Lemon Curd Cream Cake
Lemon Curd Cream Cake

Lemon Curd Cream Cake

5 from 1 reviews
Lemon Curd Cream Cake
Prep time
Cook time
Total time
This Lemon Curd Cream Cake is the best birthday cake ever, topped with a lemon glaze and full of buttery, sweet, tart lemon curd and fluffy homemade whipped cream! My favorite recipe for lemon curd below really makes twice as much as you need for this cake, so feel free to half it, but I always make the full batch to have some left over. The recipe below directs you to serve the cake with lemon curd and whipped cream on the side, but of course feel free to destroy your cake and make a delicious mess, like I did.
Serves: 9-12
Cake Ingredients:
  • 1/2 cup butter
  • 1/2 cup water
  • 1 1/8 cups cake flour
  • 1 cup white sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/4 cup sour cream
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1 recipe lemon curd, prepared (I strongly homemade and not store-bought)
Lemon Glaze Ingredients:
  • 2 teaspoons lemon juice
  • 1/4 cup confectioners' sugar
  • 1/2 tablespoon butter, melted
Whipped Cream Ingredients:
  • 3 tablespoons powdered sugar
  • 1 cup heavy whipping cream
  1. Make the cake: Preheat the oven to 375 degrees and grease an 8-inch square baking pan (I usually use Wilton's Cake Release to grease my whole pan and then place a sheet of greased parchment in the bottom of the pan). In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour and sugar before adding the egg, sour cream, almond extract, vanilla extract, baking soda, and salt. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into the prepared baking pan. Bake at 375 degrees for 17-22 minutes or until a toothpick inserted in several places comes out with a few moist crumbs. Cool completely (I stick mine in the fridge and it was cool in about an hour).
  2. Make the toppings: In a medium bowl, combine lemon juice and confectioners' sugar. Whisk in the melted butter and 1 tablespoon water. Pour just enough of the glaze over the cake to evenly coat the surface in a thin layer (use the back of the spoon to spread it around). Whip together whipping cream and powdered sugar to stiff peaks. Serve the cake with lemon curd and whipping cream.


8 Comments on Lemon Curd Cream Cake

  1. allie @ Through Her Looking Glass
    May 1, 2016 at 9:39 pm (5 years ago)

    Julie, this type of post is why I find you so refreshing! (The cake is also refreshing.) Brilliant idea to spoon all that deliciousness into the middle of the cake! Let the curd fall where it may…..:) I think I’m going to like this paradise.

  2. Shashi @ RunninSrilankan
    May 2, 2016 at 10:14 am (5 years ago)

    Paradise is definitely calling! This cake is perfection indeed – just so puckeringly good!

  3. Heather Kinnaird
    May 2, 2016 at 10:32 am (5 years ago)

    I tend to stay away from cakes for jut that reason, uneven layers, crumbs in the frosting, falling over when cutting…the list goes on. but the idea of a cake that is purposefully un-perfect. I can totally get on board with that idea

  4. Laura
    May 3, 2016 at 12:04 am (5 years ago)

    This is genius on so many levels. I too stress over how my baked goods look. I really need to try this. Especially with a huge pile of lemon curd and whipped cream. Your husband is crazy. 😉

  5. Janice Ervin
    July 17, 2021 at 4:39 pm (2 weeks ago)

    I don’t have an 8 x 8 pan.. if using a 9 x 12, would I just 1/2 rhe cake ingredients again? And cook a few minutes longer?

    • Julie Ruble
      July 17, 2021 at 8:09 pm (2 weeks ago)

      Hi Janice! Actually double the ingredients. Use the same oven temp but check it early and often. Remove it from the oven when a toothpick comes out with just a few moist crumbs. Enjoy!


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