With spring and Easter just around the corner, I wanted to bake something tasty. That turned out to be this flavorful lemon curd cake. This cake is deliciously moist without being soggy. Dollops of lemon curd give the cake a sweet, fresh flavor and an incredibly soft texture, while the crumb layer has a nice bite to it.
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Why this Recipe Works
I based this recipe on my delicious apple sheet cake recipe. This version with lemon curd and a crumb topping is so good that now I can’t choose – both are delicious! Should I go with the classic apple version or the fresh lemon curd version? Which one will you make?
Lemon Curd Cake Ingredients
Making this lemon curd sheet cake is really not that difficult. First, you make the lemon curd. You can make it yourself or buy it at the supermarket.
- For the cake: you’ll need butter, sugar, eggs, flour, lemon, lemon curd and full-fat Greek yogurt. The yogurt makes the cake creamy and refreshing.
- For the crumb topping: combine flour, sugar, butter, and rolled oats for crunch.
- For presentation: you can sprinkle some powdered sugar on top. It doesn’t need it for flavor, though. But I always think it looks extra festive. 🙂
Springtime Cake with Lemon Curd
I was hoping this lemon cake would be delicious when I came up with the recipe, and it is! The combination of a moist cake, fresh and sweet lemon curd, and an absolutely delicious crumb topping is just incredible! I love the freshness and tartness of the lemon, just as I love it in this lemon meringue pie recipe.
Lemon Curd Sheet Cake
This cake is great any time of year, but with Easter just around the corner, I definitely recommend it as a sweet treat for brunch or lunch. You can find more Spring recipe inspiration here such as my Easter blondies or my puff pastry with eggs recipe. This cake is also perfect for high tea or for serving a delicious, fresh, homemade treat in the summer.
FAQ Lemon Curd Cake
Can I freeze the lemon curd sheet cake?
Yes, let it cool completely before wrapping it tightly in plastic wrap followed by aluminum foil to prevent freezer burn.
What kind of sheet pan should I use?
I’d recommend a ceramic or metal one, roughly 12 x 8 inches.
What size should I cut the slices?
For large parties, 2×2 inch squares are a good size. If you want to serve a smaller crowd, 2×3 inches is a nice medium sized serving.
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Ingredients
- 100 gram all-purpose flour
- 100 gram white granulated sugar
- 30 gram rolled oats
- 75 gram cold butter (cut into cubes)
- 1 pinch salt
- 200 gram butter (room temperature)
- 200 gram white granulated sugar
- 3 eggs (room temperature)
- 250 gram flour
- 1 tsp baking powder
- 125 ml full-fat Greek yogurt
- 1 lemon (zest grated)
- 1 pinch salt
- 125 gram lemon curd
- Optional: powdered sugar for decoration
Equipment
- Sheet pan, roughly 12 x 8 inch
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 175 degrees Celsius / 350 degrees Fahrenheit (top and bottom heat).
- First, we’ll make the crumb topping. Place all the ingredients in a bowl and rub them together with your fingers until the mixture is crumbly. If needed, add one or two tablespoons of cold water to help the mixture come together more easily. Then, place the mixture in the refrigerator.
- For the cake, place the butter and sugar in the bowl of a stand mixer. Beat for about five minutes, until the mixture is light and fluffy.
- Next, add the eggs one at a time. Then, add the flour, baking powder, full-fat yogurt, lemon zest, and a generous pinch of salt.
- Pour the batter into a greased sheet pan.
- Using a spoon, dot the lemon curd over the cake. Swirl it through with a skewer to distribute the lemon curd throughout the cake.
- Sprinkle the crumbs over the cake.
- Bake for 45–60 minutes or until done. Insert a skewer into the center. If it comes out clean, the cake is done.
- Optional: Dust the cake with powdered sugar for decoration after baking. Enjoy!
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