This post contains affiliate links. Please see our disclosure policy.
This Lemon Curd Cake is the easiest & most delicious lemon cake! A fluffy & moist one-bowl lemon cake is topped with silky lemon mascarpone frosting and luscious lemon curd. This single-layer cake is incredibly easy for any skill level of baker.
Why you’ll love this Lemon Curd Cake:
- Easy One-Layer Cake – This simple cake comes together in one bowl, and there’s no cake flour needed!
- Silky Lemon Frosting – A silky frosting flavored with fresh lemon zest and lemon juice is given an extra special boost of flavor from silky mascarpone.
- Luscious Lemon Curd – Lemon curd adds bright lemon flavor and looks beautiful swirled on top of the cake!
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake. We’re using regular all-purpose flour here – no need to buy a special flour like bread flour!
- Milk – I used 2% but you could use whole milk as well. Don’t use buttermilk or skim milk.
- Eggs – Use large eggs, at room temperature.
- Butter – I always use salted buter because in my experience, it lends the best flavor, but feel free to use unsalted butter if that’s what you prefer.
- Sour Cream – Use full fat sour cream, at room temperature.
- Lemons – Use the zest and juice of fresh lemons for the best flavor!
- Lemon Curd – Use my homemade lemon curd recipe or use store-bought lemon curd.
Recipe Substitutions & Variations:
- Other Citrus Fruits – Swap lime or orange for the lemon in the cake and frosting if you prefer! Use my lime curd or orange curd recipes in place of lemon curd.
- Blueberry Lemon Cake – Love the flavors of blueberry with lemon? Frost this cake with my Blueberry Frosting and then swirl on the lemon curd!
How to Make this Lemon Curd Cake Recipe:
Step 1: Make Lemon Zested Sugar. Zest your lemons and rub the zest into granulated sugar with clean hands to release the lemon flavor.
Step 2. Make the Cake Batter. Cream together butter and sugar in a large mixing bowl. Beat in the eggs, vanilla, oil, water, and sour cream. Alternate mixing in the dry ingredients and milk.
Step 3: Bake. Spread the batter evenly in a 9×13 pan and bake as directed in the recipe card below. Allow to cool while you make the frosting.
Step 4: Make the Lemon Mascarpone Frosting. In a large bowl, beat the butter on high speed until creamed. Mix in the powdered sugar, lemon juice, lemon zest, vanilla, and mascarpone.
Step 5: Decorate. Spread the frosting on the completely cooled cake with an offset spatula. Dollop lemon curd on top and swirl it into the frosting with the back of a spoon.
Serving + Storing:
Once the cake is frosted, slice and enjoy! Store leftover slices in an airtight container in the fridge for 2-3 days.
Expert Baking Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
- Shortcut Lemon Curd – There are some great store bought lemon curd options, so feel free to go that route if you’re short on time!
- Mascarpone – Make sure your mascarpone is at room temperature with the butter so it incorporates smoothly.
FAQs:
Yes you could double it and bake in two 9×13 pans if you want to make a larger bakery-style two layer sheet cake. Double the frosting as well. You can halve the recipe and bake in a 9×9 square pan.
Special Tools:
- 9 x 13 Pan – You’ll need a 9×13 baking pan for this recipe.
More Lemon Recipes to Love:
- Lemon Basil Cookies
- Lemon Meringue Cheesecake
- Lemon Meringue Pie Cookies
- Plush Lemon Loaf
- Lemon Tiramisu
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Lemon Curd Cake
Ingredients
Lemon Curd
- 2 large lemons, zested
- 3/4 cup + 2 tbsp granulated sugar , 184 grams
- 3/4 cup + 1 tbsp lemon juice
- 4 large eggs, at room temperature
- pinch of salt
- 1/2 tsp vanilla extract
- 6 tbsp salted butter, cubed, 85 grams
For the Cake:
- 3 large lemons, zested, 28 grams
- 1 and 1/2 cups granulated sugar, 315 grams
- 3/4 cup salted butter, softened at room temperature , 170 grams
- 1/4 cup light brown sugar, packed, 55 grams
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 tbsp + 1 tsp vegetable oil, grams
- 2 tbsp warm water, 28 grams
- 3/4 cup full-fat sour cream, at room temperature, 180 grams
- 2 and 1/4 cups all-purpose flour, spooned & leveled or weighed out, 293 grams
- 2 and 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk, at room temperature, 120 grams, I used 2%
Lemon Mascarpone Frosting:
- 1 and 1/2 cups salted butter, softened at room temperature , 339 grams
- 5 cups powdered sugar , Add up to 1 extra cup to taste, 575 to 690 grams
- 1/4 cup heavy cream, 60 grams
- 4-6 tbsp freshly squeezed lemon juice
- 1 tbsp vanilla extract
- pinch of salt
- 1/3 cup mascarpone, at room temperature , 84 grams
Instructions
- Prep: Preheat your oven to 350° F. Spray a 9×13 baking pan with nonstick spray and line with parchment paper.
- Make the Lemon Curd: Make this according to my Lemon Curd Recipe. Alternatively, you can use a jar of store bought – this is found with the jams.2 large lemons, zested, 3/4 cup + 2 tbsp granulated sugar , 3/4 cup + 1 tbsp lemon juice, 4 large eggs, at room temperature , pinch of salt, 1/2 tsp vanilla extract , 6 tbsp salted butter, cubed
- Start the Cake Batter: Zest your lemons. In a small to medium bowl, rub the lemon zest into the granulated sugar with clean hands, until you have a sandy mixture. This brings out the lemon flavor!Beat the softened butter in a large bowl with an electric mixer on high speed for about 30 seconds, until creamed. Add the lemon zested sugar and brown sugar and beat on high for 2 minutes. Add two eggs and beat on medium speed with for about 30 seconds or so, until combined. Repeat with the third egg. Mix in the oil until just combined. Add the vanilla and water and mix on medium until just combined. The batter may a look a bit split at this point – that's completely normal and it will be fine, don't fret! Mix in the sour cream on medium until just combined.1 and 1/2 cups granulated sugar, 3/4 cup salted butter, softened at room temperature , 1/4 cup light brown sugar, packed, 3 large eggs, at room temperature , 2 tsp vanilla extract, 1 tbsp + 1 tsp vegetable oil, 2 tbsp warm water, 3/4 cup full-fat sour cream, at room temperature, 3 large lemons, zested
- Finish the Cake Batter: Add the flour, baking powder, and salt. Mix on low speed until the dry ingredients are about halfway mixed in. Then, add the milk and continue mixing on low speed until everything is almost combined. Gently fold any stray streaks of milk or flour in with a spatula.2 and 1/4 cups all-purpose flour, spooned & leveled or weighed out, 2 and 1/4 tsp baking powder, 1/4 tsp salt, 1/2 cup milk, at room temperature
- Bake: Pour batter into your prepared pan and evenly spread it out. Bake for 25 to 29 minutes. A toothpick inserted into the center will pull out moist cake crumbs, not wet batter. Allow cake to cool in the pan on a wire rack for 10 minutes before inverting onto the cooling rack to cool completely.
- Make the Frosting: In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy, about 60 seconds. Mix in the powdered sugar in a few additions, using heavy cream as needed to help it combine. Mix in the lemon juice, vanilla, and salt. Beat in the mascarpone last, until just combined. Spread frosting over the cooled cake with an offset spatula, then dollop lemon curd randomly all over the frosting. Swirl the lemon curd into the frosting with the back of a spoon. Add lemon slices for garnish, if desired.1 and 1/2 cups salted butter, softened at room temperature , 5 cups powdered sugar , 1/4 cup heavy cream, 4-6 tbsp freshly squeezed lemon juice, 1 tbsp vanilla extract , pinch of salt, 1/3 cup mascarpone, at room temperature
- Serve + Store: Slice and serve once frosted! If your frosting was a bit runny, pop the whole thing in the fridge for 10-20 minutes to help it slice more neatly. Store leftovers in an airtight container in the fridge for 2-3 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love lemon and desserts are rarely ever brought enough with lemony goodness for me. This was delicious, and my husband-who doesn’t like lemon desserts-liked it!
I’m so glad to hear that, Kim! Thanks for taking the time to leave a review – it helps my small business immensely!
I meant to say, can I use cream cheese Instead of mascarpone cheese
Yes that would be fine! Let me know how you like the recipe!
Can I use cream In place of mascarpone cheese
Hi! You could use cream cheese in place of the mascarpone. Let me know how you like the recipe!
This cake is a labor of love, but it was worth the effort! I followed the recipe exactly, although I added extra mascarpone to the frosting, to my personal liking. The cake was light and fluffy, a perfect balance of tart and sweet. The frosting was delicious and the curd adds the perfect notes of tartness. The different textures create a sensory sensation. A new favorite!
So glad to hear you liked this cake, Erin!