This Lemon Curd Cake is your new favorite Spring dessert! Moist lemon cake with a creamy layer of lemon curd and a decadent lemon cream cheese frosting. Yum.
Preheat the oven to 350 F. grease and flour two 9” baking pans and set aside.
In a large bowl, stir together the flour, baking powder and salt. Set aside.
In a separate bowl, cream together the granulated sugar, butter, oil and lemon zest until smooth.
Add the eggs, lemon juice, and vanilla and mix well.
Add the flour mixture to the butter mixture and mix until just combined.
Add the buttermilk and stir to combine.
Divide the batter evenly between the two prepared pans.
Bake in the preheated oven for 16-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the cream cheese on high until light and fluffy. Add the powdered sugar in two smaller additions and mix to combine. Add the lemon juice and vanilla extract and stir.
Add the heavy cream as needed until the desired consistency is reached
Assembly:
Place one of the cooled cakes on the serving plate. Add a border around the edge of cream cheese frosting, then spread most of the lemon curd in the center, reserving a couple tablespoons for decorating if desired.
Place the second cake on top.
Then frost the sides and outside. Pipe a design on the top using extra frosting and lemon curd if desired.
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