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    Home » Recipes » Cakes

    The Best Lemon Curd Cake Recipe

    Published: May 15, 2023 · Modified: Apr 15, 2025 by Katelyn Theofanis · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · 2 Comments

    Jump to Recipe Print Recipe

    Lemon curd cake is made easily with store-bought lemon curd. The lemon-flavored cake is moist and fluffy. Perfectly sweet cream cheese frosting finishes this delicious cake. It is lemon perfection in every bite!

    A slice of lemon curd cake with a bite taken out of it.

    When it comes to lemon desserts, lemon curd cake with cream cheese frosting is at the top of the list. Tart lemon curd filling coats the top of a fluffy lemon cake. Luscious cream cheese frosting covers the lemon curd layer for a creamy finish.

    The homemade lemon cake is moist and fluffy from buttermilk and melted butter. The lemon flavor comes from the zest of real lemons in the batter. Like my no-bake lemon curd pie, store-bought lemon curd makes this cake recipe quick and easy. The cream cheese frosting compliments the tangy lemon curd and lemon cake.

    This lemony cake recipe is reserved for lemon lovers and anyone who enjoys a delicious slice of cake. This simple, old-fashioned style cake is perfect for the citrus season, spring, and summertime. Try this vanilla buttermilk pound cake or triple berry cake for other classic cake recipes.

    Jump to:
    • Lemon Curd Cake Recipe
    • Ingredients
    • Instructions
    • Ingredient Substitutions
    • Variations
    • Suggested Equipment
    • Storage
    • Delicious Cake Recipes
    • Expert Tips
    • Frequently Asked Questions
    • 📖 Recipe
    • 💬 Comments

    Lemon Curd Cake Recipe

    The lemon flavor shines in this simple cake recipe. The lemon-zested cake is soft and tender, making it the perfect base for the sweet, tart lemon curd topping. Classic cream cheese frosting balances the flavor profile and completes this delectable recipe.

    • Homemade Lemon Cake - This easy lemon cake recipe uses classic ingredients and is small-batch. The cake batter is hand-mixed and comes together quickly.
    • Store-bought Lemon Curd - Utilizing premade lemon curd saves time, dishes, and stress. The sweet, tart topping makes a great lemon filling for cake.
    • Cream Cheese Frosting - Sweet and tangy cream cheese frosting pairs fantastically with lemon. The thick layer of frosting is the finishing touch to this delicious cake.

    Ingredients

    The ingredients you need for the cake.
    The ingredients you need for the lemon cake.
    The ingredients you need for the cake toppings.
    The ingredients you need for the cake toppings.
    • All-Purpose Flour - This cake recipe uses plain flour.
    • Granulated Sugar - Sugar sweetens the cake and tenderizes the crumb.
    • Baking Soda & Baking Powder
    • Salt
    • Lemon Zest - Fresh lemon zest provides all of the lemon flavors in the cake.
    • Large Eggs (room temperature)
    • Unsalted Butter - You'll need melted butter for the cake and room-temperature butter for the frosting.
    • Buttermilk - Buttermilk balances flavor, assists in leavening, and tenderizes the crumb for a soft, moist cake. Make your own buttermilk by mixing one tablespoon of lemon juice or vinegar in one cup of whole milk. Let the mixture sit for at least five minutes before using.
    • Vanilla Bean Paste - The slightly enhanced vanilla flavor from vanilla bean paste dramatically impacts the taste of this cake.
    • Powdered Sugar (sifted)
    • Lemon Curd - This recipe uses store-bought lemon curd to save time and dishes. My favorite lemon curd is from Trader Joe's. Feel free to use homemade lemon curd if desired.
    • Cream Cheese (softened) - Softened cream cheese adds tang and body to the frosting.
    • Pure Vanilla Extract - Use extract for the frosting.

    See the recipe card for the ingredient quantities. 

    Instructions

    STEP 1 (PREP) - Preheat the oven to 350℉. Grease an 8-inch square cake pan and line it with parchment paper.

    The dry ingredients in a large bowl with a whisk.
    Whisk the dry ingredients.
    The wet ingredients in a bowl with a whisk.
    Whisk the wet ingredients.

    STEP 2 (DRY INGREDIENTS) - Whisk the flour, sugar, baking soda, baking powder, salt, and lemon zest in a large bowl.

    STEP 3 (WET INGREDIENTS) - Whisk the buttermilk, eggs, cooled melted butter, and vanilla bean paste in a medium bowl. 

    Cake batter in a large bowl with a large whisk.
    Make the cake batter.
    Cake batter spread into a parchment-lined cake pan.
    Transfer the cake batter to the prepared cake pan.

    STEP 4 (FORM THE BATTER) - Make a well in the center of the flour mixture and pour the wet ingredients inside the well. Whisk the batter until smooth and combined.

    STEP 5 (BAKE) - Pour the cake batter into the prepared cake pan. Tap the cake pan gently on the counter to remove any air bubbles. Bake the cake for 35 to 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

    Lemon curd spread onto a cake in a pan.
    Spread lemon curd over the cooled cake.
    Cake in a pan with cream cheese frosting piped on top.
    Pipe cream cheese frosting over the lemon curd layer.

    STEP 6 (LEMON CURD) - Let the cake cool completely. Spread the 10oz jar of lemon curd over the cooled cake.

    STEP 7 (CREAM CHEESE FROSTING) - Using an electric mixer, beat the butter and cream cheese until light and fluffy, about 3-4 minutes. Add the sifted powdered sugar, salt, and vanilla extract. Beat on medium speed until incorporated and smooth. Bring the speed to high and whip the frosting until fluffy, about 3 minutes.

    Transfer the frosting to a piping bag. Pipe the frosting over the lemon curd. Using an offset spatula, carefully smooth the frosting to cover the cake.

    Ingredient Substitutions

    • Melted Unsalted Butter - Canola Oil, Coconut Oil, Avocado Oil
    • Vanilla Bean Paste - Pure Vanilla Extract 
    • Buttermilk - Whole Milk

    Variations

    • Swap vanilla buttercream for the cream cheese frosting.
    • Omit the lemon zest in the cake for a simple vanilla cake base.
    • For lemon cream cheese frosting, stir 2 to 3 tablespoons of lemon curd into the frosting.
    Pieces of cake with lemon slices.

    Suggested Equipment

    • Pyrex Prepware 4-Quart Rimmed Glass Mixing Bowl - You will need a large mixing bowl to make the cake. I like this one because you can visually see that the cake batter has been adequately mixed.
    • OXO Good Grips 11-Inch Balloon Whisk
    • DI ORO Silicone Spatula
    • KitchenAid Artisan Series 5-Qt. Stand Mixer or KitchenAid Cordless 7 Speed Hand Mixer - You will need an electric mixer to make the cream cheese frosting. It can be a stand mixer (using the paddle attachment) or a handheld mixer.

    Storage

    Leftover cake can be stored in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days.

    To freeze, wrap cake slices in wax paper and then plastic wrap or foil. Transfer the cake slices to a freezer bag. Freeze for up to 3 months. Thaw the cake slices completely in the refrigerator before eating.

    Delicious Cake Recipes

    • Triple Berry Cake with Buttercream Frosting
    • Cinnamon Roll Coffee Cake
    • Cherry Almond Snack Cake
    • Lemon Blueberry Pound Cake
    • Pumpkin Snack Cake with Cream Cheese Frosting
    • Triple Chocolate Crumb Cake
    Pieces of lemon curd cake with lemon slices.

    Expert Tips

    1. Measure the ingredients accurately.
    2. Use room temperature ingredients for even incorporation in the cake batter and frosting.
    3. Sift the powdered sugar to avoid clumps of sugar in the frosting.
    4. Pipe the frosting before spreading it over the lemon-curd-topped cake to avoid pulling up lemon curd or cake as you spread it.

    Frequently Asked Questions

    Can you buy lemon curd at the grocery store?

    You will find lemon curd in the baking aisle or near the jams at some grocery stores. My favorite store-bought lemon curd is from Trader Joe's. It tastes fantastic and uses real ingredients.

    Can you put lemon curd in a cake?

    Lemon curd is a delicious cake filling or topping.

    Do you refrigerate a cake with lemon curd?

    Yes, cake with lemon curd does need to be refrigerated.

    Can you freeze lemon curd cake?

    Yes, you can freeze this lemon cake. See storage for details.

    Can I make this cake recipe in a round cake pan?

    The lemon cake can be made in an 8-inch or 9-inch square pan or a 9-inch round pan. Baking times may vary depending on the pan you choose. If using a 9-inch pan, baking time will be shorter, so keep a close eye towards the end of cooking.

    If you make the recipe, remember to rate it and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook. 

    📖 Recipe

    A slice of lemon curd cake with a bite taken out of it.

    Lemon Curd Cake

    Katelyn Theofanis
    Lemon curd cake is made easily with store-bought lemon curd. The lemon-flavored cake is moist and fluffy. Perfectly sweet cream cheese frosting finishes this delicious cake. It is lemon perfection in every bite!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr
    Course Cakes, Dessert
    Cuisine American
    Servings 16 servings
    Calories 352 kcal

    Equipment

    • Standing Mixer
    • 8-by-8-inch Baking Pan
    • Mixing Bowls

    Ingredients
      

    Lemon Cake

    • 2 cups all-purpose flour
    • 1 cup granulated sugar
    • 1 teaspoon baking soda
    • ¾ teaspoon baking powder
    • ½ teaspoon salt
    • 2 tablespoon lemon zest
    • 2 large eggs room temperature
    • ½ cup unsalted butter melted and cooled
    • 1 cup buttermilk
    • 1 tablespoon vanilla bean paste
    • 10 oz lemon curd store-bought or homemade

    Cream Cheese Frosting

    • ½ cup unsalted butter softened
    • 6 tablespoon cream cheese softened
    • 1½ cups powdered sugar sifted
    • ⅛ teaspoon salt
    • ½ teaspoon pure vanilla extract

    Instructions
     

    Lemon Cake

    • Preheat the oven to 350℉. Grease an 8-inch square baking pan and line it with parchment paper. Set it aside.
    • Whisk the flour, sugar, baking soda, baking powder, salt, and lemon zest in a large bowl.
    • Whisk the buttermilk, eggs, cooled melted butter, and vanilla bean paste in a medium bowl. Make a well in the center of the dry ingredients and pour the wet ingredients inside the well. Whisk the batter until smooth and combined.
    • Pour the batter into the prepared cake pan. Smooth out the batter into an even layer. Tap the cake pan gently on the counter to remove any air bubbles. Bake the cake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
    • Let the cake cool completely. Spread the 10oz jar of lemon curd over the cooled cake.

    Cream Cheese Frosting

    • Using an electric mixer, beat the butter and cream cheese until light and fluffy, about 3-4 minutes. Add the sifted powdered sugar, salt, and vanilla extract. Beat on medium speed until incorporated and smooth. Bring the speed to high and whip the frosting until fluffy, about 3 minutes.
    • Transfer the frosting to a piping bag. Pipe the frosting over the lemon curd. Using an offset spatula, carefully smooth out the frosting to cover the cake.
    • Enjoy a slice of cake cold or at room temperature. Store the cake in the refrigerator for up to 4 days.

    Nutrition

    Calories: 352kcalCarbohydrates: 48gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 61mgSodium: 276mgPotassium: 58mgFiber: 1gSugar: 36gVitamin A: 486IUVitamin C: 1mgCalcium: 44mgIron: 1mg
    Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!

    Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

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    About Me

    I am the recipe developer, content creator, and photographer behind Sugary Logic. Sugary Logic's recipes are clear, simple, and easy to learn. These are all recipes I enjoy regularly (yes, the sweets too.) I'm so happy you're here, and I hope you enjoy these recipes as much as I do. Read More…

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    Comments

      5 from 2 votes (2 ratings without comment)

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    1. Jan

      May 25, 2023 at 6:41 pm

      Sorry, stupid question.
      Aside from the cake not sticking to the pan, what is the purpose of the parchment paper as the pan is greased?
      I’m sure I’m missing something.

      Reply
      • Katelyn Theofanis

        May 26, 2023 at 11:51 am

        Hi, Jan! The parchment paper makes it easy to remove the cake from the pan for slicing. You can certainly just grease the cake pan too.

        Reply

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    Hi, welcome to Sugary Logic! I'm Katelyn. I am an experienced chef and home cook publishing simple and easy recipes here on my food blog, Sugary Logic. Sugary Logic's recipes will save you time and allow you to create fast and easy meals as sophisticated as any restaurant meal.

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