Lemon Curd Cake {gluten-free}

This Gluten-Free Lemon Curd Cake is a real homey cake with bright fresh citrus flavour. Homemade lemon curd is sandwiched between lemon and vanilla infused sponges which are covered with a cloudlike lemon curd swiss meringue buttercream. I’ll take you through the recipe step by step, offering tips and advice on how to make this the best gluten-free cake you will have ever tasted.

A slice of lemon curd cake on a

Everyone is still talking about this gluten-free Lemon Curd Cake, two weeks after I made it and shared it with friends and family. There are some cakes that you know are going to be a hit and anything lemony is usually an absolute winner. The fact that it was gluten-free was never on anyone’s radar.

It doesn’t hurt that this cake makes the most of delicious homemade Easy Lemon Curd which provides a real zing to the proceedings. Paired with the dreamy buttery Lemon Curd Swiss Meringue Buttercream this cake is taken to the next level and beyond.

lemon curd cake on a plate on a wooden board

Top Gluten-Free Baking Tip

I’m going to start out strong by giving away the ultimate gluten-free baking secret. Yup, this gluten-free Lemon Curd Cake utilises my favourite tip for achieving an easy drop jaw yummy gluten-free cake.

Plain Gluten-Free Flour + Ground Almonds

This flour combo means you don’t get the dry, slightly gritty or crumbly drawbacks that affect some gluten-free offerings. There is also no gummy mouthfeel. It’s gluten-freeness will be totally undetectable.

The best thing is you can use pretty much any gluten-free flour blend from the supermarket. I use Doves Farm as that is the most widely available in the UK and is xanthan gum free which suits my intolerances. However, this recipe will work with Bob’s Red Mill or even a home DIY blend.

If you want more tips on how to make perfect gluten-free cakes with loads of tips and tricks, then visit this Ultimate Guide to Gluten-Free Cakes.

hand holding a spoon dipped into lemon curd

What makes this Lemon Curd Cake so brilliant?

  • The lemon sponges are a doddle to make with no complicated method. They use shop bought plain gluten-free flour and ground almonds.
  • No xanthan gum. My cakes never include xanthan gum and here’s why.
  • Homemade Easy Lemon Curd. So bright, zesty and full of flavour. It’s sandwiched between the cake layers and used copiously in the buttercream.
  • Swiss Meringue Buttercream. This incredibly buttery cake frosting is a perfect contrast to the light zingy lemon flavours. It’s easier to make than you think and all the tips and tricks are below.

How do you make Gluten-Free Lemon Curd Cake?

  1. Beat the sugar with the lemon zest and butter.butter, sugar and lemon zest in a bowlbeaten butter and sugar in a bowl
  2. Add the whole eggs one at a time then the vanilla.cake batter in a bowl
  3. Whisk the gluten-free flour, almonds, baking powder and salt. Then mix well into the batter.gluten-free flour and ground almonds in a bowlcake batter in a bowl
  4. Divide into two lined and greased 8 inch round cake tins and bake for 30 minutes at 160°C fan assisted.cake batter in two cake tins
  5. Remove from the oven, carefully insert cakes out of the cake tin and cool on wire racks.lemon curd cake sponges resting on wire racks
  6. Spread the lemon curd over one of the sponge surfaces then place the other on top.lemon curd cake and lemon curd
  7. Cover the cake with lemon curd swiss meringue buttercream.

overhead image of lemon curd cake on a white plate

Baker’s Tips

  • Make sure to add the whole eggs one at a time. It makes the sponge lighter. If the eggs are dumped in all at once you risk losing the air you just whipped into the butter and sugar.
  • I use Doves Farm Gluten-Free Plain Flour. It’s the most widely available in the UK. However, any gluten-free flour blend will be fine here.
  • You don’t want the almond taste to be too strong or compete with the lemon. The almonds are used to give the cake texture and bind it together so ready ground almonds from the supermarket are perfect. If you grind them yourself the almond flavour will be more pronounced.
  • You can use shop bought lemon curd which is lovely if you buy a good brand. However, why not take it the extra mile and make this homemade Easy Lemon Curd. You won’t be disappointed.

lemon curd cake cut into on a white plate

It’s all very well having deliciously lemony sponge with perfect texture and taste but we want to make this cake really special. So let’s take it up a notch and make a Lemon Curd Swiss Meringue Buttercream to really impress.

If you haven’t made Swiss Meringue Buttercream before you might find the equipment needed (sugar thermometer, double boiler and stand mixer) a bit intimidating.

Plus the number of steps required are also a couple more than your regular icing sugar + butter method.

Please though don’t let it put you off. Try it once and I guarantee it’s pretty hard to mess up as long as you follow my troubleshooting tips below. You’ll also find it hard to go back to icing sugar, the taste and texture is pretty unbeatable.

How do you make Lemon Curd Swiss Meringue Buttercream?

  1. Heat the egg whites and sugar in a bain marie or double boiler, whisking all the time.egg whites and sugar in a metal bowl
  2. When the sugar has completely melted and the temperature reached 71°C then remove from the heat and immediately pour into a stand mixer.
  3. Whisk on a medium setting for about 10 minutes until a glossy meringue has formed and the temperature has lowered to about 32°C.close up of whipped swiss meringue in a bowl
  4. Change the whisk attachment to a paddle beater and beat on low adding the butter one cube at a time.swiss meringue buttercream in a bowl
  5. Once all the butter has been added and the buttercream looks beautifully smooth then add the lemon curd and salt and mix in until thoroughly combined.close up of lemon curd swiss meringue buttercream in a bowl

Swiss Meringue Buttercream Tips

  • I recommend buying Two Chicks Liquid Egg Whites as it saves wasting the yolks or finding a use for them. You will only need about half the carton but you can freeze the other half for your next foray into SMB.
  • The temperatures here are important. If you have made SMB a few times then you can intuit when the sugar has melted into the egg whites or when the meringue has cooled enough to add the butter. However for newbies a sugar thermometer is invaluable. The Thermopen is my favourite.
  • The butter must be at room temperature before you add it. Slightly soft to the touch but not melty.
  • If your butter is too cold then just keep on mixing the buttercream once it’s all added, the butter will soon warm and melt into the buttercream. If that doesn’t work then warm slightly over a bowl of boiling water. Once the edges of the buttercream start to soften then start whipping again off the heat.
  • If your butter is too warm place in the fridge for 15 minutes to chill then try re-whipping it.
  • As you are adding the butter your buttercream will look a bit curdled. This is absolutely normal. Keep on mixing the buttercream and don’t lose faith, it will always come together in the end.
  • If your buttercream does not come together and looks too soupy that means your butter was too warm – see above on how to fix.

A slice of lemon curd cake on a plate on a wooden table

Can I freeze Lemon Curd Cake?

You certainly can. I recommend chilling the whole finished cake first in the fridge so that the buttercream gets quite firm. Wrap well in cling film then tin foil and freeze for up to 2 months. Remove from the freezer and allow to defrost thoroughly before removing the tin foil and cling film.

Variations on Lemon Curd Cake

  • You can replace the lemon curd with any curd of your choosing. Passion Fruit Curd Cake? Raspberry Curd Cake?
  • If the Swiss Meringue Buttercream still seems intimidating to you then why not swap it out for a simple cream cheese buttercream which would be amazing. (Try the buttercream from this Carrot Cake recipe and add in a couple of spoonfuls of lemon curd).

Have you tried these gluten-free lemon cake recipes?

Whole Lemon Thyme Cake
Lemon Raspberry Cake
Lemon and Poppy Seed Muffins
Blueberry Basil and Lemon Drizzle
Vanilla Almond Cake with Lemon Curd Glaze

If you make this Lemon Curd Cake then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

A slice of lemon curd cake on a plate on a wooden table
Print Recipe
5 from 1 vote

Lemon Curd Cake {gluten-free}

This Gluten-Free Lemon Curd Cake is a real homey cake with bright fresh citrus flavour. Homemade lemon curd is sandwiched between lemon and vanilla infused sponges which are covered with a cloudlike lemon curd swiss meringue buttercream.
Prep Time50 mins
Cook Time40 mins
Course: Cake
Cuisine: British
Servings: 16 generous slices
Calories: 681kcal

Ingredients

  • 320 g caster sugar
  • zest of 2 lemons
  • 240 g unsalted butter room temperature
  • 6 eggs medium
  • 2 teaspoons vanilla extract
  • 180 g gluten-free plain flour
  • 180 g ground almonds
  • teaspoons baking powder
  • ¾ teaspoon salt
  • 150 g lemon curd

Lemon Curd Buttercream:

  • 210 g egg whites about 7 medium egg whites
  • 350 g caster sugar
  • 490 g unsalted butter
  • 150 g lemon curd

Instructions

  • Pre-heat the oven to 180°C/160°C/gas mark 4 and line and grease 2 x 8 inch round cake tins.
  • Beat the sugar with the lemon zest and butter until light and fluffy.
  • Add the eggs one at a time, mixing well between additions.
  • Add the vanilla extract.
  • In a separate bowl whisk together the flour, almonds, baking powder and salt then beat into the rest of the ingredients.
  • Divide the cake batter between the two tins and bake for 30 minutes.
  • Remove from the oven. Allow the sponges to rest for 5 minutes before carefully removing from the tins and cool completely on wire racks.

Lemon Curd Swiss Meringue Buttercream

  • Heat the egg whites and sugar in a bain marie or double boiler, whisking constantly until the temperature has reached 71°C.
  • Remove from the heat and pour into a stand mixer with a whisk attachment. Whisk until the mixture forms stiff peaks and the temperature has reduced to about 32°C.
  • Change the attachment to a paddle attachment. On a low speed add the butter slowly cube by cube. When you have almost added all the butter the mixture will look curdled. Do not fret – this is supposed to happen and just means you are nearly done, just continue to add all the butter. Once the butter is totally incorporated the buttercream will miraculously become a smooth velvety consistency.
  • Add the lemon curd and salt and mix until thoroughly combined.

Assembly

  • Place one of the sponge layers on an 8 inch cake board and spread the lemon curd from the centre of the top of the sponge almost to the edges.
  • Place the second sponge layer on top and cover the top and the sides of the cake with the buttercream.

Notes

Eggs – I usually use medium eggs in my baking recipes. Add the whole eggs one at a time. It makes the sponge lighter. If the eggs are dumped in all at once you risk losing the air you just whipped into the butter and sugar.
Gluten-Free Flour - I used Doves Farm Gluten-Free Plain Flour. It’s the most widely available in the UK. However, any gluten-free flour blend will be fine here.
Ground Almonds – I don’t want the almond taste to be too pronounced here. The almonds are used to give the cake texture and bind it together so I use ready ground almonds from the supermarket. If you grind them yourself the almond flavour will be more pronounced.
Does your batter look curdled? After you mix in the eggs the batter seems to curdle. Don’t worry at all, there is a lot of fat in this cake from the butter and the eggs. As soon as you add the flour then the mixture comes together. Although it won’t appear smooth due to the ground almonds.
Homemade Lemon Curd - I really recommend you follow this recipe for an absolutely delicious Easy Lemon Curd but of course you can certainly use shop bought if you don’t have time.
Swiss Meringue Buttercream – for troubleshooting any problems which may arise making your buttercream see the content of this post for detailed advice. Remember, it’s very hard to break SMB, any problems can usually be fixed.
Store – This cake can be stored in the fridge for up to 3 days. Remove from the fridge for at least an hour to come to room temperature before serving.
Freeze – You can freeze the whole finished cake. Chill in the fridge to allow the buttercream to firm before wrapping well in cling film and tin foil. You can freeze for up to 2 months. Defrost completely before removing the cling film and tin foil.

Nutrition

Calories: 681kcal | Carbohydrates: 63g | Protein: 8g | Fat: 46g | Saturated Fat: 25g | Cholesterol: 159mg | Sodium: 216mg | Potassium: 93mg | Fiber: 2g | Sugar: 54g | Vitamin A: 1229IU | Calcium: 68mg | Iron: 1mg

Easy Lemon Curd

Lemon Curd is incredibly easy to make with only four ingredients in under 15 minutes. It’s fresh and tangy and wonderful spread on crumpets, stirred into porridge or yoghurt or sandwiched into the most delicious sponge cake.

hand holding a spoon dipped into lemon curd

 

Lemon Curd is a deliciously homey affair but with a hugely punchy flavour which is a world away from the jars at the supermarket.

My mum has always been a huge fan of lemon curd and we would always have a pot of it in our fridge growing up. Not homemade but then my mum isn’t like that. These days whenever I make a pot I make sure to make an extra one for Mum.

lemons on a wooden board

If you have never had the pleasure Lemon Curd is like a tangy buttery lemon custard which can be enjoyed in so many different ways. It’s the jam for people who find jam too sweet. A grown up jam if you will, celebrating the gorgeous tartness of lemons.

What are the ingredients of Lemon Curd?

  • Lemons
  • Sugar
  • Butter
  • Eggs

lemon juice and zest in a bowl on a wooden board

How do you make Lemon Curd?

  1. Whisk together lemon juice and zest with sugar and butter over a medium heat until just boiling.Making homemade lemon curd in a saucepan
  2. Whisk the hot lemon mixture over beaten eggs until combined.Whisking homemade lemon curd in a bowl
  3. Set back over a heat and whisk until the curd is gently boiling and thickened.lemon curd in a saucepan
  4. Strain the curd to make extra smooth and store in the fridge to cool and set.homemade lemon curd in a jar on a wooden board

Pro Tips

  • To juice any citrus fruit my favourite tool is the Mexican Elbow. You can buy them in different sizes for limes, lemons or oranges. They are super quick and easy for juicing whilst leaving the pips behind.

  • For the most gorgeous golden yellow colour for your curd use very good eggs with orange yolks. I recommend Burford Browns.
  • When you are adding the hot lemon mixture over the beaten eggs go very slowly. You do not want the eggs to start scrambling. I usually start with a small splash of the hot liquid to temper the eggs whisking vigorously before pouring in the rest of the liquid in a steady stream.
  • If the eggs do scramble a little, don’t worry, you will be straining the curd at the end of the process so any small strings of cooked egg will be discarded.
  • If the egg completely scrambles then you may need to begin again.
  • I recommend pouring the hot lemon mixture into a jug so you can pour it into the eggs more carefully rather than direct from the saucepan.
  • Set the egg bowl on a damp cloth to steady it and avoid the bowl spinning around the work surface.
  • When you remove the finished lemon curd from the heat it will still be a little runny. This is normal, your curd will set and thicken further as it cools.
  • Lemon Curd will keep for up to 2 weeks in the fridge.

homemade lemon curd in a jar on a wooden board

How can you use Lemon Curd?

  • Spread over toast, crumpets or muffins.
  • Use as an alternative filling in a Victoria Sponge.
  • Stir into yoghurt and crumble over granola for a luxurious breakfast.
  • Filled into pre-baked mini pastry cases and topped with fruit and whipped cream for a cheat’s lemon tart.

Other citrus curd ideas

Just replace the lemon juice and zest with the same amount from these other citrus fruits for more delicious curd ideas:

  • Blood Orange Curd
  • Lime Curd
  • Grapefruit Curd

More recipes like this:

Seville Orange, Grapefruit and Rosemary Marmalade
Raspberry Coconut Jam
Apple Butter
Lemon Garlic and Thyme Infused Olive Oil
Whole Lemon Thyme Cake

I hope you give this Easy Lemon Curd a try. If you do make this recipe then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

hand holding a spoon dipped into lemon curd
Print Recipe
5 from 1 vote

Easy Lemon Curd

Lemon Curd is incredibly easy to make with only four ingredients in under 15 minutes. It’s fresh and tangy and wonderful spread on crumpets, stirred into porridge or yoghurt or sandwiched
into the most delicious sponge cake.
Prep Time5 mins
Cook Time10 mins
Course: Preserve
Cuisine: British
Servings: 10 servings
Calories: 149kcal

Ingredients

  • 3-4 lemons
  • 200 g caster sugar
  • 60 g unsalted butter
  • 3 eggs medium sized

Instructions

  • Zest 2 of the lemons, then juice them and another 1-2 more. You need to end up with 125ml fresh lemon juice.
  • Pour the lemon juice, lemon zest, caster sugar and butter into a medium saucepan. Turn the heat on and whisk everything together whilst bringing to a gentle boil.
  • Break the eggs into a medium sized mixing bowl. Lightly beat together then pour a splash of the hot lemon mixture into the beaten eggs, whisking vigorously to avoid the egg scrambling.
  • Gently pour the rest of the lemon mixture into the eggs in a steady stream whisking all the time until the eggs and lemon mixture is completely combined.
  • Pour it all back into the saucepan and bring to a boil, still whisking all the time. Continue whisking for 3-4 minutes until the mixture thickens.
  • Remove the lemon curd from the heat and strain so the curd is very smooth. Pour the curd into a jar and place in the fridge to cool and set for at least a couple of hours.

Notes

  • Makes 400g Lemon Curd.
  • I use medium eggs in this recipe.
  • For the most gorgeous golden yellow colour for your curd use very good eggs with orange yolks. I recommend Burford Browns.
  • When you are adding the hot lemon mixture over the beaten eggs go very slowly. You do not want the eggs to start scrambling. I usually start with a small splash of the hot liquid to temper the eggs whisking vigorously before pouring in the rest of the liquid in a steady stream.
  • If the eggs do scramble a little, don’t worry, you will be straining the curd at the end of the process so any small strings of cooked egg will be discarded.
  • If the egg completely scrambles then you may need to begin again.
  • I recommend pouring the hot lemon mixture into a jug so you can pour it into the eggs more carefully rather than direct from the saucepan.
  • Set the egg bowl on a damp cloth to steady it and avoid the bowl spinning around the work surface.
  • When you remove the finished lemon curd from the heat it will still be a little runny. This is normal, your curd will set and thicken further as it cools.
  • Lemon Curd will keep for up to 2 weeks in the fridge.

Nutrition

Calories: 149kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 20mg | Potassium: 63mg | Fiber: 1g | Sugar: 21g | Vitamin A: 228IU | Vitamin C: 17mg | Calcium: 17mg | Iron: 1mg

Vanilla Almond Cake with Lemon Curd Glaze

This Vanilla Almond Cake is a light fluffy bundt cake, bursting with flavour and drizzled with a tangy lemon curd glaze.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

Technically I have recovered from the terrible cold/flu that I have had for the past two weeks but it has left me a complete wreck. Prior to that I was honestly answering that I was feeling great towards the end of this pregnancy. I was still able to walk a decent amount and look after Cole as normal, despite him being always exuberant to the extreme. However, now is a different story. Just two weeks of limited exercise due to feeling awful has seriously affected how much I can do now. The baby has grown an astronomical amount and my mobility is suffering, not to mention there is zero room in my body for food so my energy levels are non-existent.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

Now is the time that I need to take it easy and I’ve no choice but to slow down. I will aim to get a blog post out each week but do forgive me if I can’t manage it. Having been blogging my recipes for nearly five years now it always surprises me how I haven’t learnt to speed up my process, even the simplest recipes take me an age to prepare, photograph and write about. I love every minute of it but just standing at the kitchen counter making a cup of tea seems to rob me of any energy for the next hour so doing anything more adventurous is a battle.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

This Vanilla Almond Cake was borne out of a desire to bake something simple and delicious for Mother’s Day this weekend. My mum, like me actually, prefers a more homely bake rather than the bells and whistles of a buttercreamed layer cake and so this cake I have developed with very much our own tastes in mind.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

I absolutely love this cake and is definitely the one I would choose someone to bake for me. The sponge is fluffy and flavourful with ground almonds, vanilla extract and almond extract and the ingredients easy to get hold of. For this cake I just used a gluten-free flour blend (Doves Farm) instead of any fancy combos so it’s a really accessible recipe if you only want to make a quick trip to the supermarket.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

I love lemon curd and would happily smother it over anything but it pairs particularly well in this icing drizzled over the top of the cake.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

So if you want to bake something nice for mum (or for yourself) this weekend may I humbly suggest this Vanilla Almond Cake with Lemon Curd Glaze, it’s a simple cake but such a treat. All you need is your feet up and a cup of tea in hand to enjoy.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

Vanilla Almond Cake with Lemon Curd Glaze

This Vanilla Almond Cake is a light fluffy bundt cake, bursting with flavour and drizzled with a tangy lemon curd glaze.
Prep Time40 mins
Cook Time50 mins
Total Time1 hr 30 mins
Course: Cake
Cuisine: British
Servings: 12 people
Calories: 475kcal

Ingredients

  • 320 g caster sugar
  • 240 g unsalted butter room temperature
  • 6 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 180 g gluten-free plain flour
  • 180 g ground almonds
  • teaspoons baking powder
  • ½ teaspoon salt
  • 75 g sour cream

Lemon Curd Glaze

  • 100 g icing sugar
  • 25 ml whole milk
  • 75 g lemon curd

Instructions

  • Pre-heat the oven to 160°C then grease and lightly dust a 10 inch bundt tin with a tablespoon of gluten-free flour.
  • Beat the sugar with the butter until light and fluffy.
  • Add the eggs one at a time, mixing well between additions.
  • Add the vanilla and almond extracts.
  • In a separate bowl whisk together the flour, ground almonds, baking powder and salt then beat half into the rest of the ingredients.
  • Mix in the sour cream until smooth then add the rest of the flour mixture and beat until completely combined.
  • Pour the cake batter into the bundt tin and then place in the oven.
  • Bake for 50 minutes, then remove from the oven, run a palette knife between the cake and the bundt tin, then carefully invert onto a wire rack and cool completely before glazing.

Lemon Curd Glaze

  • Beat the icing sugar, whole milk and lemon curd together until completely combined then drizzle over the cooled cake.

Nutrition

Calories: 475kcal | Carbohydrates: 52g | Protein: 7g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 128mg | Sodium: 155mg | Potassium: 94mg | Fiber: 2g | Sugar: 39g | Vitamin A: 660IU | Calcium: 88mg | Iron: 1.5mg

SHOP THE RECIPE

I’ve owned the MasterClass Non-Stick Fluted Ring Cake Tin, 27 cm (10″) for years and it really is a good cake tin. I find the bundt cakes really easy to remove, it’s sturdy and has taken a bit of a battering in my kitchen. Some bundt tins are quite expensive but this is a good quality, well-priced tin that still makes your cakes look beautifully impressive. Especially good for a first-time bundt baker.

The links above are affiliate links so if you decide to buy your bundt tin using them then I will get a small commission from Amazon at no cost to you. It just goes a little way to paying for my blog expenses.