Mother's Day Lemon Curd Cake (Printable)

Three-layer lemon curd cake with whipped cream and edible flowers — bright, tender, and elegant for Mother's Day.

# Components:

→ For the Cake

01 - 2 1/2 cups (310 g) all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1 cup (225 g) unsalted butter, softened
06 - 2 cups (400 g) granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tbsp lemon zest
09 - 1/4 cup (60 ml) fresh lemon juice
10 - 1 tsp vanilla extract
11 - 1 cup (240 ml) whole milk, room temperature

→ For the Lemon Curd

12 - 3 large eggs
13 - 3/4 cup (150 g) granulated sugar
14 - 1 tbsp finely grated lemon zest
15 - 1/2 cup (120 ml) fresh lemon juice
16 - 1/4 cup (56 g) unsalted butter, cubed

→ For the Whipped Cream Frosting

17 - 2 cups (480 ml) heavy cream, cold
18 - 1/2 cup (60 g) powdered sugar
19 - 1 tsp vanilla extract

→ For Decoration

20 - Assorted edible flowers (such as pansies, violas, nasturtiums, roses)

# Directions:

01 - Preheat the oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream butter and sugar with a mixer until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in lemon zest, lemon juice, and vanilla.
04 - Add flour mixture to the batter in three additions, alternating with milk, beginning and ending with flour. Do not overmix.
05 - Divide batter equally among prepared pans. Smooth the tops and bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
06 - Cool cakes in pans for 10 minutes, then turn out onto racks to cool completely.
07 - In a medium saucepan, whisk together eggs, sugar, lemon zest, and juice. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes). Remove from heat and stir in butter until smooth. Transfer to a bowl, cover with plastic wrap touching the surface, and chill.
08 - Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
09 - Place one cake layer on a serving plate. Spread 1/2 cup whipped cream, then a generous layer of lemon curd (about 3–4 tbsp). Repeat with the next layer. Top with the third cake, then frost the top and sides with remaining whipped cream.
10 - Decorate with edible flowers just before serving.

# Expert Advice:

01 -
  • If you've ever wished for a dessert that tastes like sunshine, this cake delivers—every layer has something delightful to say.
  • The edible flowers are more than just decor; they're the conversation starter that makes every slice feel like a gift.
02 -
  • If you try to layer while the curd or cake is warm, the cream turns runny and everything slides—patience is essential.
  • Letting the cake rest assembled gives time for the flavors to marry—one stealthy slice later, I discovered it gets even better.
03 -
  • Start with room temperature ingredients for seamless blending and an airy crumb—it makes more difference than I ever expected.
  • A squeeze of extra lemon juice over the finished cake right before serving intensifies flavor and wakes up tired palates.
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