This lemon curd cake is the ultimate dessert for lemon lovers.It features a fluffy lemon cake base, homemade lemon curd, and a light cream cheese frosting that’s not too sweet.It can be made traditionally or gluten-free. If you’d rather take a shortcut, you can use a white cake mix and store-bought lemon curd.

Just follow the instructions for a 9″ x 13″ (23 cm x 33 cm) pan and buy 15 ounces (420 grams) of lemon curd.I looked up the price of store-bought curd and was shocked.While eggs can be pricey in some parts of the US, I’m thinking homemade lemon curd is still much cheaper! I adapted the cake base from a King Arthur Flour recipe by using less sugar and adding lemon extract and zest.

The lemon curd is the same as in my Lemon Tartlets, and the frosting comes from my Matcha Cake Recipe. The result was incredible and disappeared in record time! Even the photographer said, “I’ve loved every recipe you’ve ever given me, but that lemon cake was absolutely wonderful.????” I had hoped to share this lemon cake in time for Easter, but with Mother’s Day just around the corner, it’s the perfect dessert to celebrate with.Bright, cheerful, and full of fresh flavor, it’s sure to be a hit! What’s to Love Bright, fresh flavor – thanks to lemon extract, zest, and plenty of real l

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