Refreshing Lemon Curd Cake

This treat combines a super gentle, airy cake with sharp lemony punch from fresh citrus. Every forkful packs a bright kick, stacked between zingy curd and a dreamy, tangy buttercream that everyone keeps coming back for. It’s what I make when I want dessert fans and doubters both to ask for seconds.

The first time I made this, my kitchen smelled like pure sunshine and my family rushed in right after I finished frosting. Now my friends don’t let a brunch or birthday go by without asking for it again.

Lively Ingredients

• Lemon zest from two lemons: gives tons of scent and pep to the cake and buttercream. Choose lemons that feel dense and look bright and smooth.
• Granulated sugar: for sweetness and a soft, light bite. Finely ground sugar works best here.
• Whole milk: keeps things moist and light. Room temp helps it blend better.
• Fresh lemon juice: adds zip and keeps flavors lively. Strain out any pulp or seeds.
• Large egg whites: give the cake some bounce and a fluffier crumb. Let them come to room temp so they whip easier.
• Vanilla extract: rounds out the lemony edge and boosts depth. Go for real extract for the best kick.
• Bleached cake flour: makes for a really tender cake slice. A brand like Softasilk is great for extra lightness.
• Baking powder: lets your cake puff up just right. Fresh baking powder means predictable results every time.
• Table salt: perks up all the flavors and balances out the tartness. Use the finer stuff so it disappears into the mix.
• Unsalted butter: brings rich flavor but doesn’t overshadow the lemon. Let it soften (not fully melt) for the best texture.
• Prepared or homemade lemon curd: brings bold, tangy layers that pop. If picking out a store-bought version, look for one that’s glossy, thick, and tastes fresh.
• Cream cheese: gives the buttercream body and a tiny tang. Room temp helps it whip super smooth.
• Confectioners sugar: makes the buttercream sweet and stable. Give it a good sift for extra smoothness.
• Heavy cream: keeps the frosting easy to spread and sturdy enough for piping frills or swirls.

Easy Instructions

Finish the Cake Build:

Put a cool cake round on your turntable and pipe a thick buttercream ring around the edge. Drop a big spoonful of lemon curd in the middle. Stack the next layer right on, add more curd and buttercream, then set the final cake on top. Smother the whole thing with the rest of your frosting, smoothing it or swirling on top. Hide a little extra curd as decoration if you want a fancy look.

Whip Up the Lemon Buttercream:

Beat butter and cream cheese together with a mixer until creamy. Sprinkle in the confectioners sugar and a bit of salt slowly. After that’s all in, pour in lemon juice, vanilla and heavy cream. Whip until everything is light and fluffy, then stir by hand once for extra smoothness.

Bake:

Spoon the batter into three lined and greased eight-inch pans, leveling the tops. Slide them into the oven at 350 for about 18 to 22 minutes. Cakes are done when they look pale golden and a toothpick pulls out clean. Let them sit in the pans a bit, then turn onto a wire rack until they’re fully cool.

Put Wet Ingredients Together:

Take a separate bowl and give the milk, lemon juice, egg whites, and vanilla a good whisk. Let it hang out for a bit so it hits room temp—this helps it all blend in easier later.

Get Sugar Ready:

If you have a food processor, pulse the sugar with the lemon zest and a little extra sugar until it’s bright and super fragrant. No processor? Just rub zest and sugar by hand—it should feel like wet sand when you’re done.

Dry Ingredients Meet Butter:

With your stand mixer on low, dump in cake flour, your lemon-sugar, the rest of the sugar, baking powder, and salt. Drop in the butter bit by bit, letting each piece get broken down till you see pea-size bits around. This makes the cake’s crumb super fine.

Prep the Pans:

Rub butter or oil on three 8-inch cake pans, press a circle of parchment into the base, and coat all over with flour—trust me, you won’t deal with stuck cake later.

Mix the Batter:

Pour in half your wet egg white mixture, then whip until fluffy and light—medium-high speed is perfect. Bring down the speed, add the last of the liquid, and finish up with a spatula to make sure there’s nothing stuck at the bottom.

Highlight

The part I like best? Mixing lemon zest into sugar—the smell is unreal and fills the whole house. My sister always sneaks a little when I turn around since she’s wild about that fresh scent.

Keeping Lemon Curd Cake Fresh

After you’ve frosted and stacked everything, chill the whole thing in the fridge—covered up, it tastes fresh for around five days. Pull out a slice and let it rest about thirty minutes at room temp to soften up and bring out the flavors. If you want to make cake layers in advance, wrap each one tight in plastic and they’ll stay good on the counter for a day or in the fridge for two. Buttercream can be made up to two days ahead if you keep it cold.

Swap-In Ideas

No bleached cake flour? That’s OK—grab all-purpose flour, take away two tablespoons from each cup and replace them with two tablespoons of cornstarch instead. For no dairy, swap cow’s milk and cream for almond or coconut milk, and grab a plant butter in place of the usual one. Homemade or store lemon curd both work, just check there’s no food dye and that color's nice and bright.

Serving Suggestions

This cake turns heads with a pile of edible flowers or swoops of lemon zest curls on top. For a chill look, dust some powdered sugar. Slice it up for a spring get-together or summer bash—guaranteed people will ask for seconds. If you want extra pizzazz, add a dollop of bold lemon curd to each slice right before serving.

Where This Cake Comes From

Lemon cakes are a true favorite for home bakers in the US, especially when lemons are in season. The method of mixing butter with dry stuff (reverse creaming) is borrowed from the pros to guarantee a superfine crumb. By stacking up smooth buttercream with bright lemon curd, you’re getting a sweet-tart combo that everyone loves. I picked this up from a buddy who grew up surrounded by lemon trees, and honestly, every slice reminds me of their old house.

Recipe FAQs

→ Why does the cake taste so bright and lemony?

The mix of real zest and fresh-squeezed juice blends into the sugar, giving big and small bursts of sunny lemon flavor all through the cake.

→ Am I allowed to swap in store-bought curd?

Absolutely! Store curd is handy and tasty, but if you make your own, you’ll notice a brighter pop and creamier bite.

→ How do I get the icing super smooth?

Put on a thin base coat, stick the cake in the fridge to set, then sweep on the final buttery layer with a spatula to make it look neat.

→ What’s the best way to keep leftovers fresh?

Cover any extra slices in a container and pop it in the fridge. Pull it out before serving so it softens up again.

→ Do I really have to use cake flour?

If you want that tender, fluffy bite, cake flour gets you there. You can swap in regular flour, but the cake might feel a bit heavier.

→ Could I make the layers ahead of time?

You sure can! Bake and let the layers cool, wrap them tight, and leave them out up to a day before putting everything together.