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 - three whole eggs and one yolk 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 yolk 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

For the love of lemon

Looking for more delicious lemon recipes? Try these:

Cake love

Here are more delicious cake recipes:

Video

Light & Luscious Lemon Curd Cake

Christina Marsigliese, Food Scientist MSc.

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.

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings 8 slices

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
• 3 large eggs at room temperature
• 1 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.