Name: Lemon Curd Cake with Lemon Buttercream Frosting Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 55 min
Cuisine: American
Ingredients: Zest of 2 lemons (no white pith); 1 ¾ cups granulated sugar, divided (390g); ¾ cup whole milk (6 oz), room temperature; ¼ cup fresh lemon juice (2 oz), strained; 6 large egg whites, room temperature; 2 teaspoons vanilla extract; 2 ¼ cups bleached cake flour (260g), such as Softasilk; 4 teaspoons baking powder; 1 teaspoon table salt; 12 tablespoons unsalted butter (6 oz or 170g), cut into 12 pieces, softened but still cool; 2 cups Lemon Curd (homemade or store-bought); 16 tablespoons unsalted butter (226g or 8 oz), room temperature; 4 ounces block cream cheese, room temperature; 4 cups confectioners’ sugar (480g); ⅛ teaspoon table salt; 2 tablespoons fresh lemon juice, strained; 2 teaspoons vanilla extract; 2 tablespoons heavy cream (more or less as needed for desired consistency)

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Introduction

This Lemon Curd Cake is a bright and luscious dessert perfect for any occasion. Layers of tender cake are filled and frosted with creamy lemon buttercream and zesty lemon curd for a refreshing citrus treat.

A slice of two-layer lemon cake sits on a white plate with scalloped edges, showing a soft, light yellow sponge texture. Between the cake layers is a bright, glossy yellow lemon curd filling that looks smooth and slightly thick. The outside is coated with a creamy white frosting that appears soft and slightly uneven, giving a homemade feel. A small piece of the cake is on a silver fork resting on the plate to the right. The background features blurred sliced lemons and a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Zest of 2 lemons (no white pith)
1 ¾ cups granulated sugar divided (390g)
¾ cup whole milk (6oz, room temperature)
¼ cup fresh lemon juice (2oz, strained before measuring)
6 large egg whites (room temperature)
2 teaspoons vanilla extract
2 ¼ cups bleached cake flour (260g, like Softasilk)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (6oz or 170g, cut into 12 pieces, softened but still cool)
2 cups lemon curd (homemade or store-bought)
16 tablespoons unsalted butter (226g or 8oz, room temperature)
4 ounces block cream cheese (room temperature)
4 cups confectioners’ sugar (480g)
⅛ teaspoon table salt
2 tablespoons fresh lemon juice (strained before measuring)
2 teaspoons vanilla extract
2 tablespoons heavy cream (more or less as needed for desired consistency)

Instructions

Step 1: Preheat your oven to 350°F. Grease three 8-inch cake pans, line the bottoms with parchment paper circles, then grease and flour the pans. Set aside.
Step 2: Combine the lemon zest and 3-4 tablespoons of granulated sugar in a small food processor and process until bright yellow and in small flecks. If you don’t have a processor, blend by hand or muddle with a mortar and pestle.
Step 3: In a bowl, mix the milk, lemon juice, egg whites, and vanilla extract. Set this mixture aside.
Step 4: Using a stand mixer with paddle attachment, blend the flour, remaining sugar, lemon sugar mixture, baking powder, and salt on low speed. Add the softened butter pieces one at a time, mixing until only pea-sized bits remain.
Step 5: Pour half of the egg white mixture into the dry ingredients and beat on medium-high until light and fluffy, about 1 minute. Reduce speed to medium-low and add the remaining egg mixture. Mix until combined. The batter may look curdled—this is normal. Fold with a spatula to blend completely without overmixing.
Step 6: Divide the batter evenly between the three pans and smooth the tops. Bake for 18 to 22 minutes, rotating pans halfway, until lightly browned and a toothpick inserted comes out clean.
Step 7: Let cakes cool in pans for 10 minutes, then remove and discard parchment. Cool cakes completely on a wire rack.
Step 8: For the frosting, beat the room temperature butter and cream cheese until smooth, about 30 seconds. Add half the confectioners’ sugar and salt, blend on medium-low until mostly incorporated, scraping the bowl as needed.
Step 9: Add the rest of the sugar, lemon juice, vanilla extract, and heavy cream. Mix on medium speed until smooth. Fold with a spatula and adjust cream for desired consistency.
Step 10: To assemble, place one cake layer on a plate. Pipe a border of buttercream around the edge to form a wall and fill the center with ¾ to 1 cup lemon curd. Repeat with the second layer. Top with the final cake layer and frost the entire cake as desired.
Step 11: Optional: Reserve about ½ cup lemon curd before filling the layers if you want to make buttercream flowers with lemon curd centers for decoration.

Tips & Variations

Warm the lemon juice slightly before measuring for more accurate volume.
Use room temperature ingredients to help the batter mix smoothly and create a tender crumb.
For a dairy-free option, try substituting coconut milk and a vegan butter alternative.
Enhance flavor by adding a teaspoon of lemon zest into the frosting.
Leftover lemon curd makes a delightful topping for scones or toast.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Before serving, bring the cake to room temperature for about 30 minutes to enjoy the best texture and flavor. The cake layers and frosting can be frozen separately for up to 1 month; thaw in the fridge overnight before assembling.

How to Serve

A close-up of a two-layer white cake slice on a white plate with bright yellow lemon curd filling dripping between the layers. The cake is covered with smooth, creamy white frosting, slightly thick and soft in texture. A fork beside the cake holds a small bite with both cake and frosting. The background has blurred yellow lemon halves. The scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best bright flavor, but if needed, use 100% pure bottled lemon juice. Avoid lemon juice with added sugars or preservatives.

How do I prevent the frosting from becoming too soft?

Make sure the butter and cream cheese are at room temperature but not too warm. If the frosting gets too soft, chill it in the fridge for 15-20 minutes before frosting the cake.