delightful combination of tender vanilla cake layers, tangy lemon curd, and fresh summer peaches, this Peach Lemon Curd Cake is sure to brighten any occasion. Moist, fruity, and perfectly balanced between sweet and tart, it’s an elegant yet approachable dessert.

Why You’ll Love This Recipe

Bright, Balanced Flavour: The zesty lemon curd cuts through the sweetness of the cake and peaches, creating a harmonious taste experience.
Light and Airy Texture: Soft sponge layers ensure each bite melts in your mouth.
Simple Assembly: With a basic vanilla cake base and store-bought or homemade curd, you can have this showstopper ready in under an hour.
Versatile Presentation: Serve it as a casual tea-time treat or dress it up for special celebrations.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups (250 g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon fine salt
½ cup (113 g) unsalted butter, softened to room temperature
1 cup (200 g) granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
½ cup (120 ml) whole milk, warmed slightly
1 cup (240 ml) lemon curd (homemade or store-bought)
2 large ripe peaches, thinly sliced just before serving

directions

Preheat and Prepare Pans.
Preheat the oven to 350 °F (175 °C). Grease and flour two 8-inch (20 cm) round cake pans, tapping out any excess flour.
Mix Dry Ingredients.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar.
In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium speed until pale and fluffy, about 3–4 minutes.
Incorporate Eggs and Vanilla.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl, then mix in the vanilla extract.
Alternate Dry Ingredients and Milk.
With the mixer on low, add the flour mixture in three additions, alternating with the warmed milk (beginning and ending with the flour). Mix until just combined; do not overmix.
Bake the Cake Layers.
Divide the batter evenly between the prepared pans. Smooth the tops with an offset spatula and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool Completely.
Allow the cakes to cool in the pans on a wire rack for 10 minutes, then invert onto the rack to cool completely.
Assemble the Cake.
Place one cake layer on a serving plate or cake stand. Spread the lemon curd evenly over the top, leaving a small border. Arrange half of the peach slices in a single layer. Top with the second cake layer.
Finish and Serve.
Spread a thin layer of lemon curd on top, and garnish with remaining peach slices. Slice and serve immediately.

Servings and timing

Servings: 8 generous slices
Prep Time: 20 minutes
Bake Time: 25–30 minutes
Total Time: Approximately 1 hour (including cooling and assembly)

Variations

Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Mixed Berries: Replace half the peaches with fresh raspberries or strawberries.
Citrus Twist: Use lime or blood orange curd in place of lemon for a different citrus profile.
Nutty Crunch: Sprinkle toasted sliced almonds or crushed pistachios between the layers.

storage/reheating

Storage: Cover the cake loosely with plastic wrap and refrigerate for up to 3 days. The lemon curd and fresh fruit require refrigeration.
Freezing: Freeze individual slices in airtight containers for up to 1 month. Thaw overnight in the refrigerator.
Reheating: Bring slices to room temperature before serving. Avoid microwaving to preserve texture.

FAQs

What kind of lemons are best for homemade lemon curd?

Use fresh, juicy Meyer or Eureka lemons. Meyer lemons yield a slightly sweeter, floral curd, while Eureka lemons produce a bright, tart flavour.

Can I make the cake layers in advance?

Yes. Bake the layers up to 2 days ahead, wrap tightly in plastic, and store at room temperature. Assemble just before serving.

How do I prevent the cake from sticking to the pan?

Grease the pan with butter, dust with flour, and tap out any excess. Alternatively, line the bottoms with parchment rounds.

Is it necessary to warm the milk?

Warming the milk slightly helps it incorporate smoothly into the batter, preventing butter from solidifying and ensuring an even crumb.

Can I use a different cake flavour?

Absolutely. A light almond or vanilla butter cake also complements the lemon curd and peaches beautifully.

How ripe should the peaches be?

Choose peaches that yield to gentle pressure but are not too soft. They should be firm enough to slice neatly yet fully ripe for maximum sweetness.

Can I replace fresh peaches with canned or frozen?

Fresh peaches are ideal for texture and flavour. If using frozen, thaw and drain well; canned peaches should be patted dry to avoid excess moisture.

Do I need to refrigerate before serving?

No. The cake can be served immediately once assembled. If refrigerated for storage, allow slices to come to room temperature for best flavour.

Can I double this recipe for a larger crowd?

Yes. Simply double all ingredients and bake in three 8-inch pans for a three-layer cake or in a 9×13-inch pan, adjusting bake time accordingly.

What can I serve alongside this cake?

A dollop of whipped cream, a scoop of vanilla ice cream, or a sprig of mint make lovely accompaniments.

Conclusion

This Peach Lemon Curd Cake brings together the sunniest flavours of summer in an elegant dessert that’s both effortless and impressive. Whether you’re hosting friends or craving something special for afternoon tea, it offers the perfect balance of sweet cake, tart curd, and juicy fruit. Enjoy creating—and savouring—every bright, delicious slice!