A bright and zesty celebration cake with layers of fluffy sponge spread with homemade lemon curd, topped with smooth cream cheese frosting, and finished with a shower of fresh lemon zest. I love how this cake strikes a perfect balance between sweet and tangy—light enough for spring, yet elegant for any occasion.
Why You’ll Love This Recipe
I adore crafting this cake because it tastes impressive while remaining refreshingly simple. The homemade lemon curd gives a sun-kissed brightness that store‑bought just can’t match, and pairing it with cream cheese frosting brings a creamy tang that complements the sponge beautifully. It’s become my go-to for special brunches or tea-time treats.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Vanilla sponge cake layers
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Homemade lemon curd (eggs, sugar, lemon juice, butter)
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Cream cheese frosting (cream cheese, icing sugar, vanilla, optional whipped cream)
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Fresh lemon zest
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Optional decoration: extra lemon curd swirl or thin lemon slices
directions
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Bake two layers of vanilla sponge until just springy to the touch. Let them cool completely.
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Stir or lightly whip lemon curd to a smooth consistency if it’s set.
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Prepare cream cheese frosting by beating cream cheese with icing sugar and vanilla—fold in whipped cream if desired for extra fluff.
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Set one sponge on a serving board. Spread generously with lemon curd, then spoon over a thick layer of cream cheese frosting.
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Top with the second sponge layer. Frost the top and sides evenly.
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Finish by sprinkling over fresh lemon zest and, if I’m feeling fancy, a few decorative dollops of lemon curd or slices of lemon.
Servings and timing
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Serves: about 10 generous slices
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Prep time: ~50 minutes (including lemon curd prep and frosting)
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Cook time: ~20 minutes
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Total time: ~1 hour 10 minutes
Variations
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Lighter version: Replace some cream cheese frosting with whipped cream or Greek yogurt.
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Citrus mix: Swap in lime or orange curd for a fresh twist.
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Add texture: Layer in fresh berries or spread a thin layer of jam beneath the curd.
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Gluten‑free: Use a 1:1 gluten-free flour blend in the sponge for a delightful GF version.
storage/reheating
I store the cake in an airtight container in the fridge for up to 3 days. Before serving, I let it sit at room temperature for about 20 minutes—that softens the frosting and lets the flavours shine.
FAQs
How do I make smooth lemon curd without lumps?
I cook it over gentle heat while stirring constantly until thickened, then strain it through a fine sieve—this removes any cooked egg bits and leaves it velvety
Can I use shop‑bought lemon curd instead of homemade?
Yes, but I find making it fresh gives a brighter, more vibrant tang—and it’s really easy to whip up in 20 minutes .
How do I keep the cake from drying out?
I make sure not to overbake the sponge, and the curd plus frosting help keep everything moist inside.
Can I prepare any parts in advance?
Absolutely! I often make the lemon curd a day ahead—it keeps for a week in the fridge. The frosting can also be whipped earlier, then smoothed just before assembling the cake.
Is this cake freezer‑friendly?
Yes, I wrap individual slices tightly and freeze for up to 1 month. When I’m ready to eat, I thaw in the fridge overnight.
Conclusion
This Lemon Curd Cake is one of my favourite ways to celebrate any occasion with a burst of citrus sunshine. Each bite is creamy, tangy, and full of bright lemon flavour. It’s elegant enough for a special tea, but easy enough for a weekend treat—give it a whirl and enjoy every zesty slice!
Print
Lemon Curd Cake
A light and tender sponge layered with tangy homemade lemon curd and fluffy buttercream—bright, zesty, and beautifully simple for any celebration or afternoon treat.
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
Ingredients
– For the sponge:
200 g (1 cup) caster (superfine) sugar
200 g (1¾ cups) plain (all-purpose) flour
200 g (7 oz) unsalted butter, softened
4 large eggs, room temperature
1 tsp vanilla extract
Zest of 2 lemons
1 tsp baking powder
Pinch of salt
– For the lemon curd:
3 large egg yolks
100 g (½ cup) caster sugar
60 ml (¼ cup) fresh lemon juice (about 2 lemons)
Zest of 1 lemon
50 g (3½ Tbsp) unsalted butter, cubed
– For the buttercream:
150 g (1¼ cups) unsalted butter, softened
300 g (2½ cups) icing (powdered) sugar
2 Tbsp fresh lemon juice
Zest of 1 lemon
Instructions
Preheat oven to 180 °C (160 °C fan). Grease and line two 8‑inch (20 cm) round cake tins.
In a mixing bowl, cream together softened butter, caster sugar, lemon zest, and vanilla until pale and fluffy.
Beat in eggs one at a time until well incorporated.
Sift flour, baking powder, and salt together, then fold into the batter until just combined.
Divide batter evenly between prepared tins. Bake for 20–22 minutes, or until a skewer inserted comes out clean. Allow cakes to cool completely on a wire rack.
Meanwhile, make lemon curd: whisk together yolks, sugar, lemon juice, and zest in a heatproof bowl. Place over a simmering pan of water (bain‑marie) and stir constantly until thickened (~8–10 minutes). Remove from heat and stir in butter cubes until smooth. Chill until thick.
Prepare buttercream: beat softened butter until creamy, then gradually add icing sugar, lemon juice, and zest until smooth and spreadable.
Assemble cake: place one sponge layer on a cake board or plate. Spread with a generous layer of cooled lemon curd. Add the second sponge. Pipe or spread buttercream on top and sides of the cake.
Decorate with extra lemon zest or thin lemon slices if desired. Chill briefly to set, then slice and serve.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
