Lemon Curd Cake
6/04/26
This is a cake recipe I constantly go back to. Lemon is such a well-loved flavour, I find myself making it whenever I’m baking for a crowd and want something everyone will enjoy. The cream cheese frosting is perfect for balancing out the sweetness of the lemon curd, and the lemon syrup helps the sponges stay fresh and moist if you’re baking this in advance of an event.
Ingredients
Lemon Sponges – This makes 3 round sponge cakes in 20cm tins- but you can reduce the quantities if you’d like a smaller cake or less layers!
- 525 g unsalted butter, room temp
- 525 g caster sugar
- 9 large eggs
- 525 g self raising flour
- Zest of 3 lemons
- 100 ml lemon juice
Lemon syrup – This step is optional, but great if you’re making this cake a few days in advance and want to keep the sponge super moist
- Juice of 3 lemons
- 6 tbsp caster sugar
Lemon curd – I have a recipe for this here, or you can buy some great high quality ones with minimal ingredients. You’ll need 150 g.
Cream cheese frosting – This cake also works with regular buttercream, but the cream cheese keeps it tangy and not overly sweet
- 650 g icing sugar
- 250 g cream cheese, at room temperature
- 150 g soft butter
Method
Preheat your oven to 160°C fan. Grease and line your cake tins. Add your butter and sugar to a large mixing bowl and beat together for a few mins until fluffy and light. Add in all other sponge ingredients and mix until just combined and smooth. Divide evenly between your tins and bake for 30-40 mins or until the sponges are golden and spring back when touched. Leave to cool completely.
For the syrup, add lemon juice and sugar to a small saucepan and bring to a simmer, until all of the sugar has dissolved. Set aside to cool.
For the frosting, add the butter and cream cheese into a large bowl and beat with an electric mixer until combined. Gradually add in your icing sugar. Once combined, whip for a few minutes until it’s smooth.
To layer up your cakes, set one of your sponges on a serving plate. Drizzle with a little of the lemon syrup and allow it to soak in. Next, generously top with some frosting. Smooth it out, making a well in the centre for your lemon curd, with a barrier around the edges so the lemon curd doesn’t run out. Fill the centre with a few spoonfuls of lemon curd, smooth out, then top with another sponge cake.
Repeat this process until you add on the last sponge cake. Top with your remaining frosting and decorate however you wish! This cake looks great with some flowers or extra lemon zest.
