you get a smooth, thick batter.
  • Divide the mixture into the baking pans as equally as possible.
  • Bake the cake batter in the preheated oven for about 25-30 minutes until it looks golden brown and springs back to the touch.
  • Leave the cake in the pans for a minute before taking them out of the pans and leaving them to cool on a wire rack.

For the lemon frosting:

  • Pour the heavy cream into a mixing bowl and the remaining ⅓ cup/ 80 milliliters of lemon curd.
  • Whisk using a handheld or stand mixer until you get a medium peak consistency of this lemony cream.
  • Use the frosting to sandwich the cakes and frost on the top.


  • You can use a store-bought lemon curd. But if you want full quality control of your curd, you can use this easy lemon curd recipe.
  • Feel free to add more lemon zest if you prefer a stronger, lemony flavor in your cake.
  • Although I use baking spread for this recipe, you can always swap it with butter. Just make sure your butter is at room temperature, and it is softened.


Calories: 600kcal | Carbohydrates: 63g | Protein: 7g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.05g | Cholesterol: 111mg | Sodium: 496mg | Potassium: 100mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1514IU | Vitamin C: 2mg | Calcium: 118mg | Iron: 2mg


Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.

Author: Devy Dar

Title: Food Writer, Recipe Developer, and Digital Content Creator.


Devy Dar founded So Yummy Recipes and Drizzling Flavor to share her love of food after exploring various cultures and cuisines for more than two decades. Her mission is to help others easily recreate traditional and non-traditional food with readily available ingredients. Her works have been featured in Reader’s Digest, Al Jazeera, MSN, Yahoo, Bon Appetit, and more. 

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