Lemon Cake with Creamy Filling and Lemon Curd

Homemade Lemon Cake with a layer of creamy lemon frosting and fresh lemon curd! From scratch and delicious!

Homemade Lemon Cake with a layer of creamy lemon frosting and fresh lemon curd #cakerecipe #lemon @shugarysweets

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This cake.

Seriously, have I mentioned how much I love lemon desserts? Has it been made clear to you all yet that I would choose a lemon cake over a rich chocolate brownie?

Not to say I don’t love brownies. Please. I just happen to LOVE LOVE LOVE all lemon desserts.

This is my version of Olive Garden’s Lemon Crumb Cake. Only I fancied it up a bit. I pimped it out. And it’s way better.

Trust me. I made a from scratch, lemon cake using my favorite cupcake recipe. To get level cakes, I always use Wilton Bake Even strips on my cake pans. Works like a charm. No leveling and cutting the cake.

Homemade Lemon Cake with a layer of creamy lemon frosting and fresh lemon curd #cakerecipe #lemon @shugarysweets

How to make Lemon Cake with Lemon Curd

I also made a fluffy cream cheese filling for this cake. You could double this and use it to frost the cake. But I was going for a bit of a different look. Plus, I think this cake doesn’t need all that frosting. I know. Me. Saying a cake doesn’t need frosting. But I speak the truth.

The extra layer of homemade lemon curd is another one of my extra touches to this cake. It’s optional of course, but I think it’s gorgeous! The crumb layer on top adds the perfect finishing touch! ENJOY!

Homemade Lemon Cake with a layer of creamy lemon frosting and fresh lemon curd #cakerecipe #lemon @shugarysweets

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Lemon Tart with Macadamia Crust from @shugarysweets

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Yield: 12 servings

Lemon Cake with Creamy Filling and Lemon Curd

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

From scratch lemon cake with creamy filling and lemon curd


For the Cake:

  • 5 egg whites, room temperature
  • 3/4 cup buttermilk, divided
  • 2 lemons, zested
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cup granulated sugar
  • 2 1/2 cup cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt

For the filling

For the Topping:

  • 1/2 cup all purpose flour
  • 1/2 cup powdered sugar
  • 1/4 cup unsalted butter, cold
  • 1 tsp vanilla extract


  1. To prepare cake, grease and flour two 9-inch cake pans and line bottoms with parchment paper (cut circles to fit). Set aside.
  2. In a small bowl, beat egg whites, 1/4 cup of the buttermilk and lemon zest. Set aside.
  3. In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining buttermilk.
  4. Pour evenly into cake pans. Bake in a 350 degree oven for about 25-28 minutes, until toothpick comes out clean. Remove and cool in cake pans 5 minutes. Invert onto a wire rack and cool completely before frosting.
  5. For the filling, beat butter, cream cheese, powdered sugar and 2 Tbsp lemon curd in a mixing bowl for 3-5 minutes, until fluffy. Set aside.
  6. In a small bowl, mix topping ingredients until crumbly. It's easiest to use your hands and just crumble the butter with flour and sugar until pea size. Set aside.
  7. To assemble cake. Lay first layer of cake on a cake stand. Top with all but 1/2 cup of cream cheese filling. Add 1/2 cup lemon curd and 1/2 cup dry cake topping. Top with second layer of cake. Spread remaining 1/2 cup lemon curd on top and remaining 1/2 cup cream cheese filling. Sprinkle the crumb topping over the entire top of the cake. Refrigerate at least two hours.
  8. Serve and enjoy!

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Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 590Total Fat: 27gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 76mgSodium: 311mgCarbohydrates: 83gFiber: 1gSugar: 55gProtein: 6g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice

Did you make this recipe?

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Lemon Cake with creamy filling and Lemon Curd

Recipe originally published March 31, 2013


About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on February 23, 2019

Comments & Reviews

  1. I ordered the 6 piece set of the Wilton Bake Even Cake Strips. Thanks for the information on them.
    I love anything lemon. This is going to be the next cake I bake. Thanks for all the yummy sounding recipes.

    Always looking for new recipes to try. Glad I found you.

  2. I would like to make this for Easter but am trying to plan how to make as much of it in advance as possible. I don’t want to assemble the entire thing and have it dry out. What would you recommend?

  3. hi Aimee, love your lemon cake. This came out a lovely white colour ideal for wedding cakes. The flavour was yummy even though I forgot about in the oven – I would imagine it would taste even better when cooked for the right amount of time. Good texture for simple carving of shaped cakes.

  4. The cake is in the fridge. Yet to taste, my issue is 
    with the curd recipe. Why do we juice 4 lemons for 
    1/3 c juice? And zest of 4 lemons is not specific enough. I have a lemon tree and the lemons are huge. 4 lemons could yield a cup of zest. Thinking that would be too much. 

  5. The instuctions don’t seem to follow the picture, unless I’m just no reading it right. Could you list the order for assembling for me, please?

    1. Hi Carole: thanks for stopping by! I updated the directions so they are hopefully more clear! Let me know if that helps 🙂

  6. I just made this tonight and it took me four hours 🙁 It was my first layer cake and I did the lemon curd from scratch but mine doesn’t look like yours at all. The frosting and lemon curd are dripping down the side, I’m sure it’ll still be good though. I made it for my sister’s birthday tomorrow so hopefully everyone likes it! Don’t know why it turned out so messy though, it was hard to do the lemon curd, frosting and crumb layers on top of each other.

  7. Can’t wait to try this recipe! Just want to confirm though, you don’t need to bake the crumb topping before applying it to the cake? Thanks!

  8. OH and thanks for the tip about the bake even strips – I have been baking cakes at over 7000 feet for a few years now and I just tried them for the first time – Amazing!

  9. OH. MY. WORD. love this cake! I made the other day while trying to find a lemon cake recipe for a bridal shower – this is IT! Thanks SO much 🙂

  10. OMG!!!! I don’t know where to begin. This was heavenly. I also made the lemon curd as well. This was just awesome!

  11. Just whipped up a batch of these in my cupcake pans, need a lemon cupcake for an order…omg couldn’t wait to test one. These are spot on what I was looking for! Light, fluffy, not too sweet and oh so delicious! Now I want to do the proper cake recipe, I bet it’s even better!! Your my go to site when developing new desserts!

    1. Hi Beth,
      I’m so glad you enjoyed the cupcakes! It’s one of my favorite recipes! By leaving out the lemon and adding in some vanilla bean you will have the best white cake recipe around, Just sayin 😉 Thanks for stopping by!!!

  12. i am making this for mother’s day, for me! i might let the family have some if the house gets cleaned and they cook everything else. sounds like a fair trade to me!

  13. I would definitely choose lemon dessert over chocolate any day! Looks amazing! Pinning onto my Lemon Board!

  14. You never can have enough citrusy sweet desserts heehee. I love how you didn’t frost all the way around the cake either; so I get to see all the delicious ooey gooey lemonyness happening in every bite. 🙂

  15. Oh my gosh. LOVE the look of this cake! The streusel/crumbly topping is to-die-for! This is my first visit to your blog and it definitely won’t be the last. Your recipes are gorgeous.. can’t wait to delve through your archives 🙂 Thanks so much!

  16. What a beautiful cake! I just made lemon curd for the first time last week and it was so easy and delicious! I’m eager to try this cake now that I know how to make the curd!

  17. I love deep, dark chocolate desserts, but lemon or citrus ones are right up there with them! You can’t go wrong with a moist, lemon cake, especially when it’s smothered with lemon curd AND cream cheese frosting. That topping is wonderfully, unexpected twist!

  18. This beautiful cake made me smile and my mouth water. It is very, very similar to my long ago wedding cake. I had to fight with the bakery to get them to agree to my lemon cake and lemon curd idea. Apparently, I was pushing their envelope on traditional wedding cakes. I will be baking this soon so that I can smile at it in person! 🙂

  19. I am a lemon-aholic. Love it, and LOVE the look of this. If only I hadn’t eaten my weight in everything fattening and amazing yesterday. I’ll just have to eat this with my eyes until I can fit in my pants again!

  20. I’m totally with you on the whole lemon dessert thing Aimee 🙂 You can’t beat homemade lemon curd either!

  21. I would take this cake over brownies any day! And I have always wanted to buy those cake strips but I didn’t think they actually worked. Seeing your perfect layers though is evidence that they do. I’ll have to run out and buy them.

  22. I always wondered if those bake strips work…good to know they are worth buying!!! And I have just come up with another difference in us…I will always choose chocolate over anything! 🙂 LOL! This cake is absolutely stunning looking!!!!

    1. YOU don’t have them? OMG they are awesome. I love them. The cakes rise completely EVEN from the center to the edges!

  23. Lemon is so fantastic in desserts! There’s something about that tang that just tastes so fantastic. I’m definitely a chocolate and brownie person too but I have the same struggle when lemon desserts are placed in front of me. I say, why not both? 😉

  24. i have been living on curd for months, i have citrus trees and will never die of scurvy, as much as i eat lemons you think i would be sick of them, yet this cake still tickles my tastebuds, looks delish~

  25. Thank you for a from-scratch cake 🙂
    And for all the lemony-ness! And you’re the 2nd blog in 2 days that’s mentioned those Wilton strips. Okay, I’m sold!

    1. Averie, these strips are awesome. I’ve been using them for a year now? They honestly make the cakes rise from the center to the edges completely even.

  26. This looks freaking amazing. Although I love chocolate, I am sure I would go for a slice of this over a brownie any day!

    1. Yeah, I still love chocolate, and it has a special place in my life…but lemon. Oh lemon. gets me every time!

  27. I am all with you on the lemon desserts, Aimee! Still love chocolate but tart and sweet combinations win me over every time!

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