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A close-up of a slice of lemon curd cake on a white plate, featuring a moist lemon-infused cake base topped with glossy lemon curd, piped whipped cream, and garnished with fresh lemon slices and zest. A fork rests beside the slice, with blurred lemons and the remaining cake in the background.
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Lemon Curd Cake

This Lemon Curd Cake with Mascarpone Frosting is a bright and zesty dessert featuring a soft, buttery lemon cake filled with tangy homemade lemon curd and topped with a light, creamy mascarpone frosting for the perfect balance of citrus and sweetness.
Course Dessert
Cuisine American
Keyword curd cake, lemon cake, lemon curd cake
Prep Time 30 minutes
Cook Time 40 minutes
Chill Time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings 10 servings
Calories 421kcal
Author Camila Hurst

Ingredients

Lemon Curd

Lemon Cake

  • 1½ cup all-purpose flour 191 grams
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1¼ cup granulated sugar 250 grams
  • 2 tbsp lemon zest
  • ½ cup unsalted butter room temperature (113 grams)
  • 2 large eggs room temperature
  • ¼ cup sour cream 60 grams
  • ¼ cup lemon juice 60 ml
  • ¼ cup milk 60 ml

Mascarpone Frosting

  • 4 oz Mascarpone cheese cold (½ cup)
  • ½ cup powdered sugar 62.5 grams
  • ½ cup heavy cream cold (120 ml)
  • ½ tsp vanilla extract

Instructions

Lemon Curd

  • Before making the cake, prepare the Lemon curd (recipe here) because it needs time to chill in the fridge.

Lemon Cake

  • Pre-heat the oven to 350ºF. If using convection oven set it to 325ºF.
  • Line a 8” or 9” springform cake pan with parchment paper and spray it with oil. If using a 8" pan, make sure it's deep. I use a Fat Daddio pan and it’s 3” in height.
  • In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
  • Zest the lemons and mix them with the sugar, rubbing between your fingers. The sugar crystals will help the lemon release the natural oils that have so much flavor and aroma. Set aside.
  • In a large bowl, beat the butter with an electric mixer on medium speed for 2 minutes. You can use a stand mixer or a hand held mixer.
  • Add the lemon sugar and beat again until the mixture is fluffy, the butter is lightened in color, which should take about 2 minutes.
  • Add the eggs one at a time, mixing well until incorporated before adding the next egg.
  • Add the sour cream and lemon juice and mix on low to combine.
  • Now add half of the flour mixture to the bowl. Mix on low to combine.
  • Once the dry ingredients are just incorporated, add the milk. Mix on low to combine.
  • Add the remaining dry ingredients and fold in until incorporated.
  • Pour the batter in the prepared pan. Make sure to spread it out with a spatula so it’s nice and evenly distributed.
  • Bake in the pre-heated oven for about 40 minutes. Baking time will vary depending on your oven. Convection ovens might bake faster.
  • If the cake is browning too much but the inside isn't cooked yet, cover with aluminum foil to help prevent the outsides of burning.
  • Start checking the cake for doneness at around 35 or 40 min, but don’t go by time, test with a toothpick and by touching the top of the cake. The cake is done when it doesn’t feel jiggly when you touch the top.
  • Remove the cake from the oven and let it cool down completely.

Mascarpone Frosting

  • Place the cold mascarpone and powdered sugar to a bowl and beat for 1 minute, or until incorporated. Set aside.
  • In another bowl, whip the heavy cream and vanilla until stiff peaks form. Make sure the heavy cream is super cold before starting.
  • Add the heavy cream to the mascarpone/sugar mixture and mix to combine. Optional: Add the zest of one lemon to the frosting.
  • Place in a piping bag fitted with the tip of your choice. I used a 4B.

To Assemble

  • When the cake has cooled down, use a dowel, or a chopstick, or even the handle of a wooden spoon or spatula, to poke holes in the cake.
  • Place the lemon curd in piping bag. Snip the end of the bag with scissors.
  • Pipe the curd inside each hole you poked.
  • Decorate the edges of the cake with the mascarpone frosting by piping decorative swirls on top. Then pour the lemon curd in the center. Alternatively, you can simply spread the frosting on top of the cake, then add spoonfuls of lemon curd on top and swirl with a spoon or spatula.
  • Place the cake in the fridge for at least 30 minutes before serving.

Storage

  • Store the cake in the fridge for up to 4 days, in an air tight container. Let it sit at room temperature for 15 minutes before serving.

Notes

Enhance the Flavor: For an extra lemony punch, consider adding a teaspoon of lemon extract to the cake batter or frosting.
Make it Ahead: The lemon curd can be prepared up to a week in advance and stored in the fridge to save time. The cake can be made ahead and frozen until ready to assemble. Thaw it at room temperature for about 40 minutes before filling and frosting.
Zesting Tip: Use a microplane to zest the lemons, being careful to avoid the bitter white pith.
Alternative Frosting: If mascarpone is unavailable, cream cheese can be used as a substitute for a slightly tangier flavor.
Room Temperature Ingredients: For the best texture, ensure eggs, butter, and sour cream are at room temperature before mixing.
Piping Alternative: If you don’t have a piping bag, a ziplock bag with a snipped corner works just as well for filling the cake.
Prevent Overmixing: Overmixing can lead to a dense cake. Mix just until the ingredients are incorporated.
Make It a Layer Cake: Double the recipe and bake in two cake pans for a layered version with extra lemon curd between layers.

Nutrition

Serving: 1 serving | Calories: 421kcal