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–+ servings
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

Equipment

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

Ingredients

US Customary - Metric
  • 8 ounces all-purpose flour plain flour
  • 2½ teaspoons baking powder
  • 8 ounces caster sugar
  • 8 ounces margarine or baking spread
  • 2 tablespoons lemon zest of 1 lemon
  • ⅔ cup lemon curd ⅓
  • 4 eggs
  • 7 fluid ounces heavy cream/ double cream

Instructions

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.

Notes

  • 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.

Nutrition

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

Disclaimer

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.