Alright, let me tell you straight—I didn’t grow up baking cakes from scratch. The first time I made a lemon curd, I had no clue what I was doing.
I thought I messed it up because it looked too runny. But once it chilled, it turned into the smoothest, most velvety spread I’d ever tasted.
That moment sold me on making this Lemon Curd Cake from scratch, no shortcuts, no boxed mix, no store-bought curd.
This cake is the real deal. Every bite is soft, tangy, and creamy without being too heavy or too sweet.
It’s the kind of dessert people take a bite of and go quiet for a second—not because they’re being polite, but because their brain is catching up to the flavor.
I’ve brought this to family dinners, potlucks, even office parties, and it disappears. Every. Single. Time.
The sponge is fluffy but rich, made with real lemon juice and zest so it actually tastes like lemon, not just a yellow cake pretending to be.
The frosting is whipped cream—light, airy, and not overly sugary. And the top? That shiny layer of lemon curd makes the whole thing look bakery-quality without any fancy decorating skills.
If you’ve ever stood in front of a bakery case debating whether to get the lemon tart or the layer cake—this is both. You don’t need to be a professional baker to pull this off, I promise.
I’ll walk you through it step by step, like we’re baking it together in the same kitchen. It’s simple, it’s satisfying, and you’re going to be proud of how it turns out.
Lemon Curd Cake Recipe
Ingredients
For the Lemon Sponge Cake:
- 2½ cups (300g) all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 1 cup (225g) unsalted butter, softened
- 1¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp lemon zest (from 2 lemons)
- 1½ tsp pure vanilla extract
- ½ cup (120ml) freshly squeezed lemon juice
- ¾ cup (180ml) whole milk, room temperature
For the Lemon Curd:
- ¾ cup (150g) granulated sugar
- 2 tbsp finely grated lemon zest (from about 3 lemons)
- ½ cup (120ml) freshly squeezed lemon juice
- 4 large egg yolks
- 6 tbsp (85g) unsalted butter, cubed
For the Whipped Cream Frosting:
- 2 cups (480ml) heavy whipping cream, chilled
- 6 tbsp (45g) powdered sugar
- 1 tsp pure vanilla extract
Instructions
- In a medium heatproof bowl, whisk together the sugar, lemon zest, lemon juice, and egg yolks until well blended.
- Set the bowl over a pot of simmering water (double boiler method). Cook, stirring constantly with a silicone spatula, for about 8–10 minutes until the mixture thickens enough to coat the back of a spoon.
- Remove from heat and whisk in the butter, one cube at a time, until completely melted and smooth.
- Pour through a fine mesh sieve into a clean bowl to remove zest and any cooked egg bits. Press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate until fully chilled, at least 3 hours or overnight.
- Preheat oven to 350°F (175°C). Grease and line the bottoms of two 8-inch (20cm) round cake pans with parchment paper.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar using an electric mixer on medium-high speed until pale and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla.
- Combine the lemon juice and milk in a small jug.
- Add the dry ingredients to the butter mixture in three additions, alternating with the lemon milk mixture, starting and ending with dry ingredients. Mix just until combined—do not overmix.
- Divide the batter evenly between the pans and smooth the tops.
- Bake for 28–32 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- In a large chilled bowl, whip the cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Do not overwhip. Keep chilled until ready to use.
- Level the tops of the cooled cake layers if needed.
- Place the first layer on a serving plate or cake board. Spread an even layer of whipped cream over the surface.
- Add the second layer on top. Apply a thin crumb coat of whipped cream frosting all over the cake and refrigerate for 15–20 minutes.
- Frost the cake fully with the remaining whipped cream, smoothing the sides and top.
- Create a shallow well on the top center of the cake with an offset spatula, leaving a border for the curd to sit in.
- Pour chilled lemon curd over the top, gently spreading to the edges of the well without letting it overflow.
- Pipe whipped cream swirls around the top edge using a star tip for a decorative finish.
- Garnish with lemon slices on the sides or base if desired.
Can I Use Store-Bought Lemon Curd For Lemon Cake?
Yes, you can – but with care.
- Check the texture: Use curd that’s thick enough to hold its shape between layers. If it’s too runny, it may soak into the sponge or slide out.
- Go for quality: Choose a brand that uses real lemon juice, eggs, and butter—not artificial flavors.
- Taste before using: Some store-bought curds are very sweet or overly tart. Adjust other ingredients like frosting sweetness if needed.
- Use as filling or topping: Store-bought lemon curd works well as a middle layer or poured gently on top.
How Do I Keep Lemon Curd From Leaking Out Of A Layer Cake?
Lemon curd is soft, so it needs some structure.
- Make a frosting dam: Pipe a ring of whipped cream or buttercream around the cake layer before adding the curd. This keeps it in place.
- Don’t overfill: A thin, even layer of curd is enough. Too much will ooze out.
- Chill before stacking: Let the curd set in the fridge for 10–15 minutes before adding the next layer.
- Use firm curd: If your curd is too soft, it won’t hold. Thicker curd works better in layer cakes.
Is Lemon Curd Safe To Eat If It Has Eggs?
Yes, as long as it’s cooked properly.
- Use gentle heat: Lemon curd is made over low heat to slowly thicken without scrambling the eggs.
- Cook to the right temp: It should reach about 170°F (77°C) to kill any bacteria.
- Look for signs it’s done: It should coat the back of a spoon without dripping off.
- Store in the fridge: Keep it cold to stay fresh and safe.
Why Did My Lemon Curd Turn Out Runny?
There are a few common reasons why it happens.
- Didn’t cook it long enough: It thickens as it cooks—take your time and stir constantly.
- Heat too low or high: Too low won’t thicken, too high can split or curdle it.
- Wrong ratio: Too much lemon juice or not enough eggs can make it loose.
- Didn’t cool fully: Lemon curd thickens more as it chills. Always refrigerate before judging the final texture.
How Do You Thicken Lemon Curd For Cake?
If your lemon curd is too runny, don’t worry—it can be fixed.
- Cook longer over low heat: Keep stirring until it thickens and coats a spoon.
- Add more yolk: One extra egg yolk can help thicken curd if the recipe was too thin.
- Use a small amount of cornstarch: Mix ½ tsp with a bit of lemon juice and add during cooking (only if needed).
- Chill completely: The cold helps set the curd. Let it cool in the fridge at least 3 hours.
Can I Add Lemon Curd To A Box Cake Mix?
Yes, and it’s a great way to make it taste homemade.
- Use as a filling: Bake the box mix as usual, then slice and add lemon curd between layers.
- Swirl into batter: Add small spoonfuls of curd into the batter before baking for a marbled effect.
- Top with it: Spread it over the baked cake instead of frosting.
- Keep the balance: Don’t add too much curd inside the batter—it can make the cake soggy.
Can I Use Whipped Cream Frosting With Lemon Curd?
Yes, it pairs beautifully—light cream with tangy curd is a great combo.
- Make sure the curd is cold: This keeps the whipped cream from melting or sliding.
- Use stabilized whipped cream: Add a bit of gelatin or cornstarch to help it hold longer.
- Pipe cream borders: This keeps curd from dripping off the sides.
- Chill after frosting: Let the whole cake sit in the fridge to set before serving.
Is Lemon Curd Cake Too Tart For Kids?
Not really – if it’s made with balance in mind.
- Use a mild curd: Some homemade curds are more buttery and sweet than tart.
- Add a sweet frosting: Whipped cream or vanilla frosting balances the sour flavor.
- Keep the curd layer thin: A little goes a long way for younger taste buds.
- Taste and adjust: You can tweak sweetness based on your child’s taste.
Can I Make Lemon Curd Cake Ahead Of Time?
Yes, and it actually tastes better the next day.
- Bake the cake a day early: Cool, wrap, and chill the layers.
- Make the curd in advance: It keeps well in the fridge for 4–5 days.
- Frost just before serving: Especially if using whipped cream, do final touches on the same day.
- Store properly: Keep the finished cake in a sealed container in the fridge.
How Do I Stop Whipped Cream From Melting On Lemon Curd Cake?
It’s all about keeping it cool and giving it support.
- Use chilled tools and cream: Start cold to keep it stable longer.
- Don’t over-whip: Stiff peaks are good—past that, it can split faster.
- Add a stabilizer: A spoon of cornstarch or gelatin keeps it from collapsing.
- Refrigerate until serving: Never leave the cake out too long, especially in warm weather.
Can I Freeze Lemon Curd Cake?
Yes – but follow a few simple steps to keep the texture right.
- Freeze without whipped cream: Frost the cake after thawing if you’re using whipped cream, as it doesn’t freeze well.
- Wrap tightly: Use plastic wrap and foil to avoid freezer burn.
- Thaw slowly: Move the cake to the fridge 6–8 hours before serving. This helps prevent texture changes.
- Use within a month: Frozen lemon curd cake is best eaten within 30 days.
What’s The Best Way To Store Leftover Lemon Curd?
Proper storage keeps it fresh and safe.
- Use airtight containers: This prevents it from drying or absorbing fridge smells.
- Store in the fridge: Lemon curd should always be kept cold.
- Label the date: Use it within 5 to 7 days.
- Avoid metal containers: Acidic curd can react with metal—use glass or plastic jars.