This lemon curd cake is a soft lemon layer cake filled with homemade lemon curd, mascarpone cream, and lemon buttercream.
This lemon curd cake is my go-to spring lemon layer cake with lemon curd filling, made with fluffy lemon sponge, homemade curd, mascarpone whipped cream, and smooth lemon buttercream.
I tested this recipe until the lemon flavor tasted bright (not bitter) and the layers stayed stable, so you get a soft, bakery-style cake that slices cleanly.
If you love cakes with lemon curd filling, this one is sweet-tart, creamy, and perfect for Easter, birthdays, or any time you want a fresh lemon dessert.
Why you'll love this recipe
Ingredients you need
To make this lemon curd cake with lemon curd filling, you’ll need:
- Eggs – Large, room-temperature eggs for both the lemon sponge and the lemon curd.
- Sugar – Granulated sugar for the cake and curd, plus powdered sugar for the lemon buttercream and mascarpone cream.
- Cake flour – Keeps the lemon sponge light, soft, and tender.
- Baking powder – Helps the cake rise evenly.
- Vanilla & salt – Vanilla extract for flavor and a pinch of salt to balance the sweetness.
- Heavy cream – Full-fat cream for extra moisture in the cake and for the mascarpone whipped cream.
- Unsalted butter – Used in the lemon curd and the lemon buttercream frosting.
- Lemon – Fresh lemon zest and juice for a bright, natural lemon flavor.
- Mascarpone – Cold, full-fat mascarpone for a light and creamy filling.
Best tips for this cake
- Use a kitchen scale – For best results, weigh your ingredients instead of using measuring cups.
- Bring ingredients to room temperature – Especially for the sponge cake, this helps the batter mix smoothly and rise evenly.
- Trim the cake tops – Gently remove the crust after baking for clean, even layers.
- Pipe a buttercream ring – This keeps the lemon curd filling in place and helps the layers stay neat.
- Let the cake sit out before serving – Take it out of the fridge about 30 minutes ahead so the buttercream softens nicely.
How To Make Lemon Curd Cake
Make the lemon curd. Whisk eggs, sugar, lemon juice, and zest in a saucepan, then cook over low heat, stirring constantly until thickened (do not boil).
Remove from heat, add the butter, and whisk until smooth. Cool completely before using.
→ For full details, see my homemade lemon curd recipe.
Prepare the lemon sponge. Beat eggs, sugar, and lemon zest until pale and doubled in volume.
Whip the heavy cream to soft peaks, then fold the dry ingredients into the egg mixture, followed by the whipped cream, keeping the batter light.
Bake the cakes. Preheat the oven to 165°C / 330°F. Line three cake pans with parchment paper and lightly grease the sides.
Divide the batter evenly and bake for about 40 minutes, until a toothpick comes out clean.
Cool completely, then trim the tops if needed.
Make the lemon buttercream. Beat the butter for 5–7 minutes until pale and fluffy.
Add powdered sugar in two additions, then mix in vanilla and lemon curd until smooth and creamy.
→ Step-by-step instructions are in my lemon buttercream frosting recipe.
Make the mascarpone whipped cream. Whip cold heavy cream until soft peaks form.
Add cold mascarpone and powdered sugar, then whip just until smooth and stable.
→ The mascarpone layer follows my mascarpone whipped cream method.
Assemble the cake. Place one cake layer on a board.
Pipe a buttercream ring, fill with mascarpone cream, then spoon lemon curd in the center.
Repeat with remaining layers.
Finish and chill. Frost the cake with lemon buttercream, smooth the sides, decorate as desired, and chill until ready to serve.
Serving suggestions
Serve this lemon curd cake slightly chilled or at room temperature for the best texture.
It pairs well with fresh berries, a cup of tea, or coffee as a light, citrusy dessert.
Storage
- Store the cake in an airtight container in the fridge for up to 3 days.
- For best flavor and texture, take it out about 30 minutes before serving.
Recipe variations
- Lemon berry cake – Add fresh raspberries or blueberries between the layers for a fruity twist.
- Lemon coconut cake – Mix shredded coconut into the frosting for a subtle tropical flavor.
- Lemon meringue cake – Swap the buttercream topping for toasted meringue, like my lemon meringue cake.
Recipe Questions
Can I make this lemon curd cake ahead of time?
Yes, you can assemble it a day in advance and keep it refrigerated until serving.
Can I use store-bought lemon curd?
Yes, but homemade lemon curd gives a fresher, more balanced lemon flavor.
Can I freeze lemon curd cake?
Freezing is not recommended once assembled, as the mascarpone cream may change texture.
More lemon cake recipes
- Mini lemon bundt cakes
- Lemon meringue cake
- Lemon bundt cake
- Lemon poppy seed pound cake
- Lemon loaf cake
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Lemon Curd Cake
- Total Time: 0 hours
- Yield: 8-10 slices
Description
This lemon curd cake is soft, light, and bursting with fresh lemon flavor. Perfect for spring or any special occasion, it makes about 8-10 servings!
Ingredients
Lemon Cake
- 3 large eggs – room temperature
- 200 g (1 cup) granulated sugar
- 2 tsp vanilla extract
- Zest of 1 lemon
- 200 ml (¾ cup + 1 tbsp) heavy cream – full-fat and cold
- 200 g (1 ⅔ cups) cake flour
- 9 g (2 tsp) baking powder
- ½ tsp fine salt
Lemon Curd
- 3 Eggs - whole
- 120 g (¾ cup) Sugar - granulated
- 80 ml (⅓ cup) Lemon juice - about 2-3
- 1 lemon zest
- 90 g (½ cup) butter - unsalted and softened
- 1 tablespoon cornstarch - optional
Mascarpone frosting
- 65 g (½ cup) mascarpone cheese – cold
- 100 g (⅔ cup) heavy cream – full-fat and cold
- 1 tbsp powdered sugar
- ½ tsp vanilla extract
Lemon Buttercream
- 200 g (1 ¾ sticks) unsalted butter – very soft
- 350 g (2¾ cups) powdered sugar, sifted
- 80 ml (⅓ cup) heavy cream
- 1 teaspoon vanilla extract
- 100 g (⅓ cup + 1 tbsp) lemon curd
Instructions
Make the lemon curd
- Whisk the eggs, sugar, lemon juice, lemon zest, and cornstarch (if using) in a saucepan.
- Cook over low heat, stirring constantly, until the mixture thickens.
- Remove from heat, add the butter, and stir until smooth.
- Let cool completely before using or storing in the fridge.
Prepare the lemon sponge cakes
- Preheat your oven to 165°C (330°F). Line three 6-inch cake pans with parchment paper and lightly grease the sides.
- In the large mixing bowl of a stand mixer, beat the eggs, sugar, and lemon zest together for several minutes until the mixture is pale and has doubled in volume. Meanwhile, whip the heavy cream into soft peaks with a hand mixer.
- Gently fold the dry ingredients (cake flour, baking powder, salt) into the egg mixture. Finish by folding in the whipped cream with a rubber spatula.
- Divide the batter evenly between the pans and bake for about 40 minutes, or until a toothpick comes out clean. Let the cakes cool slightly, then carefully remove them from the pans and cool completely. (Optional: trim the top crust with a knife to get perfectly white and even sponge layers.)
Make the mascarpone frosting
- Whip the cold mascarpone cheese, heavy cream, powdered sugar, and vanilla extract together with a hand mixer until smooth and fluffy.
Make the lemon buttercream
- Beat the softened butter on high speed until pale and fluffy.
- Add the powdered sugar in two additions and mix until smooth.
- Mix in the vanilla extract and heavy cream until creamy.
- Add the cooled lemon curd and beat until fully combined and smooth.
- Use immediately or cover and refrigerate until ready to use.
Assemble the cake
- Place the first cake layer on a cake board set on a turntable. Pipe a ring of lemon buttercream around the edge, fill the center with mascarpone frosting, and add a layer of lemon curd. Repeat with the remaining layers.
- Cover the entire cake with lemon buttercream, smooth it out with an icing smoother, and decorate as you like. Chill the cake until ready to serve, and let it sit at room temperature for about 30 minutes before slicing.
Notes
Storage: Store the lemon curd cake in an airtight container in the fridge for up to 3 days. Let it sit at room temperature for about 30 minutes before serving to soften the buttercream.
Tips
- Use a kitchen scale for accurate measurements.
- Bring all your ingredients to room temperature for the sponge.
- Whip the cream into soft peaks, not stiff.
- Gently trim the cake tops after baking for smooth layers.
- Pipe a buttercream ring to keep the lemon curd filling in place.
- Chill the cake before slicing for cleaner cuts.
- Prep Time: 2h30
- Cook Time: 40 minutes
- Category: Cake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 689
- Sugar: 68 g
- Sodium: 173.7 mg
- Fat: 36.9 g
- Carbohydrates: 85.4 g
- Protein: 6.7 g
- Cholesterol: 205.1 mg
Shilpa
I adapted it to clementine curd as my friend loves that. Great recipe! Cake turned out really fluffy. Only thing I'd say is 350g of icing sugar in the buttercream is too much. I used 200g and it was plenty. I also needed double the amount of marscapone frosting
Fadela
Thank you so much! Clementine curd sounds like a delicious twist. I reduced the mascarpone frosting a bit since there’s already lemon curd in the cake — so the final amount really depends on how much curd you’re adding. Glad you liked the fluffy texture!