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.