Lemon Curd Cake

Simple lemon curd cake recipe with curd frosting is a favorite after enjoying lemon bundt cake this week. Using a jar or homemade curd baked in the oven, this is the best summer dessert you will ever try.

We have made fast treats like our lemon bars with cake mix, but homemade is always best. If we have more time on our hands I will go all out, but only when it is worth it. This one is! You could use 2 round pans and layer it with frosting or curd in between. We went for just one layer for this go around.

I do love a silicone mold for baking. Second best is a springform pan in order to make sure it all comes out in one solid piece. I mean yes it tastes the same even if it breaks but let’s go with the pretty factor as well shall we? You can have both you just have to use the right steps and not skip and scrimp along the way.

Ingredient Notes

You will want some unsalted butter softened and not melted. Do not melt this, instead you need to leave it out on the counter for a good hour or a bit longer so it is tender and can be beaten together with the sugar until smooth. This is how to soften quickly.

Sugar, white granulated is going to make this sweet to your liking. I haven’t tried with sugar-free Splenda alternative but imagine it would work just as well

For this flavor you are going to want some fresh lemon zest to add extra lemon flavor is recommended for an added zing of sour for this

Your eggs should be added at room temperature for the ideal texture. I like organic and free range for it’s flavor.

Buttermilk can be made with milk and lemon juice if you don’t have any. I provide a link to these instructions in the recipe card below.

I like to add some vanilla bean paste (different from vanilla extract)

All purpose flour is the base to our dry ingredients. Sifted is best for a smooth mixture and most accurate measurements. Remember to measure flour properly so it isn’t dense.

Baking soda will allow it to rise. Keep in mind that this treat will be more dense than a traditional cake.

Lemon curd can be made homemade, I have a link to that below as well or you can buy a jar at the store online, or at the store. And you can make lemon cream cheese frosting to spoon into a piping bag for the top when done.

Variations

You could make this dairy free with lactose free varieties of milk ingredients. I have seen them before and used quite a bit if my husband wants some. Dairy free isn’t as tasty as if you can choose a variety that just says lactose free I find. OR skip it all and just sprinkle with powdered sugar instead.

If you wanted to bake this faster you could make curd cupcakes with this same idea in a fraction of the time.

You can add the curd two ways as I stated. Here we incorporate the curd into the cake batter and the frosting on top. You could additionally add a layer of lemon curd filling into the middle by slicing the cooled round in half or making 2 skinnier layers. A third option would be to use this batter in a smaller form, this is how long to bake muffins at 350 if you want them smaller or want to cook faster. Ok, they are maybe more like cupcakes.

Other lemon recipes you’ll love

We love smaller lemon muffins like this, in a muffin tin so just use these instructions instead. You could use this same curd frosting on top of our lemon meringue strawberry shortcake instead of the meringue if you wanted. Both are fabulous summertime treats and for added flare and pretty you could slice fresh berries and/or lay fresh lemon slices on the very top.

We use this same as a dollop on top of our thumbprint lemon curd cookies too. If you want a few selections these are nice for a grab and go treat.

Now I have “baked” a pressure cooker lemon poppyseed cake before, but not with this one. I imagine it would work just the same with the same basic steps but it comes out just so good baked that I just leave the perfection of it alone. 😉

How many eggs to replace curd in cake?

When replacing curd or yogurt with eggs in a cake recipe, the general rule of thumb is to use 1/4 cup for every egg called for in the original recipe. Using curd as an egg substitute can add moisture and tenderness to the cake. Keep in mind that it may alter the final texture and taste slightly compared to using eggs.

It’s always a good idea to experiment and make small batches when trying out substitutions to see if the results meet your expectations. It is a great idea though if you have allergies in your home but still want to make treats that are delicious, yet eggless.

1. Start by determining the number of eggs required by your desired recipe.
2. For each egg, you can replace one with 1/4 cup of curd, sour cream or yogurt basically.
3. Adjust the overall amount based on the number of eggs needed.
   • For example, if the recipe calls for 3 eggs, you would use 3/4 cup (180 ml) of lemon curd let’s say.

Does homemade lemon curd go bad?

Yes, if you do make this homemade it can go bad over time if not stored properly. The shelf life of depends on various factors such as the ingredients used, storage conditions, and whether or not it has been opened or exposed to contaminants. To last longer, store in freezer bags set flat, defrosting in the fridge. OR can it properly to store for months.