Spring Birthday Lemon Curd (Printable)

Tender vanilla crumb topped with lemon curd and whipped cream, perfect for spring gatherings.

# What You'll Need:

→ Cake

01 - 2½ cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon vanilla extract
09 - 1 cup whole milk, room temperature
10 - Zest of 1 lemon

→ Lemon Curd Filling

11 - 4 large egg yolks
12 - ½ cup granulated sugar
13 - ⅓ cup fresh lemon juice
14 - Zest of 2 lemons
15 - ¼ cup unsalted butter, cubed

→ Whipped Cream Frosting

16 - 2 cups heavy cream, chilled
17 - ½ cup powdered sugar
18 - 1 teaspoon vanilla extract

→ Decoration

19 - Fresh berries (strawberries, raspberries, blueberries), optional
20 - Edible flowers or lemon zest curls, optional

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Grease and line a 9x13-inch sheet pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream softened butter and sugar with an electric mixer until pale and fluffy, approximately 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest.
04 - Add dry ingredients to wet mixture in three alternating parts with milk, beginning and ending with dry ingredients. Mix until just combined.
05 - Pour batter into prepared pan and smooth the top. Bake for 28 to 32 minutes, or until a toothpick inserted in center comes out clean. Cool completely in pan on a cooling rack.
06 - While cake cools, prepare lemon curd by whisking together egg yolks, sugar, lemon juice, and zest in a small saucepan. Cook over medium-low heat, stirring constantly, until thickened, approximately 5 to 7 minutes. Remove from heat and whisk in cubed butter until smooth. Transfer to a bowl, cover surface with plastic wrap, and chill until cold.
07 - Whip cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Keep refrigerated until ready to use.
08 - Once cake is completely cool, carefully slice horizontally to create two layers. Remove top layer and spread chilled lemon curd evenly over bottom layer. Replace top layer.
09 - Spread whipped cream frosting evenly over entire cake surface. Decorate with fresh berries, edible flowers, or lemon zest curls as desired.
10 - Refrigerate assembled cake for at least 1 hour before serving to ensure clean slices.

# Expert Tips:

01 -
  • The lemon curd filling tastes like sunshine and sophistication without requiring fancy techniques or special equipment.
  • Sheet cakes are forgiving and feed a crowd, plus this one actually gets better after a few hours in the fridge when the flavors meld together.
  • Whipped cream frosting feels indulgent but won't weigh you down like buttercream, making it perfect for spring gatherings when people want something that feels light.
02 -
  • The first time I made this, I skipped the chilling step before slicing and ended up with a lopsided mess—that hour in the fridge isn't optional, it's the difference between a beautiful dessert and a delicious pile.
  • Room temperature ingredients truly matter here; cold eggs and milk won't blend smoothly into the butter-sugar mixture no matter how long you beat it, so take five minutes to let everything warm up while you prep.
03 -
  • If you're short on time, buy quality store-bought lemon curd and absolutely nobody will know—the homemade vanilla cake and fresh whipped cream are already doing the heavy lifting.
  • Brush each cake layer with a simple lemon syrup (equal parts lemon juice and sugar, heated until the sugar dissolves) right after slicing to boost the lemon flavor and add moisture to every bite.
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