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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
- 1 cup butter softened
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 1/4 cups buttermilk
- 1 lemon
- 2 cups lemon curd
- cream cheese frosting
- 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 ¾ of lemon curd between two layers of cake.
- Mix remaining lemon curd into cream cheese frosting.and decorate cake.
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I soooo wanted to make this cake but ingredients don’t match diretions. #3 add sugar and cream —, Where is cream in ingredients? How much?, 1/2 and 1/2 or whipping cream? Thanx, am dying to try this.
Rita, in this recipe cream is not an ingredient; it is the baking technique of mixing the butter and sugar together until they are light and fluffy. I hope this helps and hope you enjoy your cake!
My Bad! Reread directions for 20th time and they finally stuck in the old noggin. Of course –cream the sugar with the prior ingredients!!! Shows how confusing we can make something so simple. I’m going to go bake it now – and without any cream!
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.