Zesty Lemon Curd Snack Cake Dessert Recipe That Pops with Citrus

Lemon curd snack cake refines ordinary dessert expectations with its bright, zesty profile and irresistible texture.

Sunshine-infused ingredients dance together, creating a culinary experience that tingles taste buds and awakens memories of summer afternoons.

Tangy notes blend seamlessly with sweet undertones, promising a delightful twist on traditional cake recipes.

Soft crumb and silky lemon curd form a perfect harmony that elevates this simple treat from mundane to magnificent.

Rich yet light, the cake offers a sophisticated balance of flavors that feels both comforting and elegant.

Home bakers will appreciate how effortlessly this recipe comes together, requiring minimal technical skill but delivering maximum impact.

Every slice promises a burst of citrusy excitement that lingers pleasantly on your palate.

A Snack Cake That Balances Tangy and Sweet

• Burst of Citrusy Freshness: This lemon curd snack cake delivers a zesty punch that awakens your taste buds with bright, tangy lemon flavor throughout every bite.
• Texture Wonderland: The cake offers a delightful contrast between the soft, tender crumb and the silky smooth lemon curd, creating a luxurious mouthfeel that melts in your mouth.
• Make-Ahead Magic: The recipe allows for convenient preparation, with lemon curd that can be made in advance and a cake that's simple to assemble, perfect for busy home bakers looking for a show-stopping dessert without stress.
• Crowd-Pleasing Versatility: Whether served as an afternoon treat, elegant dessert, or potluck contribution, this cake impresses with its professional-looking finish and irresistible combination of creamy frosting and vibrant lemon curd.

Ingredients That Make This Cake a Standout

For Lemon Curd:

• Lemon Juice, Lemon Zest: Bright, tangy core of the curd, providing fresh and zesty flavor with intense citrus aroma.

• Granulated Sugar, Eggs, Egg Yolk: Creates smooth, rich texture and balances the tartness with natural sweetening properties.

• Unsalted Butter: Adds richness, silky texture, and helps stabilize the curd's consistency.

For Cake Base:

• All-Purpose Flour, Baking Powder, Baking Soda, Salt: Foundation for cake structure, ensuring light and tender crumb with proper rising.

• Softened Butter, Sugar, Eggs: Provides tender texture, sweetness, and helps bind ingredients together.
• Buttermilk, Vanilla Extract, Lemon Zest: Adds moisture, depth of flavor, and bright citrus notes.

For Frosting and Topping:

• Cream Cheese, Unsalted Butter: Creates smooth, rich base with tangy undertones.

• Powdered Sugar, Vanilla Extract, Heavy Cream: Provides sweetness, flavor depth, and adjustable frosting consistency.

How to Bake Lemon Curd Cake with Moist Texture

Step 1: Prepare Lemon Curd

• Set up a double boiler
• Gather ingredients
• Lemon juice
• Lemon zest
• Granulated sugar
• Eggs
• Egg yolk

Whisk ingredients continuously in the top section of the double boiler until the mixture transforms into a thick, silky texture (about 10 minutes). Remove from heat and fold in unsalted butter until completely smooth. Transfer the golden sunshine mixture to a glass jar, cover, and let it cool for 15 minutes. Refrigerate overnight to achieve perfect consistency.

Step 2: Create Cake Batter

Warm up the oven to 350°F. Grab your electric mixer and cream together softened butter and sugar until they become light and fluffy. Introduce eggs one by one, ensuring each blends seamlessly. Sprinkle in lemon zest, pour buttermilk, and splash vanilla extract. Gently fold in flour, baking powder, baking soda, and salt, mixing until the batter looks just right.

Step 3: Bake The Cake

Pour the velvety batter into a greased 9×9 inch baking dish lined with parchment paper. Slide into the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick- it should come out clean. Allow the cake to cool completely within the pan.

Step 4: Whip Up Cream Cheese Frosting

In a mixing bowl, beat softened butter and cream cheese until they become wonderfully creamy. Gradually shower in powdered sugar and vanilla extract. Adjust the frosting’s consistency by adding heavy cream, one tablespoon at a time, until it reaches perfect spreadability.

Step 5: Assemble The Masterpiece

Carefully release the cake from its pan. Use a fork or skewer to create delightful holes across the cake’s surface. Lovingly spoon lemon curd into each hole, ensuring even distribution. Generously spread the cream cheese frosting over the cooled cake. Finish by artfully dolloping extra lemon curd on top for a stunning presentation.

Serve and enjoy your tangy, sweet Lemon Curd Snack Cake!

Tips for Rich Lemon Flavor in Every Bite

• Zest Like a Pro: Use a microplane or fine grater to capture only the bright yellow part of the lemon peel, avoiding the bitter white pith underneath.
• Prevent Curd Scrambling: Whisk the lemon curd mixture constantly and maintain low, steady heat to create a silky smooth texture without egg chunks.
• Chill for Maximum Flavor: Refrigerate the lemon curd overnight to allow the flavors to develop and intensify, resulting in a more complex taste.
• Create Perfect Cake Holes: Use a wooden skewer or the handle of a wooden spoon to create evenly spaced holes for the lemon curd, ensuring each bite is packed with citrusy goodness.
• Room Temperature Matters: Bring butter, eggs, and cream cheese to room temperature before mixing to achieve a smoother, more consistent batter and frosting.

How to Store This Snack Cake for Later

• Refrigerate: Store the lemon curd snack cake in an airtight container in the refrigerator for up to 5 days, keeping the cake moist and fresh.
• Freeze: Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheat: Warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 300°F for 5-7 minutes to restore the cake's softness and enhance its lemony flavor.

Sweet Pairings That Complement the Citrus Notes

• Zesty Tea Companion: Pair this tangy lemon curd cake with a light Earl Grey tea, letting the bergamot notes complement the bright citrus flavors and cut through the creamy frosting.
• Sparkling Citrus Refresh: Serve alongside a chilled glass of prosecco or champagne, where the bubbly effervescence will highlight the cake's lemony brightness and provide a sophisticated touch.
• Creamy Contrast Plate: Add a scoop of vanilla bean ice cream on the side, creating a delightful temperature and texture contrast that balances the cake's intense lemon and rich frosting.
• Fruity Wine Harmony: Select a crisp Sauvignon Blanc or a light Riesling, whose acidic and slightly sweet profiles will beautifully echo the cake's zesty lemon undertones.

Lemon Curd Cake Variations to Try at Home

• Citrus Blast Remix: Replace lemon with a combination of orange and lime zest for a vibrant, tangy flavor profile that adds unexpected brightness to the classic recipe.
• Berry Burst Version: Swirl fresh raspberry or mixed berry compote into the lemon curd, creating a fruity layer that complements the creamy cake texture and adds visual appeal.
• Lavender Lemon Dream: Infuse the cake batter with dried lavender buds and replace half the lemon zest with lavender extract for an elegant, aromatic spin on the original cake.
• Tropical Sunshine Spin: Incorporate shredded coconut into the cake batter and top with a passion fruit-lemon curd hybrid, giving the dessert a vacation-inspired tropical essence.

Lemon Curd Snack Cake Recipe

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4.8 from 34 reviews

• Total Time: 55 minutes
• Yield: 12 1x

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Description

Zesty lemon curd snack cake delivers sunshine on a plate with its tangy-sweet profile. Moist crumb and creamy lemon filling promise a delightful escape that beckons you to savor each memorable bite.

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Ingredients

Scale 1x2x3x

Lemon Curd:

Citrus Ingredients:

• ¾ cup (177 ml) lemon juice
• 1 tablespoon (15 ml) lemon zest

Sweeteners:

• ¾ cup (150 g) granulated sugar

Binding Ingredients:

• 2 large eggs
• 1 large egg yolk

Dairy Ingredients:

• 6 tablespoons (85 g) unsalted butter

Cake:

Dairy Ingredients:

• 8 tablespoons (113 g) unsalted butter, softened
• 1 cup (237 ml) buttermilk

Sweeteners:

• 1 ½ cup (300 g) sugar

Citrus Ingredients:

• 4 lemons, zested

Eggs:

• 3 eggs, room temperature

Flavor Enhancers:

• 1 ½ teaspoons vanilla extract

Dry Ingredients:

• 2 cups (240 g) flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Frosting:

Dairy Ingredients:

• 8 tablespoons (113 g) unsalted butter, softened
• 8 ounces (226 g) cream cheese, softened
• 2–3 tablespoons (30–45 ml) heavy cream

Sweeteners:

• 3 ½–4 cups (420–480 g) powdered sugar

Flavor Enhancers:

• 1 teaspoon

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Instructions

1. Craft a double boiler setup for the lemon curd, combining citrus juice, zest, sugar, eggs, and egg yolk while whisking constantly until the mixture transforms into a luxurious, thick consistency.
2. Remove the curd from heat and incorporate unsalted butter, stirring until seamlessly smooth.
3. Transfer the silky curd into a glass container, allow to cool briefly, then refrigerate overnight for proper setting.
4. Heat the oven to 350°F (175°C) and prepare a 9×9 inch baking dish with parchment paper and grease.
5. Cream softened butter and sugar using an electric mixer until light and fluffy.
6. Introduce eggs individually, ensuring thorough integration after each addition.
7. Fold in lemon zest, buttermilk, and vanilla extract, creating a fragrant base.
8. Gently incorporate dry ingredients – flour, baking powder, baking soda, and salt – mixing until just combined to maintain cake’s tender texture.
9. Pour batter into prepared baking dish, spreading evenly.
10. Bake for 30-35 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center.
11. Allow cake to cool completely within the pan, ensuring structural integrity.
12. Whip softened butter and cream cheese together until achieving a creamy consistency.
13. Gradually blend powdered sugar and vanilla extract, creating a smooth frosting.
14. Adjust frosting texture with heavy cream, adding tablespoon by tablespoon until desired thickness is reached.
15. Carefully extract cake from pan and puncture surface with fork or skewer.
16. Generously fill perforations with lemon curd, ensuring even distribution.
17. Lavishly spread frosting across cooled cake surface.
18. Embellish with strategic dollops of lemon curd for a visually appealing finish.

Notes

• Chilling the lemon curd overnight helps develop a rich, intense citrus flavor and creates a perfect silky texture for spreading into the cake.
• Use fresh lemon zest and juice for the most vibrant and bright flavor profile in both the curd and cake batter.
• Allow cake to cool completely before adding lemon curd and frosting to prevent melting and ensure clean, professional-looking layers.
• Poking holes in the cake enables the lemon curd to seep deep into the crumb, creating deliciously moist and tangy pockets throughout each slice.
• Room temperature ingredients like eggs, butter, and cream cheese blend more smoothly and help create a lighter, more tender cake texture.
• Store leftover cake in an airtight container in the refrigerator for up to 4 days, allowing flavors to meld and develop even more deliciousness.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 350
• Sugar: 40 g
• Sodium: 180 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 80 mg