Lemon Layer Cake with Cream Cheese Filling and Lemon Curd

🍋 Serves 12 | 🎂 Layer Cake | 🌱 Vegetarian | ⏱ 1.5 Hours

Time for another layer cake! If you’re a lemon dessert lover like I am, meet our crowning glory: a three-layer lemon drizzle cake with cheese frosting and lemon curd. If you're looking for other delicious options, try this dark chocolate orange cake topped with orange buttercream, rich chocolate berry mousse cake for chocolate lovers, or this moist apple cake with Nutella and whipped cream. Don’t forget about my layered tiramisu cake with coffee and cocoa—each one is sure to impress!

Made entirely from scratch using real lemons, this three-layer lemon cake is delightfully moist and light. Its exceptional taste is beautifully complemented by the tangy cream cheese buttercream.

💗 Why this recipe works

✔ Foolproof texture: Oil + butter combo keeps cake moist 3+ days
✔ Bright lemon flavor: Zest + juice in every component (sponge, curd, frosting)
✔ Stable frosting: Cream cheese ratio prevents sagging
✔ No buttermilk hack: Uses regular milk + extra lemon for tang

Perfect for: Easter | Mother’s Day | Summer BBQs - just like this easy peach vanilla cake with canned peaches (no gelatin!).

🎂 Lemon Layered Cake Ingredients

For the Lemon Sponge

• Self-rising flour – No need to measure baking powder separately
• Golden caster sugar – Finer grain dissolves better (sub: granulated)
• Lemon zest – Use organic/unsprayed lemons

For the Frosting

• Full-fat cream cheese – Low-fat versions make runny frosting
• Powdered sugar – Sifted to avoid lumps

For the Lemon Curd

• Fresh lemon juice – Bottled lacks brightness
• Eggs – Cooked gently to avoid scrambling

♻️ Substitutions

• Butter: Margarine, coconut oil, or a plant-based butter substitute for a vegan option.
• Golden Caster Sugar: Regular granulated sugar or light brown sugar.
• Self-Rising Flour: All-purpose flour with baking powder and salt. For 1 cup of self-rising flour, use 1 cup of all-purpose flour, 1.5 teaspoons of baking powder, and a pinch of salt.
• Baking Powder: Baking soda. Use ¼ teaspoon of baking soda for every 1 teaspoon of baking powder, and add a bit of acid (such as lemon juice or vinegar) to activate it.
• Eggs: Unsweetened applesauce, mashed bananas, yoghurt, or commercial egg replacers for a vegan option. For each egg, use ¼ cup of the substitute.
• Lemons: Lemon juice or lemon extract. Adjust the quantity to taste.
• Milk: Almond milk, soy milk, coconut milk, or any other non-dairy milk for a dairy-free option.
• Cream Cheese: Vegan cream cheese or cashew-based cream cheese for a dairy-free or vegan option.
• Unsalted Butter: Salted butter (reduce additional salt in the recipe accordingly), margarine, or a plant-based butter substitute for a vegan option.
• Vanilla Extract: Vanilla bean paste or almond extract.
• Powdered Sugar: Make your own by blending granulated sugar until fine. For a healthier alternative, you can use powdered coconut sugar.
• Edible Flowers: Fresh berries, mint leaves, or any edible decorations of your choice.

♻️ Easy Dietary Swaps

• Gluten-free: Use GF self-rising flour blend
• Dairy-free: Vegan butter + coconut cream cheese
• Egg-free: ¼ cup applesauce per egg

📋 Variations

1. Lemon Blueberry Bundt Cake: Fold 1 cup fresh blueberries into the batter for juicy bursts. Tip: Toss berries in flour first to prevent sinking.
2. Lemon Poppy Seed Loaf Cake: Add 2 tablespoon poppy seeds + 1 teaspoon vanilla for a classic bakery texture. Perfect with tea!
3. Tropical Lemon Coconut Cake: Mix in ½ cup toasted coconut flakes + 1 tablespoon coconut extract for island vibes.
4. Lemon Raspberry Layer Cake: Swirl ½ cup raspberry jam through batter for pretty marbling. Pair with cream cheese frosting.
5. Lemon Almond Pound Cake: Replace ⅓ cup flour with almond flour + ½ teaspoon almond extract for nutty richness.

 Pro Decorating Tips

• Naked cake style: Frost thinly to show layers
• Edible flowers: Pansies or violets add elegance
• Lemon slices: Candy them for garnish

❓FAQS

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Lemon Drizzle Cake

Claudia Ciorteanu

Lemon cake is a delightful and refreshing dessert, very easy to make and using simple ingredients. Moist sponge cake infused with lemon syrup, and cream cheese frosting with hints of lemon, topped up with lemon curd for a finishing touch.

5 from 10 votes

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Cooling time 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine European

Servings 12

Calories 677 kcal

Equipment

• ▢
  electric mixer
• ▢
  Round Cake Pan 3 x 20 cm
• ▢
  Cooling Rack
• ▢
  Zester or Microplane

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Lemon Sponge

• ▢ 250 g butter
• ▢ 150 g golden caster sugar
• ▢ 250 g self-rising flour
• ▢ 1 teaspoon baking powder
• ▢ 4 large eggs
• ▢ Zest of 1 lemon
• ▢ 1-2 teaspoon milk

For the Frosting:

• ▢ 250 g cream cheese softened
• ▢ 225 g unsalted butter softened
• ▢ 1 teaspoon vanilla extract
• ▢ 75 g powdered sugar
• ▢ Zest of 1 lemon

For the Lemon Curd:

• ▢ 150 g sugar
• ▢ Zest of 1 lemon
• ▢ Juice of 3-5 lemons
• ▢ 120 g unsalted butter diced
• ▢ 3 medium eggs

For the Syrup:

• ▢ 100 ml water
• ▢ 2 lemon peels
• ▢ 1 teaspoon vanilla extract
• ▢ 3 tablespoon sugar

To Decorate:

• ▢ Edible flowers

Instructions

 

• Preheat your oven to 180°C. Grease and line 3 x 20 cm round cake pans with parchment paper on the bottom, and grease the edges with butter. Alternatively, you can use one 20 cm tin and cut the cake into 3 even layers after it has cooled.
• In a large mixing bowl, beat together the butter, golden caster sugar, eggs, lemon zest, and milk until smooth. Add the self-rising flour and baking powder, and mix until a smooth batter forms. Add 1-2 teaspoon of milk if needed for a dropping consistency.
  150 g golden caster sugar, 250 g self-rising flour, 1 teaspoon baking powder, 4 large eggs, Zest of 1 lemon, 1-2 teaspoon milk
• Divide the batter equally between the prepared cake pans and smooth the tops with a spatula.
• Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
• Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
• While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the cream cheese and softened butter together until smooth and creamy.
  225 g unsalted butter, 1 teaspoon vanilla extract
• Add the vanilla extract, powdered sugar, and lemon zest. Continue to beat until well combined and fluffy. Set aside.
  75 g powdered sugar, Zest of 1 lemon
• Now, let's make the lemon curd. In a saucepan, combine the sugar, lemon zest, lemon juice, eggs, and diced butter. Heat over medium-low heat, stirring constantly with a balloon whisk until the butter has melted and the mixture is smooth.
  Zest of 1 lemon, Juice of 3-5 lemons, 120 g unsalted butter, 3 medium eggs
• Reduce the heat to low and continue cooking, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and let it cool.
• Prepare the syrup by combining all the syrup ingredients in a saucepan. Bring it to a boil over medium heat and cook for 3 minutes. Set it aside to cool.
  2 lemon peels, 1 teaspoon vanilla extract, 3 tablespoon sugar
• Once the cakes have cooled completely, brush each layer with the prepared syrup. Then spread a layer of frosting on each layer, followed by a layer of lemon curd.
• Stack the cake layers on top of each other. Frost the top layer with the remaining cream cheese frosting. Sprinkle some lemon curd on top and decorate with edible flowers.
• Optionally, garnish the cake with additional lemon zest or decorate as desired.

Notes

Step-by-Step Guide: You'll find a helpful step-by-step guide to making this recipe on my blog.

Substitutions & Twists: I've listed some great substitutions and variations in the post above, so you can customize the dish to your liking.

Storage: This lemon cake can be stored in the refrigerator in an airtight container or covered with plastic wrap for up to 3 days. 

Tip 1: Preheat the oven to the specified temperature mentioned in your recipe. This will ensure that the cake bakes evenly.

Tip 2: Cool the cake before cutting - Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. 

Tip 3: Cool the lemon curd before using  - Allow the lemon curd to get to room temperature before adding it on top of the cream cheese filling. 

Nutrition

Calories: 677kcalCarbohydrates: 51gProtein: 7gFat: 50gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 223mgSodium: 276mgPotassium: 103mgFiber: 1gSugar: 35gVitamin A: 1659IUVitamin C: 1mgCalcium: 73mgIron: 1mg

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