Lemon Curd Cake (Gluten-Free & Dairy-Free Option)

This gluten-free lemon curd cake is soft, moist, and layered with tangy lemon curd and creamy lemon buttercream. Made with oat milk, dairy-free butter, and Greek yogurt, it’s perfect for spring, summer, and special occasions. Whether you’re looking for a citrus dessert or a gluten-free cake recipe, this easy lemon cake delivers fresh flavor and a beautiful presentation for birthdays, holidays, or weekend baking.

Bright, zesty, and layered with tangy lemon curd and rich buttercream, this Lemon Curd Cake is a perfect balance of citrus and sweetness. Made with gluten-free flour and a dairy-free option, it’s a crowd-pleaser for any celebration or casual gathering.

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Ingredients

Wet Ingredients

• ¾ cup dairy-free Greek yogurt (or regular Greek yogurt)
• ½ cup vegetable oil
• ½ cup butter, melted and cooled
• ¾ cup + 1 tbsp oat milk, room temperature
• 1½ tsp vanilla extract
• 1 tsp lemon extract
• 6 eggs, room temperature
• 1 tbsp fresh lemon juice
• 1 tbsp lemon zest

Dry Ingredients

• 2¾ cups gluten-free 1:1 flour
• 3 tbsp cornstarch
• 2¼ cups sugar
• 4 tsp baking powder
• ½ tsp salt

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Frosting & Filling

Lemon Curd Filling

• 1 jar lemon curd

Lemon Buttercream Frosting

• 2 sticks dairy-free butter, room temperature
• 1 tbsp lemon juice
• 4 cups powdered sugar
• 1 tsp vanilla extract
• ¾ tsp lemon extract
• 2 tsp almond milk
• Pinch of salt
• Optional: Lemon zest for garnish

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Instructions

1. Prep the Oven & Pans:
   Preheat oven to 350℉. Lightly grease two 9” round cake pans and set aside.
2. Mix the Dry Ingredients:
   In a bowl, whisk together flour, cornstarch, baking powder, salt, and set aside.
3. Cream Butter & Sugar:
   In a large bowl, beat the melted butter with half the sugar on medium-high for 1 minute until fluffy. Add oil and remaining sugar; mix again until light and fluffy.
4. Add Eggs & Flavorings:
   Beat in the eggs, adding them one at a time and mixing after every second egg. Stir in lemon juice, lemon zest, vanilla, and lemon extracts.
5. Combine Wet & Dry:
   Add half of the dry ingredients to the wet mixture and stir until just combined. Mix in the milk and yogurt. Finally, add the remaining dry ingredients and mix until a smooth, pudding-like batter forms.
6. Bake the Cakes:
   Divide the batter evenly between the two pans. Bake for 30–37 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely (about 1 hour).
7. Make the Lemon Buttercream:
   Beat room-temperature butter on high for 2 minutes until fluffy. Add powdered sugar one cup at a time, mixing well after each addition. Add lemon juice, extracts, almond milk, salt, and beat until smooth and creamy.
8. Assemble the Cake:
   Place the first cake layer on a serving plate. Pipe a ring of buttercream around the edge, then fill the center with lemon curd. Top with the second cake layer. Frost the entire cake with the remaining buttercream. Garnish with lemon zest if desired.

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Tips

• Make sure all ingredients are at room temperature for a smooth batter and even baking.
• Don’t overmix the batter to keep the cake light and tender.
• Chill the cake before slicing for cleaner layers.

Variations and Substitutions

• Dairy-Free Butter: Use regular unsalted butter if not dairy-free.
• Flour: Swap gluten-free flour with all-purpose if not gluten-sensitive.
• Filling Alternative: Raspberry preserves or blueberry compote work well in place of lemon curd.

FAQs

Can I make this cake in advance?
Yes, bake the cake layers a day ahead and store them wrapped at room temperature or in the fridge.

How do I store leftovers?
Keep the cake in an airtight container in the fridge for up to 4 days.

Can I freeze it?
Yes. Freeze unfrosted cake layers or fully frosted slices. Thaw in the fridge overnight before serving.

Serving Suggestions

• Serve chilled or at room temperature.
• Pairs well with a cup of hot tea or a glass of sparkling water with lemon.
• Add fresh berries on top for an elegant finish.

Why You’ll Love This Recipe

• Moist, tender crumb with bold lemon flavor
• Naturally gluten-free with dairy-free options
• Perfect for spring and summer events
• Beautiful presentation with simple ingredients