Light & Luscious Lemon Curd Cake
This dreamy Lemon Curd Cake features a super soft and fluffy lemon sponge cake layered with softly whipped cream and swirls of tangy lemon curd. It's so light and luscious with a tender, melt-in-your-mouth texture combined with the creamy topping. The texture is so airy while also being moist thanks to my hot milk method. You will love how simple this recipe is because you only need to make one cake and slice it into two layers. I also use my small batch lemon curd recipe which makes the perfect amount for this cake and takes just minutes to make all in one pot! 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 THIS RECIPE WORKS
- 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.
- Hot milk method - the texture of this cake is so moist thanks to the unique method of mixing hot milk and butter into the batter. You only need 3 tablespoons of butter.
- Bold lemon flavor - lots of lemon flavor comes from lemon zest that is infused in hot milk to extract all the delicious aromatics, and there is also lemon juice in the batter to add some brightness.
- Small batch lemon curd - my recipe makes just the perfect amount for this recipe to swirl it within and on top. You only need 1 whole lemon to make the lemon curd, and another for the cake. It is quite resourceful!
INGREDIENTS FOR LEMON CURD CAKE
- All purpose flour - unbleached all-purpose flour works great for tender cakes. I would avoid cake flour which absorbs more moisture and could actually make this cake a bit dry without altering the other ingredients.
- Corn starch - a little bit of corn starch contributes to the tenderness. It isn't a trick that always works in every recipe, but due to the high amount of moisture in this batter, the corn starch will help to make a delicate crumb.
- Butter - this recipe uses pure butter and only 50 grams of it. You can use salted or unsalted butter since there isn't a significant amount that will impact the flavor.
- Granulated sugar - simple granulated sugar keeps this cake soft and doesn't interfere with the pureness of the lemon flavor.
- Eggs - four large eggs will add delicate structure for a light and tender cake.
- Pure vanilla extract - vanilla is essential to make this delicious lemon cake. I like this Madagascar Bourbon Vanilla extract.
- Lemon curd - I use my easy small batch lemon curd recipe that really is as delicious as it is easy to make! It's thick and rich in lemon flavor and you can make it up to a week in advance.
- Milk - I prefer whole milk for baking. It can be cold from the fridge since you will heat it up anyway.
STEP BY STEP INSTRUCTIONS: HOW TO MAKE LEMON CURD CAKE
- 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.
- Sift the dry ingredients. When adding flour and leavening agents to a very wet and liquidy mixture, it has a tendency to clump, so be sure to sift the ingredients first to break up lumps and distribute the baking powder evenly. This will ensure it disperses readily into the batter and will result in an even rise with larger volume.
- Do not grease the sides of the pan. I never grease the sides of my pans for sponge cakes because I want the batter to cling and climb up tall.
- 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 20 minutes of the baking time to ensure that it sets and bakes evenly without deflating in the oven.
RECIPE FAQ
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.
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!
This recipe uses melted butter for the best flavor and it gives the cake a firmer structure to hold up to the added lemon juice. If you use oil, the batter will be thinner and the cake will not rise as tall.
This recipe makes a modest 2 - 2 ½ inch tall cake which you slice into two thin layers. If your cake doesn't even get this tall, then it could be that you over-mixed the batter or it wasn't baked thoroughly at the correct temperature.
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.
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Video
Light & Luscious Lemon Curd Cake
Ingredients
Cake:
- ½ cup (120ml) whole milk
- 3 ½ tablespoon (50g) 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 tablespoon (15ml) fresh lemon juice
- 1 teaspoon (5ml) pure vanilla extract
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 lemon juice and vanilla extract. 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.
Can this be made in either an 8” square pan like for brownies, or a 13x9”? If so, would I need to change anything to make it? This looks so good and I want to make it. Thank you!!
Hi Gina! I haven't tested that, but I think you could bake it in the 8-inch square. It will be a little thinner.
This cake is amazing! The cake is light, and because it’s only whipped cream and curd, it’s not too sweet and super easy! Will definitely be making again!
Thank you Denise! Glad you enjoyed the cake 🙂
I have been waiting to try this Lucious looking cake but discovered that my spring-form pan is 9” and my cake pans are not high sided. Do I have a work around for this?
Hi Nancy! If they are at least 2-inches tall it should be ok. If you want to use a 9-inch pan I recommend increasing the recipe by 1/3 or it will be thin.
I ended up creating a “collar” with parchment paper on the 8” pan and it worked!! So glad it did because the resulting cake was soooo good! Loved it and finished it in one sitting!
Can never go wrong with your well-tested recipes!!!!
Hi! Can this be made into cupcakes? If so how many would it yield and bake for how long? Thanks!
Hi Shab! I haven't tested that, but I wouldn't recommend this recipe for cupcakes.
I am going to make this. Did you slice the single layer into two or did you make 2 layers? I would love the filling in the middle as well as on top.
I watched the video :). Nevermind.
All good! I hope you enjoy the recipe 🙂
Looks amazing! I’m planning to make this cake for my mom’s birthday this weekend. Has anyone tried this with lemon cream cheese frosting instead of whipped cream? Just for a more decadent cake?
And what about throwing in a small amount of poppyseeds (mom loves lemon poppyseed things)?
Hi Jeanette! Yes, you can do both options. I am sure it will be delicious.
Thank you for your recipe. I will be making it for the Holidays coming.
You are welcome Christine! I hope you enjoy the recipe 🙂
I have made this cake twice now and came out perfect every time. It’s so light and refreshing, the lemon curd has a nice lemon punch to it!
Thanks so much Sam!
Sorry haven’t made it yet but wondered if this cake is sturdy enough to stack for a 2 layer cake?
Hi Janet, it's quite soft and spongy, but I still find it will layer well if only 2 layers.
My mom’s 85th birthday is in two weeks and she wants a lemon cake, so I decided to try this one first. Very tasty, I think she’ll love it. But I’ll need two cakes for all the guests. Can I double the recipe or should I make it twice over?
Hi Melissa, thanks! You should be able to double it as long as you weigh all ingredients with a scale to make sure it is accurate.
I love this recipe! Straightforward and the small batch curd is genius. The house smells heavenly 🍋 The only thing I noticed is that mine didn't rise as much as the picture...did I over mix at the end maybe? I used the same baking pan size.
Hi Eden, thanks! It may be that it was slightly over-mixed. This particular pan was 7.5 inches diameter (which is a weird size), so it may be a tiny bit shorter in an 8-inch pan.
I am no baker! But this recipe was super easy and absolutely delicious.
It was not too sweet, super light and moist, perfect for a Sunday brunch.
Thank you, Christina!
How do I make a three-layer version of this cake? Thanks!
For anyone French wanting to know, cornstarch = Maizena 😉 and thanks for this recipe that will save me today for a quick lemon birthday cake! God bless you! By the way, you're Best Moist chocolate cake & frosting were excellent!
you're=your, boss sorry for the typo! I forgot the rating!
Thank you so much !
Hi! Can i use corn flour instead of corn starch?
Hi Alis, the recipe requires corn starch to make the light texture. You can try anything you'd like though!
Hi Christina, thank you for your lovely recipe! What would you recommend if I were to use cake flour instead of AP flour + corn starch? Any changes in measurements?
Hi Zerlina, cake flour would work! Just sub 1:1.
Is corn flour and corn starch not the same thing? Just different names?
Hi Thao, yes they are the same. In North America we call it corn starch, in many parts of Europe and Australia it is called cornflour.
Corn flour is the same as corn starch ( corn flour-uk, corn starch - USA)