Just like sunshine on a rainy day, lemon curd cake brings a burst of brightness to any table. I’ve found that this recipe is a crowd-pleaser, blending the tartness of fresh lemons with a smooth, creamy curd that melts into every bite. What makes it truly special is how simple it comes together, yet it feels elegant and indulgent. Want to know the secret to balancing that perfect tangy-sweet flavor? Keep going.
What You’ll Love About This Recipe
This Lemon Curd Cake is a delightful treat that combines tangy and sweet flavors in every bite. Its moist texture and vibrant citrus notes make it a crowd-pleaser for any occasion.
- Perfect Balance: The zesty lemon curd complements the rich, buttery cake for a harmonious flavor.
- Easy to Make: Simple ingredients and straightforward steps guarantee a hassle-free baking experience.
- Versatile: Enjoy it as a dessert, snack, or even a show-stopping centerpiece for gatherings.
Recipe
Indulge in the perfect balance of tangy and sweet with this Lemon Curd Cake, a delightful dessert that combines a moist, tender crumb with the vibrant flavor of homemade lemon curd. This cake is perfect for any occasion, from afternoon tea to a fancy dinner party.
Ingredients:
- For the cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- ½ cup whole milk
- For the lemon curd:
- ¾ cup granulated sugar
- ⅓ cup freshly squeezed lemon juice (about 2 lemons)
- 3 large eggs
- Zest of 1 lemon
- ¼ cup unsalted butter, cubed
- For the glaze (optional):
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
Instructions:
- Make the lemon curd: In a saucepan, whisk sugar, lemon juice, eggs, and lemon zest. Cook over medium heat, stirring constantly, until thickened (about 5-7 minutes). Remove from heat, add butter, and stir until melted. Strain through a sieve, cover, and refrigerate.
- Prepare the cake: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and lemon zest.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Pour half the batter into the pan. Spread a layer of lemon curd over the batter, then top with the remaining batter.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Optional glaze: Mix powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Notes:
- Confirm the lemon curd is chilled before using it in the cake.
- For a stronger lemon flavor, increase the zest in the batter.
- Store leftovers in an airtight container in the refrigerator.
Time:
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
Serving:
Serves 8
Calories:
Approx. 380 kcal per serving
Cuisine:
British-inspired Dessert
Equipment
To make the perfect lemon curd cake, having the right equipment is essential. Here’s what you’ll need:
- 9-inch round cake pan
- Mixing bowls (large and medium)
- Whisk or electric mixer
- Spatula
- Measuring cups and spoons
- Zester or grater
- Saucepan (for lemon curd)
- Wire cooling rack
- Parchment paper or non-stick spray
Nutrition
Lemon curd cake is a delightful dessert that combines the tangy flavor of lemon with a moist, tender cake. While it’s a treat, it’s important to be mindful of its nutritional content.
- Calories: Approximately 300-400 per slice, depending on portion size.
- Carbohydrates: Around 40-50g, primarily from sugar and flour.
- Fats: About 15-20g, with butter and eggs as the main sources.
- Protein: Roughly 4-6g, contributed by eggs and dairy.
- Sugar: High, often 20-30g per slice due to added sugar and lemon curd.
- Vitamins: Contains small amounts of vitamin C from lemon juice.
- Calcium: Minimal, from butter and eggs.
What to Serve With This Recipe
When I make a lemon curd cake, I love pairing it with fresh berries for a burst of color and tartness, or a dollop of whipped cream to balance the citrus. Sometimes, I’ll serve it with vanilla ice cream, which melts beautifully over the warm cake, or alongside a light citrus salad for a rejuvenating twist. A cup of tea also makes a cozy companion, especially if it’s a flavor that complements the lemon’s brightness.
Fresh Berries
Because lemon curd cake has a bright, tangy flavor, I love pairing it with fresh berries to balance the richness. I’m picky about berry sourcing, opting for local or organic when I can, to guarantee they’re freshest and tastiest. Plus, berry health benefits like vitamins and antioxidants make this combo a win-win. Whether it’s strawberries, raspberries, or blueberries, they add a burst of color and natural sweetness that’s irresistible.
Whipped Cream
While fresh berries add a delightful touch to lemon curd cake, I can’t resist finishing it off with a dollop of whipped cream. It’s light, airy, and balances the tangy lemon perfectly. I love experimenting with whipped cream variations—adding vanilla, a hint of citrus zest, or even a touch of honey. For whipped cream decorations, try piping swirls or rosettes for an elegant, yet free-spirited finish.
Vanilla Ice Cream
Though lemon curd cake is amazing on its own, I often find myself craving a creamy scoop of vanilla ice cream alongside it. The vanilla flavor complements the tangy lemon perfectly, balancing sweetness and tartness. I love the ice cream benefits, like how it cools the palate and adds richness. It’s simple yet transformative, letting you enjoy the cake in a whole new way. Try it—you won’t regret it!
Tea Pairings
When it comes to serving lemon curd cake, I’ve found that tea can be just as delightful as ice cream. I love pairing it with Earl Grey for its bold aromas or jasmine tea for a lighter, floral touch. For me, the best flavor balances come with green tea, as its mildness complements the cake’s tanginess. Choose what feels right—your preference is what makes it perfect.
Citrus Salad
Lemon curd cake’s bright, zesty flavor practically begs for a fresh, tangy side, and that’s where a citrus salad comes in. I love mixing vibrant citrus varieties like grapefruit, orange, and lime for a punch of flavor. A simple dressing of honey, olive oil, and a pinch of salt ties it all together. It’s light, revitalizing, and the perfect balance to that rich, luscious cake.
Frequently Asked Questions
Can I Use Bottled Lemon Juice Instead of Fresh?
I’d say you *can* use bottled lemon juice, but I’d mix it with fresh lemon zest for that bright, natural flavor. Bottled juice lacks the punch of fresh, so zest helps bring back that zesty freedom.
How Long Does the Cake Stay Fresh?
Liberating lemon layers last best when stored smartly. For peak freshness tips, tuck your cake in airtight storage, avoiding soggy situations. It’ll stay fresh for three days—cool, covered, and craving freedom from the fridge.
Can I Freeze the Lemon Curd Cake?
I can freeze it if I follow proper freezing tips. I’ll wrap it tightly in plastic, then foil, and store it in airtight storage containers to keep it fresh. It’ll stay good for up to three months.
Is It Possible to Make the Cake Gluten-Free?
Yes, I can make the cake gluten-free by swapping regular flour for gluten-free flours like almond or rice flour. The cake texture might be slightly denser, but it’ll still taste amazing and fit my diet perfectly.
What Can I Use Instead of Butter in the Recipe?
I’ve got options for replacing butter—try using vegan substitutes like coconut oil for a rich, creamy texture. It’s a simple swap that keeps the freedom to customize your recipe without losing flavor or moisture.
