Hey y’all! If you love bright, citrusy desserts that are both elegant and downright delicious, this Lemon Curd Cake (Gluten-Free Option) is about to become your new favorite go-to. With its buttery crumb, luscious homemade lemon curd, and a pillowy-soft texture, this cake looks impressive but comes together without a fuss. It’s the ultimate treat for spring brunches, tea parties, birthdays, or whenever you crave a little sunshine on your table! Let’s get cooking!

Why You’ll Love This Lemon Curd Cake

Bright, tangy lemon flavor in every bite for a refreshing dessert experience.
Moist, tender crumb whether you choose classic or gluten-free flours.
Perfect for special occasions, family gatherings, or casual treats.
Easy to adapt with simple ingredients and clear steps.
Gluten-free option keeps it accessible for more guests!

Ingredients

1 3/4 cups (220g) all-purpose flour or gluten-free 1:1 baking flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (113g) unsalted butter, room temperature
1 cup (200g) granulated sugar
3 large eggs, room temperature
1/2 cup (120ml) whole milk or any dairy-free milk
1/4 cup (60ml) fresh lemon juice
2 tsp lemon zest (about 2 lemons)
1 tsp pure vanilla extract
1 cup lemon curd (store-bought or homemade; see notes for recipe)
Powdered sugar, for dusting (optional)

Directions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C).
Grease and line an 8-inch round cake pan with parchment paper.

Step 2: Whisk Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3: Cream Butter & Sugar

In a large bowl, cream the butter and sugar until pale and fluffy (about 3 minutes).
Beat in eggs, one at a time, mixing well after each addition.
Mix in vanilla extract, lemon juice, and lemon zest.

Step 4: Combine Wet & Dry

Add half of the flour mixture to the wet ingredients and mix gently.
Pour in half the milk, then repeat with remaining flour and milk, mixing until just combined.

Step 5: Layer & Bake

Pour half the batter into the prepared pan and smooth the top.
Spoon the lemon curd over the batter in an even layer (try to avoid the very edges).
Top with remaining batter and gently spread to cover the curd.
Bake for 35-40 minutes, or until golden and a toothpick inserted into the center comes out clean (minus any curd streaks).

Step 6: Cool & Serve

Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving, if you like.

Notes

For homemade lemon curd: Whisk together 2 eggs, 1/2 cup sugar, 1/4 cup lemon juice, 1 tbsp zest, and 4 tbsp butter over gentle heat until thickened.
Let the lemon curd cool to room temperature before spreading onto the cake.
Don’t overmix the batter for the softest, fluffiest texture.

Variations

Lemon Blueberry Curd Cake: Fold 1 cup of fresh blueberries into the batter for bursts of fruitiness.
Dairy-Free Version: Use plant-based butter and non-dairy milk for a lactose-free treat.
Lemon Raspberry Layer Cake: Alternate layers of lemon curd and raspberry preserves for a tart twist.

Required Equipment

8-inch round cake pan
Parchment paper
Mixing bowls
Electric mixer or hand whisk
Measuring cups and spoons
Wire rack

Storage Instructions

Wrap the cooled Lemon Curd Cake in plastic wrap or store in an airtight container.
Keep at room temperature for up to 2 days, or refrigerate for up to 5 days.
For longer storage, freeze sliced cake for up to 2 months; thaw overnight in the refrigerator before serving.

Suggested Pairings & Serving Recommendations

Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for extra decadence.
Perfect alongside hot tea, iced coffee, or a sparkling glass of lemonade.
Garnish with fresh berries and mint for a pop of color and flavor.

Pro Tips

Let all ingredients come to room temperature before mixing for a smoother batter.
If using store-bought curd, give it a quick stir for easy spreading.
Chill the cake before slicing for clean, beautiful layers.

FAQ

Can I make this Lemon Curd Cake ahead of time?

Yes! This cake keeps well for several days, so you can bake it a day ahead and store it covered until ready to serve.

How can I tell if the cake is done baking?

The top should be golden, and a toothpick poked into the center should come out with a few moist crumbs but no raw batter (ignore any lemon curd streaks).

Can I substitute another citrus fruit?

Absolutely! Try orange or lime for a delicious twist on the classic lemon curd flavor.

Lemon Curd Cake (Gluten-Free Option)

Why You’ll Love This Lemon Curd Cake

Ingredients