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 

  • 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

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!

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




47 Comments

  1. I just love lemon curd! It’s a perfect flavor for the winter because it brightens things up a bit… I could use a slice of this cake right about now. 🙂

  2. I absolutely LOVE lemon!!! I have Celiacs Disease, and have to have gluten free. However, you can believe I will be in the kitchen trying to test this with my gluten free mixes, so I can enjoy this treat!! Thanks for the recipe.

    1. Oh Nikki, please let me know when you make it gluten free! I’d love to try making it that way sometime, too.

  3. I love all things lemon. This cake makes me smile. And don’t worry, Robyn. We all have days like that with those infernal machines.

    1. Me too, Amber! I’ve been loving all things citrus lately. I think it must mean I’m ready for spring!!!

      Yes, those machines drive me batty most days. 🙂

  4. Where do you find lemon curd at the grocery??? Would LOVE to make this for a baby shower I am hosting in three weeks. 🙂

    1. Hey Sharon, I make my own lemon curd but they do sell some delicious ones in stores. I’ll post the recipe for making lemon curd later this week for you. 🙂