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.
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
