Spring Birthday Lemon Curd (Printable)

Tender vanilla crumb with tangy lemon curd and light whipped cream topping, perfect for spring celebrations.

# What You Need:

→ Cake

01 - 2½ cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon vanilla extract
09 - 1 cup whole milk, room temperature
10 - Zest of 1 lemon

→ Lemon Curd Filling

11 - 4 large egg yolks
12 - ½ cup granulated sugar
13 - ⅓ cup fresh lemon juice
14 - Zest of 2 lemons
15 - ¼ cup unsalted butter, cubed

→ Whipped Cream Frosting

16 - 2 cups heavy cream, chilled
17 - ½ cup powdered sugar
18 - 1 teaspoon vanilla extract

→ Decoration

19 - Fresh strawberries, raspberries, or blueberries
20 - Edible flowers or lemon zest curls

# How to Make:

01 - Preheat oven to 350°F. Grease and line a 9x13-inch sheet pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat softened butter and sugar with an electric mixer until pale and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest until combined.
05 - Add dry ingredients to wet mixture in three parts, alternating with milk. Begin and end with dry ingredients. Mix until just combined.
06 - Pour batter into prepared pan and smooth the top. Bake for 28-32 minutes until a toothpick inserted in the center comes out clean. Cool completely in the pan on a cooling rack.
07 - In a small saucepan, whisk together egg yolks, sugar, lemon juice, and zest. Cook over medium-low heat, stirring constantly, until thickened, approximately 5-7 minutes. Remove from heat and whisk in cubed butter until smooth. Transfer to a bowl, cover surface with plastic wrap, and chill until cold.
08 - In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Keep refrigerated until ready to use.
09 - Once cake is completely cool, carefully slice horizontally to create two layers. Remove the top layer and spread chilled lemon curd evenly over the bottom layer. Replace the top layer.
10 - Spread whipped cream frosting evenly over the cake. Decorate with fresh berries, edible flowers, or lemon zest curls as desired.
11 - Refrigerate the assembled cake for at least 1 hour before serving to ensure clean, neat slices.

# Expert Tips:

01 -
  • The homemade lemon curd filling tastes like sunshine and requires no special equipment, just patience and a good stirring arm.
  • You can make this entirely ahead of time, which means less stress and more time to enjoy your guests.
  • One sheet cake serves a crowd without the fussiness of a tiered dessert, yet still feels elegant enough for celebrations.
02 -
  • Room temperature ingredients are not a suggestion—cold eggs or milk create a broken, curdled batter that won't rise properly no matter how well you follow the rest of the recipe.
  • The lemon curd will look watery when you first remove it from heat, but it thickens dramatically as it chills, so resist the urge to cook it longer or it will become grainy.
  • A serrated knife makes slicing the cooled cake into layers infinitely easier than a regular knife, and chilling the assembled cake before slicing prevents frosting smudging.
03 -
  • Brush each cake layer with a simple lemon syrup (equal parts lemon juice and sugar heated until the sugar dissolves) before layering—this keeps the cake moist and doubles down on lemon flavor without adding heaviness.
  • If you're nervous about slicing the cake in half, try the toothpick method: insert toothpicks horizontally around the cake at your desired height as visual guides, then use them to keep your knife level as you slice.
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