Lemon Cream Cheese Cake

Cake Ingredients

• 1 (14.25 oz) box white cake mix

• 1 cup buttermilk, room temperature

• 3 large eggs, room temperature

• ½ cup butter, melted and cooled slightly

• 3 tablespoons fresh lemon zest

Frosting Ingredients

• ¾ cup unsalted butter, room temperature

• 12 oz cream cheese, room temperature

• 1 teaspoon vanilla extract

• 3–3½ cups powdered sugar, sifted

• 1½ tablespoons fresh lemon zest

• 1 (12 oz) jar lemon curd, divided (for filling and topping)

Instructions

For the Cake

1. Preheat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 9-inch round cake pans or line with parchment paper.

2. In a large bowl, whisk together cake mix and lemon zest.

3. Add buttermilk, eggs, and melted butter. Beat with an electric mixer on medium speed for 2 minutes, until smooth and well combined.

4. Divide batter evenly between prepared pans.

5. Bake for 23–28 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool in pans for 10 minutes, then invert onto a wire rack to cool completely before frosting.

For the Frosting

1. In a large bowl, beat butter and cream cheese together until smooth and creamy.

2. Mix in vanilla and lemon zest.

3. Gradually add powdered sugar, 1 cup at a time, beating on low speed until incorporated, then increase speed until fluffy. Adjust sugar to reach desired consistency.

Assembly

1. Place one cake layer on a serving plate. Spread a thin layer of frosting over the top.

2. Pipe a border of frosting around the edge of the cake layer to create a “dam.”

3. Spread about ⅓–½ cup lemon curd inside the frosting dam.

4. Top with the second cake layer.

5. Apply a thin crumb coat of frosting over the entire cake. Refrigerate for 20–30 minutes.

6. Frost the cake with the remaining frosting.

7. Warm the remaining lemon curd slightly (10 seconds in the microwave) to make it spreadable, then drizzle or spread over the top of the frosted cake, allowing it to drip slightly down the sides.

8. Garnish with extra lemon zest if desired. Refrigerate for at least 1 hour before serving.

Notes

• Store cake covered in the refrigerator for up to 5 days.

• For best results, ensure all dairy ingredients (buttermilk, eggs, butter, cream cheese) are at room temperature before mixing.

• For a stronger lemon flavor, add 1–2 tablespoons of fresh lemon juice to the cake batter.

• If the frosting is too soft, refrigerate for 15–20 minutes before piping or decorating.

This cake is wonderfully moist, creamy, and bursting with bright lemon flavor — perfect for celebrations or a special treat! 🍋🍰