Lemon curd cake is extra moist with lots of lemon flavor, and a silky lemon curd filling, topped with delicious almonds. This easy lemon cake recipe is the perfect thing to bake for Easter or Mother’s Day. Lemon lovers – unite!
This is it! The most perfect super moist lemon curd cake! Lemon and butter are a match made in heaven, especially with a thick layer of tangy lemon curd right on top. Whether you make the lemon curd from scratch or buy it in a jar – a slice of this Lemon Curd Cake with a cup of hot coffee makes the ideal breakfast or brunch treat.
Tips on making the best lemon curd
Use fresh lemons – avoid bottled lemon juice because it will taste artificial.
Control the heat – Cook the curd over low to medium-low heat to prevent curding. Stir constantly to avoid scrambling the eggs.
Strain for smoothness – I use fine mesh to remove any bits of cooked egg or zest to get a silky texture.
Whisk constantly – keep whisking to prevent lumps and ensure even consistency.
Cool properly – Important step! You need to cover the bowl with plastic wrap touching the top of the curd. Press plastic wrap directly onto the surface of the curd to prevent skin from forming s it cools. Place the curd l in the refrigerator to cool for at least 1 ½ hours. Overnight is a great option.
Equipment needed to make Lemon Curd Cake
Medium saucepan – I used 2 quart saucepan
Whisk– A large whisk is perfect!
Fine mesh– This is important! Use fine mesh to get rid of all the rough little pieces in the lemon curd for silky lemon curd!
9” springform cake pan – I used a springform pan for easy release and beautiful edges.
Large mixing bowl – for cake ingredients.
Electric mixer – to mix cake ingredients smoothly. You can also use a stand mixer.
Small spatula – You will need it to add lemon curd on top of lemon cake batter.
Tips for making the best Lemon Curd Cake batter
Don’t overmix it – once you add the flour, mix just until combined to avoid a dense cake.
This is how the cake should look like with almonds around it inside the springform pan:
What kind of cake pan should I use?
I used 9 inch springform pan for easy cake release, elegant presentation without damaging the sides of the cake.
Can I use a regular cake pan?
Yes, however it will make it harder to get smooth sides.
Alternative to springform pan – You can use a 9” round cake pan instead of a springform pan. Line the bottom of the cake pan with parchment paper. Cut a 9” round out of parchment paper plus a 15”x3” strip of parchment paper. Spray the baking pan with nonstick baking spray, then lay the strip of parchment paper down first, with a few inches over the edge of the pan.
Create a handle to lift the cake – Lay the round piece over the strip and spray the sides and bottom with non-stick baking spray. This will create a handle for helping to lift the cake out of the pan after baking. If using non-stick baking spray, you do not need to grease and flour the pan.
Can I use lemon pie filling instead of lemon curd?
You can use lemon pie filling instead of lemon curd in a recipe, but be aware that the result will be slightly different as lemon pie filling is typically sweeter and less tangy due to the added cornstarch thickener, making the texture more like a pudding compared to the smooth, rich custard-like consistency of lemon curd.
If using pie filling, you might need to adjust the sweetness in your recipe depending on the desired flavor profile.
Can I make lemon curd ahead?
Yes, you can make it ahead and store it in the refrigerator. I actually prefer to make my lemon curd the night before as it saves on time and allows the curd to thicken up and cool off.
How do I store this cake
Lemon curd – You will need to refrigerate it for at least an hour before adding it on top of the cake batter. Another option is to make it ahead and refrigerate overnight.
Room Temperature Storage – For shorter periods (up to 3-4 days), wrap the cake tightly in plastic wrap or aluminum foil to prevent it from drying out. Or, place the wrapped cake in an airtight container.
Refrigeration Storage – for longer periods (up to a week and a half), follow the instructions for room storage and then keep in the refrigerator.
Serving Suggestions
Allow the cake to come to room temperature for about 30 minutes to 1 hour before serving to enjoy the best texture!
More lemon recipes
Creamy Lemon Garlic Chicken Pasta
Lemon Curd Cake
Ingredients
Lemon Curd
Lemon Cake
- 3 large eggs
- 9 tablespoon butter, unsalted, softened
- 1 cup sugar, granulated
- 1 ½ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 tablespoons almonds, sliced
Topping (optional)
- ½ cup heavy cream
- 2 tablespoons granulated sugar
Instructions
Lemon preparation
- Zest and juice 2 lemons. Combine the lemon zest, lemon juice, sugar, eggs, and butter in a medium (2 quart) saucepan.
Lemon curd mixture
- Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until mixture starts to get thick and bubbles rise to the surface, about 5 to 10 minutes.
- Remove saucepan from the heat; transfer lemon curd into a large bowl and place a piece of plastic wrap on top to prevent a skin forming. The curd will thicken more as it cools. Pour the curd into a fine mesh sieve over a bowl.
- Cover the bowl with plastic wrap touching the top of the curd. This will prevent a skin from forming on top.Place the covered bowl in the refrigerator to cool for at least one and a half hours. Overnight is a great option.
Lemon cake batter
- Preheat the oven to 350°F.Prepare the springform pan by greasing it generously with butter and dusting with flour. Tap to remove excess flour. You can also use cooking spray with flour
- Wet ingredients: Using a hand-mixer or stand mixer, beat eggs, sugar and butter until soft and fluffy.
- Dry ingredients: Whisk together the flour, baking powder, and salt.Add the dry ingredients into the wet ingredients and beat until incorporated. Do not over mix as you risk making the cake tough.
- Pour the batter into the greased springform pan. Spoon the thoroughly chilled lemon curd onto the top of the batter. Be careful not to press too hard. A small offset spatula works best. Leave an inch of bare cake batter around the edge of the pan. You may have leftover lemon curd to enjoy later.
- Sprinkle sliced almonds around the edge of the pan, then sprinkle 1- 2 tablespoons of sugar at the place where the lemon curd and almonds meet.
Bake
- Bake until the cake is browned on top, approximately 40 minutes. Insert a knife or toothpick into the cake (but not the curd!). If it comes out clean, the cake is done.Remove the cake from the oven and cool in the pan, on a rack for 10 minutes.
- Release the springform sides and allow the cake to cool completely, about 30 minutes.Optional: Whip the heavy cream using electric mixer, adding 2 tablespoons of sugar at the end. Whipped cream should form soft peaks. Serve the whipped cream on top of the slices of cake. Enjoy!
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Wow! What a delicious lemon layer! Thank you!
So glad you liked it!!