Lemon Curd Cake with Lemon Cream Cheese Frosting

47 Comments

5 from 2 votes
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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

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. Michelle says:

    This looks delicious! I have one question though….is the butter unsalted in the cake or salted. I don’t see salt in the recipe…..so salted butter??
    Thanks so much!!

    1. Robyn Stone says:

      Hey Michelle,
      I use salted butter for just about everything. LOL!

  2. Jenn O'Reilly says:

    A slice of sunshine indeed! What a gorgeous cake, we are all lemon fans here so I’m totally going to keep this starred in my reader to have as a celebration cake for when I meet my next weight loss goal. It’s totally reasonable to celebrate loosing weight with cake, right…? Yes, I thought so:)))

  3. Pooba says:

    You’re kidding me right? Why did I come over here today of all days? The day that I started my diet and there is nothing I want more than cake!!!

    1. Robyn Stone says:

      Ack! Sorry about that!

  4. cecedon says:

    I am going to make these into gluten free cupcakes for superbowl. OMG I simply love lemon curd more than anything. I’ve never made it myself so I am going to be looking for that recipe. I”ve made my kids love lemon curd too, especially with crepes!

    1. Robyn Stone says:

      Posting a recipe for lemon curd this week. It’s easier than it sounds.

  5. Barbara | VinoLuciStyle says:

    I was lucky to receive some Meyer lemons from a friend who has a tree in her yard. That would be the ultimate addition to my landscape but our deep freezes in Colorado mean we don’t do citrus trees so it was a very special package for me.

    I’ve made lemon bars and lemon dressing and just yesterday started a lemon meringue pie and now wish I just had a couple more cause I would make this cake. Oh heck…I’ll be finding a reason and opportunity soon; it sounds perfectly wonderful and a way to insert a bit of sunshine and spring into this cold tundra we have right now!

    Looks great to me!

    1. Robyn Stone says:

      Oh my – you are super lucky to have a friend with a Meyer lemon tree. I asked my husband if he thought one would grow well for us. His look told me that I’d probably have it killed in no time flat.

  6. bridget {bake at 350} says:

    Oh my gosh….that looks incredible! And why is it when I eat a dessert with lemon, I feel like I can eat MORE if it? I must make this!

  7. Cookbook Queen says:

    I have had such a craving for lemon lately…it’s like you read my mind. The cream cheese frosting makes it just perfect!!

    (no worries on the camera…I’ve had days like that too and I just want to cry)

  8. Kulsum at JourneyKitchen says:

    I love LOVE lemony desserts. And believe ya me – A few days back I was planning to make exactly this – A lemon curd cake with cream cheese, u must have read my mind.

  9. Kristen says:

    My mom is a lemon curd fanatic. She’d love this as her birthday cake, I’m sure!!

    1. Robyn Stone says:

      It makes a beautiful birthday cake. I actually made it for the University students here from Sweden for their birthdays. They LOVED it.

  10. Sylvie @ Gourmande in the Kitchen says:

    Lemon curd, and lemon cream cheese frosting? Wow, this cake sounds amazing! I can never get enough lemon zing in my desserts and it sounds like this is full of it.