If you’ve ever wanted a dessert that perfectly balances tangy brightness with a soft, moist crumb, then this Lemon Curd Cake Recipe is your new best friend in the kitchen. It’s a celebration of fresh lemon flavor that shines through every bite, thanks to the luscious lemon curd layered right on top of a tender, melt-in-your-mouth cake base. It’s straightforward to make yet feels incredibly special, ideal for occasions when you want to impress without fuss. Trust me, once you try this Lemon Curd Cake Recipe, it’s going to become a staple you reach for time and again.
Ingredients You’ll Need
All you really need are simple, classic ingredients that combine to create an extraordinary cake. Each one plays a crucial role, from the butter that adds richness, to the tang of sour cream that keeps the cake wonderfully moist, and of course, the star ingredient: lemon curd, to bring that zesty pop of flavor and vibrant color.
- 1 cup butter, room temp: This adds creamy richness and helps tenderize the cake perfectly.
- 1 cup water: Necessary for melting the butter and creating a thin batter that yields a delicate crumb.
- 2 ¼ cups cake flour: Cake flour ensures your cake is soft and light, never dense.
- 2 cups granulated sugar: Sweetens the cake while enhancing the texture for a perfect rise.
- 1 tsp baking soda: Essential for giving the cake that light, airy texture.
- 1 tsp salt: Balances out the sweetness and intensifies the flavors.
- 2 eggs, room temp, beaten: Eggs bind everything and contribute to the tender crumb.
- ½ cup sour cream: Adds moisture and a subtle tang that pairs beautifully with lemon.
- 1 tsp vanilla extract: Offers a warm, fragrant background note to complement the lemon.
- 1 cup lemon curd: The star topping, packed full of vibrant citrus flavor and irresistible creaminess.
How to Make Lemon Curd Cake Recipe
Step 1: Prep Your Oven and Pan
First, set your oven to a toasty 375 degrees. Meanwhile, get a 9-inch springform round pan ready — line it with a parchment paper cut to fit snugly. This ensures your cake doesn’t stick and comes out beautifully every time.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the cake flour, sugar, baking soda, and salt. This combo makes sure your batter is perfectly balanced, with just the right lift and sweetness throughout the cake.
Step 3: Incorporate the Wet Ingredients
Add the beaten eggs, sour cream, and vanilla extract to the dry ingredients, mixing gently until everything just comes together. This part is where the cake starts to take form, setting the stage for that tender, moist crumb.
Step 4: Melt Butter and Combine with Water
In a medium saucepan over medium heat, melt the butter with the water. Stir until everything is fully melted and heated through. This warm butter mixture is what makes the cake incredibly tender and adds a subtle richness.
Step 5: Bring It All Together
Slowly add the melted butter and water mixture into the flour mixture, folding gently as you go. Be prepared for a VERY thin batter—that’s exactly how it should be. This thinness ensures an incredibly light and moist texture after baking.
Step 6: Bake to Perfection
Pour the batter into your prepared springform pan and pop it into the oven. Bake for 20 to 24 minutes until a toothpick inserted in the center comes out clean and the cake is lightly golden. Cool it completely before moving on.
Step 7: Add the Lemon Curd
Once cooled, generously spread the lemon curd evenly over the top of the cake. This velvety layer is what transforms this simple cake into a burst of citrus magic.
Step 8: Final Touches and Enjoy
Top with a dollop or pipe of whipped cream for a creamy counterpoint, then dig in. Your Lemon Curd Cake Recipe is now ready to delight!
How to Serve Lemon Curd Cake Recipe
Garnishes
Fresh berries like raspberries or blueberries complement the zesty lemon flavor beautifully and add a pop of color and freshness. A sprinkle of finely grated lemon zest or a few edible flowers can also turn your cake into an eye-catching centerpiece.
Side Dishes
Serve your Lemon Curd Cake with a cup of fragrant Earl Grey tea or a glass of chilled sparkling wine to elevate the experience. A simple bowl of fresh fruit salad pairs wonderfully too for a refreshing, light balance.
Creative Ways to Present
Try layering the cake slices with extra lemon curd and whipped cream for an elegant parfait-style presentation. Or slice the cake into petite squares and serve on decorative plates with a drizzle of berry coulis for a charming touch.
Make Ahead and Storage
Storing Leftovers
Wrap your Lemon Curd Cake tight with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh and moist for up to three days, making it a perfect make-ahead treat.
Freezing
You can freeze the plain cake (without the lemon curd topping) wrapped well in cling film and foil for up to two months. When ready to enjoy, thaw in the fridge overnight and then add fresh lemon curd and garnish before serving.
Reheating
Since lemon curd is best served cold or at room temperature, it’s ideal to enjoy the cake fresh or thawed. If you prefer it slightly warm, reheat individual slices in a low-temperature oven for a few minutes, then add the lemon curd and cream afterward.
FAQs
Can I use store-bought lemon curd for this recipe?
Absolutely! Store-bought lemon curd works wonderfully and makes this Lemon Curd Cake Recipe even quicker to assemble without sacrificing flavor.
What if I don’t have cake flour?
If you don’t have cake flour, you can substitute all-purpose flour but remove 2 tablespoons per cup of flour and replace with cornstarch for a lighter texture.
Is this cake very sweet?
This Lemon Curd Cake Recipe strikes a nice balance between sweet and tart thanks to the lemon curd’s tanginess and the moderate sugar in the cake itself.
Can I make this cake dairy-free?
You can experiment with dairy-free butter and a plant-based sour cream alternative, though it may slightly change the texture and flavor. The lemon curd topping may need a dairy-free substitute as well.
How long will this cake stay fresh?
Stored properly in the fridge, the cake will stay fresh and moist for about three days. Beyond that, textures and flavors may begin to deteriorate.
Final Thoughts
This Lemon Curd Cake Recipe is truly a joy to make and even more delightful to eat. It’s simple, light, and bursting with vibrant lemon flavor that feels both fresh and indulgent. Whether you’re baking for a special occasion or looking to brighten your day with a sweet treat, this cake is sure to become a beloved classic in your recipe collection. Go ahead, give it a try—you won’t regret having this bright, beautiful cake in your life.
Print
Lemon Curd Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Curd Cake is a moist and tender dessert featuring a delicate cake base with a luscious lemon curd topping. Perfectly balanced with a hint of tanginess, it makes an ideal treat for any occasion, combining the richness of butter and sour cream with the bright flavor of lemon.
Ingredients
Cake Ingredients
- 1 cup butter, room temperature
- 1 cup water
- 2 ¼ cups cake flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs, room temperature, beaten
- ½ cup sour cream
- 1 tsp vanilla extract
Topping
- 1 cup lemon curd
- Whipped cream for garnish
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the cake.
- Prepare Pan: Grease a 9-inch springform round pan and line it with parchment paper cut to fit the bottom for easy cake release.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, granulated sugar, baking soda, and salt until well combined.
- Add Wet Ingredients: Stir the beaten eggs, sour cream, and vanilla extract into the dry mixture until evenly incorporated.
- Melt Butter Mixture: In a medium saucepan over medium heat, melt the butter with the water, stirring occasionally until fully melted and hot.
- Combine Mixtures: Gradually add the hot butter and water mixture to the flour mixture while mixing. Note that the batter will be very thin, which is expected for this recipe.
- Pour Batter: Transfer the thin batter into the prepared springform pan, ensuring it is evenly spread.
- Bake Cake: Bake the cake for 20 to 24 minutes until a toothpick inserted in the center comes out clean and the cake is fully baked.
- Cool Cake: Allow the cake to cool completely in the pan before removing the springform and adding toppings.
- Add Topping: Spread 1 cup of lemon curd evenly over the cooled cake surface.
- Garnish: Decorate the top with whipped cream as desired for an elegant finish.
- Serve and Enjoy: Slice and serve your delicious lemon curd cake to guests or family.
Notes
- The batter for this cake is intentionally thin; do not add extra flour or thickeners.
- Using room temperature eggs and butter helps in achieving better texture.
- Cooling the cake completely before adding lemon curd prevents melting and helps maintain a neat appearance.
- Whipped cream garnish is optional but adds a lovely creamy contrast to the tart lemon curd.
- You can store leftovers covered in the refrigerator for up to 3 days.
