Lemon cake with lemon curd filling – smooth and silky lemon curd reside between the layers of this soft lemony cake frosted with lemon buttercream. This is the ultimate lemon curd layer cake for lemon lovers. Did I mention there was lemon?
(If lemon desserts are your thing, you must try these classic lemon bars on delicious shortbread crust. Everyone’s favourite!)
If you’re a lemon dessert lover like me, you’d know that we’re the minority.
For example: you’re at a restaurant and you’re sharing a dessert with your friends. You’d almost always certainly be outvoted – you know the group would go for that devilishly delicious chocolate cake with chocolate fudge frosting.
Which is not a bad thing, we like chocolates too…we just love lemons.
And there are always chocolate cakes at the local bakeshop but when you’re craving for something lemony, chances are you’d have to search far and wide for one.
So being able to bake a lemon cake yourself is a big deal (at least for me!).
This lemon curd cake is easy and simple to make (always a good thing) and oh-so-lemony. Perfect for Easter, to welcome spring (now that is reason to party) or to surprise fellow lemon lovers in your life.
How to make lemon cake with lemon curd filling
And this lemon cake is definitely a celebration-worthy cake.
The cake, on its own, is light and soft but sturdy enough so it does not get all mushy once all the bells and whistles are put on top of it (or within it).
It also has a delightfully light lemony flavour that doesn’t overwhelm but makes you want to take another bite.
To make the layers, sift cake flour, baking powder and salt in a bowl then set aside.
In another bowl, cream butter and lemon sugar (one of my favourite things in world – I use it to make the easiest, flakiest lemon buttermilk scones and they are fantastic) until light and fluffy.
Add milk and mix just until incorporated. Then proceed to gradually add your flour mixture alternating with more milk, careful not to over-mix.
Fold egg whites which have been beaten to stiff peaks into your batter a little a time. Do this step gently so as not to deflate the air you’ve incorporated in it.
Transfer your cake batter into your prepared pans and bake until a toothpick inserted in the centre comes out clean.
While your cakes are cooling, you can work on your lemon buttercream.
How to make lemon buttercream
The lemon buttercream is, quite literally, just icing on this already awesome cake. It’s made with lemon zest and butter – how could you go wrong?
Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat butter and lemon zest until smooth, light and fluffy.
Gradually add the confectioner’s sugar and beat until smooth.
Add lemon juice and beat until fully incorporated or until you get the consistency you want.
Ingredients for this easy lemon curd cake recipe
While the cake looks impressive, the ingredients to make it are actually very simple. I bet you already have most of it in your pantry.
For the lemon layer cake you would need:
- Cake flour
- Baking powder
- Salt
- Granulated sugar
- Lemon zest
- Unsalted butter
- Milk
- Egg whites
- Cream of tartar
For the lemon curd filling, you need pure, delicious lemon curd. I make my own lemon curd but you can also use ready-made curd if you like.
For the lemon buttercream, it’s just:
- Salted butter
- Lemon zest
- Confectioner’s sugar
- Fresh lemon juice
Tools you need to make the lemon layer cake and the lemon buttercream
To make this cake, I depend on my trusty stand mixer
In addition, you also need:
- 2 8×8-inch round cake pans
- Parchment paper
- Fine mesh sieve or flour sifter
- Rubber spatula
- Cooling rack
Cake assembly and decoration
Assembling a layer cake might be intimidating for some bakers but if you break it down into baby steps it’s really quite fun!
Step 1: Trim your cakes.
Once your cakes are completely cool, trim the tops of your cake if they are domed using a serrated knife
Step 2: Pipe your border.
Place one cake on a platter or cake turntable
Step 3: Fill your cake.
Fill the centre of your cake (inside your little dam) with lemon curd. It’s important that the height of the lemon curd is equal to the height of your border so that your cake doesn’t sag in the middle.
Step 4: Finish and decorate.
Place the other cake on top of the first one smooth side up (trimmed side down) and frost like the crazy baker that you are! Decorate as simply or as elaborately as you like. Just keep an eye out for how much buttercream you have – you need enough to make your decorating dreams come true (double the buttercream recipe, if necessary).
Here are some of my favourite cake decorating tools:
Lemon curd cake recipe FAQs
I’ve had TUB readers reach out to me asking questions about this cake. Here are the most common ones.
How to make homemade lemon curd
This cake is filled with gorgeous and lustrous lemon curd that adds that rich, sweet and tangy lemon flavour we’re craving for.
Like I said earlier, I make my own lemon curd but you can certainly use your own recipe or just buy a jar of your favourite brand from the store.
I strongly recommend you try to make homemade though – so delicious, so easy and it only takes 10 minutes!
In a medium saucepan, simply combine egg yolks, sugar, lemon juice, lemon zest and butter. Cook over medium heat, constantly stirring until the mixture is thick enough.
Remove from heat and carefully transfer the hot mixture into a heat-proof container. I like straining my mixture so I always get smooth, silky, pure lemon curd.
Cover by putting a layer of plastic wrap directly on the surface of the curd and refrigerate overnight.
That’s it! The full recipe for delicious homemade lemon curd is here.
Can I substitute lemon pie filling for the lemon curd?
Lemon pie filling contains water and cornstarch to thicken it while lemon curd is made with eggs, butter and sugar. So you can expect not only the texture to be different but the flavour as well.
Pie filling won’t be as lemony as lemon curd and won’t be as rich. Which is why I always use lemon curd in this recipe.
However, if you are using lemon pie filling for this cake, you need to be careful that the cake doesn’t become too soggy in the middle and the filling doesn’t ooze out at the sides because it’s too watery.
Does cake with lemon curd need to be refrigerated?
Personally, I always refrigerate lemon curd cake since the lemon curd is made with eggs and I make it from scratch. Commercially-made ones have ingredients that help preserve it longer…but I still won’t risk it.
There are conflicting opinions online though so it’s really a personal choice. My suggestion is to err on the side of caution on this one.
Don’t worry – the cake will remain soft and moist in the fridge because the buttercream acts like a cling wrap protecting it from air and moisture. Here are more tips on how to store cakes.
Can I substitute all-purpose flour for the cake flour in the recipe?
The main difference between cake flour and the more popular all-purpose flour is their protein content (that thing that becomes gluten). Cake flour has about 8-9% while all-purpose flour has about 10-13%.
This means cake flour results to baked goods that have super-tender texture with a fine crumb.
If you don’t have cake flour, you can still use all-purpose flour but the substitution is not 1:1. Here’s a good substitution guide.
Recipes using lemon curd
Looking for other recipes that use lemon curd? You’re in the right place!
Start with this no-bake lemon cheesecake. Lemon curd mixed with cream cheese makes for a delicious lemony treat.
Summer calls for unlimited scoops of this homemade lemon curd ice cream. No ice cream machine, no problem. You won’t need it for this recipe.
What to keep things simple? Make lemon pavlova with toasted almonds and coconut. Slather some lemon curd on top and call it a day.
Lemon Cake with Lemon Curd Filling and Lemon Buttercream
Ingredients
For the Lemon Cake:
- 2 1/3 cups cake flour
- 2 3/4 tsp baking powder
- 1/4 tsp salt
- 1 3/4 cups granulated sugar
- 2 tbsp lemon zest about 2 medium sized lemons - I used Meyer lemons
- 3/4 cup unsalted butter room temperature
- 1 cup milk divided into 1/4 and 3/4 cups room temperature
- 5 pcs egg whites from large eggs room temperature
- 1/4 tsp cream of tartar
For the Lemon Curd Filling
- Lemon Curd See my recipe for homemade lemon curd or you can also use store-bought
For the Lemon Buttercream:
- 1 cup salted butter room temperature
- 2 tbsp lemon zest
- 3 1/2 cups confectioner's sugar sifted
- 3 tbsp fresh lemon juice 1 medium-sized lemon should be enough - again, I used Meyer lemons for the frosting
Instructions
For the Lemon Cake:
- Preheat oven to 350F and prepare 2 8-inch pans by greasing the bottoms and sides and putting parchment paper at the bottom for easy release.
- In a medium bowl, sift 2 1/3 cups cake flour, 2 3/4 teaspoons baking powder and 1/4 teaspoon salt. Set aside.
- Using your fingers, rub the 1 3/4 cups sugar and 2 tablespoons lemon zest together until they are combined and the sugar slightly moist (and your kitchen filled with that wonderful lemon sugar smell). Set aside.
- In another bowl, using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat 3/4 cup butter and your lemon sugar on medium-high speed until light, fluffy and smooth.
- Add 1/4 cup milk and mix just until incorporated.
- Switch to low speed and add a third of your flour mixture. Then half of your remaining milk. Then another third of your flour, the last of your milk then finally the last of your flour. Make sure each addition is well combined before adding in the next but do not overbeat (your mixture will be thick). Also remember to scrape the bottom and sides of your bowl. Set this batter aside for now (I only have 1 stand mixer so I transfer this to another bowl and wash and thoroughly dry my mixer bowl before I work on my egg whites. If you have two stand mixers you can obviously skip this step - and know that I am jealous).
- In another bowl using a handheld electric mixer or a stand mixer this time fitted with the whisk attachment, beat the 5 egg whites on medium-high speed until foamy. Add 1/4 teaspoon cream of tartar and whisk until you reach stiff peaks.
- Gently fold your egg whites into your batter with a rubber spatula about a quarter a time. Be very careful not to deflate the air you've incorporated into the egg whites. You will notice that as you fold, the batter (which was very thick earlier will become smoother and easier to handle.
- Divide your batter equally and transfer to your two pans.
- Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
- Take out of the oven and cool in the pans for 10 minutes. Then take the cakes out of the pans, carefully remove the parchment paper and let cool on a cooling rack completely.
For the Lemon Curd Filling:
- You can use store-bought lemon curd or if you want to make your own, see this recipe for homemade lemon curd.
For the Lemon Buttercream:
- Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat 1 cup butter and 2 tablespoons lemon zest until light and fluffy.
- Gradually add the confectioner's sugar about 1/2 cup at a time and beat until smooth.
- Add the 3 tablespoons lemon juice and beat until fully incorporated or until you get the consistency you want.
Cake Assembly:
- Trim the tops of your cake if they are uneven using a serrated knife or a cake leveller. The important thing is the tops are level and your two cakes are of equal height (you can eyeball this but a ruler is very handy).
- Take one and place on a platter or cake turntable smooth side down (trimmed side up). Using a piping bag fitted with your favourite large tip (I would recommend the Wilton 1A or similar or just simply cut the end of the bag to make a hole about 1/3 of an inch in diameter, pipe a border around the cake to act as a dam so your lemon curd won't ooze out later.
- Once you've done that, fill the centre with about 1/4 cup lemon curd. You might need to add more - the key is making the height of the lemon curd equal to the height of your dam so your cake doesn't sag in the middle.
- Put your other cake on top, smooth side up (trimmed side down). Now you can go crazy! Decorate as desired.
Video
Notes
- Making homemade lemon curd would make this a 2-day cake because the curd has to be refrigerated overnight.
- I used Meyer lemons, which is sweeter, so when I tasted the different components of this cake I decided it would be too sweet if I frost the cake all the way around. So I made a nude cake and that worked perfectly for me. You can certainly frost and decorate any way you like.
Happy baking!
Did you make this lemon cake with lemon curd filling? I’d love to hear from you in the comments section below.
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Sheila says
Hi..
Cake looks amazzzzzing!!! Can’t wait to try this. Thank you for the recipe.
One question though, can a cake filled with lemon curd be left at room temperature for a couple of days? It’ll be covered in fondant.
Jolina says
Hi Shiela! I always personally refrigerate lemon curd because it’s egg based. But there’s really conflicting opinions online. Check this out: http://www.cakecentral.com/forum/t/666810/lemon-curd-as-a-filling Good luck and hope your cake turns out great!
Chloe says
I have a feeling, that should I make this, it would be my ultimate weakness. All the more reason to! YUM!
Jolina says
Go for it Chloe! 🙂 It’s so lemony and delicious 🙂
Mutange says
A mere look at it has made my taste buds watery. Yummy! It must really be delicious
Jolina says
Thanks very much Mutange! It really is a very tasty cake 🙂
Maryam says
It looks so fluffy and beautiful, reading this before breakfast is definitely not a good idea ! Now I want this
Jolina says
LOL I consider my job done 🙂 Thanks Maryam! Hope you get the chance to try this recipe 🙂
Carrie says
Yum! This looks incredibly yummy!
Jolina says
Thanks very much Carrie! 🙂
Kusum says
Oh my gosh, this cake looks divine. Makes me want to jump across the screen and grab a bite, yummy! Great pictures too.
Jolina says
Thanks very much Kusum! Maybe someday they’ll invent technology that will allow us to share food via our computer screens. Won’t that be awesome 🙂
Paula says
Oh my soul! That looks amazing! I’m a lemon lover too, so good!
Jolina says
Hooray for us lemon lovers 🙂 Thanks Paula! This is a wonderful treat for lemon dessert lovers like us. Hope you get the chance to bake it!
Uma says
Looks delicious. Lemon and vanilla flavor are my favorite, this sounds very interesting!
Jolina says
Thanks very much Uma! 🙂
Ninz says
This cake looks amazing! I am definitely pinning it to my board so I can try to make it later.
Ninz
Jolina says
Thanks a lot Ninz! Hope you have fun making it. Let me know how it goes 🙂
Freya Farrington says
Just the lemon buttercream alone, I’m sold on this recipe! I laughed when you mentioned the fact we are in the minority wit the majority opting for chocolate, every cloud….more lemon for us!
Jolina says
Lol! Yes, more lemons for us you’re right 🙂 Thanks for passing by Freya! Hope you get the chance to bake this cake. It’s really a treat for lemon lovers.
Therese Glenn says
WOW! This looks so good! I will definitely give this a try!
Jolina says
Thanks very much Therese! Let me know how it goes 🙂
Laura H says
This cake looks simply perfect and great for summer! When I make a two layer cake I can never get the two bits to be the same size xD
Jolina says
Oh gosh me too. I invested $15 in a cake leveller which really is a life saver 🙂 Hope you get the chance to try making this cake Laura! 🙂
Tori says
I am a fellow lemon lover and you’re right, we ARE a minority. There is something so refreshing about the taste of lemon but not many agree. I can’t wait to make this. We will convert them!
Jolina says
Lol! I think there will be a lemon movement soon haha. But yes, lemon is just so refreshing and lovely 🙂 Hope you like this cake Tori! Thanks for passing by!
Klauss says
Luxury dessert! I never not tried lemon curd, now will be the occasion 🙂
Jolina says
Lemon curd is so rich and decadent. If you love lemons (or even if you just like it lol) I think you will enjoy lemon curd. Hope you try it!
Ratisha says
I’m going to try this in my kitchen this evening itself. It simply looks sumptuous and super gorgeous. Thank you so much for sharing
Jolina says
So happy to hear that! Hope you like it. Let me know how it goes 🙂
alison says
This is beautiful and such a great recipe! I love lemon so I know I would love this cake! It looks so light and delicious!
Jolina says
Thanks Alison! This is a treat for lemon lovers for sure 🙂
Bella says
Lemon cake is amazing! I am not the best baker but we have a few birthdays coming up so I should give it a try.
Jolina says
Thanks Bella! This would make an excellent birthday cake 🙂 Let me know how it goes!
Ana says
Wow! It’s such a guilty pleasure as I am on a diet these days! It looks so delicious. Have pinned it for my reference. Thanks for sharing the recipe! 🙂
Jolina says
Oh I stopped even thinking of diets when I started my food blog lol! Thanks for the pin Ana!
Ratisha says
So have i! 🙂
Melissa Macauley says
I love the sweet and tangy combo of a lemon dessert. This is going on the to-make list.
Jolina says
Me too. The balance is just great. Hope you like it as much as we do! Let me know how it goes. Thanks Melissa!
Shakirah Iman says
This looks like heaven. I cannot wait to try this.
Jolina says
I appreciate that thank you! Hope you like the cake as much as I do 🙂
Vanessa says
Lemon anything is my favorite and this looks so amazing!
Jolina says
Oh me too! I’m a little lemon obsessed 🙂 Thanks Vanessa!
Subhadrika Sen says
Aah i have tasted a cake of this type back in India. But Manchester cakes are so yummy and way better. I have prepared only chocolate cake till date but I wont mind trying this one too. thanks for sharing it. 🙂
Jolina says
Hard to beat chocolate cakes but give this one a shot and it might change your mind 🙂 Let me know how it goes! Thanks!
Ann says
WOW!!!!! I could just eat that lemon curd all by itself…. This is just gorgeous!!!!
Jolina says
Oh absolutely. I always have a jar of lemon curd handy when I’m having one of those of days you know? It just cheers me up 🙂 Hope you try it sometime! Thanks Ann!
Shannon says
Yummy another fun use for all my excess of lemons!!
Jolina says
I’m a little jealous of your excess lemons lol! But yes, you can make the curd and the cake and the buttercream which all need lemons 🙂 Hope you like it!
Liz Mays says
Oh I think I’d like this dessert a lot! That lemon flavor sounds great and the cake is really pretty!
Jolina says
I’m so happy to hear that Liz! I love lemon desserts a lot. Thanks for your kind words 🙂
Nya says
My partner loves lemon cake but he can be a bit picky. He doesn’t like when it’s too lemony because it’s bitter. But if you say that the flavour is delightfully light then he might enjoy it. I might try this for him and will let him know what he thinks ! Thank you 🙂
Jolina says
Hi Nya! The lemon here is sweet-tart, no bitterness at all. I’m crossing my fingers that he likes it! Let me know how it goes 🙂
Kerry says
I don’t have much of a sweet tooth, but when I do I love lemon! It looks absolutely delicious! Will need to pass the recipe onto my cousin, she loves to bake! Great post 🙂
Jolina says
I love the sweet-tart combo of lemon. And it translates to desserts really well 🙂 Thanks for sharing the recipe Kerry!
Ana De- Jesus says
This cake should be a celebration in itself it looks amazing and I love the attention to detail. Delicious!
Jolina says
Thanks very much Ana! I had a blast making it 🙂
Rhian Westbury says
Lemon cake is my ultimate favourite and this looks insane. Definitely on my list x
Jolina says
Hi Rhian! Mine too! It’s right up there with chocolate cake 🙂 Hope you give this a try 🙂
Lara says
I’m so trying this recipe out.. it looks devine
ps. i love lemons too!
Jolina says
Hooray! Another member of my imaginary lemon club 🙂 Thanks Lara, hope you enjoy it! let me know how it goes 🙂
David says
I like lemon curd and this cake looks luscious. Nice Post.
Jolina says
I am obsessed with lemons. Thanks for stopping by!
Vivian says
This looks incredible! I’m definitely crazy about Lemon desserts, in fact we had lemon custard yesterday… But this definitely seems way better.
Jolina says
I always thought I’m the only person who loves lemon desserts but apparently not! Yay! 🙂 Thanks for stopping by
Robin says
Yummy
Jamie says
Yes to lemon everything! My mouth is watering just reading through the recipe
Jolina says
Jaime, you’re my kind of person! Let’s start a lemon club lol
Tracy says
How convenient that this cake uses 5 egg whites and your recipe for lemon curd uses 5 egg yolks. It seems criminal NOT to take advantage of that and make your own curd. 😉 I’m definitely in the lemon-lover camp, so this cake looks amazing!
Jolina says
Yes! Definitely a sign to make homemade lemon curd 🙂
Whitney says
This is definitely a recipe I wanted to see today. I have been eating the Jello Temptations lemon meringue, and it’s pretty much got me craving lemon curd. Beautiful cake!
Jolina says
Aha, the universe aligned 🙂 Hope you try it and like it. Thanks for stopping by!
AiPing says
I love chocolate desserts to death….. but somehow looking at this gorgeous cake, I kind of feel lemony. Love the freshness and tang it comes with.
Jolina says
Do I hear a yay for Team Lemon? Lol! Thanks for stopping by!
Evi says
This is such a beautiful cake! Perfect for the spring time!
Jolina says
Thanks! It is a great way to usher in spring.
Jnellie says
This looks so good. I would have to try this! ☺️
Jolina says
Thank you!
Dawn says
Oh boy! This looks really good!! I’m such a HUGE fan of lemon desserts and make lemon curd and lemon cheesecake regularly (almost too much, lol). My love for lemon desserts happened a few years ago and now I’m hooked. Yum!
Jolina says
I just recently discovered my love for lemons too! They are delightful aren’t they? And I have this recipe for lemon cheesecake that I am saving for a very special occasion (I really don’t know why haha)