Let me take you back to my days running a little bakery, where this lemon curd cake became a year-round hit. It all started when I was looking for a dessert that could bring a little sunshine to any season, no matter how dreary the weather outside. Now, I’m excited to share this timeless recipe with you so you can experience the same joy and delight that my bakery did, no matter the season!
Why We All Fall For This Lemon Curd Cake
Fluffy sponge cake: The cake rises beautifully, light as a cloud, with a delicate lemony flavor that’s not overpowering. But here’s the best part—just a simple drizzle of homemade lemon syrup soaks right into the cake layers, adding a burst of citrus moisture. It’s the kind of moist lemon cake that sticks to your fork yet still holds its shape as a solid base for all the creamy goodness we’ll be adding on top.
The lemon curd and mascarpone cream filling: Oh, the lemon curd! It’s got the perfect mix of sweetness and tang that really shines. The mascarpone cream is light and fluffy, almost like sinking into a cloud of creamy perfection, and it balances the tang of the lemon curd beautifully. When you take a bite, you get the soft sponge, the creamy mascarpone, and the tart, silky lemon curd oozing in every mouthful. It’s like the most indulgent bite of summer!
Simple recipe: The beauty of the recipe lies in how easy it is to assemble while still delivering a show-stopping cake. There’s no need for intricate piping skills or intricate garnishing—just simple layering. The lemon syrup is easy to make, the mascarpone cream is stable and forgiving, and the cake itself is a breeze to whip up.
12 Basic Steps To Make Lemon Curd Cake
Lemon Curd
We’re going to start with the lemon curd, which is, in my opinion, the soul of this cake.
Step 1
In a saucepan, crack 1 whole egg and 2 egg yolks. Whisk them together until they’re well blended. No need for fancy tools—just a simple whisk does the job!
Toss in 60g of granulated sugar and whisk it until the sugar dissolves. Then, grate the zest of 2 lemons. Oh, the smell of fresh lemon zest—it’s heavenly! Don’t throw those lemons away, though; we’ll need them in a bit.
Squeeze the juice of those two lemons. You should get about 60g of juice. Slowly pour the juice into the egg mixture while whisking constantly. Trust me, this part is crucial—slow and steady wins the race here!
Step 2
Now, cook the mixture over low heat for about 7 minutes, stirring all the while. Don’t leave the stove unattended! You want to keep it moving so the eggs don’t scramble. After 7 minutes, add 30g of unsalted butter and mix until it melts into the curd.
Pour the curd through a fine mesh sieve into a small bowl. This gives it that gorgeous, silky texture. Cover it with plastic wrap, pressing it right against the surface of the curd so it doesn’t form a skin. Let it cool down—then you’ll have the most amazing lemon curd to spread!
Lemon Poppy Seed Sponge Cake
Step 3
Set your oven to 170°C (340°F). Don’t forget to prep your baking pan—a 16 cm (6-inch) round pan will do perfectly. Line it with parchment paper to ensure your cake doesn’t stick.
Step 4
Crack 3 large eggs into a medium bowl. Whisk until they’re well incorporated, then add 80g of granulated sugar and 1 teaspoon of vanilla extract. This is where the magic starts!
Fill a saucepan with about 1-2 inches of water. Place the bowl with the egg mixture on top (make sure the bowl doesn’t touch the water) and heat it gently until the mixture reaches about 40°C (104°F). You want to warm it up, not cook it! Stir constantly while it warms up.
Step 5
Remove the egg mixture from the heat. While the saucepan is warming, place a bowl with 25g of milk and 25g of unsalted butter over the same warm water and let them melt together. Add the zest of 1 lemon—this is where the lemony goodness starts to build!
Now, using an electric hand mixer, beat the egg mixture at high speed for about 6 minutes. Watch the magic happen—it should reach the “ribbon stage” where the batter forms ribbons when you lift the whisk.
Test this by lifting the mixer off the bowl and drawing a figure-eight shape with the batter. If you see thick trails, you’re golden!
Step 6
Turn the mixer to low speed for just a minute to break up any big air bubbles. Then, sift in 90g of cake flour in batches, folding gently after each addition. Add in 7g of poppy seeds and fold those in as well.
Take a small scoop of your batter and mix it with the warm milk and butter mixture. Once it’s well combined, fold it back into the rest of the batter. This step helps to keep the moist cake light and airy.
Step 7
Pour the batter into your prepared pan and gently tap it on the counter to release any air pockets. Bake for about 35-40 minutes or until a skewer comes out clean.
Let the cake cool for a few minutes in the pan, then carefully remove it, peel off the parchment paper, and let it cool completely on a wire rack.
Lemon Syrup
Step 8
In a cup, pour 75ml of hot water. Add 12g of granulated sugar and 10g of fresh lemon juice. Stir until the sugar dissolves. Set it aside to cool. The syrup will help keep the cake nice and moist as we layer it up!
Mascarpone Cream
Step 9
Now for the mascarpone cream—it’s rich, creamy, and holds everything together beautifully.
Fill a bowl with ice and water. Place your mixing bowl with 150g of mascarpone cheese over the ice bath—this helps keep the cream stable while you beat it.
Add 350ml of cold heavy cream and 40g of powdered sugar to the mascarpone cheese. Use an electric mixer to beat it until stiff peaks form. The ice bath ensures the cream doesn’t turn runny—it stays nice and firm for spreading and piping.
Put half of the mascarpone cream into a piping bag.
Assembly
Step 10
Once your sponge cake is completely cool, slice it into 3 even layers, each about 1.5 cm thick.
Take the first layer of cake and brush it generously with the lemon syrup. You want it moist, not soggy—just a good soak to bring out all those flavors.
Pipe or spread a generous amount of mascarpone cream on top of the first layer. Smooth it out evenly across the surface.
Then, pipe some cream around the edges and add a good dollop of homemade lemon curd in the center. Use an offset spatula to spread it out into a smooth layer.
Repeat the process of spreading the mascarpone cream and lemon curd for the next cake layer.
Step 11
For the final layer, brush it with syrup and crumb-coat the entire cake with the remaining mascarpone cream in the bag.
Now, cover the moist cake with the remaining half of the cream in the bowl. Take your time to smooth out the sides and top. This will give your cake that beautiful, polished finish.
Step 12
Pop the cake in the fridge for at least 3 hours to let all the flavors meld together and the cake set. Trust me, this waiting time is worth it!
Before serving, spread the leftover lemon curd over the top. I love to grate some lime zest over it for a pop of color, but feel free to use lemon zest for a richer lemony flavor. Garnish the cake with a few lemon or lime wedges. Now, slice, serve, and enjoy!
Into that summer-inspired citrusy note? Welcome to my realm of lemon-based baking recipes! Check out this iced lemon pound cake, lemon blueberry cake, or lemon meringue pie!
Some Baking Notes
Storing Tips
I usually store it in the refrigerator for 4-5 days—just be sure to cover it tightly with plastic wrap to lock in that moisture. If you want to keep it for longer, you can freeze the whole cake or individual slices. I personally love freezing slices, so I can have a little piece whenever the craving hits!
Just make sure to wrap the whole cake in plastic wrap first, then in aluminum foil, and pop it in the freezer. For slices, airtight containers are key, and I like to double up by placing the container in a freezer bag to really keep out any air.
Other Frosting Ideas
If you want a frosting that’s a little more decadent, I’ve had great success with lemon buttercream frosting—it’s smooth, silky, and carries that same zesty lemon punch that complements the cake perfectly. Another option I adore is cream cheese frosting—its tangy flavor pairs beautifully with the sweetness of the cake, making for a rich but not overly sweet finish.
And for something a little different, caramel buttercream frosting can add a lovely depth of flavor, especially if you want to take the lemon flavor down a notch.
FAQs
Can I skip the poppy seeds?
Yes! I love that extra texture and earthy flavor, but without them, the cake is still an indulgent treat.
Can I replace lemons with limes?
Of course! The flavor might lean toward the tart side, but it’s still delicious!
—
Happy baking, and let me know how it turns out! 🍋✨
Lemon Curd Cake
Ingredients
Lemon curd
- 60 g granulated sugar
- 60 g fresh lemon juice
- 1 large egg + 2 egg yolks room temperature
- Lemon zest from 2 lemons
Lemon poppy seed sponge cake
- 90 g cake flour
- 80 g granulated sugar
- 3 large eggs room temperature
- 25 g unsalted butter
- 25 g milk
- Lemon zest from 1 lemon
- 7 g poppy seeds
- 1 tsp pure vanilla extract
Mascarpone cream filling
- 40 g granulated sugar
- 150 g mascarpone cheese
- 350 ml cold heavy cream
Lemon syrup
- 10 g fresh lemon juice
- 75 ml hot water
- 10 g granulated sugar
Instructions
Lemon Curd
- Whisk 1 whole egg and 2 egg yolks in a saucepan, then add 60g granulated sugar and mix until dissolved.
- Grate the zest of 2 lemons and squeeze their juice (about 60g), whisking it into the egg mixture.
- Cook over low heat for 7 minutes, stirring constantly, then add 30g butter and mix until melted.
- Sift the mixture into a bowl and cover with plastic wrap to cool.
Lemon Poppy Seed Sponge Cake
- Preheat the oven to 170°C and prepare a 16 cm (6-inch) round cake pan with parchment paper.
- Whisk 3 eggs, 80g sugar, and 1 tsp vanilla until combined, then warm over a saucepan with 1-2 inches of water until it reaches 40°C.
- Melt 25g butter and 25g milk with lemon zest, then whisk the egg mixture on high speed for 6 minutes until it reaches the ribbon stage.
- Sift in 90g cake flour in batches, folding gently, then add 7g poppy seeds and mix.
- Fold in the butter-milk mixture and pour the lemon cake batter into the pan. Tap to remove air pockets and bake for 35-40 minutes.
- Let the cake cool in the pan for a few minutes, then remove and cool completely on a wire rack.
Lemon Syrup
- Dissolve 12g sugar and 10g lemon juice in 75ml hot water, stir, and let it cool.
Mascarpone Cream
- Place 150g mascarpone over an ice bath and add 350ml cold heavy cream and 40g powdered sugar.
- Beat until stiff peaks form, then transfer half into a piping bag for later use.
Assembly
- Slice the cooled cake into 3 even layers, each about 1.5 cm thick.
- Brush the first layer with lemon syrup, spread with mascarpone cream, and smooth the surface. Pipe some cream around the edges and fill the center with lemon curd. Use a spatula to smooth it out.
- Repeat for the second layer. For the third layer, brush with lemon syrup and crumb-coat the cake with the remaining mascarpone cream in the bag.
- Cover the entire moist lemon cake with the remaining half of the cream in the bowl.
- Chill the cake in the fridge for at least 3 hours, then spread the remaining lemon curd on top and garnish with lemon or lime zest and wedges.
Notes
- Store the cake in the refrigerator for 4-5 days, tightly wrapped in plastic wrap to retain moisture. To freeze the whole cake, refrigerate until firm, then wrap it in plastic wrap and aluminum foil before freezing. For slices, store them in an airtight container, then place the container in a freezer bag, removing excess air.
- Try other icings like cream cheese frosting, lemon buttercream, or caramel buttercream.
