Lemon Curd Cake

5 from 10 votes

My lemon curd cake is moist, tangy, and just sweet enough. It's filled with rich cream cheese frosting, and topped with the perfect amount of lemon curd.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 21

Total Time 46

Servings Slices

Calories 808kcal

Author Krystle Smith

Ingredients

For the Cake

2 Boxes Lemon Cake Mix
6 Eggs
2 Cups Milk
1 Cup Butter Softened
1 Lemon Zest and juiced

For the Frosting

1 Package Cream Cheese Softened (8 Ounces)
½ Cup Butter Softened
3-4 Cups Powdered Sugar
3-4 Tablespoons Heavy Cream
1 Lemon Zested and Juiced

For Topping

White Chocolate Shavings
2 Cups Lemon Curd
Lemon Slices

Instructions

For the Cake

Preheat oven to 350 degrees F. Line your cake pans with a parchment round and spray with nonstick baking spray.
In a large bowl combine cake mix, eggs, milk, butter, lemon zest and lemon juice.
Divide the batter evenly between the cake pans Bake for 20-24 minutes. Cool completely.

For the Frosting

In a large bowl cream butter, cream cheese, lemon zest, and lemon juice. Stir in powdered sugar a little at a time. Add heavy cream until you reach your desired consistency.

Assembly

Place first layer onto cake board. Use a cake leaveler to remove the domes that formed when baking.
Pipe an outline of frosting around the outside edges of the layer to make a border. Top with around ½ cup of lemon curd.
Repeat with remaining layers. Then apply a thin crumb coat of frosting on the tops and sides. Refriderate 15-20 minutes and then add a second coat.
Repeat with the remaining cake layers.
Scoop remaining lemon curd onto the top of the cake and spread evenly. Garnish with white chocolate shavings, pipes frosting and lemon slices if desired.

Nutrition