Lemon Icebox Cake with Lemon Curd Filling & Cream Cheese Frosting
Lemon Icebox Cake with Lemon Curd Filling & Cream Cheese Frosting. Lemon, lemon, lemon… I love lemon. Lemon Icebox Pie, Lemon Bars, Lemonade… heck, I even love Lemon Heads!
This week I had an order for a cake with Lemon Curd filling and I’d never made or had lemon curd before. So of course, I had to make it and taste it. But my tasting had to wait for my 40 day sugar fast to end… and that was yesterday! I was super excited to get a taste of it!
So I baked a lemon icebox cake (new recipe for me), spread some lemon curd and cream cheese frosting in between layers, and covered the whole thing in more cream cheese frosting!
This cake does not require any fancy ingredients… no special equipment. It starts with a cake mix (I love cake mix recipes!) and then you add in some easy homemade lemon curd… then top with that super delicious (my favorite) cream cheese frosting!
Let me tell you… it is delish! You can find the lemon curd recipe here and the cream cheese frosting recipe here. The cake… here it is!
Lemon Icebox Cake {Recipe} with Lemon Curd Filling & Cream Cheese Frosting
- Total Time: 45 minutes
- Yield: 16–20 servings 1x
Ingredients
- 1 Plain Lemon Cake Mix (I use Pillsbury)
- 1 cup water
- 1/3 cup lemon curd (plus extra for spreading between the layers)
- 1/3 cup vegetable oil
- 3 large eggs
Instructions
- Preheat the oven to 350°.
- Spray two 8″ pans with non-stick cooking spray.
- Put all ingredients in a large bowl and mix on medium speed for 1-2 minutes, or until well combined (scrape down the sides of the bowl when necessary).
- Divide the batter into the two pans and spread evenly.
- Bake for 30-35 minutes or until lightly brown.
- Allow to cool in the pan for 10 minutes, then flip out onto a cooling rack and completely cool.
- Place the first layer on a plate and spread with cream cheese frosting.
- Cover that with a thin layer of lemon curd.
- Stack the second layer of cake on top.
- Frost the outside of the cake and allow it to chill.
- Serve and enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
Sounds and looks soooo delish!!! I did your chocolate and Vanilla recipe!!! super yummy!!! Hope u got my FB private message I left!! Just wanted to say thanks!!! 🙂
Yaneri
I just got your message and replied Yaneri!! You’re so welcome and thank you for being a faithful reader!! xoxo
Such a great idea…Love this! We are having our 1st Kitchen Fun & Crafty Friday. Link Party going on now and would love for you to share this! http://kitchenfunwithmy3sons.blogspot.com/2012/02/kitchen-fun-and-crafty-friday-link.html?m=1
Rose,
Do you have to make any adjustments to this recipe when using 15.25 oz cake mix?
Honestly, I add an extra 3 oz. to every single mix these days (out of habit), but you could probably get by without it for this recipe. Oh, and I don’t necessarily use a mix that matches for the extra … I use white cake mix for almost every flavor to keep things simple.
Rose do I need to double the ingredients for 9″ cake pans?
If you double, you’ll have enough for two 9″ pans plus a little leftover for some cupcakes maybe.
Does the lemon curd go in the mix before baking as well as inbetween the layers?
Yes, you add lemon curd to the batter, and use extra between layers.
Lemon curd is listed as an ingredient. The last comment confused me. So yes to mixing in the lemon curd before baking?
I’m so sorry for the confusion. I was thinking about a different recipe when I replied. YES, lemon curd goes into the cake batter AND between the layers. I should’ve clarified that you’ll need extra to spread between the layers. I’ll update that now.
where do you find lemon curd? This recipe sounds great.
I make it (my recipe post is here: http://rosebakes.com/lemon-curd-recipe/), but you can usually buy it in jars near the pie fillings/canned fruit in a grocery store.
I would like to have a similar good cakes..
So I am making a lemon cake for a shower and I was wondering, Could I substitute the curd with pudding mix and sour cream? And also do you think it would taste good with lemon pudding in the middle the layers with a cream cheese frosting
Is this recipe dense enough for a 3 tier cake?
I’m honestly not sure. I would probably lean toward using my vanilla cake recipe – but substitute lemon cake and lemon pudding. I *know* it would work for you!
Thank you, I will try it!
Wow! I can’t believe this came from a box! It looks amazing and so yummy! Thank you so much for the recipe, Rose.
I LOVE all things lemon! Definitely pinning this recipe!!!!
Thanks!
Thanks a bunch! xx
Yum! My grandmother has always made this kind of cake but she never got this fancy with it, haha! Thanks for linking up with Delicious Dishes Recipe Party!
I made this cake a week ago and it didn’t last 4 hours in the house! Between my husband and my son the cake was gone! I think next time I’ll make two and hide the second one.
Awesome!! Thanks so much for commenting and rating the recipe 😀
For the icing: 1 stick of butter,I 8oz.pkg.og cream cheese…you should have more 4x sugar than 2 cups..
I’d use 4 cups of 4x sugar and 2-4Tbls.of milk. Just saying.
I am making lemon cupcakes for a wedding and I would like to omit the lemon curd so i won’t have to keep in the fridge. Is that still going to be a delicious cupcake?
Yes!
Ok, thanks. Can I still put the lemon curd in the cake? How long do you suggest cooking mini cupcakes?
No, I wouldn’t put it in the cake batter.
I tried this but use a dunkin Hines cake mix. Also used a jar of lemon curd (11 oz) cake came out very thin and dence. What did I do wrong
Hi Sharon. Did you measure your lemon curd out to 1/3 cup for the cake recipe?
Im making a lemon cake with raspberry filling for my nieces wedding. Would this recipe be good. I would like a dense and moist cake for the wedding. It will be outside in August and I need the cake to hold up. Kind of like a lemon bundt cake. What are your suggestions on lemon cake and raspberry filling??? This is my first wedding cake ever. Thanks
I don’t ever recommend cake outside in the heat. This is a sturdy cake, for sure, but depending on the structure and temperature, any cake can melt and fail.