Lime Curd Cake
Bright, simple, and undeniably pretty, this Lime Curd Cake comes together in a 6-inch springform pan in just 30 minutes. Grab store-bought lime curd, and you’ll have it in the oven before you know it. Perfect for spring celebrations or whenever a luscious lime dessert calls your name.
I’m in love with this curd cake. It’s incredibly easy to make, bakes in just 30 minutes, and requires minimal mixing. The secret is the crumble-like cake dough, which creates the perfect buttery base and topping. Packed with bright lime flavor from the curd, this cake is rich and citrusy in every bite. You can use homemade lime curd or grab a jar from the store to make preparation a cinch!
I love this in spring, but it also makes a good “anytime” coffee cake for brunch. We host a lot of out of town company, so I love to have a warm cake just out of the oven to serve to my guests!
What is a lime curd cake?
Lime curd cake is a simple yet elegant dessert built on a buttery, crumble-style dough. The dough is pressed into a springform pan to form a tender, shortbread-like base, then topped with a layer of vibrant lime curd. Finally, the remaining dough is crumbled over the top, creating a golden, crumbly finish that contrasts beautifully with the tangy filling. The result is a rich, citrusy cake that balances buttery texture with bright, tart flavor in every bite!
Why you’ll love this lime cake recipe
- Bright and citrusy, it strikes the ideal balance between sweet and tart.
- This lime curd cake comes together in about 30 minutes, making it an effortless last-minute dessert you can whip up.
- The modest size of this cake makes it just right for small families or intimate gatherings.
- It’s a natural choice for spring celebrations like Easter and Mother’s Day – and great for Cinco de Mayo and weekend company!
Ingredients needed to make lime curd cake
- All-purpose flour: My preferred flour to bake with.
- Baking powder: For the perfect rise and tender texture.
- Sugar: Use super-fine sugar (also known as castor sugar).
- Butter: Unsalted and very cold for making a crumb-like texture.
- Egg: Lightly beaten at room temperature.
- Lime curd: Use store-bought or homemade. You can use my Creamy Lemon Curd recipe and swap out the lemons for limes.
- Powdered sugar: For dusting over the baked cool for a little extra sweetness and pretty presentation.
- Fresh mint: A small sprig of fresh mint is a lovely idea for garnish.
How do you make this lime curd cake?
Make the cake dough:
- Preheat your oven to 350 degrees F and grease the base and sides of a 6″ or 8” spring-form tin with parchment paper.
- Pulse the flour, baking powder, sugar, and cold butter in a food processor until fine crumbs form.
- Add the lightly beaten egg and continue to pulse until it just comes together. It should still resemble a crumb-like texture, not a ball of dough.
- 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.
Assemble the layers:
- Press the remaining ⅔ of the mixture into the bottom of the prepared springform pan.
- Heat up the lime curd on the stovetop or in the microwave so it is warm, and spread it over the cake mixture.
- Crumble the remaining dough with your fingers over the lime curd.
Bake:
- Bake the lime curd cake for 25-30 minutes at 350 degrees F 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.
Decorate and serve:
- Pull the parchment paper away and place the cake on a serving platter.
- Dust with powdered sugar and garnish with a sprig of fresh mint.
- Serve and enjoy!
Serving
Enjoy a slice of this lime curd cake with freshly whipped cream or a scoop of vanilla ice cream. It’s delicious on its own, too!
It’s the perfect dessert to serve for spring holidays like Easter after enjoying Pineapple Glazed Ham with Buttermilk Rolls with Rosemary and Pea and Asparagus Salad.
Sandy’s tips and substitutions:
- Storage: Store leftover lime curd cake in an airtight container in the fridge for up to 3-4 days due to the curd filling.
- Freeze and make-ahead: Wrap the curd cake, or individual slices, tightly in plastic wrap or foil and store in the freezer for up to 3 months. Thaw the cake overnight in the fridge and allow it to sit at room temperature for about 10 minutes before serving again.
- Don’t overmix: Be careful that you don’t overmix the cake dough as it must be a crumble-like consistency and not form a dough ball.
- Avoid curdling the heated curd: Don’t overheat the lime curd when warming it up, or it could curdle.
- Dust with powdered sugar just before serving: If you dust too far in advance, the sugar will absorb moisture and dissolve into the surface of the cake. A last-minute dusting maintains a bakery-style appearance.
- For clean slices: Use a long, thin-bladed knife and wipe it clean between cuts. For the cleanest slices, chill the cake for 20–30 minutes before cutting, then allow slices to come to room temperature before serving if desired.
Variations:
- Type of curd: You can make this cake with any flavor of curd. Try Lemon Curd, Mango Orange Curd, Tart and Sweet Rhubarb Curd, grapefruit curd, passion fruit curd, or your favorite flavor.
- Gluten-free: Use a 1:1 gluten-free flour blend, and add 1/2 teaspoon of xanthan gum if needed.
- Mix-ins: For added flavor and texture, mix lime zest into the cake dough. You could also add vanilla or almond extract for depth.
- Lime sugar glaze or icing: Drizzle an easy lime-infused sugar glaze over the baked and cooled cake instead of the powdered sugar dusting.
Few things in baking are as satisfying as a buttery, crumble-like topping. If this lime curd cake is your kind of dessert, you won’t want to miss these Cranberry Cheesecake Bars, Lemon Cobbler, and Apple Cake with Custard Sauce.
More lime desserts you may want to try:
Get the Recipe:
Lime Curd Cake
Ingredients
- 1 cup flour
- 2 tsp baking powder
- ½ cup caster/superfine sugar
- ¼ cup unsalted butter, cold (cut into small chunks)
- 1 large egg – lightly beaten, at room temperature
- ⅔ cup lime curd
- Powdered sugar, for dusting
- Fresh mint, small sprig for garnish
Equipment
- springform pan 6" or 8"
Instructions
- Preheat your oven to 350 degrees F and grease the base and sides of a 6″ or 8” spring-form tin with parchment paper.
- Pulse the flour, baking powder, sugar, and cold butter in a food processor until fine crumbs form.
- Add the lightly beaten egg and continue to pulse until it just comes together. It should still resemble a crumb-like texture, not a ball of dough.
- 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 lime curd on the stovetop or in the microwave so it is warm, and spread it over the cake mixture.
- Crumble the remaining dough with your fingers over the lime curd.
- Bake the lime curd cake for 25-30 minutes at 350 degrees F 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 the parchment paper away and place the cake on a serving platter.
- Dust with powdered sugar and garnish with a sprig of fresh mint.
- Serve and enjoy!
Notes
Sandy’s tips:
- Storage: Store leftover lime curd cake in an airtight container in the fridge for up to 3-4 days due to the curd filling.
- Freeze and make-ahead: Wrap the curd cake, or individual slices, tightly in plastic wrap or foil and store in the freezer for up to 3 months. Thaw the cake overnight in the fridge and allow it to sit at room temperature for about 10 minutes before serving again.
- Avoid curdling the heated curd: Don’t overheat the lime curd when warming it up, or it could curdle.
- Dust with powdered sugar just before serving: If you dust too far in advance, the sugar will absorb moisture and dissolve into the surface of the cake. A last-minute dusting maintains a bakery-style appearance.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
