This Lemon Curd Cake features a super soft and fluffy lemon sponge cake topped with softly whipped cream and swirls of tangy lemon curd. It's so light and luscious with a melt-in-your-mouth texture combined with the creamy topping. The texture is so airy while also being moist. If you love lemon, try my Lemon Curd Crumb Cake and my Starbucks Copycat Iced Lemon Loaf.

This recipe comes from my latest cookbook "Scientifically Sweet Occasions"! It's from the Chapter "Light Summer Lunch". It's a perfect light and fresh cake that doesn't require layering or any fuss with frosting. Just some whipped cream and prepared lemon curd makes it wonderful! You can make the curd up to 1 week in advance which saves lots of time and planning. I actually find that this cake improves with age so you can even make this cake a day or two in advance! I love recipes that I can make ahead.

WHY YOU WILL LOVE THIS RECIPE

Light and fluffy cake - this cake is light as air and so fluffy because I've used a method similar to sponge cake where the eggs whip up with sugar to incorporate lots of air. The high amount of eggs also gives it a lovely yellow color and rich flavor to carry the lemon taste.
Moist lemon cake - the cake is very moist thanks to thoughtful proportions with the addition of only 3 tablespoons of butter.
Bold lemon flavour - lots of lemon flavour comes from lemon zest that is heated through the milk to extract all the flavour, and there is also lemon juice in the batter to add some tartness!

STEP BY STEP INSTRUCTIONS FOR LEMON CURD CAKE

This recipe is SO EASY and you can make it all with a bowl and a whisk -- no mixer required if you don't have one!

STEP 1). Infuse the milk. Heat milk with lemon zest in a saucepan over medium-low heat until just warm then let stand for 10 minutes to really get the most of bright lemon flavor.
STEP 2). Beat the eggs. Whip whole eggs and extra yolks with sugar until very pale, thick and pillowy. This will take at least 4 minutes and this step is what builds all the air into the batter. Using extra yolks not only helps create a richer yellow color, but it also creates a richer flavor and more tender texture.
STEP 3). Combine dry ingredients. Sift the dry ingredients which includes flour and corn starch. The starch will help create a soft tender texture while still ensure that the structure is stable.
STEP 4). Add liquid ingredients. Mix the lemon juice into the egg mixture, then slowly mix in the cooled milk mixture.
STEP 5). Add dry ingredients. Finally fold in the sifted dry ingredients until there are no big lumps remaining.
STEP 5). Bake until it is lightly golden and a skewer inserted into the center of the cake comes out clean.

EXPERT BAKING TIPS

Use a kitchen scale. For best results, weigh your ingredients according to the measurements in the recipe card below using a kitchen scale.
Measure the flour accurately and resist the urge to add more flour to the batter. The batter is rather liquidy which ensures that it will be moist.
Bake gently and test with a skewer for doneness at the earliest time to ensure you don't over-bake the sponge. Make sure you don't open the oven door while it bakes at least for the first two-thirds of the baking time to ensure that it sets and bakes evenly without deflating in the oven.

RECIPE FAQ

How do I store Lemon Curd Cake?

This cake is best stored at room temperature in an airtight container as long it is us not frosted. Once you add the whipped cream or lemon curd, then it should be stored in the fridge.

How do I serve Lemon Curd Cake?

The finished cake is a tall, perfectly even lemon sponge. You can certainly slice it in half horizontally to make two layers, but I love how fuss-free this cake is and it stands alone. A prefer to serve it with a swoosh of whipped cream and swirls of my Small Batch Creamy Lemon Curd. You can also top it with fresh berries or segments of citrus! In the video I top it with grapefruit segments. Whichever way you choose to top it, it will be delicious. Enjoy!

Can I use oil to make sponge cake?

This recipe uses melted butter for the best flavor and it gives the cake a firmer structure to hold up to the lemon juice, however you can use oil and it will have a very soft texture. The batter will be more fluid though, and the cake may require a longer baking time.

Why is my sponge cake dry?

If your lemon sponge cake comes out dry, then it is either from too much flour or it is over-baked. Be sure to use a kitchen scale to measure your ingredients for best results, and check for doneness with a skewer.

Video

Light & Luscious Lemon Curd Cake

Christina Marsigliese

A super soft, light and fluffy lemon cake topped with whipped cream and tangy lemon curd.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Servings 8 slices

Ingredients

Cake:

½ cup (118ml) milk
3 tablespoon (42g) unsalted butter
1 tablespoon finely grated lemon zest from about 2 lemons
¾ cup plus 2 tbsp (125g) all-purpose flour
2 tablespoon (16g) corn starch
1 teaspoon baking powder
¼ teaspoon salt
2 large eggs at room temperature
2 large egg yolks
¾ cup (150g) granulated sugar
1 teaspoon (5ml) pure vanilla extract
2 tablespoon (30ml) fresh lemon juice

Lemon curd:

1 recipe Small Batch Lemon Curd

Topping:

¾ cup (180ml) 35% heavy whipping cream

Instructions

Preheat oven to 350°F. Line the base of an 8-inch round non-stick springform pan or a high-sided 8-inch round cake pan with parchment paper. Do not grease the sides.
Combine milk, butter and lemon zest in a small saucepan over medium heat and bring to a simmer. Remove from heat and let stand for 10 minutes to infuse.
Sift flour, corn starch and baking powder into a medium bowl. Add salt and whisk to blend evenly.
Combine whole eggs, yolks and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed for 2 minutes. Increase to high speed and beat for 4 minutes until pale, thick and tripled in volume. Mix in vanilla and lemon juice. With the mixer on medium speed, slowly pour in the warm milk mixture and mix just until incorporated. With mixer on low, gradually add flour mixture until combined and batter is smooth.
Pour batter into prepared pan and bake for 30-35 minutes until evenly golden and a toothpick inserted in the center comes out clean. Transfer pan to a wire rack to cool for 20 minutes. Run a knife around the edges of the pan, invert to release the cake and allow to cool completely.
Prepare the Lemon Curd as directed here. Let cool and set completely. You an make it up to 1 week in advance.
For the topping, whip cream to soft peaks using an electric mixer and spread over cooled cake. Dollop teaspoons of chilled lemon curd over the cream and swirl it through. Serve with extra curd on the side.

Light & Luscious Lemon Curd Cake

WHY YOU WILL LOVE THIS RECIPE

STEP BY STEP INSTRUCTIONS FOR LEMON CURD CAKE

EXPERT BAKING TIPS