Lemon Curd Cake with Moist Layers and Citrus Cream

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If you love bright, lemony desserts, this Lemon Curd Cake is the kind of recipe you will want to make again and again. It has everything a great citrus cake should have: fresh lemon juice, fragrant lemon zest, a soft and fluffy crumb, tangy lemon curd, and a light mascarpone whipped cream that keeps every bite balanced and fresh.

This single-layer lemon cake is simple enough for a spring weekend bake but special enough for Easter, Mother’s Day, birthdays, brunch, or any occasion that calls for a sunny homemade dessert. The cake is baked until tender, filled with pockets of chilled lemon curd, and finished with a creamy lemon mascarpone topping. The result is a beautiful lemon curd cake that tastes fresh, tangy, sweet, and lightly rich without feeling heavy.

For the Lemon Curd

The lemon curd brings the boldest citrus flavor to this cake, so fresh lemons are important. Start by rubbing the sugar and lemon zest together with your fingers. This simple step helps release the natural oils in the zest and gives the curd a stronger lemon aroma.

Whisk in the egg yolks and salt until the mixture becomes smooth, then slowly add the fresh lemon juice. Cook the mixture over low heat, stirring constantly, until it thickens and reaches 170°F. For a thicker curd, you can cook it slightly longer, up to 180°F. Once the curd coats the back of a spoon, strain it through a fine mesh sieve and stir in the butter until smooth.

The lemon curd needs time to chill before it is used in the cake. Refrigerating it allows it to thicken properly, making it easier to pipe into the holes of the cooled cake. Homemade lemon curd gives this dessert its fresh, tangy flavor, but store-bought lemon curd can be used if you need a shortcut.

For the Lemon Cake

The lemon cake begins with sugar and lemon zest, which are mixed together to create a flavorful base. Butter and a small amount of oil are then creamed into the sugar mixture. The butter adds flavor, while the oil helps keep the cake moist and tender.

After the eggs and vanilla are added, the dry ingredients are mixed in with the sour cream and fresh lemon juice. Sour cream gives the cake a soft texture and a subtle richness that works beautifully with the lemon. Mix only until the batter comes together so the cake stays light and fluffy.

Spread the batter into an 8-inch square cake pan and bake at 350°F until the center springs back when lightly touched, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cake cool completely before filling it with lemon curd. If the cake is still warm, the curd and whipped cream may soften too much.

For the Lemon Mascarpone Whipped Cream

The topping is a light mascarpone whipped cream flavored with lemon zest and vanilla. In a large mixing bowl, combine mascarpone cheese, heavy cream, powdered sugar, vanilla extract, and lemon zest. Begin mixing on low speed, then increase the speed as the mixture starts to thicken.

Whip until the cream reaches medium-stiff to stiff peaks. The finished frosting should be thick, fluffy, and spreadable. Mascarpone gives the whipped cream more body than plain whipped cream, while still keeping the cake light and fresh.

Assembling the Cake

Once the lemon cake has cooled completely, use the handle of a wooden spoon or a wooden dowel to poke holes across the top of the cake. Fill a piping bag with chilled lemon curd, cut a small opening in the tip, and pipe the curd into each hole. Smooth any extra lemon curd over the top with an offset spatula.

Spread the lemon mascarpone whipped cream over the cake, pushing it gently to the edges. Add small spoonfuls of the remaining lemon curd over the frosting, then use the back of a spoon or an offset spatula to swirl it into the cream. The swirls give the cake a pretty finish and add even more lemon flavor to each slice.

Baking Tip: Weigh Your Ingredients!

For the most consistent baking results, use a kitchen scale to weigh your ingredients instead of relying only on measuring cups. Weight measurements are more accurate and can help improve the texture of cakes, cookies, and other baked goods. Using a scale can also reduce the number of measuring cups you need, which makes cleanup easier.

If you make this lemon curd cake and love it, leave a comment and share how it turned out. Happy baking!

Lemon Curd Cake

This Lemon Curd Cake is made with a tender lemon cake, filled with tangy homemade lemon curd, and topped with a light lemon mascarpone whipped cream.

Author: Rachel

Prep Time 40 mins

Cook Time 42 mins

Total Time 1 hr 22 mins

Yield 16 servings

Ingredients

For the Lemon Cake

• 1 cup (200g) granulated sugar
• Zest of 1 lemon
• 6 Tablespoons (85g) unsalted butter, at room temperature
• 2 Tablespoons (28g) canola or vegetable oil
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 ½ cups (190g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup (60ml) fresh lemon juice
• ½ cup (120ml) sour cream, at room temperature

For the Lemon Curd

• 1 cup (200g) granulated sugar
• Zest of 3 lemons
• 6 large egg yolks
• ¼ teaspoon salt
• ½ cup (120ml) fresh lemon juice, from about 3 large lemons
• ½ cup (1 stick or 113g) unsalted butter, cut into small cubes

For the Lemon Mascarpone Whipped Cream

• 4 ounces (113g) mascarpone cheese
• ½ cup (120ml) heavy cream
• ½ cup (55g) powdered sugar
• ½ teaspoon vanilla
• Zest of 1 lemon

Instructions

• Make the lemon curd: Combine the sugar and lemon zest in a medium saucepan. Rub them together with your fingers to release the lemon oils. Add the egg yolks and salt, then whisk until the mixture lightens slightly.
• Slowly stream in the lemon juice while whisking until fully combined.
• Place the pan over low heat and stir constantly with a heatproof spatula until the curd thickens and reaches at least 170°F, about 7 to 10 minutes. The curd should coat the back of a spoon.
• Remove from the heat and strain through a fine mesh sieve. Stir in the cubed butter until melted and smooth. Press plastic wrap directly onto the surface and refrigerate for at least 2 hours, or until completely chilled.
• Make the lemon cake: Preheat the oven to 350°F. Lightly grease an 8-inch square pan and line it with parchment paper, leaving an overhang to help lift the cake out.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the sugar and lemon zest on low speed to release the lemon oils.
• Add the butter and oil. Cream on medium speed until the mixture is fluffy and lighter in color, about 2 minutes. Scrape down the bowl and mix for 1 more minute.
• Add the eggs one at a time, followed by the vanilla, mixing well after each addition.
• Sift together the flour, baking powder, baking soda, and salt. Add half of the dry ingredients and the sour cream to the bowl. With the mixer on low speed, slowly stream in half of the lemon juice. Mix just until combined. Add the remaining dry ingredients and the remaining lemon juice, then mix on low until the batter comes together.
• Spread the batter into the prepared pan. Bake for 28 to 32 minutes, or until the center springs back when lightly touched and a toothpick comes out with a few moist crumbs.
• Let the cake cool for at least 10 minutes in the pan, then transfer it to a wire rack to cool completely.
• Once cool, poke holes across the top of the cake using the end of a wooden spoon or a wooden dowel. Fill a piping bag with chilled lemon curd and pipe the curd into each hole, reserving some for the topping. Smooth any excess curd over the cake.
• Make the lemon mascarpone whipped cream: In a mixing bowl fitted with the whisk attachment, combine mascarpone, heavy cream, powdered sugar, vanilla, and lemon zest. Mix on low speed, then increase to medium-high and whip until thick and fluffy with medium-stiff peaks.
• Spread the whipped cream over the cake. Add spoonfuls of the remaining lemon curd and swirl it into the frosting. Slice and serve chilled.