Lemon Curd Cake

If you're as crazy about lemon as I am, you're going to love this lemon curd cake! It’s made with soft lemon sponge, homemade lemon curd, a light mascarpone whipped cream, and a zesty lemon buttercream that ties it all together.

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• Lemon Curd Cake

This lemon curd cake is one of my favorite spring desserts—soft, tangy, and full of lemon flavor. It’s like a little ray of sunshine in cake form.

Inside, you’ll find layers of fluffy lemon sponge, homemade lemon curd, a light mascarpone whipped cream, and a smooth lemon buttercream. It’s fresh, creamy, and melts in your mouth.

I love how soft and moist it is, with the perfect balance of sweet and tangy. It’s a beautiful cake for birthdays, Easter, baby showers, or anytime you want something light and citrusy.

Craving for more lemony desserts? Give these a try lemon curd cupcakes, lemon curd tart, lemon cream pie, lemon curd macarons, Lemon curd cake.

Ingredients you need

You need these ingredients to make this lemon cake with lemon curd filling:

• Eggs – Large eggs at room temperature, used in the lemon cake and the lemon curd.
• Sugar – Granulated sugar for the cake and curd, plus powdered sugar for the lemon buttercream and mascarpone frosting.
• Flour – Cake flour for a light and tender crumb.
• Baking powder – To help the sponge rise nicely.
• Vanilla & salt – Pure vanilla extract for flavor and a pinch of fine salt to balance the sweetness.
• Heavy cream – Full-fat heavy cream, used instead of butter in the cake for extra softness, and also whipped into the mascarpone cream and buttercream.
• Butter – Unsalted butter, used in the lemon curd and the buttercream.
• Lemon – Fresh lemon zest and juice (or bottled lemon juice if needed).
• Mascarpone – Full-fat mascarpone cheese, cold, for the whipped cream layer.

How To Make Lemon Curd Cake

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

To make the lemon curd, whisk the eggs with sugar, lemon juice, and zest in a saucepan. Cook over low heat, stirring constantly until it thickens—don’t let it boil.

Once thick, remove from heat and stir in the butter until smooth. Let it cool completely before using it in the cake.

Start by beating 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 using an electric mixer.

Gently fold the dry ingredients into the egg mixture, then add the whipped cream with a spatula. Mix carefully to keep the batter light and airy.

Preheat your oven to 165°C (330°F) and line three cake pans with parchment paper. Lightly grease the sides with baking spray, then divide the batter evenly between the pans.

Bake for about 40 minutes, or until a toothpick comes out clean from the center. Let the cakes cool slightly, then carefully remove them from the pans and cool completely. (Optional: trim the top crust with a knife while still warm for a smoother finish.)

Beat the butter for 5 to 7 minutes until it’s pale, fluffy, and smooth. Add the sifted powdered sugar in two parts, mixing well after each addition.

Finish by adding the vanilla extract and lemon curd, and beat again until the buttercream is light and creamy.

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 whipped cream, then add a spoonful of lemon curd on top. Repeat with the remaining layers.

Cover the whole cake with a layer of lemon buttercream, smooth it out with a spatula, and decorate as you like. Chill the cake until ready to serve.

You will also love

I hope you love these Lemon curd buttercream cake. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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