Lemon Curd Cake

This lemon curd cake is deliciously moist and lemony with lemon cake layers, lemon curd filling and lemon cream cheese frosting.

Today’s lemon layer cake recipe is perfect for lemon lovers.   I use my sweet and tangy lemon curd recipe which makes this cake such a rich lemon cake.

This is a simple recipe with simple ingredients.

Ingredients you’ll need

You can find the exact quantities at the bottom of my post, in the recipe card.

• Lemons– I use lemon zest and fresh lemon juice in the lemon curd, cake layers and fresh lemon juice in the frosting.
• Eggs– I use the eggs in the cake batter to give structure to the cake and while making the lemon curd.
• Sugar-I use granulated sugar for the lemon curd and cake layers.
• Flour-It gives structure to the cake.
• Salt-It brings the flavors out but it is optional.
• Baking powder and baking soda-They help the cake rise but baking soda helps for the spongy cake.
• Butter-I use unsalted butter in the lemon curd, cake layers and frosting.
• Yogurt-It makes this cake moist and it goes so well with lemon. 
• Cream Cheese-I use a block style in the frosting.
• Powdered Sugar-I use it in the frosting as well.

Step by step instructions

I start making the lemon curd.  I let it cool at room temperature and then let it cool in the fridge.  You can find the step by step photos in my homemade lemon curd post.

If you like you can use a storebought lemon curd but my recipe is so good; I suggest you try it.

I continue with the cake batter.

Cake Batter

First I mix the flour, baking powder, baking soda and salt in a medium mixing bowl. 

Then I mix the zest and sugar in a large mixing bowl with a whisk.

Next I mix in the eggs.

I stir in the melted butter, yogurt and lemon juice.

Finally, I add the flour mixture in 3 batches.  I start using a whisk and continue with a spatula.

Once combined well, I divide the mixture into an 8 inch (20 cm) cake pans. If you want to be precise, it is 635 grams of batter per pan.:)

As long as you spread the batter evenly, it will have a flat top, you won’t need to do a trimming process.

I bake for 35 minutes or until the sides are golden brown and the top has slightly golden brown and the toothpick inserted into the center comes out clean.

If you want to decorate this cake with candied lemon slices, you can prepare it while the cake is baking.

Once I remove the pans from the oven, I keep the cakes in the pan for 20 minutes and first release them with a spatula and then place the reverse side of the cakes on a wire rack that is lined with parchment paper(the cakes will be too soft and not completely cooled so we use parchment paper over the wire rack to avoid them sticking there.)

While the cake layers are cooling I make the frosting.

Lemon Cream Cheese Frosting

I use my stand mixer and beat the butter at medium speed with a whisk attachment for 30-40 seconds. You can use a hand held mixer if you like.

Then I add the powdered sugar at low speed (so the sugar won’t go all over the place) and stir for 30 seconds and increase the speed to medium-high and beat for an extra 30-40 seconds until combined well. 

Once mixed, I add in the lemon juice. I use a little amount of lemon juice as the lemon curd and the cake has enough lemon flavor.  So I just want a light lemon flavor from the cream cheese frosting.  

Finally, I add the cream cheese and beat for 10 seconds.  It should look fluffy.  Don’t beat too much so it won’t be runny.

I keep the frosting in the fridge until ready to use.

Assemble

I place parchment papers around the cake stand that I’ll use to frost the cake so the stand stays clean.

Then I put the first cake layer into the middle of the cake stand and place the lemon curd in the middle and spread with an offset spatula.  I add the second cake layer on top and spread the cream cheese frosting on top and the sides.

If you spread the lemon curd to the very sides, it’ll drip and when you try to frost the cake it will combine with the cream cheese. That’s fine, it won’t affect the frosting process.

Once frosted, I keep the cake in the fridge for 1 hour so the cake sets and I cut neat slices.

I like this cake a lot after I make it and eat it in a few hours but you can keep the cake in the fridge in an airtight container for up to 3 days. It is liked this way too by many who tasted it that way.

Enjoy!

I love hearing from you!  If you try this recipe or my other recipes please leave a comment and give a star rating!