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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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

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. 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!

  2. 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.

  3. 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 🙂

  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. 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.

  6. 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?

  7. 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.

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