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Lemon Curd Cake with White Chocolate Swiss Buttercream

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5 from 4 reviews


A great recipe for a delicious Lemon Curd Cake with a White Chocolate Swiss Buttercream frosting. Perfect for birthdays and special occasions!


Units Scale

For The Cake:

  • 2 1/2 cups Cake Flour, sifted
  • 2 1/2 tsp Baking Powder
  • 1 tsp Sea Salt
  • 1/2 cup Milk
  • 1 tsp Pure Vanilla Extract
  • 2 sticks Unsalted Butter, softened
  • 1 1/2 cups White Sugar
  • 2 tbsp Lemon Zest
  • 2 tbsp Lemon Juice
  • 4 Large Eggs
  • A heaping load of raspberries!

For the Lemon Curd:

  • 1/2 cup White Sugar
  • 2 tbsp Lemon Zest
  • 1/3 cup Lemon Juice
  • 3 Large Eggs
  • 1 stick Unsalted Butter, cubed/chilled

For the White Chocolate Buttercream:

  • 3/4 cup White Sugar
  • 3 Egg Whites
  • 2 sticks & 4 tbsp Unsalted Butter, softened
  • 2 oz. White Chocolate, melted, cooled
  • 1 tsp Pure Vanilla Extract
  • 1/8 tsp Sea Salt


For the Cake:

  1. Heat oven to 350°. Butter and flour two 9-inch round cake pans and set aside.
  2. Whisk flour, baking powder, and salt in a bowl; set aside. Whisk milk and vanilla in a bowl; set aside.
  3. Cream butter, sugar, zest, and juice together. One by one, add the eggs, beating well each time.
  4. Alternately add dry ingredients in 3 batches, and wet ingredients in 2 batches. (If you’re using an electric mixer, be sure to initially drop to a low speed for this… unless you like a messy kitchen. Which is totally cool. It’s your kitchen, after all!). Beat until batter is smooth.
  5. Divide batter equally between cake pans. Tap pans lightly on a solid surface to get rid of any air bubbles. Bake 25-30 minutes, or until a toothpick inserted in middle comes out clean.
  6. Let cakes cool for 20 minutes in pans; remove, and allow to cool completely (ideally on a wire rack).

For the Lemon Curd:

  1. Whisk sugar, zest, juice, and eggs in a saucepan until smooth.
  2. Place over medium heat; cook, stirring the mixture until it thickens to a consistency similar to that of a watery pudding (approx.10 minutes).
  3. Remove from heat and slowly whisk in butter until melted and smooth.
  4. Pour curd through a fine-mesh strainer into a jar; chill until ready to use.

For The White Chocolate Swiss Buttercream:

  1. Place sugar and egg whites in a bowl, over a pot of simmering water; stir mixture until egg whites register 140° on an instant-read thermometer.
  2. Remove bowl from double boiler; beat on high speed until meringue stiff peaks form. Gently mix in softened butter to meringue; beat until smooth. Stir in white chocolate, vanilla extract, and salt.

To Assemble:

  1. Place one cake layer, curved side down on a cake stand and spread with ½ cup lemon curd; place top layer curved side up. Use the white chocolate buttercream to ice the cake as you please using a cake spatula (or a large spoon if your kitchen is as bare bones as mine!), and a piping bag if needed.
  2. Garnish the top of the cake with fresh raspberries.
  3. Refrigerate to allow the icing to set (about 45 minutes). Serve at room temperature.


In case you find it helpful, here’s a White Chocolate Buttercream Frosting recipe post that provides more information!

  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Category: Desserts
  • Method: Baking
  • Cuisine: French
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