Lemon Blueberry Cake

Fluffy, tender Lemon Blueberry Cake bursting with juicy blueberries and smothered in layers of luscious, tangy Lemon Curd and sweet and bright Lemon Cream Cheese Frosting!

This Lemon Blueberry Cake is wonderfully soft and moist infused with irresistible bright fresh lemon flavor with juicy pops of bright blueberry contrast.  It is a show stopping dessert for Easter and all your spring and summer parties!  I’ve included tips and tricks and everything you need to know about how to make this Lemon Blueberry Cake recipe a runaway, light and lemony, ultra-tender success!

slice of lemon blueberry cake with a piece taken out of it sitting on a white plate

The Lemon Blueberry Cake you were all clamoring for after my Instagram Story is here!  This Lemon Blueberry Cake does NOT disappoint!  It is truly one of my favorite cakes of ALL TIME!  After sharing, on IG, I dropped some of this cake off at a friend’s who texted, “This cake BLEW our minds.”  And I’m pretty certain it will blow all your minds with its irresistible bright, fresh lemon flavor, mega moistness and silky layers of Lemon Curd and Lemon Frosting.

top view of moist Lemon Blueberry Cake with white lemon cream cheese frosting and blueberries around the edges on a white cake stand

This Lemon Blueberry Cake has been on my “to make” Bucket list for a loooong time because I love lemon desserts!  From my Lemon Poke Cake to my Lemon Bread, I just love how the sweet and tangy create the perfectly palate pleasing ying and yang of bright and fresh sweetness.

I think I waited so long to conquer this Lemon Blueberry Cake because I wanted it to be perfect and not the same as any other Lemon Blueberry Cake recipe out there.   Done and Done. And just in time for Easter!  The ingredients and instructions for this Lemon Blueberry Cake may look long and daunting but it is actually very simple and straightforward, so please don’t be intimidated!  Because as my mom always said, “If you can read, you can cook.”  And I would add – if it’s a good recipe.  So I’ve made this a very detailed recipe and included tips and tricks along the way to ensure your success!

soft and tender Lemon Blueberry Cake with white lemon cream cheese frosting and blueberries around the edges on a white cake stand

How many Lemons do I need for Lemon Blueberry Cake?

As the name implies, we are going to be using a lot of lemons in this Lemon Blueberry Cake.  Each lemon produces approximately 1 tablespoon lemon zest and 2-3 tablespoons lemon juice.

  • CAKE:  1 tablespoon zest + 2 tablespoons lemon juice = the zest and juice of ONE lemon
  • LEMON CURD: 2/3 cup lemon juice = FOUR-SIX lemons
  • FROSTING: 1 tablespoon lemon juice = HALF LEMON

TOTAL5 ½ – 7 ½ LEMONS plus more if you would like to garnish like I did in my Pink Lemonade Pound Cake.

Tips for picking Lemons

Lemons are pretty straightforward but here’s just a few tips.

  • Choose lemons with a bright yellow skin.
  • Choose lemons with a smooth skin.
  • Choose lemons with a pleasant fragrance.
  • Choose lemons that are heavy for their size.  This means they are extra juicy.
  • Choose lemons that are not too soft
  • Choose lemons free of dimpling or wrinkling.
  • Choose lemons free of any traces of mold.

Typically, a thinner-skinned lemon will yield more juice, while a thicker-skinned lemon will yield more zest.  Since we are primarily using lemon juice, I would aim for thinner skinned lemons.

Can I use frozen blueberries?

Yes!  You can use either fresh or frozen blueberries for this Lemon Blueberry Pound Cake.  If you are using frozen blueberries, do NOT thaw them first but still coat them in flour as described below.

up close shot of blueberries for easy Lemon Blueberry Cake Recipe

How to Keep Blueberries from Sinking in Cake

In order for the blueberries to not sink completely to the bottom of the Lemon Blueberry Cake Batter, we toss them with 1 tablespoon of flour, just enough to give them a light coating. The flour helps the blueberries cling to the batter and absorbs some of the juices released by the blueberries.

This flour method works particularly well with frozen blueberries because the flour clings to them better.  I always use fresh blueberries, however, and as gravity would have it, many of the blueberries still end up closer to one end of the pan, but the flour does help.  So no matter where you blueberries end up, I wouldn’t worry too much about it because we are going to be layering our cake and eating them all in one bite anyway.

moist Lemon Blueberry Cake with Lemon Curd with a slice cut out of it showing layers of cake with lemon cream cheese frosting and lemon curd

How to Make Lemon Curd

Lemon Curd is one of my favorite foodie items on the planet.  Its, thick and lusciously creamy, wonderfully buttery with an intense sweet-tart lemon flavor.

You can you use store bought Lemon Curd (which can usually be located by the jams/jellies) but I promise making your own Lemon Curd with my Lemon Curd recipe is soooo easy, tastes 100X better, contains nothing but pure ingredients and comes together in less than 10 minutes!

For our Lemon Curd recipe, you don’t need a double broiler or to zest a ton of lemons, all you need is lemon juice, eggs, sugar, vanilla extract, and butter – everything we are using already for our Lemon Blueberry Cake!  We also make the Lemon Curd while the Cake is baking, so it doesn’t take any extra time.  So let’s get to it!

  • First, heat lemon juice in a small saucepan over medium heat until hot but NOT boiling. As soon as the edges start to simmer is when I remove my pan from the heat.  We want it hot but not boiling hot or it will cook our eggs upon contact.
  • Next, whisk eggs and egg yolks in a medium bowl then gradually whisk in sugar.  Some recipes strictly use egg yolks and I find those curds way too rich.  This Lemon Curd recipe uses a combination of eggs and egg yolks and I think you’ll find it the perfect dreamy consistency.
Showing how to make Lemon Curd for Lemon Blueberry Cake by whisking sugar into eggs in a glass bowl
  • Next, whisking constantly, slowly pour hot lemon juice into egg mixture, then return mixture to saucepan and cook over medium heat, stirring constantly, until it is thick enough to cling to your spoon, about 3 minutes. The key here is to whisk constantly and to not use too hot of heat.  If you know your stove runs hot, then use medium-low heat.
Showing how to make Lemon Curd for Lemon Blueberry Cake by whisking lemon juice into eggs and sugar in a glass bowl
  • Once the Lemon Curd has thickened, immediately remove the pan from heat and stir in butter until melted, followed by vanilla and salt.
Showing how to make Lemon Curd for Lemon Blueberry Cake by melting butter in smooth lemon curd in a teal saucepan
  • Finally, strain curd through a fine-mesh strainer/sieve into a small bowl to get rid of any small egg bits and you have rich, creamy, sweetly tart Lemon Curd.  The Lemon Curd will thicken as it chills and will also taste even more intensely glorious once chilled.
Showing how to make Lemon Curd for Lemon Blueberry Cake by straining lemon curd in a fine mesh sieve over a glass bowl
  • I like to put my Lemon Curd directly in the freezer to chill more quickly so it can bey cool as soon as I’m ready to frost my cakes.  So if you plan on frosting your cakes within an hour, then I suggest the freezer route but if you plan on frosting your cakes later, then place your Lemon Curd in the refrigerator.
Up close shot of finished lemon curd for Lemon Blueberry Cake in a glass bowl

Tips and Tricks to make Lemon Blueberry Cake

There are a few components to this Lemon Blueberry Cake with the cake, lemon curd and frosting, but each recipe is simple and shouldn’t be overwhelming.  As always, I suggest reading the recipe all the way through and gathering your ingredients.  I’ve also included some tips and tricks (and the whys behind them) so you can create perfectly successful Lemon Blueberry Cake every time.

  • Use room temperature eggs, milk and lemon juice.  Don’t skip this step!  Room temperature ingredients, when called for, make a big difference in the final texture. Using room temperature eggs means the whites and yolks whisk together more easily which promotes more even distribution into the batter resulting in light, fluffy cake (because eggs trap air).  Cold eggs result in a more dense cake.
    • To quickly bring eggs to room temperature, add whole eggs to a bowl of warm water.
    • To quickly bring milk to room temperature, microwave it for 10 seconds or so until its warm but NOT hot.
Showing how to make moist Lemon Blueberry Cake by whisking wet ingredients together of eggs, milk, lemon juice in glass measuring cup
  • Use Cake Flour.  Cake flour helps us to achieve a light and tender crumb because it has less protein which becomes gluten, which means less structure which means a lighter cake.
  • Don’t microwave your butter to soften.   It is important that the butter be softened at room temperature and not microwaved because we want the coolest butter possible while still being soft. We add the butter to the dry ingredients one piece at a time and beat until the mixture resembles coarse meal, with butter bits no larger than small peas.

This mixing method differs wildly from the traditional method of creaming butter and sugar and is the same method I used in my pillowy soft Coconut Cake and White Cake With Cranberry Frosting.  This method comes from Baking Illustrated who conducted dozens of experiments to find the best mixing method.  They found that instead of creaming the butter and sugar as usual, if you work the butter into the flour and then whisk in the liquid ingredients, you don’t get an overglutenized cake that can be dry and riddled with small holes, but instead achieve a wonderfully velvety, soft, moist, tender cake.

Showing how to make Lemon Blueberry Cake Recipe by mixing butter into flour until it looks like coarse pebbles
  • Toss berries in 1 tablespoon flour so they don’t sink (see above section).
Showing how to make best Lemon Blueberry Cake by mixing blueberries with flour so they don't sink in a white bowl
  • Gently fold blueberries into your batter so they don’t break. You can leave the blueberries out of the cake batter if you just want a plain lemon cake.
Showing how to make Lemon Blueberry Cake by adding blueberries and lemon zest to large metal mixing bowl with batter
  • Don’t overmix your cake batter!  Overmixing will result in a dense, tough, dry cake.
Showing how to make Lemon Blueberry Cake with Lemon Curd by gently mixing blueberries into batter with red spatula
  • Get rid of air bubbles.  After you divide your batter in between 2 9-inch cake pans, evenly spread the batter with a spatula then drop them on the counter a few times to get rid of any air bubbles.
Showing how to make Lemon Blueberry Cake with Lemon Curd by smoothing batter in cake pan
  • There should be a few crumbs. You can tell if your cake is done when the top springs back lightly to the touch and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
  • Let cakes cool completely before cutting them or they will fall apart.
  • To cut Lemon Blueberry Cakes horizontally in half, I place the cakes on a cutting board so they are nice and sturdy.  Next, I get way down so I am eye level with the cake and turn my head sideways so I can see on both sides of the knife (be sure to use a serrated knife!).  Next, I score the cake evenly in half all around the cake.  Finally, I use the score line as my guide and work my way around slicing the cake a little through on each side.  This way, you are not slicing straight through the cake and coming up uneven on the other side.
Showing how to cut Lemon Blueberry Cake by slicing it horizontally in half with a serrated knife
  • Don’t microwave butter or cream cheese for frosting!  The frosting is pretty straight forward but one word of caution – use room temperature – NEVER MICROWAVED butter and cream cheese!  This will ensure your cream cheese frosting is the perfect consistency and not runny.
Frosting Lemon Blueberry Cake with Lemon Curd on a white cake pedestal

Now that’s more than you ever wanted to know about Lemon Blueberry Cake because this cake is worth ever word, every photo and will earn every ooooh and ahhh with every bite.  Happy Easter!

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      up close shot of slice of Lemon Blueberry Cake laying on its side on a white plate with a fork taking a bite

slice of lemon blueberry cake with a piece taken out of it sitting on a white plate

Lemon Blueberry Cake

Fluffy, tender Lemon Blueberry Cake bursting with juicy blueberries and smothered in layers of luscious, tangy Lemon Curd and sweet and bright Lemon Cream Cheese Frosting! This Lemon Blueberry Cake is wonderfully soft and moist infused with irresistible bright fresh lemon flavor with juicy pops of bright blueberry contrast.  It is a show stopping dessert for Easter and all your spring and summer parties! 
Servings: 12 servings
Total Time: 1 hour 5 minutes
Prep Time: 40 minutes
Cook Time: 25 minutes

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  • 9 oz. (1 ½ cups) blueberries + 1 tablespoon flour
  • 4 large eggs at room temperature*
  • 1/3 cup milk (anything but nonfat) at room temperature**
  • 2 tablespoons lemon juice at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract (may sub 2 tsps lemon zest)
  • 2 cups cake flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 16 tablespoons unsalted butter cut into 16 pieces, softened at room temperature
  • 1 tablespoon lemon zest

Lemon Curd (May use store bought)***

  • 2/3 cups lemon juice. hot but not boiling
  • 4 large eggs
  • 2 large egg yolks
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter cut into ½ inch cubes (chilled)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Lemon Cream Cheese Frosting

  • 12 oz. cream cheese softened to room temperature****
  • 1 cup unsalted butter softened to room temperature****
  • 1/4 cup lemon curd* recipe included below
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 3 1/2 cups powdered sugar



  • Preheat oven to 350 degrees F. Line the bottom of two 9-inch cake pans with parchment paper. Spray with nonstick cooking spray WITH flour or butter and flour pans.
  • Whisk eggs, milk, lemon juice, lemon extract, and vanilla extract together in a 3-cup (or more) liquid measuring cup. Set aside.
  • Add blueberries to a medium bowl and toss with 1 tablespoon flour. Set aside.
  • Using a stand mixer fitted with paddle attachment, mix cake flour, sugar, baking powder and salt on the lowest speed until combined, about 20 seconds. With the mixer still running at the lowest speed, add 1 piece of butter at a time and continue to beat until all the butter is added. Increase speed to medium and continue to beat until the mixture resembles coarse meal, with butter bits no larger than small peas.
  • With the mixer running on low, add approximately half of the egg mixture to the flour mixture. Increase speed to medium-high and beat until light and fluffy, approximately 60 seconds. Reduce speed to medium-low and add remaining egg mixture and beat until incorporated, about 30 seconds (batter may look slightly curdled.) DO NOT OVERMIX. Add blueberries and lemon zest and gently fold into batter, taking care not to overmix.
  • Divide batter equally between the cake pans, smooth with a spatula and drop a few times on the counter to get rid of air bubbles. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted in the center of the cakes comes out with a few moist crumbs, rotating pans halfway through baking.
  • Cool the cakes in pans for 10 minutes then remove cakes to a wire rack and let cool completely before cutting. While the cakes are cooling make Lemon Curd (recipe below).

Lemon Curd

  • OFF HEAT, whisk eggs and egg yolks in a medium saucepan, then gradually whisk in sugar. Whisking constantly, slowly pour hot lemon juice into the egg mixture. Cook over medium heat (medium-low if you know your stove runs hot), stirring constantly, until it reaches the consistency of pourable pudding (it will thicken more as it chills), 170 degrees F.
  • Immediately remove pan from heat and stir in butter until melted, followed by vanilla and salt. Strain curd through a fine-mesh strainer/sieve into a small bowl. (Curd will thicken as it chills). Press plastic wrap directly on surface of curd and let it chill completely. You can either place Lemon Curd in the freezer for up to one hour to chill if using as soon as your cakes are cool or in the refrigerator if using later than one hour. **You will use ¼ Lemon Curd in the Lemon Cream Cheese Frosting and the rest as specified in frosting your cake.**


  • Using a handheld mixer, beat cream cheese and butter together at medium speed until very creamy. Beat in ¼ cup lemon curd (from chilled Lemon Curd you made), lemon juice, vanilla extract and salt until smooth. Gradually beat in powdered sugar then continue to beat for 2 minutes at medium-high speed until smooth and fluffy. If frosting is too thick then you can beat in 1 teaspoon milk at a time until you’ve reached desired consistency. If frosting is too runny, then refrigerate until more set.


  • Cut cakes in half horizontally using a long serrated knife to create 4 even layers. Place 1 layer, cut side up, on a serving plate or cake pedestal then evenly top with a generous amount of Frosting (about a heaping cup). Top with 2nd cake layer and evenly spread with half of the chilled Lemon Curd. Add third layer and evenly top with Frosting (heaping cup). Add final Cake Layer then frost top and sides of cake with remaining frosting. Evenly spread remaining Lemon Curd on top of cake, Decorate if desired with blueberries. (My blueberries are garnished with powdered sugar.)

Chill then Slice

  • Refrigerate the cake for 30-45 minutes to firm up before slicing, or better yet, pop it in the freezer if you have time for it to thaw after being sliced. Best served at room temperature.


  • The frosted cake should be covered with an inverted bowl or cake cover and refrigerated. Bring cake to room temperature before serving.


  • *To quickly bring eggs to room temperature, add whole eggs to a bowl of warm water for 20 minutes or so.
  • ** To quickly bring milk to room temperature, microwave for 10 seconds or so until warm but NOT hot.
  • ***You can use store bought Lemon Curd.  You will need 2 cups.  You can make Lemon Curd up to one week in advance and store in the refrigerator.
  • *****These ingredients MUST be brought to room temperature and NOT microwaved in order for the frosting to be a success and not be runny.  If your frosting is runny then you can refrigerate to thicken up before frosting your cake.
  • ****The cake layers can prepared one day in advance. Let the layers cool completely then wrap each layer tightly in plastic wrap and store in the refrigerator.

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  1. Sue says

    I am definitely making this for Easter! Cant wait!

    • Jen says

      YAY! I am so happy you are making it! You will love it!!!

  2. Monica says

    How do you keep coming up with such amazing recipes! I was going to make your cream cheese stuffed carrot cake for Easter and now I can’t decide! Thank you for getting me back in the kitchen and making me love cooking again! My whole family thanks you!

    • Jen says

      Thank you so so much Monica! I am honored and flattered I have helped inspire your love of cooking again :)!!! As far as the cakes go – that is a super tough call, both so good, I guess it comes down to personal preference. You will not be disappointed if you go this Lemon Blueberry Cake route!

  3. Nancy Cuppy says

    Just made this, what are the blueberries you used to garnish coated with, flour or sugar?

    • Jen says

      I dusted them with powdered sugar.

      • Nancy Cuppy says

        Thanks, that is what I did. This turned out great. Love tangy. My blueberries were a bit tart but still loved it.

  4. Jaya says

    Can this recipe be used to make cupcakes as well?

  5. Daria says

    Amazing!!!! We made it yesterday, and it was a Hit today! A Little bit messy Job, but…. it‘s sooooo delicious!!!!!!! Oh my!!!

    • Jen says

      Wahoo! Thanks Daria, I’m thrilled it was such a hit! Thank you for taking the time to comment!

  6. Robert says

    This is the cake!!!!!! SO GOOD!! I nearly ran out of frosting tho so I would double the frosting recipe if you like a lot!

    • Jen says

      YAY! I’m thrilled it was a huge hit, thank you Robert!

  7. Gail says

    I was just searching for a recipe using blueberries and lemon curd. This looks like what I was thinking. Will be make it today. As soon as everything is room temp!

    • Jen says

      Awesome Gail, I hope you absolutely loved it!

  8. Royal says

    This is an insanely good cake. If somebody doesn’t enjoy lemon it may be too much. This isn’t a mild lemony generic dessert. And every element is bowl and beater licking good, as others attested while I made it. I’ve made it three times and it vanishes. The last time I just did muffins, piping the curd into the center and then spreading a dollop of curd on top of the icing. With mufins I got to sink blue berries into each muffins to make sure they were rich with blueberries. Even floured, the blueberries sink to the bottom of the cake layers. When I split them I get a rich bnlueberry layer and a mostly cake layer (first world problems!) When I make the cake again I think I’ll drop extra blueberries right on top of the batter and see if that spreads the goodness around. I’m tempted to make this for christmas or new years, but it isn’t a wintery-themed dessert. But still…

    • Jen says

      Thank you so much Royal! I’m so pleased you loved this Lemon Blueberry Cake so much and your Lemon Muffins sound divine – I’m going to have to try that next! I hear ya about the blueberries – at least its a layer cake so you still get blueberries in every bite 🙂 I hope you have a very Merry Christmas – with or without the Lemon Blueberry Cake 🙂

  9. Trish says

    Made this for Thanksgiving. This cake is amazing. My husband said it was “the best cake ever”. We will definitely be making this delicious recipe again. Thanks!

    • Jen says

      Thank you for your awesome comment Trish! I’m so honored this Lemon Blueberry Cake was deemed, the “best cake ever!” And I LOVE the idea of making this cake for Thanksgiving instead of pie – my kind of holiday dessert!

      • Trish says

        Still loving this cake so much. Both my girls request it for birthdays and holidays. Everyone loves it. People swoon when they try it, lol. Back this time because we’re making another desert that requires a good cake base and nothing beats the texture of this one. Will try to adapt it without the lemon and blueberries and see how it comes out!

        • Jen says

          A cake that makes people swoon is the ultimate compliment, thanks Trish! Please let me know how your new cake creation comes out!

  10. 10Things says

    I’m so glad I ended up here! Wow, what great recipes. I am so making this tomorrow.

  11. Rachael R says

    I made this yesterday and omg is it delicious! I have my own chickens and so used fresh eggs to make the lemon curd. It was a beautiful deep yellow color.
    The only difference I made was to not cut the two cakes In half. Once my cakes had cooled I could tell that, if I cut them, they would break in half. So I just made it like a sandwich cake with both fillings in the middle!
    I used frozen blueberries in the cake and fresh on top.

    • Jen says

      Wahoo! thanks so much Rachael! I’m honored this Lemon Blueberry Cake was such a hit! That is awesome you were able to use your fresh eggs. Thanks for taking the time to comment!

  12. Robyn says

    I made this Lemon Blueberry Cake for our family easter dinner and absolutely everyone loved it. Even the fuss pots who complain about how sweet or sickly some cakes or desserts are. This one will become a favourite me thinks 🙂

    • Jen says

      YAY! Thanks so much Robyn, I absolutely love hearing this cake was loved by ALL!

  13. Hichi K says

    The cake itself was delicious.

    However, the lemon curd is way too thin to be a filling by itself. I KNEW it was too thin but I didn’t trust my gut and put in the center anyways, any my poor cake kept sliding all over the place. It’s in the fridge now, and hopefully the cake stiffens up a bit, but next time, I am going to either pipe a layer of frosting around the edge of the cake and then fill it with the curd, or I am going to find another lemon curd recipe.

    Also, the frosting is a little thin as well and melts as the cake sits out. Very unfortunate.

    I am going to try this recipe again next week, but will sub out the curd and frosting for another.

    • Jen says

      Hi Hichi, it sounds like the lemon curd needs to be cooked longer initially to thicken then you won’t have the sliding problem. Best!

  14. Janna says

    Have you ever tried to make this gluten free? I am wondering if it would work using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour.

    • Jen says

      I have not but Bob’s Red Mill usually works well. Please let me know if you try it – good luck!

  15. Krystal says

    Made this yesterday and have some leftover frosting. Is it possible to freeze it? If so how long is it good for? If not, how long is it good in the fridge?

    • Jen says

      Hi Krystal, yes you can freeze the frosting. It’s best to transfer it to a plastic bag so you can squeeze out any excess air. It will freeze for three months.

  16. Royal F. says

    Now that covid worries are lower and vaccinations are widely done, this cake has been requested again as we start to have normal get-togethers. I’ve learned that getting those big plump blueberries from the club stores is not the best choice. The bigger the berries the more they all sink to the bottom. I’ve used frozen blueberries in winter. They tasted great, but they have a lot of loose pulp and the cake had lots of purple-blue streaks mixed in.
    The icing is the only part I feel like I’m never sure if I’ve gotten it right. It seems too light, fluffy & soft. It squeezes out leaving such a thin layer when I make the cake (the cake is physically quite heavy). Even today with it 60 degrees out (after a week of heatwaves.) They’re in the fridge for a few hours to hopefully firm up. When I make the cake I always thick a stiffer more solid frosting would sit in between the layers better.I guess I could refrigerate the two layers with icing on top (#1, #3) for a bit mid-assembly
    I’ve often driven it an hour or more and I’m always worried the icing will warm too much and layers will go sliding (had that happen on a different cake). It is so much better to make the cake and curd one day, and the icing the next when you aren’t heating up the kitchen with the oven. I’ve made this in heat waves when the kitchen is so hot the icing and me are melting in minutes. I had to assemble and frost the cake in the living room with AC.
    Making large cupcakes works well–fewer worries during transport. . I spoon (apple corer) a core of cake out of the center and pipe in the curd. The cake has that dense pound cake texture. So you can’t just pipe it in like with a soft fluffy cake that will compress to make room for curd. For anyone who wants to try cupcakes, the recipe makes a bit over 7 cups of batter for me. I used 1/4 cup of batter for 1.75″ bottom cupcake liners(28), 1/3 cup for 2″ cupcakes(21), and 1/2 cup for muffin sizes(14 muffins). I preferred the 1/3 to 1/2 cup sizes so I can make the hole larger for more curd.
    Thanks again for this and other recipes. This is my go-to site when I’m bringing dishes to friends. And I always give you and your site credit.

    • Jen says

      Thanks so much Royal, I’m so pleased this is a favorite. You can add more powdered sugar to firm up the icing if you wish and make sure your butter isn’t too soft. Thanks for sharing the cupcake version – yum!

  17. Debbie says

    This cake is amazing! My grandson and I made it for Easter and it’s sooo good I was looking for a reason to make it again. Helloooo, Mother’s day!

    • Jen says

      Yesss! I’m thrilled you love this cake so much and hopefully got to enjoy it again. Happy Mother’s Day!

  18. Sherie Dracup says

    Hi, I made this for a cottage get together. WOW, the compliments were flying. It was so good. I was a little worried about the frosting, but it held, and the curd was great. I had to hold myself back from eating the curd with a spoon. I will be making this again.

    • Jen says

      Thanks so much Sherie, I’m so pleased it was a huge hit! I’m right there with you and the lemon curd – you have more self control than me!

  19. Shari S says

    Hi! This sounds incredible and the reviews are great! I’d like to make this for Easter. Can this be made a day ahead? Thank you!

  20. Lindsay Pham says

    Can the cakes be made ahead of time and frozen till the day before use?

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