Lemon Curd Cake

This easy recipe for a lemon curd cake with creamy frosting is baked in a sheet cake pan, which allows you to decorate it with cream cheese frosting and vibrant lemon curd swirls.

The Lemon Lover's Sheet Cake

You’d better share this lemon curd sheet cake with plenty of people, because it’s hard to stop at just one slice! Need more reasons to get baking this cake? Here they are:

It’s a luxurious treat – The cream cheese frosting and beautiful swirls of lemon curd give this sheet cake a festive and indulgent appearance.
Perfect for sharing – A sheet cake is deal for sharing, offering a greater number of servings for birthdays, a high tea, or simply with your coffee.
Beginner-friendly – This lemon curd cake looks impressive, but it’s super easy to make, even for novice bakers.

Recipe Ingredients

The fresh lemon flavor of this sheet cake makes it suitable for various holidays and occasions. And if you’re in a hurry, opt to make it with ready-made lemon curd and whipped cream instead of the cream cheese frosting. Regardless of what you choose, be sure to first check the recipe card below for full details.

unsalted butter – at room temperature for easy creaming
granulated sugar – creams well with the butter for a sweet cake base
eggs – brought to room temperature
vanilla extract – for depth of flavor. You can make your own from scratch; it’s so easy!
self-rising flour – this is a mixture of flour with baking powder, in the ratio of 15 grams/0.5 oz. of baking powder per 500 grams/1.1 pounds of flour
lemon curd – provides irresistible tangy pockets of flavor throughout the cake
cream cheese frosting – make this by simply mixing together butter, cream cheese, vanilla, and powdered sugar

BAKING TIP: If you have a little more time, I recommend making your own lemon curd and definitely not skipping the homemade cream cheese frosting. The creamy frosting completes it perfectly and is so quick to make.

How To Make Lemon Curd Cake

1

Cream the butter and sugar. Add the eggs, one at a time, and beat.

2

Add the flour and vanilla. Mix until fully combined.

3

Spread the batter into the prepared pan with 6 small dollops of curd over the batter.

4

Gently create swirls with a knife, then bake for 20-25 mins. Let cake cool in the pan.

5

Follow the full recipe to make the frosting.

6

Spread evenly over the cooled cake.

7

Add several small dollops of lemon curd over the top.

8

Use a toothpick or skewer to create a swirled pattern. Cut into squares and serve.

1/8

Storing Lemon Curd Cake

The topping and the cake are best stored separately to preserve the cake’s flavor.

The lemon curd cake without the frosting can be kept for a week. Wrap the cake in foil and store outside the refrigerator.

With the frosting on top, you can store the cake in the refrigerator for up to 4 days, well sealed. Keep in mind that cake dries out in the refrigerator, so it is better to store it without the frosting.

Can I freeze lemon curd cake?

You can store the cake with lemon curd (and frosting) in the freezer for up to three months in an airtight container.

More Recipes That Use Lemon Curd

I love sweet recipes with lemon curd. It’s deliciously fresh, sweet, and creamy all at the same time, which is everything you expect from a sweet baked good, right? It shouldn’t be a surprise then that there are countless recipes with lemon curd on Laura’s Bakery. Here are some of my favorites:

Can I make this cake without the frosting?

Yes, the lemon curd cake is delicious even without the cream cheese frosting.

Why is my lemon curd cake dry?

You probably baked the cake for too long or at too high a temperature. Check your oven temperature with an extra thermometer, as this temperature may differ from what the display shows.

What can I use instead of lemon curd?

You can omit or replace the lemon curd, but then you might also want to consider using a different cake recipe. You can replace the lemon curd with jam or another type of curd, such as:

What size baking pan should I use?

This recipe is designed for a 20×20 cm (8×8 inch) sheet cake pan. You can also use a smaller baking dish which deeper sides, but for a truly beautiful sheet cake, a square baking pan gives you perfect, uniform pieces.

Keep in mind that you will need to adjust the baking time when changing the size of the cake pan.

How do I get neat slices when cutting?

Use a sharp knife and wipe it clean between each cut. Chilling the cake slightly before cutting can also help achieve cleaner slices.

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Lemon Curd Cake Recipe

An easy lemon curd cake topped with a creamy cream cheese frosting. Baked as a snack cake, it’s perfect for decorating for birthdays, holidays, or any special occasion.

Preparation20

Cooking20

Cooling time1

Total1 40

Servings: pieces

Ingredients

US Customary | Metric

Cake

100 grams unsalted butter softened
100 grams granulated sugar
2 medium eggs
1 tsp vanilla extract
100 grams self-rising flour
140 grams lemon curd

Cream Cheese Frosting

100 grams unsalted butter softened
150 grams full-fat cream cheese at room temperature
½ tsp vanilla extract
50 grams powdered sugar
60 grams lemon curd for swirling

Equipment

20 x 20 cm (8 x 8 inch) square baking pan

Instructions

Preheat the oven to 180 °C/365°F (conventional oven). Line the baking pan with parchment paper.
In a large mixing bowl, beat the butter and granulated sugar until light and creamy. Add the eggs one at a time, beating well after each addition until fully incorporated.
Add the self-rising flour and vanilla extract. Mix just until combined.
Spread the batter evenly into the prepared baking pan using a spatula.
Spoon 6 small dollops of lemon curd over the batter. Use a knife to gently swirl the lemon curd into the batter, taking care not to overmix.
Bake for 20–25 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

Make the Cream Cheese Frosting

Beat the butter for several minutes until light and fluffy. Add the cream cheese and vanilla extract and mix until smooth and fully combined.
Add the powdered sugar and mix on low speed, or fold it in with a spatula, just until incorporated.
Spread the frosting evenly over the cooled cake. Spoon several small dollops of lemon curd over the frosting and use a toothpick or skewer to create a swirled pattern.
Cut into squares and serve.

How to store

Without the frosting, the cake can be stored in an airtight container at room temperature for up to 1 week. Once frosted, store the cake covered in the refrigerator for up to 4 days.

The cake can also be frozen, with or without the frosting, for up to 3 months. Thaw overnight in the refrigerator before serving.

The Lemon Lover's Sheet Cake

Recipe Ingredients

How To Make Lemon Curd Cake