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Moist Lemon Cake With Lemon Curd Filling on White Cake Stand
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4.88 from 8 ratings

Moist Lemon Cake Recipe

Moist lemon cake recipe with lemon curd filling and seven minute frosting, homemade from scratch with simple ingredients. Super soft and moist.
Prep Time20 minutes
Cook Time40 minutes
Decorating time20 minutes
Total Time1 hour 20 minutes
Course: Cakes, Dessert
Cuisine: American
Servings: 9 slices
Calories: 446kcal
Author: Abeer Rizvi


Lemon Cake

Filling, frosting, decoration


  • In a mixing bowl,whisk together the cake flour, all-purpose flour, sugar, baking powder and baking soda.
  • Now, add eggs, oil, lemon juice, or emulsion oil and lemon zest. Mix until everything is smooth
  • Add sour cream and mix until just combined. Don't over-mix!
  • Pour this batter in two round greased/floured cake pans (Dimension: 8x2). Bake at 350 degrees for 40 minutes or until an inserted toothpick comes out clean.
  • While the cake is baking and then cooling down, make lemon curd and frosting.
  • Place one cake on a cake stand and top it off with a thin layer of frosting and lemon curd. Place the other cake on top of all this. Press your cake down with your hands (some of the frosting and curd will come out from the sides but don't worry about it!)
  • Now, use a spatula to frost the entire cake roughly with frosting.
  • Finally, pour some lemon curd on top of the cake and place some berries here.
  • Keep this cake refrigerated until you are ready to serve.
  • Note: Prior to serving, if any frosting or curd has come out from the sides along the center of the cake, just run a spatula around the cake again. And you are done!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 


Calories: 446kcal | Carbohydrates: 57g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 64mg | Sodium: 177mg | Potassium: 170mg | Fiber: 1g | Sugar: 35g | Vitamin A: 200IU | Vitamin C: 11.6mg | Calcium: 61mg | Iron: 1.2mg