This spectacular lemon layer cake combines tender, moist sponge cake with silky lemon curd filling, creating an elegant dessert that’s bursting with bright citrus flavor. The combination of fresh lemon juice, zest, and creamy filling makes this cake perfect for special occasions or whenever you need a ray of sunshine on your plate.
Ingredients
For 10-12 servings:
Lemon Curd Filling
- 1 large egg
- 50g / 1.76 oz / ¼ cup granulated sugar
- Pinch of salt
- 20g / 0.71 oz / 2 tablespoons cornstarch
- 200ml / 0.85 cups whole milk
- Zest of 1 large lemon
- Juice of ½ large lemon (approximately 2 tablespoons)
- 25g / 0.88 oz / 2 tablespoons butter
Lemon Sponge Cake
- 3 large eggs
- 150g / 5.29 oz / ¾ cup granulated sugar
- Pinch of salt
- 10g / 0.35 oz / 1 tablespoon vanilla sugar (or 1 teaspoon vanilla extract)
- 150ml / 0.63 cups vegetable oil
- 60g / 2.11 oz / ¼ cup sour cream
- 250g / 2.11 cups all-purpose flour
- 15g / 0.53 oz / 2 tablespoons baking powder
- Zest of 1 lemon
Assembly and Decoration
- 30g / 1 oz almond flakes
- Powdered sugar for dusting
- Optional: extra lemon zest for garnish
Step-by-Step Instructions
Preparing the Lemon Curd (25 minutes)
Step 1: In a medium saucepan, whisk together the egg, sugar, salt, and cornstarch until smooth and well combined. Ensure there are no lumps of cornstarch remaining in the mixture.
Step 2: Gradually add the milk while whisking continuously to prevent lumps from forming. Add the fresh lemon zest and lemon juice, whisking until the mixture is smooth and uniform.
Step 3: Place the saucepan over medium-low heat and cook, whisking constantly, for 8-12 minutes until the mixture thickens to a custard-like consistency that coats the back of a spoon.
Step 4: Remove from heat and immediately whisk in the butter until melted and fully incorporated. The curd should be smooth and glossy.
Step 5: Transfer the lemon curd to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours or until completely cool and set.
Making the Lemon Sponge Cake (50 minutes)
Step 6: Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Grease two 20cm (8-inch) round cake pans and line the bottoms with parchment paper.
Step 7: In a large mixing bowl, whisk the eggs, granulated sugar, salt, and vanilla sugar together for 3-4 minutes until the mixture is pale, thick, and increased in volume.
Step 8: Add the vegetable oil and sour cream to the egg mixture, whisking gently until just combined. Be careful not to overmix, which can deflate the eggs.
Step 9: In a separate bowl, sift together the flour and baking powder. Add the fresh lemon zest to the flour mixture and toss to distribute evenly.
Step 10: Gradually fold the flour mixture into the wet ingredients using a large spoon or spatula, working in three additions. Fold gently until just combined, ensuring no streaks of flour remain.
Step 11: Divide the batter evenly between the prepared cake pans, spreading it level with an offset spatula. Sprinkle the almond flakes over the top of one layer only.
Step 12: Bake for 25-30 minutes, until the cakes are golden brown, spring back when lightly touched, and a toothpick inserted in the center comes out clean.
Step 13: Cool the cakes in their pans for 10 minutes, then turn out onto wire racks to cool completely before assembling.
Assembly and Finishing (15 minutes)
Step 14: Once both the cake layers and lemon curd are completely cool, place the plain cake layer (without almonds) on your serving plate.
Step 15: Spread the chilled lemon curd evenly over the bottom layer, leaving a small border around the edges to prevent overflow when the top layer is added.
Step 16: Carefully place the almond-topped cake layer on top of the lemon curd, pressing down very gently to secure the layers together.
Step 17: Just before serving, dust the top generously with powdered sugar using a fine-mesh sieve. Add extra lemon zest for garnish if desired.
Nutritional Information
Per slice (1 of 12):
- Calories: 285
- Protein: 6g
- Carbohydrates: 42g
- Dietary Fiber: 1g
- Fat: 11g
- Sugar: 22g
- Sodium: 195mg
- Vitamin C: 8% Daily Value
- Calcium: 95mg
- Iron: 8% Daily Value
Total preparation time: 3 hours 30 minutes (1 hour 20 minutes active time + 2 hours 10 minutes cooling) Yield: 10-12 slices
This lemon layer cake provides energy from carbohydrates and healthy fats, while the fresh lemon adds vitamin C and natural citrus flavors. The homemade lemon curd contains fewer preservatives than store-bought alternatives.
Recipe Variations and Substitutions
Flavor Variations
Orange Delight Cake: Replace lemon juice and zest with orange juice and zest for a sweeter citrus flavor. Use the same quantities throughout the recipe.
Lime Twist: Substitute lime juice and zest for an exotic, tangy variation. Lime pairs beautifully with the almond flakes and creates a tropical flavor profile.
Mixed Citrus: Combine lemon, orange, and lime zest in equal proportions for a complex citrus flavor that’s both bright and sophisticated.
Berry Lemon: Add 100g fresh blueberries or raspberries to the cake batter and create a mixed berry-lemon curd filling.
Dietary Modifications
Gluten-Free Version: Replace all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different but equally delicious.
Dairy-Free Option: Use plant-based milk in the curd, replace butter with vegan butter, and substitute sour cream with coconut cream or dairy-free yogurt.
Reduced Sugar: Decrease sugar in both components by 25% and rely more on the natural sweetness of lemon. The cake will be less sweet but equally flavorful.
Egg-Free Cake: Replace eggs in the cake with 3 tablespoons ground flaxseed mixed with 9 tablespoons water, though the texture will be denser.
Filling Alternatives
Lemon Buttercream: Create a lighter filling using butter, powdered sugar, lemon juice, and zest for those who prefer buttercream to curd.
Mascarpone Lemon Cream: Mix mascarpone cheese with lemon curd for an ultra-rich, creamy filling that’s less sweet than pure curd.
Fresh Fruit Addition: Layer thin slices of fresh strawberries or raspberries with the lemon curd for added texture and color.
Storage and Serving Suggestions
Store this lemon layer cake covered in the refrigerator for up to 4 days due to the dairy-based lemon curd filling. Bring to room temperature 30 minutes before serving for the best flavor and texture. The cake can be assembled up to 24 hours ahead, making it perfect for entertaining.
Serve slices with fresh berries, a dollop of whipped cream, or a drizzle of additional lemon curd. This cake pairs beautifully with Earl Grey tea, coffee, or sparkling wine for special occasions.
For individual presentations, cut the cake into elegant wedges and garnish each plate with a twist of lemon peel, fresh mint leaves, or a few toasted almond slices.
Frequently Asked Questions
Why did my lemon curd turn lumpy or curdle? Lumpy curd usually results from cooking over too high heat or not whisking constantly. Always use medium-low heat and whisk continuously. If lumps form, strain the curd through a fine-mesh sieve while still warm.
Can I make the components ahead of time? Yes! The lemon curd can be made up to 3 days ahead and stored covered in the refrigerator. The cake layers can be baked, cooled, wrapped, and stored at room temperature for 2 days or frozen for up to 1 month.
How do I prevent the cake layers from sticking to the pans? Properly grease the pans with butter or oil, line with parchment paper, and allow the cakes to cool for 10 minutes before turning out. Running a knife around the edges before cooling also helps release the cakes.
Why is my cake dense instead of light and fluffy? Dense cake usually results from overmixing the batter after adding flour, which develops too much gluten. Fold the flour mixture gently just until combined, and ensure your baking powder is fresh and active.
Can I make this as cupcakes instead? Absolutely! Divide the batter among 18-20 cupcake liners and bake for 18-22 minutes. Once cooled, hollow out the centers slightly and fill with lemon curd, then dust with powdered sugar.
This Zesty Lemon Delight Cake brings together the perfect balance of sweet and tart flavors in an elegant presentation that’s sure to impress. The homemade lemon curd provides superior flavor compared to store-bought alternatives, while the tender sponge cake creates the ideal backdrop for the bright citrus filling. Whether you’re celebrating a special occasion or simply craving a taste of sunshine, this cake delivers pure lemony bliss in every bite.
