Spring Birthday Lemon Curd (Printable)

A tender vanilla crumb cake layered with tangy lemon curd and topped with whipped cream frosting.

# What You'll Need:

→ Cake

01 - 2½ cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon vanilla extract
09 - 1 cup whole milk, room temperature
10 - Zest of 1 lemon

→ Lemon Curd Filling

11 - 4 large egg yolks
12 - ½ cup granulated sugar
13 - ⅓ cup fresh lemon juice
14 - Zest of 2 lemons
15 - ¼ cup unsalted butter, cubed

→ Whipped Cream Frosting

16 - 2 cups heavy cream, chilled
17 - ½ cup powdered sugar
18 - 1 teaspoon vanilla extract

→ Decoration

19 - Fresh berries such as strawberries, raspberries, or blueberries
20 - Edible flowers or lemon zest curls

# Steps:

01 - Preheat oven to 350°F. Grease and line a 9x13-inch sheet pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream butter and sugar with an electric mixer until pale and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest until fully combined.
05 - Add dry ingredients to the wet mixture in three parts, alternating with milk. Begin and end with dry ingredients, mixing until just combined.
06 - Pour batter into prepared pan and smooth the top. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a cooling rack.
07 - While cake cools, combine egg yolks, sugar, lemon juice, and zest in a small saucepan. Cook over medium-low heat, stirring constantly, until thickened, approximately 5-7 minutes. Remove from heat and whisk in butter until smooth. Transfer to a bowl, cover surface with plastic wrap, and chill until cold.
08 - Whip cold heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Keep refrigerated until ready to use.
09 - Once cake is cool, carefully slice it horizontally to create two layers. Remove the top layer and spread chilled lemon curd evenly over the bottom layer. Replace the top layer.
10 - Spread whipped cream frosting evenly over the cake. Decorate with fresh berries, edible flowers, or lemon zest curls as desired.
11 - Refrigerate assembled cake for at least 1 hour before serving to ensure clean slices.

# Chef’s Tips:

01 -
  • The homemade lemon curd fills your kitchen with such a gorgeous citrus smell that guests will ask about it before they even taste it.
  • A sheet cake means less fussing with layer cakes, but the filling and frosting make it feel as elegant as anything from a bakery.
  • Whipped cream frosting tastes like a cloud and looks deceptively simple, which is exactly when food tastes best.
02 -
  • A serrated knife dipped in hot water and wiped clean between slices is the only way to cut this cake without dragging the frosting—I learned this the hard way with a regular knife and a frustrating mess.
  • Lemon curd thickens more as it cools, so it should look slightly looser than you want it when it comes off the heat; this prevents it from becoming grainy or overcooked.
  • Room temperature ingredients, especially eggs and milk, make an enormous difference in how smoothly everything incorporates—cold ingredients can cause the batter to seize and separate.
03 -
  • Invest in a good offset spatula for frosting—it makes spreading whipped cream even and effortless, and it costs less than a coffee and lasts forever.
  • The moment you take the cake out of the oven, listen for that slight sizzle as the crumb sets; it's one of the most satisfying sounds in baking and a sign you're on track.
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