Lemon Curd Cake With Cream Cheese Frosting
A two-layer lemon cake is generously filled with lemon curd and topped with lemon cream cheese frosting for an intense citrus flavor.
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Instructions
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Preheat oven to 350 F and prepare two 9-inch round cake pans by greasing and flouring them.
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Combine cake flour, baking powder, baking soda, ginger, and salt in a large bowl.
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Cream 3/4 cup butter and sugar in a mixing bowl until light and fluffy.
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Beat in egg yolks one at a time, then add lemon juice and vanilla.
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Alternately beat in the flour mixture and buttermilk on low speed, starting and ending with flour, until just blended.
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Beat egg whites with cream of tartar until stiff peaks form.
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Fold the beaten egg whites into the cake batter in thirds.
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Spread batter evenly in pans and bake for 35 to 40 minutes, or until a tester comes out clean.
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Cool cakes in pans for 10 minutes, then invert onto racks to cool completely.
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Beat cream cheese and 3/4 cup butter in a large mixing bowl for 2 minutes until fluffy.
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Beat in confectioners sugar, cream, and 1/3 cup lemon curd on low speed until smooth. Chill for 20 minutes until spreadable.
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Level cake tops if needed. Place one layer on a serving plate and spread with 1 cup lemon curd; refrigerate for 15 minutes to set.
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Top with the remaining cake layer.
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Frost the cake with cream cheese frosting, then refrigerate. Bring to room temperature before serving.
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Garnish with fresh berries or lemon zest, if desired.