Lemon Curd Cake is a super simple and lemony dessert that’s so pretty and so perfect in the spring or whenever you need a bite of a lusciously lemon cake. It’s made in a 6-inch springform pan, and if you use store-bought lemon curd, this recipe is ready for the oven in no time!

serving of Lemon Curd Cakes

I love this Lemon Curd Cake. Not only is it super easy to make, and it bakes in about 30 minutes, but there’s not a lot of mixing. Plus, it’s packed with lemon flavor from the lemon curd. You can make your own lemon curd, but I buy the lemon curd from Trader Joe’s, and it makes this cake a cinch to prepare.

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Lemon curd is rich, buttery, and lemony—it’s the perfect addition to this cake’s buttery base and topping. 

Lemon Curd Cake

You’ll make this cake in a springform pan. This is a special kind of pan with a removable bottom and sides that release, making it easy to remove the cake. Release the sides, then just slide the cake off the removable bottom, and it’s ready to serve!

Read more: Lemon Curd Cake
a serving of warm cake

Perfect during the spring or summer or whenever you want a light and lemony dessert, this Lemon Curd Cake is one of my favorites!

serving of cake with whipped cream and sprig of mint

Why I love this recipe

  • It’s light and lemony and has the perfect balance of sweet and tart flavors.
  • This cake bakes in about 30 minutes, so it’s the kind of cake you can make, bake, and eat after dinner without a lot of fuss.
  • It’s not a huge cake, which makes it perfect for families or small gatherings.
  • Perfect for spring holidays, like Easter and Mother’s Day.
ingredients to make Lemon Curd Cake

Gather these ingredients

  • All-purpose flour
  • Baking powder
  • Superfine sugar – Also called caster sugar.
  • Butter – Unsalted and very cold.
  • Egg – Just 1 large egg at room temperature.
  • Lemon curd – Make your own or buy it.
  • Powdered sugar – For dusting the top.
how to make Lemon Curd Cake

How to make Lemon Curd Cake

  1. Preheat your oven to 350-F. Grease a 6-inch springform pan with butter or nonstick cooking spray, then line the bottom and sides with parchment paper. Set the pan aside.
  2. Add the flour, baking powder, sugar, and cold butter, cut into small chunks, to the bowl of your food processor and pulse until the mixture resembles fine crumbs.
  3. Add the egg and continue to pulse until the dough just starts to come together. You want it to have a crumbly texture, not a ball of dough.
  4. Turn the dough out onto a piece of plastic wrap and gently press it together. Cut the dough into thirds and set aside ⅓ of the mixture for the topping.
  5. Press the remaining ⅔ of the dough into the bottom of the prepared springform pan.
  6. Warm the lemon curd on the stovetop or in the microwave until it is just warm but not hot.
  7. Spread the warmed lemon curd over the bottom latter of the cake.
  8. Crumble the remaining dough over the top of the curd layer.
  9. Bake in a preheated 350-F oven for about 30 minutes or until golden brown.
  10. Remove the cake from the pan and cool completely.
  11. Dust the cake with powdered sugar and serve!
a Lemon Curd Cake with powdered sugar

Tips & substitutions

  • You can make your own lemon curd or use store-bought.
  • Don’t overheat the lemon curd when warming it up, or it could curdle.
  • To remove the cake from the springform pan, run a knife around the outside of the cake, loosening it from the pan, then release the sides. Remove the sides from the cake, then slide the cake off the parchment paper onto a cake plate.
  • You can make this cake with any flavor of curd. Try grapefruit curd, orange curd, passion fruit curd, or your favorite flavor.
taking a bite of lemon cake

Serving suggestions

All this cake needs is a dollop of whipping cream or a scoop of ice cream. It’s delicious on its own, too! I love serving it after hearty meals like a piled-high steak sandwich or a light and herby Green Goddess Wrap. It’s fabulous after dinner, too, or in the afternoon with a cup of coffee.

close up gooey bite of cake

Storage

Store any leftovers in an airtight container in the fridge for 3-4 days. 

Lemon Curd Cakes with whipped cream

Check out these awesome lemon recipes while you’re here

serving of Lemon Curd Cakes
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Lemon Curd Cake

Light, buttery, and loaded with lemon flavor, this easy Lemon Curd Cake is a showstopping dessert that’s easier to make than you might think!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6
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Ingredients
 

  • 1 cup flour
  • 2 teaspoon baking powder
  • ½ cup caster/superfine sugar
  • ¼ cup unsalted butter, cold (cut into small chunks)
  • 1 large egg – lightly beaten, at room temperature
  • cup lemon curd, we buy at Trader Joe’s
  • Powdered sugar, for dusting
  • Fresh mint, small sprig for garnish

Instructions
 

  • Preheat your oven to 350 degrees. Grease and line the base and sides of a 6″ spring-form tin with parchment paper.
  • Using a food processor, add the flour, baking powder, and sugar, and cold butter (cut into small chunks), and pulse until fine crumbs. Add the lightly beaten egg and continue to pulse until it just comes together. You do not want it to be a ball, but still a crumb-like mixture.
  • Remove the mixture using a spatula, turning it out onto a piece of plastic wrap. Gently form it together, then using a knife, divide the mixture into thirds. Set aside ⅓ of the mixture for the topping. Press the remaining ⅔ of the mixture into the bottom of the prepared springform pan.
  • Heat up the lemon curd on the stovetop or in the microwave so it is warm, and spread it over the cake mixture.
  • With the remaining dough, crumble it with your fingers over the lemon curd.
  • Bake for 30 minutes until golden brown.
  • Remove the pan from the oven and cool completely. Take a knife and scrape it around the outside of the cake, the inner part of the springform pan, to loosen the cake. Remove the tin.
  • Pull away the parchment paper, and place the cake on a serving platter. Dust with powdered sugar and serve. Optional to serve with fresh whipped cream or vanilla ice cream and a tiny mint sprig.

Notes

Make in 6″ springform pan (a smaller version).
Cuisine: American
Course: Dessert
Calories: 293kcal, Carbohydrates: 48g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.4g, Cholesterol: 20mg, Sodium: 218mg, Potassium: 25mg, Fiber: 1g, Sugar: 32g, Vitamin A: 236IU, Calcium: 84mg, Iron: 1mg
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Lemon Curd Cake