Lemon Curd Cake

Lemon Curd Cake will be loved at first bite when you sink your fork into the bright, sweet, yet tangy flavor of pure sunshine. Combining a moist lemon cake with fluffy lemon buttercream and silky lemon curd, this is the cake to celebrate the summer with.

Just like Old Fashioned Carrot Cake is the perfect spring treat, there is something about the sunny burst of lemon that instantly says summer. Using the help of a delicious ready-made lemon curd, this beautiful lemon curd cake recipe also couldn’t be easier.

Jump to:

• Why you will love this recipe
• Ingredients
• Instructions
• Equipment
• Storage
• Top tips
• FAQ
• 📖 Recipe
• 💬 Comments

Why you will love this recipe

Flavor - This cake is the perfect balance of sweet and tangy. If you are looking for a pretty confection that everyone will love, this is it. It’s not too sweet yet will instantly win the heart of the most discerning dessert lover.

Texture - This cake is so tender and moist that no one will realize it is gluten-free. Using ingredients like Greek yogurt gives it not only incredible flavor but also texture.

Make Ahead - You can make the lemon curd cake several days in advance and keep it wrapped until ready to frost. This makes it ideal to serve for any party or celebration getting you out of the kitchen and spending time with your friends and family.

Ingredients

Greek Yogurt - This not only adds tang to the cake but also keeps it tender and moist. You can use dairy-free Greek yogurt or dairy yogurt.

Vegetable Oil - Adds moisture to the cake while being a neutral flavor.

Butter - Used in both the cake and also lemon buttercream. Adds richness and a silky texture.

Oat Milk  

Vanilla Extract - The better the quality of the vanilla, the more pronounced the flavor. Adds delicate floral sweetness.

OliveNation Lemon Extract - This pure lemon extract gives you a fresh, sunny burst of lemon flavor. Used in both the cake and also the frosting.

Eggs - You’ll want to use large eggs for this recipe.

Lemons - Both the fresh squeezed lemon juice and aromatic zest are used for this recipe. Fresh is always best!

Gluten-Free Flour - You’ll want to use a one-to-one gluten-free flour for this so you don’t have to add any additional ingredients like xanthan gum.

Cornstarch - Cornstarch helps keep gluten-free baked goods light and fluffy. A little goes a long way.

Sugar - You’ll need regular sugar for the cake and powdered sugar for the lemon buttercream frosting.

Baking Powder

Salt - Enhances all of the flavors of the ingredients and balances the sweetness.

Almond Milk - Helps thin out the lemon buttercream and gives it a silky, creamy texture.

Lemon curd

Instructions

• Preheat oven to 350 °F. Lightly grease two 9” round cake pans and set aside.
• Add all of your dry ingredients to a bowl and whisk to combine them.
• Next, add your butter and half of the sugar to a separate bowl and mix on medium-high for a minute or until the mixture is fluffy.
• Add the oil and remaining sugar and mix on medium-high for another minute or until it’s fluffy.
• Begin adding your eggs one by one, mixing after every second egg.
• Once the eggs have been incorporated add both extracts and the lemon juice, mixing to combine.
• Add half of your dry ingredients and mix until just combined.
• Mix in the milk and yogurt until incorporated.
• Finally, add your remaining dry ingredients and mix until just combined. Your batter will be wet and pudding-like.
• Dive the batter between the two prepared cake pans.
• Allow your cakes to bake for 30-37 minutes, or until a toothpick comes out clean. Let the cakes cool for an hour.
• To make your lemon buttercream frosting, add the room-temperature butter to a bowl and mix on high for two minutes until fluffy. Turn your mixer to low and add a cup of powdered sugar. Increase the speed to high and continue to add one cup of sugar at a time along with the remaining ingredients. Mix until smooth and creamy.
• To assemble your cake, pipe a circle of buttercream around the outer diameter of the first cake. Pour lemon curd into the center and spread it out. Place the second cake on top. Frost the entire top and side of the cake with the lemon buttercream.

Equipment

• Measuring cups/spoons
• Mixer
• 2 9" cake pans
• Mixing bowls 
• Offset spatula

Storage

You will want to keep this cake stored in an airtight container. If kept at room temperature it will keep for up to three days. If you keep it refrigerated it will last 4-5 days. Keep in mind that when gluten-free baked goods are stored in the refrigerator you risk the cake drying out.

Top tips

• Make sure your ingredients for both the cake and the lemon buttercream frosting are at room temperature. This will allow everything to come together smoothly and quickly without over-mixing.
• If possible, use organic lemons. Citrus can often have a waxy coating on the outside to make them more shelf-stable for shipping. Organic citrus doesn’t have this coating.

FAQ

Can this cake be turned into cupcakes?

Yes! You can use the lemon curd to stuff cupcakes and then top with the lemon buttercream.

Can this recipe be made dairy free?

Yes! Simply substitute the butter for your favorite plant-based butter. You will also want to make sure that your lemon curd is also dairy free.

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