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5 from 1 vote

The Internets Best Easy and Soft Lemon Curd Cake Recipe

Bake the ultimate lemon curd cake with tangy ribbons, tender crumb, and pro tips for perfect swirls. A bright, bakery-worthy citrus dessert!
Prep Time15 minutes
Cook Time50 minutes
0 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: Italian
Keyword: lemon cake, lemon curd, lemon curd cake
Servings: 4 people
Author: Anthony Rodriguez
Cost: 30

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 8x8-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

Calories: 1027kcal | Carbohydrates: 144g | Protein: 8g | Fat: 48g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 546mg | Potassium: 155mg | Fiber: 2g | Sugar: 100g | Vitamin A: 987IU | Vitamin C: 12mg | Calcium: 153mg | Iron: 3mg