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

5 from 2 votes
A mouth-watering cake with a touch of lemon, filled with lemon curd, and topped with lemon cream cheese frosting.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 24 servings

Ingredients  

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

Calories: 358kcal | Carbohydrates: 53g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 106mg | Sodium: 136mg | Potassium: 105mg | Fiber: 0.5g | Sugar: 41g | Vitamin A: 297IU | Calcium: 50mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!

Welcome to Add A Pinch

About Robyn

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review




47 Comments

  1. 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?

    1. 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.