Lemon Cake with Creamy Filling and Lemon Curd

This cake.

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

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 homemade 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

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 Cake with Creamy Filling and Lemon Curd

Yield: 10-12 bars

Prep Time:3 hours

Cook Time:25 minutes

This cake.


For the Cake:

  • 5 egg whites, room temperature
  • 3/4 cup buttermilk
  • 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:

  • 4oz unsalted butter
  • 4 oz cream cheese
  • 2 cup powdered sugar
  • 1 cup plus 2 Tbsp [lemon curd|https://www.shugarysweets.com/2013/02/easy-homemade-lemon-curd], divided

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 9inch cake pans and line bottoms with parchment paper (cut circles to fit). Set aside.
  2. In small bowl, mix egg whites, 1/4 cup 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!
**Homemade [Lemon Curd|https://www.shugarysweets.com/2013/02/easy-homemade-lemon-curd] is so easy to make! But you can use store bought if you desire!

MAKING THIS RECIPE? Share it with me on Instagram using the hashtag #ShugarySweets so I can see what you're cooking up in the kitchen!

Love lemon desserts? Here are a few of my favorite recipes…

These Lemon Crunch Cookies are filled with lemon cream cookies, crumbled. Oh my are they delicious!!

Lemon Crunch Cookies from @shugarysweets

Have I mentioned how much I love lemon? These Citrus Cookies not only have lemon, but also some orange and lime! One of my favorite cookies!

Citrus Cookies from @shugarysweets

Lemon Curd Tart with Macadamia Crust. Really, no other words are necessary!!

Lemon Tart with Macadamia Crust from @shugarysweets

**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**

62 comments on “Lemon Cake with Creamy Filling and Lemon Curd”

  1. helen

    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. Hi I am a new follower can you use carton egg whites from the supermarket in this recipe? Thanks

  3. Jenna

    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.

  4. Carole

    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?

  5. Penny

    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. 

  6. sandra

    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.

  7. Rachelle

    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?

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