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–+ servings
Benjamin

Lemon Curd Cake is a delightful dessert for all occasions.

This Lemon Curd Cake is bright, moist, and bursting with zesty lemon flavor. It features a fluffy lemon-scented cake layered or swirled with silky homemade or store-bought lemon curd. Topped with a simple glaze or powdered sugar, it's a refreshing treat that feels fancy yet is easy to make.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup whole milk or buttermilk
For the Lemon Curd (or use store-bought):
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup unsalted butter cubed
Optional Glaze:
  • 1/2 cup powdered sugar
  • 1 –2 tbsp lemon juice

Method
 

  1. Make lemon curd (if homemade): In a small saucepan, whisk together lemon juice, zest, sugar, and eggs. Cook over medium heat, stirring constantly until thickened (about 5–7 minutes). Remove from heat and whisk in butter. Cool completely.
  2. Preheat oven: Heat to 350°F (175°C). Grease and flour an 8x8 or 9-inch round baking pan.
  3. Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla, lemon zest, and juice.
  4. Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet mixture, alternating with milk, until just combined.
  5. Assemble: Spread half the batter into the pan. Drop spoonfuls of lemon curd over the batter and swirl lightly. Top with remaining batter and another few swirls of curd on top (if desired).
  6. Bake: Bake for 30–35 minutes, or until a toothpick comes out clean from the center. Cool completely.
  7. Glaze: Whisk powdered sugar with lemon juice to desired consistency. Drizzle over cooled cake before serving.

Notes

  • Store-bought lemon curd works great if you’re short on time.
  • For extra lemon punch, poke small holes in the warm cake and spoon lemon curd on top.
  • Serve with whipped cream or berries for a more elegant dessert.
  • Keeps well in the fridge for up to 4 days—flavor intensifies overnight

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