Zesty Lemon Curd Cake: A Delightful Summer Treat

Name: Lemon Curd Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 2 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter (softened); 3 large eggs; 1/4 cup fresh lemon juice; Zest of 2 lemons; 1 cup lemon curd (store-bought or homemade); Powdered sugar (for frosting)

Recipe By:

Melisa Egan

Posted:

October 6, 2025

Updated:

October 6, 2025

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Lemon Curd Cake is the epitome of a sunny dessert, bursting with zesty flavor and a texture that dances on your palate. Imagine slicing into a moist cake that releases the sweet-tart aroma of fresh lemons, making you feel like you’ve just strolled through an orchard on a warm spring day. The first bite? Pure bliss.

This delightful cake has been a staple in my family for years, often gracing our table during birthdays and summer picnics. The laughter shared over slices of this lemony delight is unforgettable, as is the sight of lemon curd oozing out with each forkful. It’s not just a dessert; it’s a reason to gather and celebrate life’s little moments.

Why You'll Love This Recipe

Lemon Curd Cake is incredibly easy to make, perfect for both novice bakers and seasoned pros.
Its bright flavor profile makes it an instant crowd-pleaser at any gathering.
With its stunning yellow hue, this cake is undeniably eye-catching on any dessert table.
Versatile enough for birthdays or afternoon tea, it’s a treat everyone will enjoy.

I remember one summer afternoon baking this Lemon Curd Cake with my kids; their eager faces were priceless as they mixed the batter and licked the spoon clean.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

All-Purpose Flour: Use high-quality flour for the best texture; it forms the base of our lovely cake.
Granulated Sugar: Regular white sugar sweetens the cake and balances the tartness of the lemon curd.
Baking Powder: Ensure your baking powder is fresh; it’s essential for that perfect rise.
Salt: Just a pinch enhances flavors without being overpowering.
Unsalted Butter: Room temperature butter creates a rich texture; avoid using margarine for best results.
Eggs: Large eggs are vital for binding the ingredients together and adding moisture.
Fresh Lemons: Use juiced and zested lemons for maximum flavor; avoid bottled lemon juice if possible.
Lemon Curd: Store-bought or homemade works here—just ensure it’s tangy and smooth.
Powdered Sugar (for frosting): This adds sweetness to your frosting while giving it that creamy consistency.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Recipe preparation for Lemon Curd Cake

How to Make Lemon Curd Cake

Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans so your cakes slide out easily like they’re on a slip-and-slide.

Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. This helps ensure even distribution throughout your batter—no one likes a surprise salt bomb!

Cream Butter and Sugar: In another bowl, beat unsalted butter with granulated sugar until fluffy—about 3-5 minutes should do it. You’re looking for that light color change; it’s like giving your butter a spa treatment.

Add Eggs and Lemon Zest: Beat in the eggs one at a time, mixing well after each addition. Then add lemon zest because we want all those citrusy oils singing in harmony.

Combine Wet and Dry Ingredients: Gradually add the dry mixture into the wet ingredients while alternating with fresh lemon juice until everything is just combined. Be careful not to overmix; we want airy cakes here!

Bake Your Cakes: Divide batter evenly between prepared pans. Bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean. The heavenly aroma will fill your kitchen; just try not to eat all of it before it cools.

Now you have everything you need to create this delightful Lemon Curd Cake! Enjoy sharing it with family or hoarding it all for yourself—no judgment here!

You Must Know

Lemon Curd Cake is a delightful treat, balancing tangy lemon flavor with sweet, fluffy cake.
This recipe is perfect for special occasions or simply when you need a pick-me-up.
The vibrant colors and zesty aroma make it a showstopper at any gathering.

Perfecting the Cooking Process

Start by preparing the lemon curd first, letting it cool while you bake the cake. This sequence saves time and ensures your curd thickens perfectly.

Add Your Touch

Feel free to substitute lime for lemon if you’re craving something different. You could also add fresh berries for a pop of color and flavor.

Storing & Reheating

Store leftover Lemon Curd Cake in an airtight container in the fridge for up to three days. Enjoy cold or gently reheated in the microwave.

Chef's Helpful Tips

To elevate your Lemon Curd Cake, use organic lemons for fresher flavor; their zest adds amazing aroma and taste.
Ensure all ingredients are at room temperature for better mixing; this will yield a light, airy texture.
Lastly, let the cake cool completely before frosting to prevent melting!

Sharing this recipe brings back fond memories of my cousin’s birthday party when the cake disappeared faster than I could say “lemon drizzle.” Everyone loved it!

FAQ

Can I use bottled lemon juice for Lemon Curd Cake?

Bottled lemon juice works, but fresh lemons offer better flavor and zest.

How long can I store Lemon Curd?

You can store homemade lemon curd in the refrigerator for up to two weeks.

Is it possible to freeze Lemon Curd Cake?

Yes, you can freeze the cake without frosting for up to three months.

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