Why You’ll Love This Recipe
This cake is bursting with fresh lemon flavor without being overpowering. The layers stay moist, the lemon curd adds a bold citrus punch, and the frosting brings everything together smoothly. It looks impressive but is surprisingly simple to assemble.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking powder
baking soda
salt
unsalted butter
granulated sugar
eggs
fresh lemon juice
lemon zest
buttermilk
vanilla extract
lemon curd
heavy whipping cream or buttercream frosting
Directions
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
Add the dry ingredients alternately with the buttermilk, mixing just until combined. Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before assembling.
To assemble, place one cake layer on a serving plate. Spread an even layer of lemon curd on top. Add the second cake layer and frost the top and sides with whipped cream or buttercream. Chill briefly before slicing.
Servings and timing
This cake serves approximately 10 to 12 people.
Preparation time is about 20 minutes, with a baking time of 25 to 30 minutes and cooling and assembly taking about 45 minutes. Total time is roughly 1 hour and 35 minutes.
Variations
You can add a thin layer of frosting over the lemon curd to help stabilize the layers. Blueberries or raspberries pair beautifully with lemon and can be added between the layers. For a lighter cake, use whipped cream frosting instead of buttercream.
Storage/Reheating
Store the Lemon Curd Layer Cake covered in the refrigerator for up to 4 days. Let slices sit at room temperature for about 15 minutes before serving. Reheating is not recommended.
FAQs
Can I use store-bought lemon curd?
Yes, store-bought lemon curd works perfectly and saves time.
Can I make the cake layers ahead of time?
Yes, the cake layers can be baked a day in advance and wrapped tightly.
Does lemon curd need refrigeration?
Yes, lemon curd should always be refrigerated.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor.
How do I keep the layers from sliding?
Chill the cake after adding the lemon curd and before frosting.
Can I make this cake gluten-free?
Yes, use a gluten-free flour blend designed for baking.
What frosting works best?
Whipped cream and buttercream both pair well with lemon curd.
Can I freeze this cake?
You can freeze unfrosted cake layers for up to 2 months.
Is this cake very tart?
It has a balanced lemon flavor that’s bright but not overpowering.
Can I add more lemon flavor?
Extra lemon zest in the batter or frosting boosts the citrus flavor.
Conclusion
Lemon Curd Layer Cake is a show-stopping dessert that delivers fresh citrus flavor in every bite. With its soft layers and vibrant lemon filling, it’s a beautiful and delicious choice for celebrations or anytime you want a refreshing homemade cake.
PrintLemon Curd Layer Cake
A bright and elegant lemon layer cake made with soft, moist lemon cake layers, tangy lemon curd filling, and a light creamy frosting for the perfect balance of sweet and citrus.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1/3 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup lemon curd
- 2 cups heavy whipping cream or prepared buttercream frosting
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon juice, lemon zest, and vanilla extract.
- Add dry ingredients alternately with buttermilk, mixing just until combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes completely before assembling.
- Spread lemon curd evenly over one cake layer.
- Top with the second layer and frost the top and sides with whipped cream or buttercream.
- Chill briefly before slicing and serving.
Notes
- Chill the cake before frosting to keep layers stable.
- Fresh lemon juice and zest provide the best flavor.
- Add berries between layers for extra freshness.
- Unfrosted layers can be baked ahead and frozen.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
