Lemon Curd Cake Recipe (Lemon Sponge and Whipped Cream)

Quick Summary: A lemon curd cake is a light sponge cake layered with tangy homemade lemon curd and airy lemon whipped cream. This version uses soft Genoise layers soaked in syrup for a moist, refreshing summer dessert.

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.

What is lemon curd cake?

A lemon curd cake, sometimes called a lemon sponge cake with lemon curd, is a layered dessert that pairs a light sponge with a generous filling of homemade lemon curd.

This recipe builds it on tender Genoise sponge layers brushed with syrup, then folds some of the curd into the whipped cream so every bite tastes of fresh lemon. The result is bright, tangy, and much lighter than a buttercream layer cake.

Lemon curd vs. lemon custard

Lemon curd and lemon custard are cooked in a similar way but taste different. Lemon curd is bright and tangy, set with egg yolks, sugar, lemon juice, and butter, with no dairy in the base.

Lemon custard is milder and creamier because it is thickened with milk or cream. In this cake, the curd provides the sharp citrus punch, while whipped cream softens it into a smooth, balanced filling.

Why you'll love this recipe

Why you will love this recipe

• Bright and refreshing: Tangy homemade lemon curd and fresh lemon whipped cream make this cake light and zesty, never heavy or overly sweet.
• Soft, moist sponge: Genoise layers soaked in syrup stay tender for days, so every slice melts in your mouth.
• Make-ahead friendly: You can prepare the lemon curd and bake the sponge in advance, then assemble the cake the next day with no stress.
• Perfect for any occasion: Elegant enough for birthdays and celebrations, yet simple enough for an everyday afternoon tea treat.
• Easy to customize: Swap in store-bought curd to save time, or change the frosting and decoration to suit the season.

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, and add 2 tablespoons of potato or cornstarch.
• Unsalted butter
• Lemon: Choose organic, untreated lemons. Use a Microplane to zest fresh, and a citrus juicer to extract 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 any excess flour.

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 in 20-second increments, then 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 (bain-marie) and whisk until foamy. Warm it to 104°F (40°C).

Pro tip: If you do not 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 a stand mixer with a whisk attachment) for 8 minutes until the mixture reaches the ribbon stage. Decrease the mixer speed to low and beat 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 of the 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, then add to the main preparation. Gently mix the batter with a spatula, ensuring it does not deflate.

Step 8: 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 cake tester: it should come out clean when inserted into the center of the cake.

Step 9: Remove the cake from the oven and let it rest in the pan for 5-10 minutes. Then turn the pan onto a cooling rack and let it cool for 5-10 minutes. Flip it again, and let the cake cool completely.

Step 10: 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 11: To make lemon curd, place the sugar and fresh lemon zest in a heat-resistant bowl and mix with your fingertips until a crumbly, moist mixture forms (photo 1).

Step 12: Pass egg yolks through a fine-mesh sieve, add sugar, and mix with a hand whisk. Add freshly squeezed lemon juice (photo 2).

Step 13: 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 14: 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 15: Transfer it to a clean bowl, cover it with plastic wrap in contact with the surface, 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.

Step 16: 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 in the cold heavy cream and whisk until soft-medium peaks form.

Pro tip: Consult a homemade whipped cream recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 17: Give the lemon curd a few whisks, then gently mix ½ cup (160 g) of the curd into the whipped cream with a hand whisk (photo 5).

Pro tip: Do not use an eclectic hand mixer to prevent overmixing the cream, especially at high speed.

Step 18: 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) opening (photo 6). Store the remaining cream in a bowl.

Step 19: To assemble the cake, create three sponge layers. Use a serrated knife or a cake leveler to cut the top and bottom, then slice into three pieces. Aim for a ½-inch (1.5 cm) thickness for each layer.

Step 20: Start by placing the first layer on a turntable. Use a pastry brush to soak the cake with the cold sugar syrup.

Step 21: 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 22: 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 23: Coat the top of the cake, then apply a thin layer of cream to 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.

Step 24: Decorate it with flowers, mint leaves, lemon zest, lemon slices, and icing sugar. Refrigerate for 1-2 hours before serving.

Expert Tips

1. For the best results, measure ingredients with a kitchen scale and use room temperature ingredients.
2. Recalculate ingredient amounts for cake pans of different sizes with this simple cake pan size converter.
3. Take the cake out of the fridge 30 minutes before serving.
4. Baking shortcut: Use 14 oz. (400 g) store-bought lemon curd.
5. Make-ahead option: Prepare the lemon curd and store it in 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 a variety of 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 in the refrigerator for 2-3 days to prevent it from drying. 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

Is lemon curd similar to custard?
Lemon curd and custard use a similar cooking method but taste different. Lemon curd is fruity and tangy from lemon juice, while custard is creamier because it is made with milk and heavy cream.

Does lemon curd cake need to be refrigerated?
Yes. Lemon curd cake should be stored in the refrigerator because it contains lemon curd and cream frostings, such as whipped cream, Chantilly cream, or buttercream, which spoil at room temperature.

What is another name for lemon curd?
In Great Britain, lemon curd is also known as lemon cheese, and in France, it is called lemon cream (crème de citron).

What is the difference between lemon curd cake and lemon cake?
A plain lemon cake gets its flavor from lemon zest and juice baked into the batter. A lemon curd cake goes further by layering the sponge with a separate, intensely tangy lemon curd, giving a sharper citrus punch and a softer, creamier texture.

Can you use store-bought lemon curd?
Yes. To save time, replace the homemade curd with about 14 ounces (400 grams) of good-quality store-bought lemon curd. Homemade curd tastes fresher and less sweet, but a jarred version works well when you are short on time.

Can you make lemon curd cake ahead of time?
Yes. Prepare the lemon curd up to 15 days ahead and refrigerate it in a sealed jar. Bake the sponge layers the day before, wrap them well, and assemble the cake the next day. Chill it for 1 to 2 hours before serving.

Love lemon desserts? Try these next!

• Lemon Poppy Seed Madeleines
• Lemon Cream Tart
• Lemon Poppy Seed Bars
• French Lemon Tart

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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.