Lemon Curd Sheet Cake
This Lemon Curd Sheet Cake is the ultimate lemon dessert for lemon lovers: soft and fluffy lemon cake soaked in lemon syrup, topped with a dreamy cream cheese frosting, and swirled with homemade lemon curd!
I made this to celebrate my daughter’s 6th month milestone, and it was gone in a blink. It’s bright, fresh, and comforting. If you’re a lemon lover like me, I promise you’ll be obsessed.
And the best part? It’s so simple to make. No fancy tools, no layering stress, just a fuss-free sheet cake that bakes beautifully every time. The oil-based batter keeps it moist for days (if it even lasts that long), and the flavors only get better as it sits.
This is the kind of cake you’ll want to make on a cozy Sunday afternoon or for a cheerful little celebration. Simple, stunning, and so delicious!
Why You’ll Love this Recipe
- This lemon curd sheet cake will be your new go-to if you want something delicious, cozy, and effortless to serve a crowd, or just to satisfy your craving!
- The cake base is made of oil so its super moist and easy to make, no mixer needed!
- No need for fancy cake stacking and decorating, just bake, top with frosting and you’re done!
- The cream cheese frosting + homemade lemon curd combo is chef’s kiss.
Ingredients You’ll Need
For the Cake:
- 2 large eggs
- 200 g granulated sugar (1 cup)
- 80 g vegetable oil (1/3 cup)
- Zest of 2 lemons
- 45 g lemon juice (3 tbsp)
- 10 g vanilla extract (2 tsp)
- 80 g Greek yogurt or sour cream (1/3 cup)
- 200 g all-purpose flour (1⅔ cups)
- 1.5 tsp baking powder
- 1/4 tsp salt
- 180 g whole milk (3/4 cup)
Lemon Simple Syrup (optional):
- 50 g granulated sugar (1/4 cup)
- 30 g lemon juice (2 tbsp)
For the Cream Cheese Frosting:
- 115 g unsalted butter, room temperature (1/2 cup)
- 65 g cream cheese, room temperature (2 oz)
- 120 g icing sugar (1 cup)
Lemon Curd:
- 2 egg yolks
- 30 g lemon juice (2 tbsp)
- 50 g granulated sugar (1/4 cup)
- 40 g unsalted butter (2.5 tbsp)
Baking Tips & Substitutions
- Don’t skip the lemon zest. It brings so much citrus flavor and depth to the cake.
- If you don’t have Greek yogurt, sour cream or plain yogurt works too.
- The batter will be runny, but that’s the secret to the cake’s moist texture. Don’t worry, it bakes up perfectly.
- For the lemon curd, keep the heat low and stir constantly. It’ll thicken slowly but surely!
Frequently Asked Questions (FAQs)
Can I use store-bought lemon curd? Yes, nothing beats homemade, but if you’re short on time, a good-quality store-bought curd will work just fine. You can also totally skip the lemon curd. The cake has a good amount of lemon flavor already!
Can I bake this into a round cake pan? Yes, you can bake this recipe in two 6” cake pans (bake time can be a bit longer, start checking at 28 mins) and one 9” cake pan for the same baking time.
Can I double the recipe? Yes! You can double everything and bake it in a 9×13-inch pan for almost the same baking time.
How to Store Lemon Curd Sheet Cake
- Room Temperature: The frosted cake can be stored in an airtight container at room temp for a day.
- Refrigerator: Once frosted and topped with lemon curd, store it in the fridge and it’ll stay fresh for up to 4–5 days. Just let it sit out a few minutes before serving so the frosting and cake softens.
- Freezer: You can freeze the cake for up to a month. Thaw in the fridge overnight, then frost and add lemon curd when ready to serve.
Lemon Curd Sheet Cake
Ingredients
For the cake:
- 2 large eggs
- 200 g granulated sugar 1 cup
- 80 g vegetable oil 1/3 cup
- 2 tbsp lemons zest
- 45 g lemon juice 3 tbsp
- 10 g vanilla extract 2 tsp
- 80 g Greek yogurt or sour cream 1/3 cup
- 200 g all-purpose flour 1⅔ cups
- 1.5 tsp baking powder
- 1/4 tsp salt
- 180 g whole milk 3/4 cup
For the simple syrup:
- 50 g granulated sugar 1/4 cup
- 30 g lemon juice 2 tbsp
For the cream cheese frosting:
- 115 g unsalted butter room temperature (1/2 cup)
- 65 g cream cheese room temperature (2 oz)
- 120 g icing sugar 1 cup
For the lemon curd:
- 2 egg yolks
- 30 g lemon juice 2 tbsp
- 50 g granulated sugar 1/4 cup
- 40 g unsalted butter 2.5 tbsp
Instructions
For the lemon curd:
- In a small saucepan, combine egg yolks, lemon juice, and sugar. Stir constantly over low heat until the mixture thickens and coats the back of a spoon.
- Remove from heat and add the butter. Stir until fully melted and smooth.
- Strain the lemon curd into a bowl, cover with plastic wrap (touching the surface), and let cool for 30 minutes. Refrigerate until ready to use.
For the cake:
- Preheat oven to 180°C (350°F). Line an 8×8-inch pan with parchment paper.
- In a large bowl, whisk eggs vigorously until foamy. Add granulated sugar and whisk for 1–2 minutes.
- Stir in oil, lemon juice, lemon zest, vanilla, and yogurt until combined.
- In a separate bowl, mix together flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to the wet mixture, beginning and ending with the dry (flour, milk, flour, milk, flour).
- Batter will be thin but don’t worry! Pour into prepared pan.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- While cooling, you can make the lemon syrup by heating sugar and lemon juice until dissolved. Brush or drizzle over the cake once cooled (optional).
Cream cheese frosting and assembly:
- In a bowl, cream butter and cream cheese until smooth. Add icing sugar and beat until light and fluffy.
- Once the cake is completely cool, spread cream cheese frosting evenly over the top.
- Add spoonfuls of lemon curd and gently swirl over the frosting.
- Slice and serve!
