I love how this cake strikes the perfect balance between sweet and tart. The texture is rich and soft thanks to the yogurt and oat milk, while the lemon curd center adds a surprise burst of citrus. Plus, the recipe is adaptable—it’s gluten-free and dairy-free optional, making it perfect for all kinds of guests or dietary needs.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cake:
3/4 cup dairy-free Greek yogurt (or regular Greek yogurt)
1/2 cup vegetable oil
1/2 cup butter, melted and cooled
3/4 cup + 1 tbsp oat milk, room temperature
1 1/2 tsp vanilla extract
1 tsp lemon extract
6 eggs, room temperature
1 tbsp fresh lemon juice
1 tbsp lemon zest
2 3/4 cups gluten-free 1:1 flour
3 tbsp cornstarch
2 1/4 cups sugar
4 tsp baking powder
1/2 tsp salt
For the Filling and Frosting:
1 jar lemon curd
2 sticks dairy-free butter, room temperature
1 tbsp lemon juice
4 cups powdered sugar
1 tsp vanilla extract
3/4 tsp lemon extract
2 tsp almond milk
Pinch of salt
Lemon zest (optional, for garnish)
Directions
Step 1: Preheat and Prepare Pans I preheat the oven to 350℉ and lightly grease two 9-inch round cake pans. I set them aside while I mix the batter.
Step 2: Combine Dry Ingredients In one bowl, I whisk together the gluten-free flour, cornstarch, baking powder, and salt to evenly distribute everything.
Step 3: Cream Butter and Sugar In another bowl, I beat the melted butter and half of the sugar on medium-high speed until light and fluffy. Then I add the oil and the remaining sugar and beat again until it’s even fluffier.
Step 4: Add Eggs and Flavorings I mix in the eggs, one at a time, blending after every second egg. Then I add vanilla extract, lemon extract, lemon juice, and lemon zest, stirring to combine.
Step 5: Build the Batter Next, I mix in half of the dry ingredients until just combined. I follow with the oat milk and Greek yogurt, mixing gently. Then I fold in the remaining dry ingredients until the batter is smooth and pudding-like.
Step 6: Bake the Cakes I divide the batter evenly between the two cake pans and bake for 30–37 minutes, or until a toothpick comes out clean. Once baked, I let the cakes cool for about an hour.
Step 7: Make the Lemon Buttercream While the cakes cool, I beat the dairy-free butter until fluffy, then gradually add the powdered sugar, one cup at a time. I add the lemon juice, vanilla, lemon extract, almond milk, and a pinch of salt, continuing to beat until the frosting is smooth and creamy.
Step 8: Assemble the Cake To assemble, I pipe a ring of buttercream around the top edge of the first cake layer to create a border. Inside that ring, I spoon in the lemon curd and spread it gently.
Step 9: Layer and Frost I place the second cake on top, then frost the entire cake—top and sides—with the lemon buttercream. I sometimes finish it off with a bit of lemon zest for a vibrant garnish.
Servings and timing
This recipe makes 8 servings and takes about 55 minutes total. It’s perfect for birthdays, brunches, or any time I want a show-stopping dessert with a citrusy twist.
Variations
I like experimenting with this cake depending on the occasion:
Use regular flour and dairy if dietary restrictions aren’t a concern.
Add a layer of fresh berries along with the lemon curd for a fruitier flavor.
Turn it into cupcakes for individual servings—just adjust the bake time to 18–22 minutes.
Add a splash of limoncello to the buttercream for an adult version.
storage/reheating
I store the finished cake in the refrigerator, covered, for up to 3 days. Before serving, I let it sit at room temperature for about 20 minutes so the frosting softens slightly. If I want to freeze the layers, I wrap them tightly and freeze without the frosting for up to 2 months.
FAQs
Can I make this cake with regular flour?
Yes, I can use all-purpose flour instead of gluten-free 1:1 if I’m not following a gluten-free diet. The texture remains soft and fluffy.
Is it okay to use store-bought lemon curd?
Absolutely. I use a good-quality jarred lemon curd for convenience, but homemade works beautifully too if I have time.
Can I make the cake ahead of time?
Yes, I often bake the cake layers a day in advance. I wrap them tightly and keep them at room temperature or refrigerate before frosting.
Can I substitute the oat milk?
Yes, almond milk or regular dairy milk also works well in this recipe. I just make sure it’s room temperature for best results.
How do I keep the lemon curd from leaking out?
Piping a thick ring of buttercream around the edge of the bottom layer keeps the lemon curd safely in place and adds structure when stacking the cake.
Conclusion
This Lemon Curd Cake is a citrus lover’s dream. With its soft, tangy layers and creamy lemon frosting, it brings a bit of sunshine to any celebration. I always get compliments when I make it, and I love how it looks as good as it tastes. Whether I’m hosting or just baking for fun, this cake never lets me down.
