Slice off a piece of sunshine with this light & airy Dairy-Free Lemon Curd Cake recipe! Featuring three moist, fluffy layers of lemon cake, tart dairy-free lemon curd, and a lusciously bright lemon buttercream frosting, this sweet treat is the food equivalent of the first real day of spring.
Table of contents
Recipe Overview
Next time you’re in need of a dessert worthy of a celebratory centerpiece, look no further than this lemon cake with lemon curd! It’s perfectly petite (just 6 inches in diameter), which is ideal for a small family gathering. It’s also stunningly beautiful — honestly, who doesn’t love a frosted layer cake?!?
Aside from being delightfully twee and sensationally sunshiny, this lemon cake with lemon curd is also:
- Made with only 13 basic ingredients, most of which are pantry staples!
- Easy enough for even a baking novice. Even if you’re new to baking and decorating cakes, this simple recipe is for you. Feel free to go for the “naked cake” look (like in my sweet potato cake recipe) and pile on some colorful berries if you’re not confident about your piping skills!
- Make-ahead friendly. Feel free to make the lemon curd and lemon buttercream up to a week in advance and keep them in the fridge. You can also make, cool, and wrap the dairy-free lemon cake layers in several layers of cling-wrap, then freeze them for up to a month.
- Allergen-friendly. I’ve developed this lemon layer cake recipe to be dairy-free, but have also included instructions for making it gluten-free. In addition, it’s also naturally nut-free and can easily be made soy-free (depending on what vegan butter you use).
- Budget-friendly. Last time I checked, even a mini 6-inch celebration cake from a bakery costs well over $20, and that’s without adjusting for making it allergen-friendly. Save yourself some serious cash with this professional-looking, pucker-inducing homemade lemon curd cake!
Ingredients Needed
As promised, you probably already have *most* of what you need on hand to make a super delicious lemon cake dairy-free:
- Vegan butter - Allow it to soften to the point where you can easily indent it with a finger, but not so much that the oil begins to separate.
- Granulated sugar - Plain white sugar has a neutral flavor that’s ideal for letting all the zesty lemon flavor shine through.
- Lemon - You’ll want both the juice and the zest for maximum citrusy goodness. In order of operations, wash, dry, zest, then juice.
- Eggs & egg yolks - Adding extra egg yolks to the batter gives the lemon cake layers added richness and a fine, tender crumb.
- Fine salt - If you’re using a different type of salt (e.g. table salt or kosher salt), consult this conversion chart for proper measurement.
- All-purpose flour - Plain flour has the perfect amount of protein for this lemony cake recipe. If you’re gluten-free, I’ve included recipe notes for how to make the swap.
- Cornstarch - Despite being a powerful anti-caking agent (HA!), adding a touch of cornstarch to your cake batter helps create a beautifully crumbly crumb. If corn is a no-no, try swapping in an equal amount of potato starch instead.
- Baking soda & baking powder - You’ll need both kinds of raising agents for the perfect cake consistency.
- Mayonnaise - Mayo in cake might sound like a stretch, but folks have been using this dairy-free hack since the 1920’s.
- Unsweetened dairy-free milk - Feel free to use any variety (e.g. almond, oat, soy, cashew, hemp) that you prefer. I used unflavored milk, but vanilla will also work so long as there is no added sugar.
- Shortening - Vegan butter gives buttercream the right flavor, but shortening gives it the ideal texture.
- Powdered sugar - Also aptly named “icing sugar,” this superfine sweetener is essential to making perfectly smooth and luscious frosting. If you’re fresh out, you can always whip some up in the food processor using just white sugar and cornstarch or potato starch!
How To Make Dairy-Free Lemon Curd Cake
This citrus cake with lemon curd might look intimidating, but all of the steps are very simple. Also, note that you can make both the lemon curd and the vegan lemon buttercream up to a week in advance, and/or bake off the lemon cakes up to a month in advance.
Make Lemon Curd
Step 1: Mix butter, granulated sugar, salt, and lemon zest. Add the eggs and egg yolks one at a time and mix until combined after each addition.
Step 2: Stir in the lemon juice. Your mixture may look a little curdled, but don't worry, it'll come together once it's heated.
Step 3: Cook over medium-low heat, stirring continuously until it thickens and reaches 175°F (80°C), about 5 minutes.
Step 4: Chill. Pour the completed curd into a clean bowl or plate to cool. Cover it with plastic wrap, making sure that it's touching the surface of the lemon curd to prevent it from forming a "skin" and keep it in the refrigerator until ready to use.
Make Lemon Cake
Step 1: Prep. Preheat your oven. Grease and line three 6-inch round cake pans with parchment paper. Set aside.
Step 2: Dry ingredients. Whisk together the flour, cornstarch, salt, leaveners, sugar, and lemon zest. Add the softened vegan butter and work it into the flour until the mixture looks like sand.
Step 3: Wet ingredients. In a separate bowl, mix the eggs, mayonnaise, and vanilla extract until smooth. Add this to the dry ingredients and mix until just combined. Stir in the milk until a smooth batter forms, being sure not to overmix. Scrape the sides and bottom of the bowl.
Step 4: Bake the cake layers in the preheated oven for 20-25 minutes. Check for doneness by inserting a toothpick into the center. If you see any crumbs, bake for another minute or two. Let the cakes cool in the pan for 5 minutes before taking them onto a wire rack to cool completely.
Make Lemon Buttercream Frosting
Step 1: Cream the softened vegan butter and shortening for 3 to 4 minutes until fluffy and light in color.
Step 2: Add powdered sugar in increments. Add a third of the powdered sugar and continue beating. Scrape the sides and bottom of the bowl with a spatula before each addition. After adding all of the sugar, taste to see if it's sweet to your liking. Add more sugar if you'd like.
Step 3: Finish. Once the frosting is sweet enough to your liking, add the salt, vanilla extract, lemon juice, and lemon zest (if adding) and beat until incorporated. Put the buttercream into a piping bag with a large round tip.
Assemble & Decorate
Step 1: Add filling. Place one cake layer on a flat plate or cake stand. Using an offset spatula or knife, spread on a thin layer of buttercream (about 1-2 tablespoons). Pipe a border of buttercream on the edges, creating a well in the center. Fill the center with lemon curd (about ⅓ cup).
Step 2: Repeat. Add another cake layer on top and repeat.
Step 3: Crumb coat. Once the final cake layer is placed on top, crumb-coat the entire cake by adding a thin layer of buttercream to seal in all the crumbs and lock in the moisture. Put the cake in the fridge to chill for 30 minutes.
Step 4: Add any extra decorations you like. I kept my cake as a "naked cake" and added little blobs of frosting on top with an extra layer of lemon curd, and some lemon slices for decoration. Feel free to decorate with more buttercream, sprinkles, berries, toasted nuts, or anything else you like.
Optional Variations & Dietary Adaptations
As much as my family loves this recipe for a layer cake with lemon curd filling as-is, there is always room for you to make recipe edits. Here are a few variations worth considering:
- Gluten-free - Substitute the all-purpose flour with 1⅓ cups (197g) of gluten-free measure for measure flour. (Make sure to use one that has xanthan gum!) Mix the batter for an extra minute or two after it comes together to add more structure. Be sure to let the cake batter rest for 30 minutes before pouring it into the cake pans and baking them, to avoid a gritty texture.
- Different pan sizes - While I designed this recipe for a 3-layer 6-inch round celebration cake, you can easily make it work for different cake sizes using a little math.
- Add-ins - Feel free to add fresh berries on top of the curd between the cake layers. You’re also welcome to introduce some nutty goodness by adding a teaspoon of almond extract to the batter and/or using toasted sliced almonds in your decoration.
- Swap your citrus. Make a tart and tangy lime cake with lime curd and lime frosting instead!
Serving Suggestions
This bright, sweet-tart lemon cake with lemon curd filling is perfect for serving all year round. I love whipping one up on dreary days in the middle of winter to remind me of warmer days to come. It’s also perfect for any spring or summer celebration like Easter, Mother’s Day, picnics, potlucks, and grill-outs.
While it’s perfectly delectable on its own (seriously, the lemon curd-lemon buttercream combo is top-notch), you’re welcome to add some color to the plate with a sprinkling of fresh berries.
In terms of what to pair it with, I typically opt for a mug of coffee, hot tea, chilled vegan milk, or a glass of sparkling wine. YUMMMMM!
Recipe Success Tips
- Chill the cake entirely before even attempting to frost it. Better yet, give it a few hours (wrapped in plastic wrap) in the fridge or freezer — the cold will help to firm up the layers, making it much easier to do a pro-looking frosting job.
- Invest in the right tools. A kitchen scale, piping bag, decorative tips, offset spatula, and cake turntable are all invaluable when making bakery-style cakes at home!
- Waste not, want not. Save your extra egg whites for making chocolate hazelnut financiers, pistachio financiers, or matcha financiers.
- Fill the cake pans evenly with the cake batter (about 300g per pan). This ensures they’ll bake at the same rate and will ensure even layers.
- Use a tall glass to assist in filling your pastry bag. If you don’t have a proper pastry bag, you can always use a zip-top bag with the corner cut off, or fashion one out of parchment paper.
FAQs
In our house, if there’s a jar of lemon curd, it’s always gone within a week. That said, this recipe ought to keep well for 2-3 weeks if kept covered and refrigerated.
If you are planning on keeping the cake for more than a few hours after decorating, I do suggest popping it in the fridge. If you have already removed slices from the cake, keep it from drying out by pressing a piece of patty paper or parchment paper over any exposed sides.
Aside from using it as a cake filling, it’s also delicious as a filling for danishes and sweet buns, spread on toast, dolloped on plain dairy-free Greek yogurt, added to sweet crepes, or as a topping on blueberry muffins or french toast.
More Lemon Dessert Recipes
- Vanilla Cupcakes
- German Chocolate Cake
- Vegan Chocolate Banana Cupcakes
- Lemon Poppy Seed Cake
- Vegan Banana Cupcakes
- Caramel Apple Upside-Down Cake
Alright, friends! I hope you turn any lemons life throws your way into this lovely Lemon Curd Cake. For more tasty dairy-free and gluten-free recipe ideas, be sure to follow me on Instagram, Pinterest, or Facebook. You can also sign up for my email newsletter to get all of my shiniest new content delivered straight to your inbox — I solemnly swear to not spam you. 💛
Lemon Curd Cake (Dairy-Free)
Ingredients
Lemon Curd
- 6 tablespoons vegan butter softened at room temperature
- ¾ cup granulated sugar
- 2 teaspoons lemon zest
- ⅓ cup lemon juice
- 2 large eggs
- 4 large egg yolks
- ⅛ teaspoon fine salt
Lemon Cake
- 1⅓ cups all-purpose flour See Notes for gluten-free instructions
- ⅓ cup cornstarch
- ½ teaspoon fine salt
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- ½ cup vegan butter softened at room temperature
- 2 large eggs
- ⅓ cup mayonnaise
- ⅔ cup unsweetened dairy-free milk
- 2 teaspoons vanilla extract
Lemon Buttercream Frosting
- 1 cup vegan butter softened at room temperature
- ⅓ cup shortening
- 3 cups powdered sugar
- ¼ teaspoon fine salt
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest optional
Instructions
Lemon curd
- In a bowl, beat together the vegan butter, granulated sugar, salt, lemon zest. Add the eggs and egg yolks one at a time and mix until combined after each addition.
- Stir in the lemon juice. Your mixture may look a little curdled, but don't worry, it'll come together once it's heated.
- Pour the mixture into a small pot and heat it over medium low heat and stir continuously until it thickens and reaches 175°F (80°C), about 5 minutes.
- Take it off the heat and pour it into a clean bowl or plate to cool. Cover it with plastic wrap, making sure that it's touching the surface of the lemon curd to prevent it from forming a "skin" and keep it in the refrigerator until ready to use.
Lemon Cake
- Preheat your oven to 340°F (170°C). Grease and line two 6-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, cornstarch, salt, baking soda, baking powder, granulated sugar, and lemon zest. Add the softened vegan butter and work it into the flour until the mixture looks like sand.
- In a separate bowl, mix the eggs, mayonnaise, and vanilla extract until smooth. Add this to the dry ingredients and mix until just combined. Stir in the milk until a smooth batter forms, being sure not to overmix. Scrape the sides and bottom of the bowl.
- Fill the cake pans evenly with the cake batter (about 300g per pan). Bake the cake layers in the preheated oven for 20-25 minutes. Check for doneness by inserting a toothpick into the center. If you see any crumbs, bake for another minute or two. Let the cakes cool in the pan for 5 minutes before taking them onto a wire rack to cool completely.
Lemon Buttercream Frosting
- In the bowl of a stand mixer, beat the softened vegan butter and shortening for 3 to 4 minutes until fluffy and light in color.
- Add a third of the powdered sugar and continue beating. Scrape the sides and bottom of the bowl with a spatula before each addition. After adding all of the sugar, taste to see if it's sweet to your liking. Add more sugar if you'd like.
- Once the powdered sugar is all incorporated, add the salt, vanilla extract, lemon juice, and lemon zest (if adding) and beat until incorporated. Put the buttercream into a piping bag with a large round tip.
Assembly
- Take one cake layer and put it on a plate or cake stand. Using an offset spatula or knife, spread on a thin layer of buttercream (about 1-2 tablespoons). Pipe a border of buttercream on the edges, creating a well in the center. Fill the center with lemon curd (about ⅓ cup).
- Add another cake layer on top and repeat.
- Once the final cake layer is placed on top, crumb-coat the entire cake by adding a thin layer of buttercream to seal in all the crumbs and lock in the moisture. Put the cake in the fridge to chill for 30 minutes.
- Take the cake out of the fridge and decorate with more buttercream if you like! I kept my cake as a "naked cake" and added little blobs of frosting on top with an extra layer of lemon curd, and some lemon slices for decoration. Any leftover lemon curd and frosting can be kept in the fridge or freezer.
Notes
- Gluten-free - Substitute the all-purpose flour with 1⅓ cups (197g) of gluten-free measure for measure flour. (Make sure to use one that has xanthan gum!) Mix the batter for an extra minute or two after it comes together to add more structure. Be sure to let the cake batter rest for 30 minutes before pouring it into the cake pans and baking them, to avoid a gritty texture.
- Different pan sizes - While I designed this recipe for a 3-layer 6-inch round celebration cake, you can easily make it work for different cake sizes using a little math.
- Add-ins - Feel free to add fresh berries on top of the curd between the cake layers. You’re also welcome to introduce some nutty goodness by adding a teaspoon of almond extract to the batter and/or using toasted sliced almonds in your decoration.
- Swap your citrus. Make a tart and tangy lime cake with lime curd and lime frosting instead!
- Chill the cake entirely before even attempting to frost it. Better yet, give it a few hours (wrapped in plastic wrap) in the fridge or freezer — the cold will help to firm up the layers, making it much easier to do a pro-looking frosting job.
- Invest in the right tools. A kitchen scale, piping bag, decorative tips, offset spatula, and cake turntable are all invaluable when making bakery-style cakes at home!
- Waste not, want not. Save your extra egg whites for making chocolate hazelnut financiers, pistachio financiers, or matcha financiers.
- Fill the cake pans evenly with the cake batter (about 300g per pan). This ensures they’ll bake at the same rate and will ensure even layers.
- Use a tall glass to assist in filling your pastry bag. If you don’t have a proper pastry bag, you can always use a zip-top bag with the corner cut off, or fashion one out of parchment paper.
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