Irresistible Lemon Curd Cake: Your Ultimate Guide to Zesty Citrus Perfection
Jump to Recipe
If you’re a connoisseur of lemon desserts that masterfully balance vibrant zest with delightful sweetness, then prepare to discover your new obsession: this extraordinary lemon curd cake. This isn’t just any cake; it’s a celebration of all things lemon. Featuring a wonderfully moist lemon cake with an unbelievably soft crumb, complemented by a silky-smooth mascarpone frosting, and crowned with a luscious, tangy homemade lemon curd, every single bite promises an explosion of bright, refreshing citrus flavor.
Indulge in the ultimate citrusy delight that truly harmonizes sweetness and zestiness in every forkful. This delicious cake is packed with an abundance of tangy lemon goodness, showcasing a perfectly moist lemon cake base renowned for its tender, soft texture. Layered atop this citrusy foundation is a velvety mascarpone frosting that melts in your mouth, all finished with a vibrant, homemade lemon curd that adds an irresistible tart counterpoint. Each bite is a burst of refreshing, zesty flavor, making this lemon curd cake an unforgettable experience for your taste buds.
Looking for more delightful lemon-infused recipes? You’ll love exploring these other citrusy treats: try our Lemon Poppy Seed Cupcakes for a charming individual dessert, bake up a batch of our chewy Lemon and Blueberry Cookies, or elevate your dessert game with a stunning Lemon Meringue Cheesecake.
WHY THIS LEMON CURD CAKE RECIPE WORKS
- Full of Zesty Flavor: This lemon curd cake is a true masterpiece of citrus indulgence, bursting with an intense lemon flavor from every component. The lemon cake itself is infused with fresh lemon zest and juice, providing a bright and aromatic base. This is perfectly complemented by the tangy homemade lemon curd, which delivers a concentrated burst of tartness, ensuring an invigorating experience with every bite.
- Luxurious Mascarpone Frosting: Prepare yourself for the most incredible frosting experience! Our mascarpone frosting is exceptionally soft, unbelievably velvety, and boasts a light, airy texture that perfectly complements the rich lemon flavors. Unlike heavier buttercreams, mascarpone cheese creates a delicate cream that enhances the cake without overpowering it, adding a sophisticated smoothness that truly elevates the dessert.
- Effortlessly Delicious Lemon Curd: The star of this cake, the tart lemon curd, is not only incredibly delicious but also surprisingly easy to prepare from scratch. Making your own lemon curd allows you to control the sweetness and tanginess, resulting in a vibrant, homemade filling that far surpasses any store-bought alternative. Its bright, citrusy punch is essential for achieving the perfect balance in this stunning cake.
ESSENTIAL INGREDIENT NOTES FOR THE PERFECT LEMON CURD CAKE
These are some of the key ingredients that ensure the success of this lemon curd cake recipe. For a complete and detailed list of all ingredients with precise measurements, please refer to the comprehensive recipe card located further down on this page.
- Eggs: Using room temperature eggs is crucial for achieving a smooth, well-emulsified cake batter and a velvety lemon curd. Cold eggs can cause the batter to curdle and affect the cake’s texture. Remember to take them out of the fridge 1-2 hours before you plan to start baking, depending on the ambient temperature of your kitchen.
- Vegetable Oil: For this recipe, I highly recommend using a neutral-flavored oil such as canola oil. The inclusion of oil in the cake batter is a secret weapon for creating an exceptionally soft, moist, and tender cake crumb that stays fresh longer than cakes made solely with butter.
- Butter: Just like eggs, room temperature butter is essential for both the cake and the lemon curd (when it’s incorporated later). For the cake, soft butter creams smoothly with sugar, creating air pockets for a light texture. For the curd, cold butter adds richness and helps it set. Ensure your cake butter is out of the fridge 1-2 hours prior to baking to reach optimal softness.
- Sour Cream: This ingredient plays a vital role in giving the lemon cake its super soft, incredibly tender, and moist crumb. The acidity of the sour cream reacts with the leavening agents, while its fat content contributes to a rich texture. I strongly suggest using full-fat sour cream with at least 18% fat for the best results. Always measure it out and allow it to come to room temperature before mixing.
- Fresh Lemons: The essence of this cake relies heavily on fresh lemons. You’ll need approximately 2 lemons for this recipe, utilizing both their zest and juice. For superior flavor and to avoid pesticides, I highly recommend using organic lemons, especially since you’ll be incorporating the zest directly into the cake. The zest contains concentrated lemon oils, providing an unparalleled aroma and flavor.
- Lemon Curd: While you can opt for a high-quality store-bought lemon curd in a pinch, I wholeheartedly encourage you to make the homemade version outlined in the recipe card below. Our homemade lemon curd is simple to prepare and offers a far more vibrant, fresh, and perfectly tart flavor that truly elevates the entire cake.
- Mascarpone Cheese: This Italian cream cheese is the star of our frosting, imparting an incredibly amazing texture that is exceptionally light, airy, and velvety smooth. Mascarpone delivers a rich, slightly sweet flavor without being overly heavy, making it the ideal choice for a sophisticated and delectable frosting that perfectly complements the bright lemon notes. Ensure it’s cold when you begin to whip it for the best results.
STEP-BY-STEP INSTRUCTIONS: CRAFTING YOUR LEMON CURD CAKE
Here’s your comprehensive guide to making and baking this exquisite Lemon Curd Cake. For this recipe, an electric mixer is essential – you can use either a stand mixer fitted with a paddle attachment or a reliable hand mixer. You will also need one round 22 cm (9-inch) baking pan to achieve the perfect cake layer. The detailed recipe with all measurements is provided below in the recipe card for your convenience.
Making the Homemade Lemon Curd:
STEP 1: Begin by preparing the irresistible lemon curd. In a medium-sized saucepan, combine the fresh lemon juice, granulated sugar, one whole egg, and one egg yolk. Using a whisk, continuously whisk the mixture as you gently heat it over medium heat. Keep whisking constantly to prevent the eggs from scrambling and ensure a smooth consistency. The curd will gradually start to thicken, indicating it’s nearly ready.
STEP 2: Once the lemon curd has thickened to a pudding-like consistency, immediately remove the saucepan from the heat. Carefully pour the hot curd through a fine-mesh sieve set over a clean bowl. This crucial step removes any tiny bits of cooked egg or lemon pulp, ensuring your curd is incredibly smooth and silken. Allow it to sit for about 2 minutes to slightly cool down.
STEP 3: While the curd is still warm, add the cold, cubed butter. Stir it in thoroughly until the butter completely melts and is fully incorporated into the curd, creating a rich, glossy finish. Cover the surface of the lemon curd directly with a piece of cling film to prevent a skin from forming. Place the bowl in the fridge and let it cool completely until it’s firm and ready to be used in your cake assembly.
STEP-BY-STEP INSTRUCTIONS – BAKING THE ZESTY LEMON CAKE
Before you begin mixing the cake batter, preheat your oven to 170ºC/ 340ºF (conventional oven setting). Prepare a 22 cm (9-inch) round baking pan by greasing it lightly and lining the bottom with parchment paper. This will ensure your cake comes out perfectly without sticking.
STEP 1: In a large mixing bowl, combine the finely grated lemon zest and granulated sugar. Using your fingertips, gently rub the lemon zest into the sugar. This simple technique, known as ‘zesting into sugar’, helps to release the aromatic oils from the lemon zest, infusing the sugar with intense lemon flavor and ensuring a truly fragrant cake. Add the softened room-temperature butter to this mixture and cream it together on medium-high speed for about 2 minutes until it becomes light, fluffy, and pale in color.
STEP 2: With the mixer on low speed, add the large eggs one at a time, mixing well after each addition until just combined. Be careful not to overmix at this stage. In a separate bowl, sift together all of your dry ingredients (all-purpose flour, baking soda, baking powder, and salt). Gradually add half of these dry ingredients to the wet mixture, mixing on low speed until they are just incorporated. Overmixing flour develops gluten, which can lead to a tough cake.
STEP 3: Now, add the sour cream, fresh lemon juice, and vanilla extract to the batter. Mix on low speed until everything is just combined. Again, avoid overmixing. The sour cream and lemon juice add moisture and tenderness, while the vanilla provides a lovely depth of flavor that complements the lemon. Finish by adding the remaining half of the dry ingredients, mixing just until no dry streaks of flour remain.
STEP 4: Using a rubber spatula, give the cake batter one final gentle fold from the bottom of the bowl to ensure all ingredients are thoroughly mixed and no dry pockets remain. Pour the beautifully prepared cake batter evenly into your greased and parchment-lined 22 cm (9-inch) baking pan. Bake for approximately 28-32 minutes, or until a cake tester inserted into the center comes out clean. The cake will remain relatively light in color and may not brown significantly on top, which is perfectly normal for a tender lemon cake.
STEP 5: Once baked, remove the cake from the oven and allow it to cool in the pan on a wire cooling rack for about 10 minutes. This allows the cake to firm up slightly. After 10 minutes, carefully invert the cake onto the cooling rack and gently remove the baking pan and parchment paper. Let the cake cool down completely to room temperature before attempting to frost or assemble it. A warm cake will melt your frosting!
STEP-BY-STEP INSTRUCTIONS – WHIPPING THE FROSTING AND ASSEMBLING YOUR MASTERPIECE
Once your lemon cake layers are completely cooled and your homemade lemon curd is chilled, it’s time to prepare the exquisite mascarpone frosting and assemble your show-stopping cake. This is where all the delicious elements come together!
STEP 1: In a large mixing bowl, using an electric mixer, gently cream together the cold mascarpone cheese, agave syrup (or honey), and vanilla bean paste until just smooth. Avoid overmixing mascarpone at this stage, as it can separate. Gradually add the confectioners’ sugar (also known as powdered sugar) and mix on low speed until it is fully incorporated and the frosting is smooth and lump-free.
STEP 2: Increase the mixer speed to medium-high and slowly pour in the cold heavy cream. Continue to whip the mixture until stiff peaks form and the frosting holds its shape beautifully. Be attentive and stop whipping as soon as stiff peaks are achieved to prevent overwhipping. Once done, cover the frosting with plastic wrap and place it in the fridge until you are ready to assemble the cake. Keeping it chilled helps it maintain its structure.
STEP 3: Now for the grand finale – assembling your lemon curd cake! Carefully place one cooled lemon cake layer onto your chosen serving plate or cake stand. Spread an even, generous layer of the fluffy mascarpone frosting over the top of the cake. Next, spoon a desired amount of the chilled lemon curd over the mascarpone frosting. Using a spoon or a small offset spatula, gently swirl the lemon curd into the frosting, creating beautiful, enticing patterns. For an extra touch of elegance and fresh flavor, you can optionally decorate the top with thin slices of fresh lemon, candied lemon peel, or a sprinkle of lemon zest. Serve immediately and enjoy the harmonious blend of flavors and textures!
EXPERT BAKING TIPS FOR A FLAWLESS LEMON CURD CAKE
- Use a Kitchen Scale for Precision: For all my recipes, I highly recommend using a kitchen scale with measurements in grams as the default. Baking is a science, and measuring ingredients by weight is by far the most precise and consistent way to ensure accuracy. This eliminates variables that arise from different packing methods for dry ingredients when using volume measurements, guaranteeing consistent results every time and a perfectly textured cake.
- Avoid Overmixing Your Cake Batter: Overmixing is a common pitfall that can lead to a tough, dry cake. Once you’ve added the dry ingredients to your wet ingredients, mix only until they are just combined and no streaks of flour remain. For a final check, I always use a rubber spatula to give the batter one last gentle fold from the bottom of the mixing bowl. This ensures everything is perfectly integrated without overworking the gluten, resulting in a tender and soft cake.
- Choose the Right Baking Pan: The type of baking pan you use can significantly impact the final texture and appearance of your cake. For the absolute best results with this lemon curd cake, I recommend using an aluminum baking pan. These pans are light in color, which means they reflect heat and bake more gently and evenly. This gentle baking process helps achieve a softer, more consistently moist cake. Always grease your pan thoroughly and line the bottom with parchment paper. In contrast, dark-colored baking pans absorb more heat, which can lead to a darker, tougher crust and potentially a drier cake.
- Ensure Room Temperature Ingredients: Many baking recipes, including this one, call for room temperature ingredients like eggs, butter, and sour cream. This is crucial because room temperature ingredients emulsify more effectively, creating a smoother, more uniform batter that holds more air. This results in a lighter, fluffier cake with a superior texture. Plan ahead and take these ingredients out of the fridge 1-2 hours before you start baking.
- Chill Your Lemon Curd Properly: After making your lemon curd, it’s essential to allow it to cool completely in the refrigerator. Chilling not only helps it set to the perfect consistency but also intensifies its vibrant flavor. A warm or even slightly cool curd will be too runny and will melt your mascarpone frosting, leading to a messy cake assembly. Patience here will be rewarded with a beautiful and stable cake.
FREQUENTLY ASKED QUESTIONS ABOUT LEMON CURD CAKE
Yes, you absolutely can! If you don’t have sour cream on hand or prefer an alternative, you can replace it with full-fat Greek yogurt on a 1:1 basis. Greek yogurt offers a similar tangy flavor and creamy texture, contributing to the moistness and tenderness of the cake. Ensure the Greek yogurt is also at room temperature before adding it to the batter.
Yes, this cake is excellent for making ahead, which can help simplify your baking schedule. To do so, bake the lemon cake layers and let them cool completely. Store the unfrosted cake layers tightly wrapped in plastic wrap at room temperature. Prepare the lemon curd and mascarpone frosting separately, storing both in airtight containers in the fridge. Assemble the cake with the frosting and lemon curd just before serving to ensure the freshest taste and best presentation. It’s best enjoyed within a few days of assembly.
The most reliable way to determine if your cake layer is done is by using a cake tester or a wooden skewer. Once the baking time specified in the recipe has passed, carefully insert the cake tester into the very center of the cake. If it comes out clean, with no wet cake batter clinging to it, then your cake is perfectly baked and ready to be removed from the oven. If it’s not clean, continue baking for a few more minutes and retest.
If your lemon curd isn’t thickening, it usually means it hasn’t reached a high enough temperature. Return the saucepan to medium heat and continue whisking constantly. Make sure you are whisking vigorously and reaching all parts of the bottom of the pan. The curd should reach about 82°C (180°F) to thicken properly due to the egg proteins. It should coat the back of a spoon and leave a clear trail when a finger is drawn across it. Avoid boiling, as this can curdle the eggs.
While this recipe is not explicitly gluten-free, you may be able to adapt it by substituting the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure all other ingredients are naturally gluten-free. Please note that texture and rise might vary slightly. Always check product labels for certified gluten-free status if catering to severe allergies.
STORAGE RECOMMENDATIONS FOR YOUR LEMON CURD CAKE
Proper storage is key to keeping your delicious lemon curd cake fresh and enjoyable. If the cake is already frosted and assembled, it must be stored in the fridge. Place the cake in an airtight container or cover it tightly with plastic wrap to prevent it from drying out and absorbing other odors from the refrigerator. For the best flavor and texture, remove the cake from the fridge about 20-30 minutes before serving. This allows the cake and frosting to come closer to room temperature, softening the mascarpone and enhancing the overall taste experience.
If you prefer to bake ahead and assemble later, store the unfrosted lemon cake layers, wrapped tightly in plastic wrap, at room temperature for up to 2 days. The mascarpone frosting and homemade lemon curd should always be stored separately in airtight containers in the fridge. Wait to add these components until just before you plan to serve the cake. This ensures that all elements are at their peak freshness. This lemon curd cake is best enjoyed within a few days of being assembled to savor its optimal texture and vibrant flavors.
Other Delicious Cake Recipes to Try
- Best Pumpkin Bread with Streusel Topping and Pumpkin Spice Glaze
- 25 Best Summer Dessert Ideas
- 20 Best Easter Dessert Ideas
- Lemon Poppy Seed Cake
If you absolutely adored this recipe and found yourself craving more, please make sure to leave a STAR REVIEW below! Your feedback helps others discover delicious treats. Don’t forget to share your beautiful creations by tagging me on Instagram @juliemarieeats. For even more culinary inspiration and delightful ideas, consider following me on Pinterest. Happy baking!
Lemon Curd Cake
Pin Recipe
Equipment
- 22 cm/ 9 in spring pan
Ingredients
LEMON CURD (can me sub for store bought)
- 80 g lemon juice about 1-2 lemons
- 100 g granulated sugar
- 1 egg
- 1 egg yolks
- 50 g butter cold cut into smaller pieces
LEMON CAKE
- 200 g all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 200 g granulated sugar
- 1 tablespoon zest a organic lemon about 1-2 lemons
- 70 g butter room temperature
- 3 large eggs room temperature
- 120 g sour cream 18%, room temperature
- 2 tablespoon vegetable oil e.g. canola oil
- 1 teaspoon vanilla paste
- 3 tablespoon lemon juice about 1 lemon
MASCARPONE CREAM
- 150 g mascarpone
- 10 g agave or honey
- 1 teaspoon vanilla paste
- 75 g confectioners sugar
- 90 g heavy cream
Instructions
LEMON CURD
- In a medium sized saucepan add lemon juice, sugar, egg, and egg yolk. With a whisk, constantly whisk the curd, while heating it up on a medium heat until it starts to thicken.80 g lemon juice, 100 g granulated sugar, 1 egg, 1 egg yolks
- Then take it off the heat, and pour it through a sieve over a bowl, to catch any cooked egg bits.
- Let it sit for 2 minutes to slightly cool down. Then add the cold cubed butter and stir it in while it melts into the curd. Cover the curd with a piece of cling film so it touches the surface of the curd and place it in the fridge. Let it cool down until it’s needed.50 g butter
LEMON CAKE
- Preheat the oven at 170ºC/ 340ºF conventional oven and prepare a 22 cm/ 9-inch round baking pan with parchment paper.
- Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.200 g all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
- In a mixing bowl, add the lemon zest and granulated sugar and with your fingers message them together to release the lemon flavor. Using the paddle attachment or using a hand mixer, add the butter and mix it on medium/high speed for 2 minute.200 g granulated sugar, 1 tablespoon zest a organic lemon, 70 g butter
- Add the eggs one at a time into the mixture and mix on low until combined.3 large eggs
- Scrape down the sides of the bowl and continue by adding half of the dry ingredients, continuing on low speed, mixing until just combined.
- Add the sour cream, lemon juice and vanilla extract and mix until just combined, make sure not to over mix the cake batter.120 g sour cream, 2 tablespoon vegetable oil, 1 teaspoon vanilla paste, 3 tablespoon lemon juice
- Add the other half of the dry ingredients, mixing until just combined.
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
- Pour the cake into the prepared pan and bake for 28-32 minutes or until a cake tester comes out clean. It will stay light and won’t brown.
- Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.
MASCARPONE CREAM
- Once the cake has cooled down completely, make the frosting. With an electric mixer, cream together mascarpone, agave syrup and vanilla bean paste. Then add the powdered sugar and mix it together until smooth.150 g mascarpone, 10 g agave or honey, 1 teaspoon vanilla paste, 75 g confectioners sugar
- Add the heavy cream and whip it until stiff peaks and it holds its shape. Place in the fridge, covered by plastic wrap, until ready to assemble.90 g heavy cream
ASSEMBLING
- Place the cake on your serving plate. Add the mascarpone frosting on top of the lemon cake. Add as much of the lemon curd on top of the mascarpone creme and with a spoon and swirl it together with the frosting.