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

Lemon Curd-Topped Lemon Cake

12 12 12
WW Freestyle: 16
Prep Time30 mins
Cook Time40 mins
Cooling Time1 hr
Total Time6 hrs
Sweet and delicious Lemon Cake topped with a bright and creamy Lemon Curd.
Course: Cake, Dessert
Cuisine: American
Servings: 12 servings
Calories: 263


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.
Nutrition Facts
Lemon Curd-Topped Lemon Cake
Amount Per Serving (1 Slice)
Calories 263 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g45%
Cholesterol 128mg43%
Sodium 201mg8%
Potassium 94mg3%
Carbohydrates 24g8%
Fiber 0g0%
Sugar 19g21%
Protein 4g8%
Vitamin A 640IU13%
Vitamin C 5.6mg7%
Calcium 53mg5%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: citrus desserts, lemon cake, lemon curd