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. 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!

  2. 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.

    1. 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!

  3. First: I love your recipes. I’ve made your white cake and chocolate cake and they were a hit at my office. IN FACT, one coworker loved it so much they asked me to make their WEDDING CAKE (just for the bride and groom, thank goodness). Bride loves lemon cake, so I thought I would try this.

    Do you think your buttercream frosting recipe would pair well? Do you know how I could make a lemony buttercream frosting? I want to stick as close to your white cake recipe as possible because so far it hasn’t failed me.

    Thank you!

    1. Hi Johanna!
      I’m thrilled to hear that you and your friends love the cakes! How special that you are making a cake for your friend’s wedding!
      I think the white cake would be awesome with lemon buttercream! For a lemon buttercream instead of my Vanilla Buttercream I use with my white cake, I’d replace the vanilla with lemon extract. If you are making this frosting fresh (like the day before), you could also add fresh lemon zest. I would not advise the zest if not serving it fresh. I suggest testing and tasting the frosting to make sure it is exactly how you want it before frosting the cake. I always suggest that when making something for the first time for a special event. 🙂
      I hope you all enjoy it!
      Thanks so much! xo

  4. How long would you bake this in a 10″ pan? I need to make this cake to serve 30 people, so I figured I could get more slices out of a wider cake?

    1. Hi Sallie,
      I’ve not baked this cake in that size pan so I can’t say exactly how long it will take to bake this size. I hope you enjoy it! Thanks!

    1. Hi Stacy,
      I’m sorry that wasn’t showing – thanks for letting me know. It is updated now to show the baking time. I hope you enjoy it! Lemon reminds me so much for springtime! Thanks so much!

  5. Either bad direction, or bad recipe. Cake very dense, curd recipe or directions sketchy. Tried this two different times, same runny results. Have to keep cake in fridge so,top layer doesn’t slide off. Tried cooking longer second time, still runny. What is the thickening ingredient in the curd. Butter is soft when not,in fridge….

    1. I had the same issues. Cake was very dense, like a pound cake, and the curd was too thin. I stirred and stirred and it never got really thick enough to coat the wooden spoon. So I refrigerated it hoping it would thicken. It did, but not enough. The cake tasted good, but the overall result just seemed off.

    2. I’m sorry the cake was not as you wanted, Kris. It sounds like the lemon curd did not cook long enough. It should take about 10 minutes cooking time. If it takes longer than that and still not coating the back of a wooden spoon, you need to turn the heat up just a little so it will thicken. It will not thicken up as much as needed in the refrigerator.

  6. Would you say this is a…light and fluffy cake bursting with lemon flavor or a dense bodied cake bursting with lemon flavor ?

  7. 5 stars
    I made your especially delicious chocolate cake and it turned out so yummy. I decided to make this lemon curd one for the top tier of a child’s birthday cake to give the adults something a little more sophisticated to enjoy. Your chocolate cake (with coffee) recipe was very easy to follow. This one didn’t say how much zest or juice to use, so I had to search a different recipe and ended up using 1/4 cup lemon juice and 2 teaspoons of zest. It turned out great! Thank you for posting these recipes!