Lemon Curd Cake (The Fast and Easy Way)

 

This lemon curd cake recipe is sweet, buttery, and fresh. Perfect with coffee, for an afternoon tea, or lemony dessert!

During the winter months, after Christmas especially, is lemon season around our homestead. The bridge between the winter activities and Spring are citrus. Lemons play a big part in our preserving kitchen, as well as brightening up many dishes. Since we grow lemons, there are typically many to use up at one time. My favorite way to use lemon is in baked goods like our soft lemon rosemary cookies, or classic lemon poppy seed muffins.

Since we are in the midst of homeschooling, and running a few businesses, I like to make quick breads or use my bundt pan to make cakes. This makes for a quicker process that has just as delicious results as a layered cake.

When friends or family come over, I typically will serve coffee and a baked good, and bundt cake is a beautiful way to serve cake, in my opinion! Since most of these ingredients are kept in our long term storage pantry, it is easy to make last minute! This recipe came about as a way to use up our homemade lemon curd, so that nothing goes to waste, and it is too good not to share!

Tools you’ll need to make lemon curd cake

• Large Mixing Bowl
• Lemon squeezer
• Bundt Pan
• Wooden Skewers

Ingredients you’ll need to make lemon curd cake

• 1 cup butter salted, softened
• 2 cups granulated sugar
• 4 eggs
• 3 cups all-purpose flour
• 1 cup milk
• 2 teaspoons baking powder
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 cup lemon curd

for the lemon glaze

• 6 tablespoons butter melted
• 3 cups powdered sugar
• ¼ cup lemon juice juice of 2 lemons

How to make lemon curd cake

1. Preheat oven to 350 degrees with the rack in the center. Prepare a 10 or 12 cup Bundt pan by generously greasing with butter. This is very important so the cake does not stick!
2. Beat butter and sugar using an electric mixer for 3 to 5 minutes, until light and fluffy. The color of the butter will change when it has been beaten enough. Add the eggs, one at a time, and beat each in until well combined. 
3. Combine the flour, baking powder, and salt in a separate large mixing bowl. Add to the butter mixture, alternating with the milk, one third at a time, mixing on low until just combined. Do not overbeat. Stir in the lemon juice and lemon zest by hand.
4. Pour the cake batter into the pan and smooth the top.
5. Bake for 45-55 minutes until a cake tester inserted into the center comes out clean.
6. While the cake is baking make the lemon glaze in a small bowl.
7. Remove the cake from the oven. Allow the cake to cool in the pan for about 5 minutes, then carefully flip onto a wire cooling rack.
8. Place the cooling rack onto a baking sheet lined with foil so the glaze won’t make a mess!
9. While the cake is still hot, carefully poke holes in the cake with the wooden skewers, then pour the prepared glaze in the holes. You may not need all of it. This lemony glaze will soak into the cake.
10. Pour lemon curd on top on warm cake spreading gently with pastry brush or spatula.
11. Let the cake cool completely before slicing and cutting.

Lemon curd cake tips

• Use room temperature ingredients! Your butter won’t cream well unless it’s slightly softened. Even your eggs should be at room temperature.
• Be generous with the butter on the bundt pan! You don’t want your cake to stick, so make sure you use enough.
• Do not over beat the batter! Over beating will make your cake tough.
• Check your cake to make sure it isn’t cooking too long, this will dry out the cake.
• Pour the glaze into the cake while it is still warm, this will allow the cake to soak up all of that sweet lemony flavor, before adding the lemon curd.
• Let the cake cool for 5 minutes before flipping onto a cake.
• Avoid running a knife along the sides of the cake pan. If you’ve greased your pan well and the cake sticks, it could mean that you are due for a new bundt cake pan. Old pans tend to stick!
• “Frost” the cake with lemon curd while the cake is still warm, this will allow the lemon curd to soak into the cake.
• Do not use pre-prepared lemon juice in bottles. This recipe needs freshly squeezed lemons!
• Make homemade lemon curd if you’ve got the time. Our instant pot lemon curd recipe is incredibly simple!

Serving Suggestions

• At an afternoon tea party with your favorite black, green, oolong, or white tea
• With coffee as a lemony sweet treat
• Top with fresh raspberries and whipped cream
• Pair with a scoop of vanilla ice cream
• A glass of ice cold milk
• Sweetened ricotta cheese
• Cream cheese frosting

Commonly asked questions 

What can be made from lemon curd?

Lemon curd can be be made into cakes, used on toast or scones, lemon bars, lemon tart, folded into whipped cream, parfait tipping, or even folded into whipped cream!

How do I make moist lemon curd cake?

This lemon curd cake is incredibly moist because of the lemon glaze that gets poured into the buttery cake after it is baked! Not over baking the cake also helps it to remain tender and moist.

Can this cake be made in loaf pans?

Yes! this cake can be made into two loaf cakes. I like these pans and use them to make my sourdough pumpkin bread, and even whole wheat sandwich bread!

How long will lemon curd cake last?

Lemon curd cake will last for up to one week if it is kept covered. It can also be frozen for up to three months. Simply set the cake on the counter at room temperature to thaw.

How do I make my own lemon curd?

Making your own lemon curd for this recipe isn’t necessary, store-bought is just fine! If you are wanting to learn to make your own our instant pot lemon curd recipe is the easiest way we’ve ever made it!

You may also be interested in:

Instant Pot Lemon Curd (Super Easy!)

How to Grow Lemons

Boysenberry Coffee Cake

Soft Lemon Rosemary Cookies

Boysenberry Lemonade Popsicles

Yield: 1 bundt cake

Lemon Curd Cake

Print

This lemon curd cake recipe is sweet, buttery, and fresh. Perfect with coffee, for an afternoon tea, or lemony dessert!

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1 cup butter salted, softened
• 2 cups granulated sugar
• 4 eggs
• 3 cups all-purpose flour
• 1 cup milk
• 2 teaspoons baking powder
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 cup lemon curd
• 6 tablespoons butter melted
• 3 cups powdered sugar
• ¼ cup lemon juice juice of 2 lemons

Instructions

1. Preheat oven to 350 degrees with the rack in the center.
2. Prepare a 10 or 12 cup Bundt pan by generously greasing with butter. This is very important so the cake does not stick!
3. Beat butter and sugar using an electric mixer for 3 to 5 minutes, until light and fluffy. The color of the butter will change when it has been beaten enough. Add the eggs, one at a time, and beat each in until well combined. 
4. Combine the flour, baking powder, and salt in a separate large mixing bowl. Add to the butter mixture, alternating with the milk, one third at a time, mixing on low until just combined. Do not overbeat. Stir in the lemon juice and lemon zest by hand.
5. Pour the cake batter into the pan and smooth the top.
6. Bake for 45-55 minutes until a cake tester inserted into the center comes out clean.
   While the cake is baking make the lemon glaze in a small bowl.
7. Remove the cake from the oven. Allow the cake to cool in the pan for about 5 minutes, then carefully flip onto a wire cooling rack.
8. Place the cooling rack onto a baking sheet lined with foil so the glaze won't make a mess!
   While the cake is still hot, carefully poke holes in the cake with the wooden skewers, then pour the prepared glaze in the holes. You may not need all of it. This lemony glaze will soak into the cake.
9. Pour lemon curd on top on warm cake spreading gently with pastry brush or spatula.
   Let the cake cool completely before slicing and cutting.

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