Lemon Layer Cake With Lemon Curd Filling

Lemon layer cake
Lemon layer cake with lemon curd filling and cream cheese frosting Diana Rattray
Prep: 30 mins
Cook: 40 mins
Chill Time: 35 mins
Total: 105 mins
Servings: 12 to 16 servings
Nutrition Facts (per serving)
437 Calories
26g Fat
48g Carbs
4g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 437
% Daily Value*
Total Fat 26g 34%
Saturated Fat 16g 78%
Cholesterol 123mg 41%
Sodium 304mg 13%
Total Carbohydrate 48g 17%
Dietary Fiber 1g 4%
Protein 4g
Calcium 96mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious lemon cake is frosted with a lemon cream cheese frosting and filled with lemon curd.


  • 3 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3/4 cup butter (unsalted, softened)
  • 2 cups granulated sugar
  • 4 large eggs (separated, at room temp)
  • 2 tablespoons lemon juice (fresh)
  • 1 teaspoon vanilla
  • 1 1/3 cups buttermilk
  • 1/4 teaspoon cream of tartar
  • For the frosting:
  • 8 ounces cream cheese (softened)
  • 3/4 cup unsalted butter (softened)
  • 2 cups confectioners' sugar (sift before measuring)
  • 1/4 cup heavy cream
  • 1/3 cup lemon curd (purchased)
  • For the filling:
  • 1 cup lemon curd (purchased)

Steps to Make It

  1. Preheat oven to 350 F. Grease and flour two 9-inch round cake pans, or spray with nonstick baking spray with flour.

  2. In large bowl, combine cake flour, baking powder, baking soda, ginger, and salt.

  3. In a mixing bowl, cream 3/4 cup of butter and sugar at medium speed until light and fluffy. Beat in egg yolks, one at a time, beating well after each. Beat in lemon juice and vanilla.

  4. With the mixer on low speed, beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture (about 4 flour additions and 3 buttermilk additions). Beat just until blended.

  5. In small glass or metal bowl with clean beaters, beat egg whites with cream of tartar until stiff peaks form.

  6. With a rubber spatula, gently fold egg white mixture, in thirds, into the cake batter.

  7. Spread batter in prepared pans. Bake 35 to 40 minutes, until cake tester inserted into the center comes out clean. Cool in pans on racks for 10 minutes. Invert onto racks and cool completely.

Frosting and Filling

  1. In large mixing bowl, beat cream cheese and 3/4 cup of butter for 2 minutes, until fluffy. At low speed, beat in confectioners sugar, cream, and 1/3 cup of lemon curd until smooth.

  2. Cover; chill 20 minutes, until spreadable consistency.

  3. Using a serrated knife, level tops of layers if necessary. Place 1 layer on serving plate; spread with the 1 cup of lemon curd.

  4. Refrigerate for about 15 minutes to set the lemon curd.

  5. Top with remaining layer.

  6. Frost the top and sides of the cake with the cream cheese frosting; refrigerate. Bring cake to room temperature before serving.

  7. Garnish with fresh berries or candied lemon slices, if desired.