Lemon Curd Cake 

Lemon curd cake is a fresh and flavorful moist lemon cake with layers of creamy tart lemon curd, frosted with a sweet, creamy and tangy lemon cream cheese frosting.

Preheat the oven to 350 F (177 C). Lightly grease and line the bottom of (2) 8 inch cake pans with parchment paper. In a large bowl, whisk the all purpose flour, baking powder and salt until well combined.

Step 1:  

In the bowl of stand mixer fitted with whisk attachment mix the lemon zest and sugar until it’s the consistency of wet sand. Add the beat oil and softened butter. Cream on medium speed for 3 minutes or until fluffy and well combined.

Step 2:  

On low, beat in the the eggs, vanilla extract and sour cream one at a time until fully combined. On the lowest setting or by hand, mix the dry ingredients into the wet, alternating with the buttermilk and lemon juice in this order: dry, lemon juice, dry, buttermilk, dry.

Step 3:  

Bake the moist vanilla and lemon cake for 28 - 32 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Cool the cakes in the pan for 10 minutes. Chill in the fridge for 1 - 2 hours. 

Step 4:  

In a mixing bowl fitted with paddle attachment, cream the butter and cream cheese on medium speed for 4 -5 minutes until smooth and creamy. Mix in the powdered sugar, salt, vanilla extract and lemon juice until smooth and well combined.

Step 5:  

Pipe a “frosting dam” around the edge of cake. Evenly spread the lemon curd filling on top of the cake layer, inside of the frosting damn. Apply ½ - ¾   cup of lemon cream cheese frosting to the top and sides of the cake, smoothing it out to the edge of the cake and around the sides of the cake.

Step 6:  

Apply the rest of the lemon cream cheese frosting to the lemon curd filled lemon cake. Place the cake in the fridge to set for about 20 - 30 minutes if the frosting is very soft. When you are ready to serve, top the cake with more lemon curd if you like, slice and enjoy.

Step 7:  

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