Hey y'all! If you love bright, citrusy desserts that melt in your mouth, this Moist Lemon Curd Cake with Glaze is about to become your new favorite. Each bite is bursting with tangy lemon flavor and topped with a glossy, sweet glaze that makes this cake absolutely irresistible. Whether you're celebrating a special occasion, craving an afternoon treat, or looking to wow your friends at brunch, this cake is the answer. Let's get cooking!
Why You'll Love This Moist Lemon Curd Cake with Glaze
- Ultra-moist and tender crumb thanks to luscious lemon curd swirled throughout.
- Perfectly balanced sweet and tangy flavors that wake up your taste buds.
- Simple ingredients and easy steps—beginner-friendly and no fuss.
- Stunning presentation with a glossy, lemony glaze for that bakery-worthy look.
- Versatile for gatherings, brunch, or a citrusy pick-me-up any time of day.
Ingredients for Moist Lemon Curd Cake with Glaze
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (120ml) whole milk, room temperature
- ¼ cup (60ml) fresh lemon juice
- Zest of 2 lemons
- ½ cup (120g) lemon curd (store-bought or homemade)
- 1 teaspoon pure vanilla extract
For the glaze:
- 1 cup (120g) powdered sugar, sifted
- 2–3 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
How to Make Moist Lemon Curd Cake with Glaze
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper for easy removal.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed for 2-3 minutes, until light and fluffy.
Step 3: Add Eggs and Lemon Zest
Beat in the eggs, one at a time, then mix in the lemon zest and vanilla extract until fully combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 5: Alternate Wet & Dry Ingredients
Add the dry ingredients to the wet mixture in three additions, alternating with the milk and lemon juice. Start and end with the dry ingredients. Mix just until incorporated—don't overmix!
Step 6: Swirl in the Lemon Curd
Pour half the batter into the prepared loaf pan. Spoon dollops of lemon curd over the batter, then gently swirl with a knife. Repeat with the remaining batter and curd. Use the knife again to create beautiful lemony swirls.
Step 7: Bake
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil during the last 15 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: Make and Drizzle the Glaze
Whisk together powdered sugar, lemon juice, and zest until smooth and pourable. Drizzle the glaze over the cooled cake, letting it drip down the sides for a tempting finish.
Notes for Perfect Moist Lemon Curd Cake with Glaze
- For homemade lemon curd, try this easy lemon curd recipe.
- Room temperature ingredients blend more easily, ensuring a silky batter.
- Don’t overmix—just combine the wet and dry ingredients until smooth for the fluffiest cake (learn why here).
Variations on Moist Lemon Curd Cake with Glaze
- Lemon-Blueberry Swirl Cake: Fold ½ cup fresh blueberries into the batter before swirling in the lemon curd.
- Gluten-Free Lemon Curd Cake: Substitute an equal amount of gluten-free all-purpose flour blend.
- Lime Curd Twist: Swap lemon curd and juice for lime for a zesty tropical flavor.
Required Equipment for Moist Lemon Curd Cake with Glaze
- 9x5-inch loaf pan
- Electric hand mixer or stand mixer
- Mixing bowls (large and medium)
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Wire cooling rack
Storage Instructions for Moist Lemon Curd Cake with Glaze
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Serving Recommendations & Pairings
- Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Pair with hot tea or a sparkling lemonade for a delightful afternoon treat.
- Dress it up with fresh berries and a dusting of powdered sugar for a brunch showstopper.
Pro Tips for Best Moist Lemon Curd Cake with Glaze
- Weigh your ingredients for reliable, bakery-style results—see why weight matters here.
- Allow the cake to cool completely before glazing to avoid a runny mess.
- Use fresh lemon juice and zest for the brightest, most authentic flavor.
Moist Lemon Curd Cake with Glaze FAQ
- Can I make this Moist Lemon Curd Cake with Glaze ahead of time?
- Absolutely! Bake the cake up to 2 days in advance and store covered. Add the glaze just before serving for the best presentation.
- What’s the best way to swirl the lemon curd?
- Use a butter knife or skewer and gently swirl through the batter in a figure-eight motion for a pretty marbled look.
- Can I use bottled lemon juice instead of fresh?
- Fresh lemon juice is highly recommended for the freshest flavor, but bottled will work in a pinch if needed.
Prep Time: 15 minutes
Cook Time: 50–55 minutes
Total Time: 1 hour 10 minutes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup lemon curd
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
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1Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
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2In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the lemon zest and juice.
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3In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
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4Pour half of the batter into the prepared pan. Spread the lemon curd evenly over the batter, then top with the remaining batter.
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5Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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6For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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