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Homemade Lemon Curd Cake with layers of lemon filling and creamy frosting on a plate.

Lemon Curd Cake

A bright and tender three-layer Lemon Curd Cake filled with silky homemade lemon curd and topped with fluffy lemon buttercream. Inspired by Liam’s “sunshine cake” moment, this citrus dessert tastes like pure summer.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Delia smith lemon curd cake, In bloom bakery lemon curd cake, Lemon Curd Cake, Lemon curd Cake design, Lemon curd cake recipe uk, Simple lemon curd cake, The loopy whisk lemon curd cake
Prep Time: 45 minutes
Cook Time: 28 minutes
Chill Time: 2 hours
Total Time: 3 hours 13 minutes
Servings: 12 slices
Calories: 620kcal
Cost: $20

Equipment

  • 3 8-inch round cake pans (greased + lined with parchment)
  • 1 Electric mixer (handheld or stand mixer)
  • 2–3 Rubber spatulas (for folding + scraping bowls)
  • 1 Offset spatula (for frosting)
  • 1 Cake turntable (optional but helpful)
  • 1 Fine-mesh strainer (for curd)
  • 1 Wire cooling racks (for cooling layers)

Ingredients

Moist Lemon Cake Layers

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup butter - room temperature
  • 4 large eggs - room temperature
  • 2 tablespoon lemon zest - freshly grated
  • ¼ cup lemon juice - fresh
  • 1 cup buttermilk
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon vanilla extract

Homemade Lemon Curd

  • ½ cup lemon juice - fresh
  • 1 tablespoon lemon zest
  • ¾ cup granulated sugar
  • 4 egg yolks
  • 6 tablespoon unsalted butter
  • 1 tablespoon cornstarch

Lemon Buttercream Frosting

  • 1½ cups butter - softened
  • 6 cups powdered sugar
  • ¼ cup heavy cream - or more as needed
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract

Instructions

  • Whisk yolks, sugar, lemon juice, zest, and cornstarch; cook until thickened, add butter, strain, and chill.
  • Cream butter and sugar; add eggs, vanilla, and zest; mix dry ingredients with buttermilk; fold in lemon juice; divide batter.
  • Bake at 350°F for 25–28 minutes; cool in pans 10 minutes, then fully on racks.
  • Beat butter, add powdered sugar gradually, then cream, lemon extract, and vanilla until fluffy.
  • Stack layers with lemon curd, add crumb coat, chill, and finish frosting.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 150g | Calories: 620kcal | Carbohydrates: 85g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 165mg | Sodium: 260mg | Potassium: 110mg | Fiber: 1g | Sugar: 65g | Vitamin A: 900IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 1.8mg