Martha Stewart Lemon Curd Cake

This Martha Stewart Lemon Curd Cake is a bright and elegant layer cake, which uses homemade lemon curd and fresh berries. It’s a restaurant-quality dish, perfect for spring celebrations or afternoon tea, yielding one 8-inch cake.

Martha Stewart Lemon Curd Cake Ingredients

Cake:

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 3 cups sifted all-purpose flour, plus more for pans
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 4 large eggs, lightly beaten
• 1 1/4 cups buttermilk
• 1 1/2 teaspoons pure vanilla extract
• Grated zest of 2 lemons

Filling and Topping:

• 3 cups homemade lemon curd
• 12 ounces assorted fresh berries
• Confectioners’ sugar, for dusting

Sweetened Whipped Cream:

• 2/3 cup heavy cream
• 1/2 teaspoon vanilla extract
• 2 tablespoons confectioners’ sugar

How To Make Martha Stewart Lemon Curd Cake

1. Prep the pans and oven: Preheat oven to 350°F with racks in the center. Butter and flour two 8-by-2-inch round pans, line with parchment, and tap out excess flour.
2. Sift dry ingredients: In a large bowl, sift together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar: Beat butter until softened (1–2 minutes). Gradually add sugar and beat until light and fluffy (3–4 minutes), scraping sides as needed.
4. Add eggs: Drizzle in eggs gradually, beating after each addition until mixture is smooth (about 5 minutes).
5. Mix in flour and buttermilk: On low speed, alternately add dry ingredients and buttermilk in batches, starting and ending with flour. Beat in vanilla and lemon zest.
6. Bake the cakes: Divide batter between prepared pans. Bake 25 minutes, then rotate. Bake 10–20 minutes more, until a tester comes out clean. Cool in pans for 15 minutes, then turn out and cool completely.
7. Slice and assemble: Remove parchment and slice each cake in half horizontally. Reserve the best dome layer for the top. Layer remaining cakes with 1 cup lemon curd between each.
8. Chill the cake: Refrigerate the layered cake while making whipped cream.
9. Make whipped cream: Whip cream to soft peaks (2–4 minutes). Add vanilla and sugar, and whip until peaks return (2–3 minutes).
10. Finish and serve: Place reserved dome on top, spread whipped cream, sprinkle berries, and dust with confectioners’ sugar.

Recipe Tips

• Can I use store-bought lemon curd?
  Yes, but homemade lemon curd provides better flavor and texture.
• How do I slice cake layers evenly?
  Use a serrated knife and rotate the cake as you cut horizontally.
• Can I make the cake ahead?
  You can bake and slice the layers a day in advance; assemble the day of serving.
• What berries work best?
  Blueberries, raspberries, and sliced strawberries are great options.
• Can I frost the sides too?
  Yes, but this cake is designed to showcase its layers and fruit topping.

What To Serve With Lemon Curd Cake

This bright, citrus-forward cake pairs beautifully with light and refreshing sides:

• Sparkling lemonade or citrus iced tea
• A scoop of vanilla gelato or sorbet
• Champagne or Prosecco
• Fresh mint garnish
• Toasted almond slivers for texture

How To Store Lemon Curd Cake

Refrigerate: Store in an airtight container in the fridge for up to 3 days. Best enjoyed fresh.

Freeze: Not recommended due to the fresh berries and whipped cream topping.

Lemon Curd Cake Nutrition Facts

• Calories: ~510 kcal per slice
• Carbohydrates: 58g
• Protein: 6g
• Fat: 28g
• Sugar: 42g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use lemon zest in the filling?
Yes, but use sparingly as the curd is already tart.

Can I bake this in 9-inch pans instead?
Yes, adjust bake time slightly and expect thinner layers.

Can I make this as a single-layer sheet cake?
Yes, but layering with curd is part of what makes it special.

Do I have to use parchment in the pans?
Yes, it helps prevent sticking and ensures clean removal.

Can I double the whipped cream?
Absolutely, if you want to frost the sides or serve extra on the side.

Try More Recipes:

• Martha Stewart Lemon Crepe Cake
• Martha Stewart Lemon Coffee Cake
• Martha Stewart Lemon Bundt Cake