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Lemon Curd Cake

A warm, bright cake with a tender crumb, layered with glossy lemon curd, perfect for family gatherings and celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup unsalted butter (softened, 2 sticks)
  • 1.5 cups granulated sugar
  • 3 large eggs (room temperature)
  • 2.5 cups cake flour (essential for the light texture)
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 cup buttermilk (room temperature)
  • 3 tablespoons fresh lemon zest (divided) For both cake and curd
  • 0.75 cup fresh lemon juice (divided) For both cake and curd
Curd Ingredients
  • 4 large egg yolks For the curd
  • 0.75 cup granulated sugar (for the curd)
  • 6 tablespoons unsalted butter (cubed, for the curd)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3–4 minutes). Add eggs one at a time, beating well, then stir in lemon zest and juice.
  3. Whisk together cake flour, baking powder, and salt. Gradually add to the butter mixture, alternating with buttermilk, mixing just until combined.
  4. Divide batter equally between the three pans. Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely on wire racks.
Making the Curd
  1. Whisk egg yolks, sugar, lemon juice, and zest in a saucepan over low heat until thick enough to coat a spoon.
  2. Remove from heat and whisk in cubed butter until smooth.
  3. Chill the curd in the fridge for at least 2 hours with plastic wrap pressed directly against the surface.
Assembly
  1. Layer the cakes with thick lemon curd in between. Spread the remaining curd over the top and garnish with fresh lemon slices.

Notes

Serve slices at room temperature. A dusting of powdered sugar or a swirl of whipped cream is great! Store in the refrigerator for up to 4 days. Freeze individual slices wrapped tightly for up to 2 months.