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Lemon Curd-Topped Lemon Cake + Blogiversary

Lemon Curd-Topped Lemon Cake: Sweet and delicious Lemon Cake topped with a bright and creamy Lemon Curd. Citrus-Lovers, REJOICE!


You, guys! It’s my 2nd BLOGIVERSARY!! AND we’re celebrating with LEMON CAKE!!

I can’t believe we’ve been hanging out for two years, straight. Plus a few months before that, but since I didn’t see you for an entire year, (was busy having babies, ‘n all), it doesn’t count… HA! 😉

Technically, my Blogiversary was last week, but I kind of got caught up in the whole, “OH MY GOD! My daughter is starting KINDERGARTEN”-drama, and I just couldn’t focus on anything else. Forgive me, m’kay?

But, here’s what I really wanna say. Straight to the point – I LOVE YOU & I THANK YOU!

Le Creuset Giveaway |

I thank you for coming here every single day. I thank you for supporting me. I thank you for every comment that you leave on my blog. I thank you for every email that you send. I thank you for every recipe of mine that you make. I thank you for being YOU!

YOU have been SO GOOD to me, and I truly, deeply appreciate it! YOU are what makes me want to come to “work” every single day, YOU push me to be more creative, YOU help me continue to be none other than ME!

Really, though, no words can express and no gift can represent what your support of Diethood means to me.

This Le Creuset Bakeware Set Giveaway is a small token of my heartfelt appreciation for everything that you do for me. I HEART YOU, BIG TIME.
The Giveaway is not sponsored by anyone – it is From: ME To: YOU. ♥

Also? Wanna talk CAKE?

Lemon Curd-Topped Lemon Cake | | Sweet and delicious Lemon Cake topped with a bright and creamy Lemon Curd. Citrus-Lovers, REJOICE!


I flavored this delicious cake with lemon and then I topped it with a lot more lemon. Looks like I love lemons.

Obviously, I also have a huge fascination with blueberries, especially when there’s lemon involved.

The base for this Lemon Cake recipe is from the continually solid, my-go-to buttery, vanilla sponge cake that I also use to make my Strawberry Shortcake Cake. It’s a no-fail recipe, and I like *that*. I like it A LOT.


And the idea behind the Lemon Curd?? Well… since it is too dangerous to leave me alone with a bowl of cold Lemon Curd, I decided to spread it on top of said cake.

Prepared with eggs, sugar, lemon and butter, Lemon Curd is a soft and velvety pudding-like dessert that has a wonderfully tart, but sweet citrus flavor.

Basically, what I’m trying to say is that this cake is a must-make. Really. It’s crazy-good. It’s soft, it’s moist, it’s tangy and it’s full of flavor. Make it, eat it, ENJOY it!

Lemon Curd-Topped Lemon Cake | | Sweet and delicious Lemon Cake topped with a bright and creamy Lemon Curd. Citrus-Lovers, REJOICE!

One more thing. Happy Blogiversary to ME and Happy Weekend to YOU!

Again, THANK YOU from the bottom of my heart! xoxo


Lemon Curd-Topped Lemon Cake | | Sweet and delicious Lemon Cake topped with a bright and creamy Lemon Curd. Citrus-Lovers, REJOICE!

Lemon Curd-Topped Lemon Cake

Katerina | Diethood
Sweet and delicious Lemon Cake topped with a bright and creamy Lemon Curd.
5 from 1 vote
Servings : 12 servings
Prep Time 30 mins
Cook Time 40 mins
Cooling Time 1 hr
Total Time 6 hrs


For the Lemon Curd
  • Water
  • 3 large eggs
  • 1/3 cup freshly squeezed lemon juice (about 2 to 3 lemons)
  • 1 tablespoon lemon zest
  • 3/4- cups sugar
  • 4 tablespoons butter , room temperature, cut up in few pieces
For the Cake
  • 1-1/2 cups cake flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 3 tablespoons butter
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon freshs lemon juice
  • 3 large eggs
  • 1-1/4 cups sugar
  • 2 tablespoons lemon zest
For the Vanilla Whipped Cream Frosting
  • 1 cup whipping cream
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons sugar
  • Blueberries for Garnish , optional


For the Lemon Curd
  • Prepare Lemon Curd, first. If possible, prepare it the night before, or up to a week before you are ready to use it.
  • Set a food-strainer or a mesh sieve over a medium-sized bowl; set aside.
  • Pour water into a saucepan; you will need enough water to cover the bottom of the saucepan and come 1-inch up the sides; bring water to a simmer.
  • Place a heat-resistant bowl over the saucepan.
  • Add eggs, sugar, and lemon juice to the bowl; whisk until blended.
  • Continue to cook and whisk constantly until the mixture thickens; about 8 to 10 minutes.
  • Remove from heat and pour the mixture through previously prepared strainer so to remove any lumps.
  • Whisk butter into the mixture.
  • Add the lemon zest and whisk to combine.
  • Cover with plastic wrap; this will prevent skin formation on top of lemon curd.
  • Let slightly cool.
  • Refrigerate for 4 hours, or until thickened and cold.
For the Cake
  • Preheat oven to 350.
  • Set oven rack in the middle.
  • Lightly grease 9-inch springform cake pan with baking spray and set aside.
  • In a mixing bowl, whisk cake flour, baking powder and salt; whisk until combined.
  • Set a small saucepan over medium-high heat and add milk and butter; bring to a boil.
  • Remove from heat and stir in vanilla and lemon juice.
  • In your mixer's bowl, combine eggs and sugar; beat until pale yellow and doubled in size.
  • Mix in lemon zest.
  • With the mixer on, slowly pour in the milk mixture; mix until well incorporated.
  • Turn off mixer and gently fold in the flour mixture.
  • Spread the batter in the prepared springform pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Remove from oven and set pan on a cooling rack.
  • Snap open the springform pan and turn out the cake; let completely cool.
In the meantime, prepare the Vanilla Whipped Cream.
  • In a mixing bowl, combine whipping cream, vanilla, and sugar.
  • Cover and chill in the refrigerator for 30 minutes.
  • When chilled, beat the mixture until stiff peaks form.
Assemble Cake
  • Spread Lemon Curd over the top of cooled cake.
  • Pipe Vanilla Whipped Cream Frosting around the edges of the cake.
  • Garnish with blueberries and serve.


Serving: 1 Slice | Calories: 263 kcal | Carbohydrates: 24 g | Protein: 4 g | Fat: 16 g | Saturated Fat: 9 g | Cholesterol: 128 mg | Sodium: 201 mg | Potassium: 94 mg | Fiber: 0 g | Sugar: 19 g | Vitamin A: 640 IU | Vitamin C: 5.6 mg | Calcium: 53 mg | Iron: 0.4 mg | Net Carbs: 24 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Cake, Dessert
Cuisine: American
Keyword: citrus desserts, lemon cake, lemon curd
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26 comments on “Lemon Curd-Topped Lemon Cake + Blogiversary”

    1. I couldn’t find where you mentiond, how to store the leftovers. Can I leave it on the counter for awhile?

      1. Katerina - Diethood
        Katerina Petrovska

        Yes, that’s OK. Most cakes are perfectly fine at room temperature for 2 to 3 days. Just keep it covered so it doesn’t dry up.

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