Lemon Curd Cake Recipe Homemade Mom's Recipe


Savor this moist lemon curd cake, loaded with zesty flavors, a delightful lemon curd filling, and a velvety-smooth topping of lemon cream cheese frosting. It's the perfect dessert for Christmas and Thanksgiving celebrations.


For the Lemon Curd:

  • ½ cup (120 ml) fresh lemon juice
  • 4 large egg yolks, room temperature
  • ¾ cup (150 g) granulated white sugar
  • ⅛ teaspoon salt
  • 1 tablespoon (10 g) lemon zest
  • ½ cup (112 g) unsalted butter, cold and cubed

For the Lemon Cake:

  • 2 ¼ cups (281 g) all-purpose flour, spooned and leveled
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 10 tablespoons (140 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated white sugar
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla
  • 1 cup (240 ml) buttermilk, room temperature
  • 3 tablespoons (30 g) lemon zest

For the Lemon Cream Cheese Frosting:

  • ¾ cup (168 g) unsalted butter, softened
  • 6 oz (170 g) cream cheese, cold
  • 2 ¼ cups (293 g) powdered sugar
  • ½ tablespoon (5 g) lemon zest


Preparing the Lemon Curd:

  1. In a medium saucepan, combine lemon juice, egg yolks, sugar, salt, and lemon zest. Whisk together.

  2. Cook the mixture over medium-low heat for 20-25 minutes, stirring frequently until it thickens enough to coat a spoon.

  3. Switch off the heat and gradually whisk in the cold butter until melted.

  4. Move the curd into a heatproof bowl and cover with plastic wrap. Chill in the refrigerator till it cools completely.

Baking the Lemon Cake:

  1. Preheat the oven to 350°F. Prep a 9x9-inch pan with non-stick spray and line with parchment paper.

  2. Mix flour, baking powder, baking soda, and salt in a bowl.

  3. In a separate large bowl, cream butter and sugar together for 2 minutes with an electric mixer.

  4. Beat in the eggs and vanilla until the mixture is light and smooth (roughly 1 minute).

  5. Slowly blend the dry ingredients and buttermilk into the butter-sugar mixture at low mixer speed. Scrape the bowl's sides with a spatula if needed.

  6. Stir in the lemon zest and pour the batter into the prepared pan.

  7. Bake for 35-40 minutes until a cake tester inserted into the center comes out clean. Leave the cake to cool completely in the pan on a wire rack.

Making Lemon Cream Cheese Frosting:

  1. Whip the butter in a large bowl until pale and fluffy (around 5 minutes) with an electric mixer.

  2. Add cream cheese and beat on high speed until fluffy (approx. 1 minute).

  3. Mix in the sifted powdered sugar on low speed until combined.

  4. Lastly, add the lemon zest and whip on high speed until the frosting becomes fluffy again.

Assembling the Cake:

  1. Once the cake has cooled, invert the cake pan and move the cake onto a serving plate.

  2. Using a wooden skewer or spoon handle, poke holes across the top of the cake.

  3. Fill a piping bag with the lemon curd and pipe it into the holes in the cake.

  4. Frost the top of the cake with a generous layer of the lemon cream cheese frosting using an offset spatula and swirl some lemon curd into the frosting. Serve and enjoy!