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Peach Lemon Curd Cake

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A light, summery three-layer vanilla–peach cake filled with tangy lemon curd and fresh peaches, then finished with whipped cream cheese frosting and more peach slices.

Ingredients

Scale
  • 2 ¾ cups (340 g) all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp fine salt
  • 1 ¾ cups (350 g) granulated sugar, divided
  • ¾ cup (170 g) unsalted butter, room temperature
  • 3 large eggs, room temperature
  • 3 large egg whites, room temperature
  • 1 tbsp pure vanilla extract
  • ½ cup (120 ml) whole milk, room temperature
  • ½ cup (120 ml) buttermilk, room temperature
  • 1 cup peeled, finely diced ripe peaches (about 2 medium)
  • 1 ½ cups prepared lemon curd (store-bought or homemade)
  • 3 medium fresh peaches, thinly sliced (for filling & garnish)
  • 8 oz (225 g) cream cheese, softened
  • 1 ¾ cups (420 ml) heavy whipping cream, cold
  • ⅔ cup (80 g) powdered sugar
  • 1 tsp grated lemon zest

Instructions

  1. Prep. Preheat oven to 350 °F / 175 °C. Grease and line three 8-inch (20 cm) round cake pans with parchment.
  2. Dry ingredients. Whisk flour, baking powder, and salt in a bowl; set aside.
  3. Cream butter & sugar. In a stand mixer, beat butter with 1 ½ cups sugar until pale and fluffy, 3 min. Add whole eggs one at a time, then vanilla, scraping bowl.
  4. Add liquids & flour. On low speed, alternately add dry mix in three additions with milk and buttermilk, beginning and ending with flour. Mix just to combine.
  5. Fold peaches & whites. In a clean bowl whip egg whites to soft peaks with remaining ¼ cup sugar; gently fold into batter along with diced peaches.
  6. Bake. Divide batter among pans; bake 25–28 min until centers spring back. Cool in pans 10 min, then invert onto racks and cool completely.
  7. Make frosting. Beat cream cheese until smooth. Gradually pour in cold cream; whip to medium peaks. Beat in powdered sugar and lemon zest.
  8. Assemble. Level cake layers if needed. Place first layer on serving plate; spread with ½ cup lemon curd and arrange ⅓ of peach slices. Top with second layer and repeat. Add final layer; spread thin coat of frosting (crumb coat) and chill 15 min.
  9. Finish. Frost cake with remaining whipped cream cheese frosting. Garnish top with remaining peach slices and an optional drizzle of extra lemon curd.
  10. Serve. Chill at least 30 min to set, then slice. Store leftovers covered in fridge up to 3 days.

Notes

  • For stronger lemon flavor, brush each cake layer with 1 tbsp fresh lemon juice before filling.
  • If peaches are very juicy, pat slices dry with paper towel to prevent sliding.
  • Cake layers can be baked a day ahead; wrap and keep at room temp.
  • Lemon curd may be homemade (about 6 large lemons) or one 12-oz jar.

Nutrition

Keywords: peach lemon curd cake, summer layer cake, peach dessert, lemon layer cake

Find it online: https://zesticook.com/peach-lemon-curd-cake/