If you’re looking for a lemon cake that’s anything but basic, this Lemon Curd Cake is it. Moist, buttery, and packed with bold citrus flavor, it features rich ribbons of homemade tart curd swirled right into the batter, and yes, it’s as dreamy as it sounds.
Whether you’re serving it for brunch, a spring dinner party, or just slicing into it with coffee on a quiet morning, this cake is pure sunshine. It’s what would happen if my Lemon Cookie Bars and my Limoncello Cocktail had a gorgeous love child, bright, creamy, and perfectly sweet yet tart!
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Why You’ll Love This Zesty Lemon Curd Cake
- Bold lemon flavor – Lemon zest in the batter, lemon curd swirled inside, and a lemon glaze on top? Yes, yes, yes.
- Ridiculously moist – Thanks to sour cream + softened butter + curd.
- Stunning to slice into – That golden curd swirl looks like it came from a bakery.
- Make it ahead-friendly – Tastes even better the next day.
- Fancy-feeling but easy – Swirl, bake, glaze. Done.
Key Ingredients
- Lemon Curd – The star swirl. I love making my own, but a good jar like Bonne Maman works too. Just bring it to room temp so it ribbons clean instead of clumping.
- Fresh Lemon Zest + Juice – Zest is where all that bold lemon flavor lives, juice brings the brightness. Always zest first, then juice — trust me, it’s way easier.
- Sour Cream (or Greek Yogurt) – Adds that tender, moist crumb with just enough tang to balance the sweet curd. Buttermilk works too if that’s what you’ve got.
- Butter + Oil Combo – Butter gives flavor, oil keeps it soft for days. Use a neutral oil, such as canola, so the lemon’s flavor really shines.
- Turbinado Sugar (Optional) – Sprinkle on top for sparkle and crunch, or torch it after glazing for a little bakery-style brûlée moment.
A complete list of ingredients with amounts and substitutions are in the recipe card below.
Tip
The star swirl. Homemade curd is next-level, but honestly, a good store-bought jar (Bonne Maman, Trader Joe’s, or any brand with real butter and eggs) works perfectly. Just make sure it’s room temp so it ribbons clean instead of clumping.
Variations, Substitutions and Pro Tips
- Good curd: Homemade or a good store-bought lemon curd works! Look for one with real egg yolks and butter for richness.
- Sour cream: Adds moisture and tang. Yogurt or buttermilk also work.
- Want more citrus? Add orange or lime zest to the glaze for a twist.
- Make it layered: Split the loaf and fill with curd + whipped cream for a showstopping tea cake.
- Mini loaves: This recipe makes 3 mini loaves perfect for gifting.
- More lemon: Add a lemon syrup soak (¼ cup lemon juice + 2 tbsp sugar) right after baking for extra moisture.
How to Make Lemon Curd Cake (Step-by-Step)
Step 1: Prep Your Pan – Preheat oven to 350°F. Line a loaf pan or an 8×8-inch square pan with parchment paper and grease it lightly.
Step 2: Mix the Batter – In a stand mixer or large mixing bowl, cream the butter, oil, and sugar until light and fluffy, about 2–3 minutes. Beat in eggs one at a time, followed by lemon zest, lemon juice, sour cream, and vanilla.
Step 3: Mix Dry Ingredients – In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add dry to wet, mixing just until combined.
Step 4: Layer + Swirl – Pour half the batter into your prepared pan. Dollop lemon curd over the top, then swirl gently with a knife. Repeat with the rest of the batter and remaining curd.
Step 5: Bake – Bake for 45–55 minutes, or until golden brown and a toothpick inserted into the cake (not the curd!) comes out clean. Let cake cool completely before glazing.
Step 6: Glaze + Finish – Whisk powdered sugar and lemon juice to form a thick glaze. Drizzle over cooled cake and finish with extra zest. Optional: sprinkle the top with turbinado sugar and torch lightly for a brûléed effect.
Tip
Go easy on the swirl. Less is more. If you over-mix, the curd disappears into the batter and you lose those bold, tangy ribbons. Gentle swoops with a knife give you pockets of rich lemon curd that burst through the cake once baked.
What to Serve with Lemon Curd Cake
- A Sparkling Limoncello Cocktail – The citrus-on-citrus pairing enhances the cake’s brightness and cuts through the richness.
- Garlic Goat Cheese Pea Shoots – Light, tangy greens balance the sweet, making this perfect for a spring or summer brunch spread.
- Pollo alla Cacciatora – Rustic, savory flavors contrast beautifully with the lemony finish, rounding out a cozy yet elegant dinner.
- Lemongrass Cookies – Add them to a citrus-themed dessert board for layers of texture and flavor that feel thoughtful and cohesive.
Make-Ahead + Storage
- Make ahead: Bakes beautifully the day before, even better chilled! Store in an airtiight container.
- Store: Covered at room temperature for 2 days, or refrigerate up to 5.
- Freeze: Freeze slices individually for up to 2 months. Glaze after thawing.
FAQ
Sure! Add lemon zest and swirl in lemon curd filling to upgrade it. Homemade will taste better,
but it’ll still wow.
Use softened cream cheese mixed with sugar and lemon zest for a tangy swirl alternative.
Yes, double the recipe and swirl the curd lightly in the middle layer. Adjust bake time to 60–70 minutes.
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Share It NowFinal Thoughts: Why This Cake Always Delivers
This Lemon Curd Cake is the kind of dessert that disappears in minutes. It’s bright and buttery, fancy but unfussy, and packed with lemon flavor from top to swirl. Whether you serve it at brunch, as a birthday treat, or just because your lemons are piling up it never disappoints.
Pair it with my Homemade Hamburger Helper, close the night with a Limoncello Cocktail, or consider this cake with a twist and try my Lemon and Poppy Seed Cake for a lemon dessert lineup that stuns.
Until next time, bake boldly, and design beautifully. xo
Other Delicious Lemon Desserts
The Internets Best Easy and Soft Lemon Curd Cake Recipe
Ingredients
Ingredients For the Cake:
- 1/2 cup unsalted butter, softened
- 1/4 cup neutral oil , canola or grape seed
- 1 cup granulated sugar
- 3 count large eggs, room tempature
- 2 count lemons, zested
- 1/4 cup lemons, juiced
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sour cream, or full-fat Greek yogurt
- 1 tsp vanilla extract
For the Swirl
- 1/2 cup cup lemon curd, room tempature
Optional Lemon Glaze:
- 1 cup powdered sugar
- 3 tbsp lemon juice
- 1 tsp turbino sugar , or a torch for brûlée topping
Instructions
- Step 1: Prep Your Pan – Preheat oven to 350°F. Line a loaf pan or an 8×8-inch square pan with parchment paper and lightly grease it.
- Step 2: Mix the Batter – In a stand mixer or bowl, cream the butter, oil, and sugar until light and fluffy, about 2–3 minutes. Beat in eggs one at a time, followed by lemon zest, lemon juice, sour cream, and vanilla.
- Step 3: Mix Dry Ingredients – In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add dry to wet, mixing just until combined.
- Step 4: Layer and Swirl – Pour half of the batter into your prepared pan. Dollop lemon curd over the top, then swirl gently with a knife. Repeat this process with the remaining batter and curd.
- Step 5: Bake – Bake for 45–55 minutes, or until golden brown and a toothpick inserted into the cake (not the curd!) comes out clean. Cool completely before glazing.
- Step 6: Glaze + Finish – Whisk powdered sugar and lemon juice to form a thick glaze. Drizzle over cooled cake and finish with extra zest. Optional: sprinkle the top with turbinado sugar and torch lightly for a brûléed effect.
Notes
- Add a pinch of salt to your glaze to balance the sweetness and amplify the lemon.
- Don’t over-swirl. Gentle swoops create pockets of curd. Over-mixing blends it in and dulls the flavor.
- Room-temperature curd Cold curd clumps; let it sit out so it ribbons cleanly into the batter.
- Zest before juicing. You’ll get way more flavor, and it’s much easier to handle the lemon this way.
- Butter + oil combo Butter gives flavor, oil keeps the cake moist for days. Use a neutral oil like canola.
- Check doneness early. This cake can dry fast. Start testing with a toothpick a few minutes before the timer ends.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Add a pinch of salt to the glaze to balance the sweetness, and always use room-temp curd so it ribbons clean instead of clumping.