Description

Looking for the perfect easy dessert or a new go-to brunch cake? This Lemon Curd Cake is your answer. It’s bursting with fresh lemon flavor, topped with swirls of luscious lemon curd, and finished with fluffy whipped cream. Ideal for anyone who loves quick baking ideas, springtime desserts, or refreshing food ideas that impress without a fuss. The balance of sweet and tangy, combined with its moist, tender crumb, makes this an instant favorite among breakfast ideas, easy dinner desserts, and healthy-ish snacks. Whether you’re baking for guests or treating yourself, this cake feels like sunshine on a plate.

Ingredients

For the Cake:

1 1/2 cups (190g) all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
1/4 cup sour cream or plain Greek yogurt
1/4 cup milk
Zest of 2 lemons
3 tbsp fresh lemon juice

For the Topping:

1 cup heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
1/2 cup lemon curd

Instructions

Preheat oven to 350°F (175°C). Line and grease an 8×8 or 9×9-inch pan.
In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
In another bowl, beat butter and sugar until fluffy. Add lemon zest.
Beat in eggs one at a time. Add sour cream, milk, and lemon juice. Mix until smooth.
Gradually add dry ingredients to wet. Mix until just combined.
Pour batter into prepared pan. Smooth the top.
Bake 28–35 minutes or until a toothpick comes out clean.
Cool cake completely in pan on a wire rack.
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread whipped cream over cooled cake.
Spoon lemon curd over top and swirl gently for a marbled look.
Chill 30 minutes before serving.

Prep Time: 20 minutes
Bake Time: 30 minutes