Lemon Curd Cake
This Lemon Curd Cake is bright, tangy, and perfectly balanced with a soft, buttery crumb. The cake is infused with fresh lemon zest and juice, then filled with luscious homemade lemon curd for a burst of citrus flavor in every bite. It’s topped with a light and airy mascarpone frosting, which adds a creamy, slightly tangy contrast that complements the vibrant lemon. Whether for a special occasion or just because, this cake is a refreshing and elegant dessert that lemon lovers will adore.
Best Lemon Curd Cake
This truly is the best Lemon Curd Cake recipe because of its delicate texture and rich lemon flavor. The sugar is infused with fresh lemon zest to enhance the citrusy notes, while sour cream and milk keep the cake moist and tender. The lemon curd filling adds a luscious, tart contrast to the sweet cake, and the mascarpone frosting is light yet luxurious. This is the ultimate cake for anyone who loves fresh, zesty flavors with a creamy finish.
Full step by step instructions, total time, and ingredient amounts can be found at the bottom of this post!
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Lemon Curd
Before making the cake, prepare the lemon curd (recipe here). The curd needs time to chill in the fridge, so it’s best to make it in advance.
Lemon Cake
Preheat the oven to 350ºF (325ºF if using a convection oven). Line an 8-inch or 9-inch springform cake pan with parchment paper and lightly grease it with oil. If using an 8-inch pan, ensure it’s deep enough—ideally 3 inches high (I use a Fat Daddio pan).
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, mix the sugar and lemon zest, rubbing the mixture together with your fingers to release the natural oils from the zest and enhance the lemon flavor.
In a large mixing bowl, beat the butter on medium speed for about 2 minutes until smooth and creamy. Add the lemon sugar and continue beating for another 2 minutes, until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the sour cream.
Add the milk and mix to combine.
Then add half of the dry ingredients. Followed by the lemon juice.
Make sure to scrape the sides of the bowl. Finish by adding the remaining dry ingredients, mixing until smooth.
Pour the batter into the prepared cake pan, smoothing the top with an offset spatula.
Bake for about 40 minutes, checking for doneness at around 35 minutes. The cake is ready when a toothpick inserted in the center comes out clean and the top no longer jiggles when touched. If the cake starts browning too quickly but isn’t fully baked inside, cover it loosely with aluminum foil. Once baked, remove the cake from the oven and allow it to cool completely before assembling.
Mascarpone Frosting
In a stand mixer, beat the cold mascarpone cheese and powdered sugar until well combined, about 1 minute. You can also use cream cheese in place of the mascarpone.
In a separate bowl, whip the cold heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined. For extra flavor, you can add the zest of one lemon to the frosting. Transfer to a piping bag fitted with a 4B piping tip (or your preferred tip).
Assembling the Cake
Once the cake has cooled, use a dowel, chopstick, or the handle of a wooden spoon to poke holes evenly across the surface of the cake. Fill a piping bag with the chilled lemon curd, snip off the tip, and pipe the curd into each hole.
For decoration, pipe swirls of mascarpone frosting around the edges of the cake, leaving space in the center. Pour the remaining lemon curd in the middle of the cake for a beautiful, glossy finish. Alternatively, you can spread the mascarpone frosting evenly over the top of the cake, then spoon the lemon curd over it, using a spatula to swirl it for a marbled effect.
Refrigerate the cake for at least 30 minutes before serving to allow the flavors to set.
Storage & Freezing
Store the cake in an airtight container in the fridge for up to 4 days. Before serving, let it sit at room temperature for 15 minutes to soften. This cake is best enjoyed fresh, but if needed, you can freeze the unfrosted cake for up to 2 months. Thaw overnight in the fridge before assembling.
Recipe Notes & Tips
- Lemon Zest Technique: Rubbing the zest into the sugar releases more of the lemon’s natural oils, intensifying the flavor in the cake.
- Baking Time: Every oven is different—start checking the cake at 35 minutes, but rely on the toothpick test rather than time alone.
- Frosting Consistency: Keep the mascarpone and heavy cream cold before whipping to achieve a light, stable texture. If the frosting is too soft, refrigerate for 10 minutes before piping. If too thick, add a splash of heavy cream and mix again.
- Extra Garnish: Garnish with fresh lemon slices, extra lemon zest, or white chocolate shavings for a decorative touch.
Variations on Lemon Curd Cake
- Lemon Blueberry Cake: Fold fresh or frozen blueberries into the cake batter for a fruity twist.
- Lemon Passionfruit Cake: Swap the lemon curd for passionfruit curd or add fresh passionfruit seeds on top.
- Coconut Lemon Cake: Add coconut extract to the frosting and sprinkle toasted coconut flakes on top.
- Lemon Drizzle Cake: Pour a lemon glaze over the cake instead of frosting for a simpler, lighter dessert.
- Swap Sour Cream for Greek Yogurt: For a slightly healthier twist, swap out the sour cream for equal parts of Greek yogurt! You won’t notice the difference.
Tips & Tricks
- Use Room-Temperature Ingredients: This ensures even mixing and a smoother cake texture.
- Chill the Cake Before Frosting: A cold cake is easier to assemble and prevents the frosting from melting.
- Let the Lemon Curd Set: The curd thickens as it chills, making it easier to pipe into the cake.
- Make Ahead: The cake layers and lemon curd can be made a day in advance and stored in the fridge before assembling.
If You Love This Recipe, Try These Next!
- Lemon Macarons
- Lemon Brownies
- Strawberry Shortcake Cake
- Lemon Cheesecake
- Lemon Tart
- Lemon Pie with Condensed Milk
This Lemon Curd Cake with Mascarpone Frosting is the perfect balance of citrusy brightness and creamy indulgence. Whether you make it for a celebration or just because, it’s guaranteed to impress! If you try this recipe, share your photos with me on Instagram—I’d love to see your creations!
Lemon Curd Cake
Ingredients
Lemon Curd
- 1 batch Lemon Curd Recipe
Lemon Cake
- 1½ cup all-purpose flour 191 grams
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1¼ cup granulated sugar 250 grams
- 2 tbsp lemon zest
- ½ cup unsalted butter room temperature (113 grams)
- 2 large eggs room temperature
- ¼ cup sour cream 60 grams
- ¼ cup lemon juice 60 ml
- ¼ cup milk 60 ml
Mascarpone Frosting
- 4 oz Mascarpone cheese cold (½ cup)
- ½ cup powdered sugar 62.5 grams
- ½ cup heavy cream cold (120 ml)
- ½ tsp vanilla extract
Instructions
Lemon Curd
- Before making the cake, prepare the Lemon curd (recipe here) because it needs time to chill in the fridge.
Lemon Cake
- Pre-heat the oven to 350ºF. If using convection oven set it to 325ºF.
- Line a 8” or 9” springform cake pan with parchment paper and spray it with oil. If using a 8″ pan, make sure it’s deep. I use a Fat Daddio pan and it’s 3” in height.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- Zest the lemons and mix them with the sugar, rubbing between your fingers. The sugar crystals will help the lemon release the natural oils that have so much flavor and aroma. Set aside.
- In a large bowl, beat the butter with an electric mixer on medium speed for 2 minutes. You can use a stand mixer or a hand held mixer.
- Add the lemon sugar and beat again until the mixture is fluffy, the butter is lightened in color, which should take about 2 minutes.
- Add the eggs one at a time, mixing well until incorporated before adding the next egg.
- Add the sour cream and lemon juice and mix on low to combine.
- Now add half of the flour mixture to the bowl. Mix on low to combine.
- Once the dry ingredients are just incorporated, add the milk. Mix on low to combine.
- Add the remaining dry ingredients and fold in until incorporated.
- Pour the batter in the prepared pan. Make sure to spread it out with a spatula so it’s nice and evenly distributed.
- Bake in the pre-heated oven for about 40 minutes. Baking time will vary depending on your oven. Convection ovens might bake faster.
- If the cake is browning too much but the inside isn’t cooked yet, cover with aluminum foil to help prevent the outsides of burning.
- Start checking the cake for doneness at around 35 or 40 min, but don’t go by time, test with a toothpick and by touching the top of the cake. The cake is done when it doesn’t feel jiggly when you touch the top.
- Remove the cake from the oven and let it cool down completely.
Mascarpone Frosting
- Place the cold mascarpone and powdered sugar to a bowl and beat for 1 minute, or until incorporated. Set aside.
- In another bowl, whip the heavy cream and vanilla until stiff peaks form. Make sure the heavy cream is super cold before starting.
- Add the heavy cream to the mascarpone/sugar mixture and mix to combine. Optional: Add the zest of one lemon to the frosting.
- Place in a piping bag fitted with the tip of your choice. I used a 4B.
To Assemble
- When the cake has cooled down, use a dowel, or a chopstick, or even the handle of a wooden spoon or spatula, to poke holes in the cake.
- Place the lemon curd in piping bag. Snip the end of the bag with scissors.
- Pipe the curd inside each hole you poked.
- Decorate the edges of the cake with the mascarpone frosting by piping decorative swirls on top. Then pour the lemon curd in the center. Alternatively, you can simply spread the frosting on top of the cake, then add spoonfuls of lemon curd on top and swirl with a spoon or spatula.
- Place the cake in the fridge for at least 30 minutes before serving.
Storage
- Store the cake in the fridge for up to 4 days, in an air tight container. Let it sit at room temperature for 15 minutes before serving.
