Lemon Cream Cheese Cake

 

Lemon Cream Cheese Cake

Ingredients

Cake

1 (14.25-oz) white cake mix

1 cup buttermilk, at room temperature

3 large eggs

½ cup unsalted butter, melted and slightly cooled

3 tablespoons finely grated lemon zest

Frosting & Filling

¾ cup (12 tbsp) unsalted butter, at room temperature

12 oz cream cheese, softened

1 teaspoon pure vanilla extract

3 to 3½ cups powdered sugar, sifted

1½ tablespoons finely grated lemon zest

1 (12-oz) jar lemon curd

Instructions

Prep the Pan & Oven

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Make the Batter

In a large bowl, whisk together the buttermilk, melted butter (slightly cooled), and eggs until smooth and light.

Gradually add the cake mix, mixing just until combined. Fold in the lemon zest.

Bake

Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Transfer to a rack and let the cake cool completely in the pan.

Make the Frosting

In a large bowl, beat the butter, cream cheese, and vanilla until creamy and fluffy.

Gradually add the powdered sugar (3 to 3½ cups), beating until smooth and spreadable. Mix in the lemon zest.

Poke & Fill

Using the handle of a wooden spoon (or a dowel), poke holes all over the cooled cake.

Spoon the lemon curd into a piping bag (or a zip-top bag with a corner snipped) and fill each hole with curd.

Frost & Swirl

Spread the cream cheese frosting evenly over the cake. Dollop the remaining lemon curd on top, then use a knife to gently swirl it through the frosting to create a marbled pattern.

Chill & Serve

Refrigerate until set and well chilled. Slice and serve cold.