Lemon Curd Cake with Lemon Cream Cheese Frosting
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Lemon Curd Cake with Lemon Cream Cheese Frosting – A mouth-watering cake with a touch of lemon, filled with lemon curd, and topped with lemon cream cheese frosting.
A mouth-watering cake with a touch of lemon, filled with lemon curd, and topped with lemon cream cheese frosting. It makes a beautiful cake for a birthday, spring shower, or for your Easter table and I love to serve it with a scoop of citrus sorbet with Meyer lemons.
Now, I have to share with you that this cake tastes so much better than my sad photography skills could possibly convey. For some reason yesterday, my camera and I just weren’t in sync. Not that we are much any other day, but it was at it’s worst yesterday.
But the cake, well, it’s a slice of summertime.
Lemon Curd Cake with Lemon Cream Cheese Frosting
Ingredients
- 1 cup (226 g) butter, softened
- 2 cups (396 g) sugar
- 4 (200 g) eggs
- 3 cups (360 g) all-purpose flour
- 3 teaspoons (12 g) baking powder
- 1 1/4 cups (283.75 g) buttermilk
- 1 (84 g) lemon
- 2 cups (494 g) lemon curd
- cream cheese frosting
Instructions
- Butter and flour two 9″ round cake pans. Preheat oven to 350º.
- Cream butter until fluffy.
- Add sugar and cream until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Add flour and baking powder alternately with buttermilk, beginning and ending with buttermilk.
- Add zest and juice of 1 lemon to batter and combine well.
- Pour into pans and bake until golden brown, about 25 to 30 minutes. You can follow my tips for how to tell when your cake is done.
- Remove from oven and place on cooling racks until fully cooled.
- Spread 3/4 of lemon curd between two layers of cake.
- Mix remaining lemon curd into cream cheese frosting.and decorate cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Great cake! The recipes on Add a Pinch are so reliable that this is the first website I come to now for all the recipes I need. This was very moist and light. I made the lemon curd the day before and used a glaze icing instead. It’s delicious! My oven seemed to need a few more minutes of time for cooking. Next time, I’m going to level the layers a little so they won’t slide when I add the lemon curd filling, and I’m going to try candied lemon slices for decoration. I suggest making this a day in advance, as it’s even better the second day! Wonderful recipe, thank you!
Kathy, I love that you use so many of my recipes! The cake with the lemon curd and glaze icing sounds delicious.
Hi Robyn, I love your recipes thank you!
Could coconut be added to this recipe to make it a Lemon Coconut Cake? How would you change the dry ingredients?
Thank you!
Angela – from Auckland, New Zealand
Angela, I haven’t made a coconut cake using this recipe. Maybe someone else on here has and can tell you what they did.
Hi I’ve just made the lemon curd from the link on the recipe. However when I’ve checked the curd recipe it seems to only make 1 cup. Is this correct? Took me a long time to make the curd and I really don’t want to start again and make another batch. Could you confirm if I’ve understood this correctly? That I need to make a double batch of the lemon curd to make this cake. Thanks
Lesley, you will need 2 cups of lemon curd for the cake. You will need to make 2 batches of the lemon curd recipe.
Hello, greetings from Ecuador.
I have made a couple of your recipes and love them, I intend to make this one, but is it possible to bake the whole batter in a single pan? If so, how many minutes and will the results be the same as if baked in 2?
Shirley, I haven’t made this cake in one pan. I think you should be able to make the cake in a 9×13 pan and bake for 30-35 minutes. It won’t be the same since you can’t put the lemon curd between layers.