Lemon Layer Cake with Lemon Curd and Cream Cheese Frosting
Our son took a job in Northern California and told us it would only be for a year or so. California had other plans. He met a girl—the right girl—and what was supposed to be a temporary move became home.
I made this lemon layer cake for their engagement party, with lemon curd between the layers, cream cheese frosting, and white roses piled on top.
Kids grow up and move away, and you miss them more than you can explain. But when they find the person who makes them happy, that matters more than the miles. This cake will always remind me of that day—and of the very good reason our son stayed in California.
This website contains affiliate links. If you purchase through these links, I may earn a small commission at no additional cost to you.
Want the recipe? No judgement. Jump straight here:
Jump to the Recipe ↓
Why You’ll Love This
Bright lemon flavor. Fresh lemon zest, lemon juice, and lemon curd give every layer plenty of citrus flavor.
The lemon curd does the heavy lifting. It adds a tart, creamy filling - use a pre-made one; no separate recipe required.
The rustic frosting is forgiving. Some of the cake layers are meant to show, so no one needs a degree in cake decorating.
Made for celebrating. This cake works beautifully for engagement parties, bridal showers, birthdays, brunches, and spring gatherings.
You can make it ahead. Bake the layers a day before the party and assemble the cake when you’re ready.
Prep time: 35 minutes | Bake time: 22–28 minutes | Total time: about 3 hours | Serves: 12–14 | Course: Dessert
Ingredients
Lemon Cake
2½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
1 tablespoon fresh lemon zest
¼ cup fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
Lemon Filling
1 cup lemon curd
Cream Cheese Frosting
16 ounces cream cheese, softened
1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice
Pinch of salt
How to Make It
Preheat the oven. Grease three 8-inch round cake pans and line the bottoms with parchment paper. Heat oven to 350°F.
Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix the wet ingredients. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla.
Finish the batter. Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
Bake. Divide the batter evenly among the three prepared pans. Bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Make the frosting. Beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, lemon juice, and salt. Beat until light and fluffy.
Start assembling. Place one cake layer on a serving plate. Spread a thin layer of frosting over the top, then pipe a frosting border around the edge.
Add the filling. Spoon lemon curd inside the frosting border. Repeat with the second layer, then add the final cake layer.
Frost the cake. Spread a light coat of frosting over the top and sides, allowing some of the cake layers to show through for a rustic finish.
Decorate. Finish with berries, lemon slices, or food-safe flowers. Wrap flower stems before placing them in the cake.
Pro Tips & Notes
A little uneven is called rustic. Say it with confidence.
Pipe a frosting dam before you add the curd. Lemon curd has no respect for boundaries, and a piped ring of frosting is the only thing keeping it from making a run for the edge.
Room temperature everything. Cold butter and cold eggs will fight you the whole way through — set them out an hour before you start.
Bake the layers the day before, or weeks before and freeze them. Wrapped tightly, they hold beautifully — save your energy for the party.
Chill the layers before you stack them. Fifteen minutes in the fridge firms up the cake and makes it far less likely to slide on you mid-assembly.
Salty tears are optional. Your son may move away, but he might come home with a wonderful daughter-in-law.
White roses cover a multitude of sins. Wrap the stems first. Romance is lovely; whatever’s on those stems is not.
One year or so can apparently mean forever. At least there was cake.
What to Serve With It
This lemon layer cake is lovely with coffee — or, for those who believe dessert should come with a second dessert, an Affogato →
A few things make this cake easier—and prettier. A simple white cake pedestal does most of the decorating before the roses even arrive. This is my favorite.
These are the cake pans I use:
8-Inch Cake Pan Set, with Parchment →
Want the Printable Recipe?
Prefer a recipe you can keep on the counter while your hands are covered in frosting?
Download the printable Lemon Layer Cake recipe →
Want more recipes and seasonal ideas?
Join the Flock →
From the Blog
A little something sweet for your next gathering—or just because dessert sounds like a good idea.
