Lemon curd cake, or lemon cake with lemon curd, is the ultimate summertime treat. It is made with soft Genoise sponge cake layers, generously filled with luscious lemon curd, and coated with heavenly light and airy lemon whipped cream.
Lemon curd cake recipe
A cake with lemon curd is a refreshing summer dessert perfect for any special occasion. It is the perfect balance of sweet and tangy flavors, and light and fluffy whipped cream complements the zesty lemon curd.
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If you have already discovered lemon cream tart, lemon poppy seed bars, and tart au citron on the website, then it is time to add another delicious treat to your baking repertoire.
This easy lemon curd cake recipe is easy and complete with a make-ahead option.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Large eggs at room temperature. For the best results, use a digital scale: the weight of the large egg (eggshell removed) is about 1.8 oz. (50 g).
- Sugar: Use granulated sugar to make a sponge cake with lemon curd and icing (powdered) sugar for lemon whipped cream.
- All-purpose flour or cake flour. To make it yourself, take 1 cup (125 g) of all-purpose flour, remove 2 tablespoons of flour, and add 2 tablespoons of potato or corn starch.
- Unsalted butter
- Lemon: Choose organic, untreated lemons. Use a Microplane to create fresh zest and a citrus juicer for extracting fresh lemon juice.
- Heavy cream or heavy whipping cream with at least 30% fat content refrigerated for at least 3 hours before you start.
- Flavorings: Vanilla extract, limoncello, lemon juice, Grand Marnier, lemon syrup.
How to make lemon curd cake
Step 1. To make Genoise cake, heat oven to 355°F (180°C). Butter and dust the bottom and sides of the 7-inch (18 cm) round cake pan with flour, and remove flour excess.
Pro tip: Consult the Genoise sponge cake recipe for step-by-step photographed explanations, helpful tips, and tricks.
Step 2. Melt the butter in the microwave at 20-second increments and let it cool slightly. Add lemon zest and set it aside.
Step 3. In a heat-resistant bowl, place eggs, sugar, and vanilla extract and beat with a hand whisk a few times.
Step 4. Bring the bowl over a water bath or bain-marie and whisk until foamy. Warm it to 104°F (40°C).
Pro tip: If you don't have a cooking thermometer, make sure the mixture feels warm to the touch.
Step 5. Beat the preparation in the bowl of an electric mixer (or the bowl of a stand mixer with a whisk attachment) for 8 minutes to achieve the ribbon stage. Decrease the mixer speed and beat on low for 2 minutes.
Pro tip: The ribbon stage is reached if the batter falls and the pattern maintains its shape for at least 3-4 seconds.
Step 6. Sift ½ flour over the bowl and mix with a rubber spatula from the bottom to the top. Add the remaining flour and gently mix.
Step 7. Mix two spoonfuls of the batter with the warm melted butter and add to the main preparation. Gently mix the batter with a spatula, ensuring it does not deflate.
Step 7. Pour the cake batter into the prepared pan. Bake in the preheated oven for 30-35 minutes until golden brown. Check the cake for doneness with a toothpick or a cake tester: it should come out clean after inserting it in the center of the cake.
Step 8. Remove the cake from the oven and let it rest in the pan for 5-10 minutes. Then, turn the pan on a cooling rack and allow 5-10 minutes. Flip it again, and let the cake cool completely.
Step 9. To make sugar syrup, pour water and sugar into a small saucepan and bring to a boil. Remove from the heat, add vanilla extract, and let the syrup cool down.
Step 10. To make lemon curd, place sugar and fresh lemon zest in a heat-resistant bowl and mix with your fingertips to obtain a crumbly and moist mixture (photo 1).
Step 11. Pass egg yolks through a fine-mesh sieve, add to sugar, and mix with a hand whisk. Add freshly squeezed lemon juice (photo 2).
PHOTO 1
PHOTO 2
Step 12. Heat the egg mixture in a bowl over a bain-marie or water bath, whisking constantly with a whisk until the curd thickens and coats the back of a spoon - approximately 12-15 minutes (photo 3).
Test the lemon curd by drawing a line on the back of a wooden spoon with your finger. The curd sticks to the spoon.
Pro tip: Alternatively, cook the curd on low heat to avoid burning.
Step 13. Remove the pot from the heat, add the cold cubed butter, and whisk. Strain the curd to remove lemon zest and possible lumps (photo 4).
Step 14. Transfer it to a clean bowl, cover it with plastic wrap in contact, and let it cool to room temperature.
Pro tip: Bring the curd to the refrigerator for about 30 minutes to speed up the cooling process.
PHOTO 3
PHOTO 4
Step 15. To make lemon whipped cream, chill the bowl of a stand mixer or a large mixing bowl in the freezer for 10-15 minutes. Pour the cold heavy cream and whisk until soft-medium peaks.
Pro tip: Consult a homemade whipped cream recipe for step-by-step photographed explanations, helpful tips, and tricks.
Step 16. Give a few whisks to lemon curd and gently mix ½ cup (160 g) of the curd into the whipped cream using a hand whisk (photo 5).
Pro tip: Do not use an eclectic hand mixer to prevent overmixing the cream, especially at high speed.
Step 17. Transfer the remaining curd to a ¼ inch (0.7 mm)) diameter cut-end pastry bag. Place 3.5 oz. (100 g) of the whipped cream into a piping bag with a ¼ inch (0.7 mm) diameter opening (photo 6). Store the remaining cream in a bowl.
PHOTO 5
PHOTO 6
Step 18. To assemble the cake, create three sponge layers. Use a serrated knife or cake leveler to cut the top and bottom and slice into three pieces. Aim for a ½-inch (1.5 cm) thickness for each layer.
Step 19. Start by placing the first layer on a turntable. Use a pastry brush to soak the cake with the cold sugar syrup.
Step 20. Use a bent spatula to apply a thin layer of whipped cream (about 1.8 oz. (50 g). Form a spiral of lemon curd, starting from the center (photo 7) but leaving a ½-inch (1.5 cm) gap at the edges of the cake. Add a double cream spiral around the lemon curd.
Step 21. Place the second cake layer, soak it, and spread a thin cream layer (1.8 oz. (50 g). Create two spirals: one with lemon curd and the other with cream. Finish the cake by adding the third layer and soaking it.
Step 22. Coat the top of the cake and apply a thin layer of cream on the sides with an offset spatula. Transfer the cake to a serving plate (photo 8). Spread the cream on top of the cake using a spatula.
PHOTO 7
PHOTO 8
Step 23. Decorate it with flowers, mint leaves, lemon zest, lemon slices, and icing sugar. Refrigerate for 1-2 hours before serving.
Expert Tips
- For the best results, measure ingredients with a kitchen scale and use room temperature ingredients.
- Recalculate ingredients for cake pans of different sizes using this simple cake pan size converter.
- Take the cake out of the fridge 30 minutes before serving.
- Baking shortcut: Use 14 oz. (400 g) store-bought lemon curd.
- Make-ahead option: Prepare lemon curd and store a jar refrigerated for 15 days. In the evening, make cake layers and keep them covered with plastic wrap at room temperature. Finish the cake the next day.
Recipe variations
- Cake: Choose from various delicious cakes: Genoise cake, Italian sponge cake, Japanese sponge cake, oil-based Korean sponge, or the ultimate vanilla cake.
- Several cake layers: Customize the cake with 2-4 layers or more.
- Lemon curd filling: Make your own lemon curd or buy it from the store (14 oz. or 400 g). Opt for pure lemon curd, a blend with whipped cream, or lemon custard filling.
- Cream frosting: Choose from various delicious frostings to coat the cake, including French Chantilly cream, lemon cream cheese frosting, mascarpone whipped cream, or Swiss meringue buttercream.
- Decoration: Decorate the cake simply by piping lemon curd on top or creating buttercream flowers and swirls. Or use edible flowers, candied lemon peel, fresh berries, or rainbow sprinkles.
Storing and freezing
Store the cake under a glass dome to prevent it from drying in the refrigerator for 2-3 days. Keep the leftover cake in an airtight container.
Freezing the whole cake is not recommended, but you can bake Genoise cake ahead of time and freeze it for up to 3 months.
Recipe FAQ
Lemon curd and custard are similar in their cooking method but differ in taste. Lemon curd has a fruity flavor from lemon juice, while custard has a creamy taste from milk and heavy cream.
Lemon curd cake should be stored in the refrigerator because it contains lemon curd and other cream frostings, such as whipped cream, Chantilly cream, or buttercream.
In Great Britain, lemon curd is also known as "lemon cheese," and in France - "lemon cream."
Love lemond desserts? Try these next!
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PrintRecipe card
Lemon Curd Cake
Lemon curd cake is the ultimate summertime treat. It is made with soft Genoise sponge cake layers, generously filled with luscious lemon curd, and coated with heavenly light and airy lemon whipped cream.
- Total Time: 1 hour, 40 minutes (plus resting time)
- Yield: 8 1x
- Category: Cakes
- Method: Baking
- Cuisine: American
Ingredients
For Genoise cake:
- 3 large eggs, room temperature
- 1 cup minus 2 teaspoons (92 g) granulated sugar
- â…” cup + 1 tablespoon (92) all-purpose flour
- ½ teaspoon vanilla extract
- 1 ½ tablespoons (20 g) unsalted butter
- ½ teaspoon lemon zest
For sugar syrup:
- â…“ cup (70 ml) water
- ¼ cup (50 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
For the homemade lemon curd:
- 1 cup (200 g) granulated sugar
- 2 lemons, zest
- 6 large egg yolks
- 6 ½ tablespoons (100 ml) fresh lemon juice
- 1 stick (113 g) cold unsalted butter
For the lemon whipped cream:
- 1 ¼ cups (300 g) cold heavy cream, 30% fat
- ½ cup (160 g) lemon curd
For decoration (optional):
- flowers
- mint leaves
- lemon slices
- powdered sugar
Instructions
- To make Genoise cake, heat the oven to 355°F (180°C). Butter and dust the bottom and sides of the 7-inch (18 cm) round cake pan with flour, and remove flour excess.
- Melt the butter in the microwave at 20-second increments and let it cool slightly. Then add lemon zest and set it aside.
- In the heat-resistant bowl, place eggs, sugar, and vanilla extract and beat with a hand whisk a few times. Bring the bowl over a water bath or bain-marie and whisk until foamy. Warm it to a temperature of 104°F (40°C). If you don't have a cooking thermometer, make sure the mixture feels warm to the touch.
- Beat the preparation in the bowl of an electric mixer (or the bowl of a stand mixer with a whisk attachment) for 8 minutes to achieve the ribbon stage. It is reached if the batter falls and the pattern maintains its shape for at least 3-4 seconds. Decrease the mixer speed and beat on low for 2 minutes.
- Sift ½ flour over the bowl and mix with a rubber spatula from the bottom to the top. Add the remaining flour and gently mix.
- Mix two spoonfuls of the batter with the warm melted butter, and add to the main preparation. Gently mix the batter with a spatula, ensuring it does not deflate.
- Pour the cake batter into the prepared pan. Bake in the preheated oven for 30-35 minutes until golden brown. Check the cake for doneness with a toothpick or a cake tester: it should come out clean after inserting it in the center of the cake.
- Remove the cake from the oven and rest in the pan for 5-10 minutes. Then turn the pan on a cooling rack and allow 5-10 minutes. Flip it again, and let the cake cool completely.
- To make sugar syrup, pour water and sugar into a small saucepan and bring to a boil. Remove from the heat, add vanilla extract, and let the syrup cool down.
- To make lemon curd, place sugar, and fresh lemon zest in a heat-proof bowl and mix with your fingertips to obtain a crumbly and moist mixture. Pass egg yolks through a fine-mesh sieve, add to sugar, and mix with a hand whisk. Add freshly-squeezed lemon juice.
- Heat the egg mixture in a bowl over a bain-marie or water bath, whisking constantly with a whisk until the curd thickens and coats the back of a spoon (approximately 12-15 minutes). Test the lemon curd by drawing a line on the back of a wooden spoon with your finger. The curd sticks to the spoon.
- Remove the pot from the heat, add the cold cubed butter, and whisk. Strain the curd to remove lemon zest and possible lumps. Transfer it to a clean bowl, cover it with plastic wrap in contact, and let it cool to room temperature. Bring the curd to the refrigerator for about 30 minutes to speed up the cooling process.
- To make lemon whipped cream, chill the bowl of a stand mixer or a large mixing bowl in the freezer for 10-15 minutes. Pour the cold heavy cream and whisk until soft-medium peaks.
- Give a few whisks to lemon curd and gently mix ½ cup (160 g) of the curd into the whipped cream using a hand whisk. Do not use an eclectic hand mixer to prevent overmixing the cream, especially at high speed.
- Transfer the remaining curd to a ¼ inch (0.7 mm)) diameter cut-end pastry bag. Place 3.5 oz. (100 g) of the whipped cream into a piping bag with a ¼ inch (0.7 mm) diameter opening. Store the remaining cream in a bowl.
- To assemble the cake, create three sponge layers. Use a serrated knife or cake leveler to cut the top and bottom and slice into 3 pieces. Aim for a ½ inch (1.5 cm) thickness for each layer.
- Start by placing the first layer on a turntable. Use a pastry brush to soak the cake with the cold sugar syrup. Apply a thin layer of whipped cream (use about 1.8 oz. (50 g) using a bent spatula. Form a spiral of lemon curd, starting from the center but leaving a ½ inch (1.5 cm) gap at the edges of the cake. Add a double cream spiral around the lemon curd.
- Place the second cake layer, soak it, and spread a thin cream layer (1.8 oz. (50 g). Create two spirals: one with lemon curd and the other with cream. Finish the cake by adding the third layer and soaking it.
- Coat the top of the cake and apply a thin layer of cream on the sides with an offset spatula. Transfer the cake to a serving plate. Spread the remaining cream on top of the cake and decorate it with flowers, mint leaves, lemon zest, lemon slices, and icing sugar. Refrigerate for 1-2 hours before serving.
Notes
- For the best results, measure ingredients with a kitchen scale and use room temperature ingredients.
- Recalculate ingredients for cake pans of different sizes using this simple cake pan size converter.
- Take the cake out of the fridge 30 minutes before serving.
- Baking shortcut: Use 14 oz. (400 g) store-bought lemon curd.
- Make-ahead option: Prepare lemon curd and store a jar of homemade lemon curd refrigerated for 15 days. Make cake layers in the evening and keep them covered with plastic wrap at room temperature. Finish the cake the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 527
- Sugar: 43.9 g
- Sodium: 51 mg
- Fat: 32.8 g
- Saturated Fat: 19.1 g
- Carbohydrates: 54.3 g
- Fiber: 0.5 g
- Protein: 6.6 g
- Cholesterol: 314 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
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