Bright & Zingy Lemon Curd Cake Recipe for Citrus Lovers

Soft, zesty lemon curd cake brings sunshine to your kitchen with its bright, tangy essence.

Creamy layers promise a delightful adventure for dessert enthusiasts.

Whispers of citrus dance through each tender crumb, creating pure magic.

Bakers adore this simple yet sophisticated treat that feels like a warm embrace.

Silky lemon curd nestled between delicate cake layers makes every bite memorable.

Passionate home cooks can easily master this recipe with confidence.

You’ll want to share this irresistible creation with everyone around your table.

Why Nigella Lemon Curd Cake Is A Bright Treat

• Boost Baking Skills: Master a sophisticated dessert that elevates your pastry-making expertise with step-by-step techniques perfect for home bakers looking to expand their culinary repertoire.
• Crowd-Pleasing Flavor Sensation: Combine tangy lemon curd with creamy buttercream for a zesty, bright dessert that delights taste buds and brings instant smiles to family and friends.
• Customize with Creativity: Personalize the cake with optional decorative touches like fresh lemon slices, delicate mint leaves, or elegant edible flowers, making each presentation unique and Instagram-worthy.
• Versatile Celebration Cake: Perfect for brunches, birthdays, summer gatherings, or as a stunning dessert that impresses guests with its professional-looking finish and delectable layers of citrusy goodness.

What Ingredients Are In Nigella Lemon Curd Cake

• Soft Butter: A key component that provides richness and moisture to the cake.
• Lemon Zest: Adds a bright, citrusy flavor to the cake base.
• Vanilla Essence: Enhances the overall flavor profile of the cake.
• Granulated Sugar: Sweetens and helps create a tender cake texture.
• Kosher Salt: Balances and intensifies the other flavors in the cake.
• Eggs: Provide structure and help bind the cake ingredients together.
• Buttermilk: Adds tenderness and a slight tanginess to the cake.
• Lemon Juice: Contributes additional citrus flavor and helps activate the leavening agents.
• Flour: Forms the primary structure of the cake.
• Baking Powder: Helps the cake rise and become light and fluffy.

• Eggs: The primary thickening agent for the lemon curd.
• Granulated Sugar: Sweetens the lemon curd.
• Butter: Adds richness and smooth texture to the curd.
• Lemon Juice: Provides the primary citrus flavor.
• Lemon Zest: Intensifies the lemon flavor with natural oils.

• Room-Temperature Butter: Creates a smooth, creamy base for the frosting.
• Lemon Juice, Lemon Zest: Adds citrus flavor to the buttercream.
• Powdered Sugar: Sweetens and helps stabilize the frosting.
• Vanilla Extract: Enhances the overall flavor of the buttercream.

• Lemon Slices, Mint, Edible Flowers: Provides beautiful and fresh decoration for the cake.

Steps To Make Nigella Lemon Curd Cake

Step 1: Prepare Baking Station

Preheat the oven to 350°F. Line two 8-inch cake pans with parchment paper. Ensure all baking tools are clean and ready.

Step 2: Create Butter Base

In a large mixing bowl, cream soft butter and lemon zest using an electric mixer. Beat for 3 minutes until light and fluffy.

Step 3: Incorporate Sweet Elements

Add vanilla essence, granulated sugar, and kosher salt. Mix thoroughly until well combined.

Step 4: Blend Eggs Smoothly

Gradually add eggs one at a time, mixing continuously until the batter becomes creamy and consistent.

Step 5: Prepare Liquid Mixture

Combine buttermilk and lemon juice in a separate measuring cup or small bowl.

Step 6: Combine Dry Ingredients

In a medium bowl, whisk flour and baking powder until evenly mixed.

Step 7: Merge Wet and Dry Ingredients

Gently fold half of the dry mixture into the buttermilk mixture. Mix until nearly incorporated.

Step 8: Final Batter Preparation

Add remaining dry ingredients, mixing just until combined. Avoid overmixing to maintain cake’s tenderness.

Step 9: Bake Cake Layers

Divide batter evenly between prepared pans. Bake for 25-30 minutes until a toothpick comes out clean.

Step 10: Cool Cake Layers

Allow cakes to cool completely in pans at room temperature.

Step 11: Prepare Lemon Curd

Combine lemon curd ingredients in a saucepan. Cook over medium-low heat, whisking constantly.

Step 12: Develop Curd Consistency

Continue whisking until butter melts and mixture thickens, approximately 5 minutes.

Step 13: Strain Lemon Curd

Pour mixture through a fine-mesh strainer into a bowl to remove any lumps.

Step 14: Chill Lemon Curd

Cover bowl with plastic wrap. Refrigerate for 20-30 minutes until cooled.

Step 15: Prepare Buttercream Frosting

• Room temperature butter
• Lemon juice
• Lemon zest
• Powdered sugar
• Vanilla extract

Beat with electric mixer until light and creamy.

Step 16: Begin Cake Assembly

Pipe a small buttercream dot on serving surface. Place first cake layer on top.

Step 17: Add Lemon Curd Filling

Pipe buttercream circle around cake edge. Fill center with lemon curd. Top with second cake layer.

Step 18: Apply Crumb Coat

Spread thin layer of buttercream over entire cake. Freeze for 15 minutes to set.

Step 19: Final Frosting

Remove from freezer. Cover cake with remaining buttercream. Freeze again for 10 minutes.

Step 20: Decorate and Serve

Garnish with lemon slices, fresh mint, or edible flowers. Slice and enjoy your masterpiece!

Helpful Tips For Nigella Lemon Curd Cake

• Prevent Lumpy Curd: Whisk constantly while cooking lemon curd over medium-low heat to ensure a smooth, silky texture without burning.
• Boost Lemon Flavor: Add extra lemon zest to the cake batter and buttercream for a more intense citrusy punch that brightens the entire dessert.
• Achieve Perfect Texture: Use room-temperature ingredients like eggs and butter to create a lighter, more even cake crumb with better mixing.
• Crumb Coat Technique: Freeze the cake between frosting layers to set the initial thin layer of buttercream, creating a cleaner and more professional final finish.
• Storage Secret: Refrigerate the cake in an airtight container for up to 3 days, allowing flavors to meld and keeping the cake moist and fresh.

Fun Twists On Nigella Lemon Curd Cake

• Gluten-Free Lemon Curd Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly version, maintaining the same zesty lemon flavor and moist texture.
• Vegan Citrus Delight: Swap eggs with flax eggs, use plant-based butter, and coconut cream instead of buttermilk to create a dairy-free, egg-free cake that's still rich and tangy.
• Low-Sugar Lemon Cake: Substitute granulated sugar with stevia or monk fruit sweetener, reducing overall calories while preserving the cake's bright, citrusy profile.
• Olive Oil Lemon Cake: Replace butter with extra virgin olive oil for a Mediterranean-inspired variation that adds a subtle, fruity undertone to the classic lemon curd cake.

Pairing Ideas For Nigella Lemon Curd Cake

• Pair with Crisp White Wine: Select a zesty Sauvignon Blanc or Pinot Grigio that complements the cake's bright lemon flavor, cutting through the richness of the buttercream and enhancing the citrus notes.
• Serve with Lavender Earl Grey Tea: Brew a delicate Earl Grey tea with lavender undertones that harmonizes beautifully with the lemon curd's tanginess, creating a sophisticated and refreshing dessert experience.
• Match with Lemon Sorbet: Offer a small scoop of light, palate-cleansing lemon sorbet alongside the cake slice, intensifying the citrus profile and providing a cool, refreshing contrast to the rich buttercream.

How To Store Nigella Lemon Curd Cake Right

• Store the cake in an airtight container or cake carrier in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out.
• Carefully wrap the entire cake or individual slices in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Keep the cake covered at room temperature for 1-2 days if the environment is cool and dry. Use a cake dome or container with a tight-fitting lid.
• Place individual cake slices in sealed containers or wrap them separately in plastic wrap to maintain moisture and freshness for quick grab-and-go treats.

Nigella Lemon Curd Cake FAQ Guide

• Is lemon curd difficult to make?

No, lemon curd is simple to prepare. Just whisk ingredients in a saucepan over medium-low heat and constantly stir until it thickens. The key is patience and consistent whisking.

• Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor. Bottled juice works but might lack the bright, zesty taste that fresh lemons provide. Always choose fresh when possible.

• What makes this cake's texture so light?

The combination of buttermilk, creaming butter thoroughly, and not overmixing the flour creates a tender, soft cake. Mixing just until ingredients are incorporated helps maintain the cake’s delicate texture.

Lemon Curd Cake Recipe

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4.8 from 16 reviews

• Total Time: 55-65 minutes
• Yield: 8 1x

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Description

Heavenly Lemon Curd Cake brings sunshine to dessert tables with its zesty layers of pure delight. Creamy citrus-infused frosting and delicate crumb promise a sophisticated sweet experience you’ll savor with pure culinary pleasure.

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Ingredients

Scale 1x2x3x

Cake Ingredients:

Main Ingredients:

• 2.5 cups Flour
• 1.5 cups Granulated sugar
• 4 large eggs
• 1 cup Buttermilk

Dairy and Fat:

• 115 grams (4 ounces) Butter
• 1 cup Butter

Flavor Enhancers:

• 2 tablespoons Lemon zest
• 2 teaspoons Vanilla extract
• 0.25 cup Lemon juice

Leavening and Seasoning:

• 2.5 teaspoons Baking powder
• 0.5 teaspoon Kosher salt

Frosting Ingredients:

Main Ingredients:

• 4.25 cups Powdered sugar

Dairy and Fat:

• 230 grams (8 ounces) Butter

Flavor Enhancers:

• 2 tablespoons Lemon juice
• 1 teaspoon Lemon zest

Seasoning:

• 0.25 teaspoon Kosher salt

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Instructions

1. Preheat oven to 180°C (350°F) and line two 8-inch baking pans with parchment paper.
2. Cream butter and lemon zest using an electric mixer for 3 minutes until light and fluffy.
3. Incorporate vanilla, sugar, and salt into the butter mixture.
4. Add eggs one at a time, mixing thoroughly after each addition until smooth.
5. Combine buttermilk and lemon juice in a separate container.
6. Whisk flour and baking powder together in a medium bowl.
7. Gradually blend dry ingredients with buttermilk mixture, mixing until just incorporated.
8. Carefully distribute batter evenly between prepared baking pans.
9. Bake for 25-30 minutes, or until a toothpick emerges clean when inserted into the center.
10. Allow cakes to cool completely in pans before removing.
11. For lemon curd, combine ingredients in a saucepan over medium-low heat.
12. Whisk continuously until butter melts and mixture begins to thicken, approximately 5 minutes.
13. Strain curd through a fine-mesh sieve into a bowl to remove any lumps.
14. Cover with plastic wrap and refrigerate for 20-30 minutes until cooled.
15. Prepare buttercream by beating room-temperature butter with lemon juice, zest, powdered sugar, and vanilla.
16. Mix until frosting becomes light and creamy.
17. Place a small buttercream dollop on serving surface to anchor first cake layer.
18. Pipe buttercream border around cake edge and fill center with lemon curd.
19. Position second cake layer on top.
20. Apply thin crumb coat of buttercream and freeze for 15 minutes.
21. Remove from freezer and apply final frosting layer.
22. Chill for additional 10 minutes to set frosting.
23. Garnish with lemon slices, mint leaves, or edible flowers before serving.

Notes

• Zest Selection: Choose bright, firm lemons with vibrant yellow skin for maximum citrus flavor and aromatic intensity.
• Temperature Matters: Ensure all ingredients are at room temperature to create a smooth, evenly mixed cake batter with consistent texture.
• Whisking Technique: When making lemon curd, whisk continuously and gently to prevent burning and achieve silky, luxurious consistency.
• Gluten-Free Adaptation: Substitute all-purpose flour with a gluten-free blend or almond flour for those with wheat sensitivities.

• Prep Time: 25-30 minutes
• Cook Time: 30-35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 475
• Sugar: 42 g
• Sodium: 120 mg
• Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 53 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 115 mg