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Indulge in Zesty Perfection: The Ultimate Lemon Curd Cake Recipe

If your heart skips a beat for vibrant, tangy desserts, then prepare to fall head over heels for this magnificent Lemon Curd Cake! This recipe delivers an exquisite balance of flavors, featuring the bright, zesty punch of fresh lemon juice and zest, harmoniously combined with a wonderfully tender and fluffy single-layer cake. To elevate this citrusy delight, we crown it with a light, airy mascarpone whipped cream, creating delightful pockets of luscious, homemade lemon curd that burst with flavor in every bite.

Whether you’re planning a show-stopping dessert for a festive Easter brunch, a thoughtful Mother’s Day treat, or simply craving a refreshing spring indulgence, this Lemon Curd Cake promises a memorable culinary experience. Each forkful offers a symphony of textures and tastes, making it an instant favorite for any occasion.

Crafting the Perfect Lemon Curd from Scratch

The secret to an extraordinary lemon curd cake lies in the quality of its lemon curd. While store-bought options can work in a pinch, creating your own homemade lemon curd truly makes all the difference, delivering unparalleled freshness and depth of flavor. Begin by combining granulated sugar with fresh lemon zest. Use your fingers to rub them together, releasing the fragrant oils from the zest into the sugar – a small step that dramatically enhances the lemon essence.

Next, whisk in the egg yolks and a pinch of salt until the mixture becomes pale and creamy. Gradually incorporate the fresh lemon juice, ensuring a smooth, uniform base. Cook this vibrant mixture over low heat, stirring constantly with a heatproof spatula. The key is gentle heat and continuous stirring to prevent scrambling the eggs. The curd is ready when it thickens significantly, easily coating the back of a spoon, or reaches a temperature of 170°F (77°C) for a pourable consistency, or up to 180°F (82°C) for a thicker curd.

Once thickened, remove the pan from the heat and immediately strain the curd through a fine-mesh sieve. This crucial step removes any tiny bits of cooked egg or zest, resulting in an incredibly smooth and silky texture. Stir in small cubes of cold unsalted butter until fully melted and incorporated, adding richness and a beautiful sheen. For optimal thickness and flavor integration, the lemon curd must be refrigerated and chilled completely before you use it to fill the cake. This allows it to set properly, creating those delightful, luscious pockets within your cake. For more detailed insights and expert advice on achieving lemon curd perfection, be sure to explore my dedicated Lemon Curd recipe post!

Baking the Tender Lemon Cake Base

Every great filled cake starts with a foundational base, and our lemon cake is designed to be moist, flavorful, and perfectly tender. The cake batter begins by thoroughly combining granulated sugar and fresh lemon zest, again using your fingers to ensure maximum flavor infusion. This aromatic sugar is then creamed with softened unsalted butter and a touch of canola or vegetable oil. The addition of oil is a brilliant trick to ensure the cake remains incredibly moist and has a fine crumb, preventing it from drying out.

In a separate bowl, whisk together your dry ingredients: all-purpose flour, baking powder, baking soda, and salt. Gradually add half of this dry mixture to the wet ingredients, alternating with rich sour cream. While mixing on low speed, slowly stream in half of the fresh lemon juice. This technique helps to emulsify the batter and evenly distribute the leavening agents. Incorporate the remaining dry ingredients and lemon juice, mixing just until everything is combined. Overmixing can lead to a tough cake, so stop as soon as no streaks of flour remain.

Pour the beautifully fragrant cake batter into an 8-inch square cake pan, prepared with a light grease and parchment paper sling for easy removal. Bake the cake at 350°F (175°C) until the center springs back gently to the touch, or a toothpick inserted into the middle comes out mostly clean. A few moist crumbs are perfectly acceptable, indicating a perfectly baked, moist cake. Allow the cake to cool slightly in the pan before transferring it to a wire rack to cool completely to room temperature. This cooling process is vital for successful assembly.

Whipping Up the Dreamy Lemon Mascarpone Cream

No Lemon Curd Cake would be complete without a luxurious, yet light, topping. Our Lemon Mascarpone Whipped Cream strikes the perfect balance, offering a creamy texture and a delightful tang that complements the cake and curd without overwhelming them. In a large mixing bowl, combine chilled mascarpone cheese, cold heavy cream, powdered sugar (for sweetness and structure), a splash of vanilla extract, and a final burst of fresh lemon zest. Ensure all dairy ingredients are cold to achieve the best whip.

Using an electric mixer, start on a low speed to gently combine the ingredients. As the mixture begins to thicken, gradually increase the speed to high. Continue whipping until the frosting reaches stiff peaks. The resulting consistency should be wonderfully thick, fluffy, and spreadable, creating a cloud-like topping for your cake. Be careful not to over-whip, as mascarpone cream can sometimes curdle if beaten for too long; stop as soon as it holds its shape beautifully.

Assembling Your Masterpiece: The Lemon Curd Cake

The assembly is where all the magical components come together to create this show-stopping dessert. Once your lemon cake is completely cooled to room temperature, it’s time to create those irresistible pockets of lemon curd. Using the blunt end of a wooden spoon or a wooden dowel, carefully poke numerous holes all over the surface of the cake. These holes should be deep enough to hold a good amount of curd but not so deep as to pierce the bottom of the cake.

Next, take your chilled, thickened lemon curd and transfer it to a piping bag. Snip a small hole in the tip of the bag, then pipe the lemon curd generously into each hole you’ve created. Don’t be shy! Once all the holes are filled, use a small offset spatula to gently spread any excess lemon curd smoothly across the top of the cake, creating an even base for your frosting.

Finally, dollop your prepared Lemon Mascarpone Whipped Cream over the lemon curd layer. Using an offset spatula or the back of a spoon, carefully spread the whipped cream out to the edges of the cake. For a beautiful finish, spoon a few additional dollops of the remaining lemon curd on top of the whipped cream and gently swirl it in with the back of a spoon. This creates an elegant marbled effect and ensures every slice boasts that incredible lemon flavor from top to bottom. Your stunning Lemon Curd Cake is now ready to be admired and devoured!

Lemon Curd Cake Recipe FAQs: Your Questions Answered

What is the best way to store the cake for maximum freshness?

To keep your Lemon Curd Cake tasting its best, store the finished cake in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days. The cold temperature helps to maintain the integrity of the mascarpone whipped cream and the lemon curd.

Can I use a different size or shape cake pan for this recipe?

This recipe is specifically designed and optimized for an 8-inch square pan, which provides the ideal cake height for creating generous pockets of lemon curd. While you could attempt to use an 8-inch round pan, please note that the cake will be slightly thicker, which might affect baking time and curd distribution. A 9-inch square or round pan will result in a significantly thinner cake, which won’t offer much height or depth for the delightful lemon curd pockets, potentially diminishing the overall experience. For best results, stick to the recommended 8-inch square pan.

Can I prepare components of this cake in advance to save time?

Absolutely! Both the lemon cake layer and the homemade lemon curd can be made ahead of time, which can significantly reduce your preparation on the day of serving. Bake the cake a day in advance and store it, well-wrapped, at room temperature. The lemon curd can be made up to 2-3 days ahead and stored in an airtight container in the refrigerator. However, for the freshest and most beautiful presentation, I highly recommend poking the holes and filling the cake with curd, as well as preparing the mascarpone whipped cream, on the same day you plan to serve the cake. This ensures the whipped cream is light and fluffy and the curd maintains its perfect texture.

Essential Tips for Lemon Curd Cake Success

Achieving a truly exceptional Lemon Curd Cake is within reach with these key tips:

• Embrace Fresh Lemons: This recipe truly shines when you use fresh lemon juice and zest. Bottled lemon juice simply cannot replicate the bright, authentic, and complex flavor profile that freshly squeezed lemons provide. Investing in fresh lemons is perhaps the most impactful step you can take to elevate this dessert.
• Prioritize Homemade Lemon Curd: While convenience often calls for store-bought alternatives, the difference a batch of fresh, homemade lemon curd makes is undeniable. It’s surprisingly simple, quick, and satisfying to prepare from scratch, and the superior taste and texture will make every effort worthwhile. I strongly encourage you to give it a try!
• Ensure Complete Cake Cooling: Patience is a virtue in baking, especially when it comes to cooling your cake. It is absolutely crucial that the cake reaches room temperature before you begin poking holes and piping in the lemon curd. Attempting to fill a warm cake will cause the curd to melt and absorb unevenly, leading to a soggy texture and less defined curd pockets.
• **Room Temperature Ingredients:** For the cake and frosting, ensure butter, eggs, and sour cream are at room temperature. This allows them to emulsify properly, creating a smooth batter and light, airy frosting.
• **Don’t Overmix:** When combining dry and wet ingredients for the cake, mix only until just combined. Overmixing develops gluten, leading to a tough, dense cake.

Baking Tip: Weigh Your Ingredients for Consistent Success!

For the most precise and consistent baking results every single time, I wholeheartedly recommend using a kitchen scale to weigh your ingredients rather than relying on traditional measuring cups. Weighing your ingredients eliminates inconsistencies that can arise from packing flour differently or varying liquid levels, leading to more predictable and successful outcomes with all your recipes. As an added bonus, using a scale often means fewer dishes to wash, making cleanup a breeze! I provide gram measurements in all my recipes to ensure your baking journey is as smooth and successful as possible, and this is the scale I personally love and use in my kitchen.

More Citrus Recipes You’ll Love

If you’re a fan of the bright and refreshing flavors of citrus, you’ll definitely want to explore these other delightful recipes:

• Lemon Curd Cookies: All the tangy goodness of lemon curd packed into chewy cookies.
• Yuzu Strawberry Pound Cake: A unique blend of exotic yuzu and sweet strawberries in a classic pound cake.
• Lemon Gingersnap Tiramisu: A zesty, spicy twist on the traditional Italian dessert.
• Strawberry Lemonade Cookies: The taste of summer in a delightful cookie form.
• Mini Orange Cheesecakes: Individual cheesecakes bursting with fresh orange flavor.
• Lemon Brûlée Bars: A sophisticated dessert with a creamy lemon filling and a caramelized sugar topping.

If you embark on the delightful journey of making this Lemon Curd Cake recipe and find yourself savoring every last bite, please consider leaving a comment below to share your experience. Your feedback is truly appreciated! Happy baking, and may your kitchen be filled with the sweet aroma of success!

Lemon Curd Cake

Lemon Curd Cake is made with tender lemon cake, filled with pockets of tangy homemade lemon curd, topped with a light and creamy whipped mascarpone frosting. This delightful dessert is a symphony of sweet and tart, perfect for any occasion.

Author: Rachel

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Prep Time 40 minutes mins

Cook Time 42 minutes mins

Total Time 1 hour hr 22 minutes mins

Yield 16 servings

Ingredients

For the Lemon Cake

• 1 cup (200g) granulated sugar
• zest of 1 lemon
• 6 Tablespoons (85g) unsalted butter, at room temperature
• 2 Tablespoons (28g) canola or vegetable oil
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 ½ cups (190g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup (60ml) fresh lemon juice
• ½ cup (120ml) sour cream, at room temperature

For the Lemon Curd

• 1 cup (200g) granulated sugar
• zest of 3 lemons
• 6 large egg yolks
• ¼ teaspoon salt
• ½ cup (120ml) fresh lemon juice, from about 3 large lemons
• ½ cup (1 stick or 113g) unsalted butter, cut into small cubes

For the Lemon Mascarone Whipped Cream

• 4 ounces (113g) mascarpone cheese
• ½ cup (120ml) heavy cream
• ½ cup (55g) powdered sugar
• ½ teaspoon vanilla extract
• zest of 1 lemon

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Instructions

 

• For the Lemon Curd: In a medium saucepan, combine the granulated sugar and lemon zest. Use your fingers to rub the mixture together, ensuring the oils from the zest are fully released into the sugar for maximum flavor. Add the egg yolks and salt, then whisk vigorously until the mixture becomes lighter in color and well combined.
• While continuously whisking, slowly stream in the fresh lemon juice until it’s fully incorporated into the egg and sugar mixture.
• Place the saucepan over low heat. Stir constantly with a heatproof spatula, making sure to scrape the bottom and sides of the pan to prevent scorching. Continue cooking until the curd visibly thickens and reaches at least 170°F (77°C) on an instant-read thermometer (you can go up to 180°F (82°C) for a thicker consistency). A good test is if the curd coats the back of a spoon, and when you run your finger through it, the line holds its shape without the curd running back together. This process typically takes about 7-10 minutes.
• Immediately remove the pan from the heat. Strain the hot curd through a fine-mesh sieve into a clean bowl to remove any bits of zest or cooked egg, ensuring a perfectly smooth curd. Stir in the small cubes of unsalted butter until they are completely melted and fully combined. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming and refrigerate for at least 2 hours, or until thoroughly chilled and thickened.
• For the Lemon Cake: Preheat your oven to 350°F (175°C). Lightly grease an 8” x 8” (20cm x 20cm) square cake pan with cooking spray, then line it with parchment paper, allowing an overhang on all four sides to create a convenient sling for easy cake removal.
• In the bowl of a stand mixer fitted with a paddle attachment (or use a large bowl with a hand mixer), combine the granulated sugar and lemon zest on low speed. Mix for about 1-2 minutes to help release the fragrant oils from the zest into the sugar.
• Add the room temperature unsalted butter and canola or vegetable oil to the sugar mixture. Cream at medium speed until the mixture is light in color and fluffy, typically about 2 minutes. Stop the mixer, scrape down the bottom and sides of the bowl with a rubber spatula, and beat for an additional minute to ensure everything is well combined.
• Incorporate the large eggs one at a time, mixing well after each addition. Follow with the vanilla extract, ensuring it’s fully combined. Scrape the bowl as needed to ensure a uniform batter.
• In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Add half of these dry ingredients to the wet mixture, along with the room temperature sour cream. With the mixer running on low speed, slowly stream in about half of the fresh lemon juice. Mix just until combined, then stop and scrape the bowl. Add the remaining dry ingredients and slowly stream in the remaining lemon juice with the mixer still on low speed. Mix until just combined and no streaks of flour remain, being careful not to overmix.
• Pour the prepared lemon cake batter evenly into your lined 8-inch square pan. Bake for 28-32 minutes, or until the center of the cake springs back gently when lightly touched, or a toothpick inserted into the middle comes out with only a few moist crumbs attached.
• Allow the cake to cool in the pan for at least 10-15 minutes before carefully using the parchment sling to lift it out. Transfer the cake to a wire rack to cool completely to room temperature. This is crucial before moving to the next step.
• Once the cake is completely cool, use the blunt end of a wooden spoon or a wooden dowel to poke several evenly spaced holes across the top surface of the cake. Fill a piping bag with the well-chilled and thickened lemon curd, then snip a small hole at the tip. Pipe the lemon curd generously into each of the holes, making sure to reserve some curd for the final decoration on top of the frosting. Use a small offset spatula to gently smooth any excess lemon curd over the entire top surface of the cake.
• For the Lemon Mascarpone Whipped Cream: In the bowl of a stand mixer fitted with a whisk attachment (or using a hand mixer), combine the cold mascarpone cheese, cold heavy cream, powdered sugar, vanilla extract, and fresh lemon zest. Begin mixing on low speed until the ingredients are just combined. Gradually increase the speed to medium-high and whip until the frosting thickens significantly and forms medium-stiff peaks. Be careful not to over-whip.
• Spread the prepared mascarpone whipped cream evenly over the top of the cake, extending it to the edges. Take the reserved lemon curd and spoon dollops artfully over the whipped cream. Use the back of a spoon to gently swirl the lemon curd into the frosting, creating a beautiful marbled effect. Slice your magnificent Lemon Curd Cake, serve, and enjoy every zesty, creamy bite!

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I’m Rachel

I’m the dessert lover, recipe developer, and content creator behind Sweet Kitchen Cravings. Here you’ll find classic yet special recipes that are sure to impress your loved ones!

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