11 responses

  1. Mindy
    April 19, 2012

    My husband can’t stand lemon desserts. Insanity, I know. So poor me will have to make this and eat it all to myself. :o)

    • Jami @ An Oregon Cottage
      April 19, 2012

      Ack! It’s either lemon or chocolate at our house, basically. :-)

  2. Sakura
    April 19, 2012

    Wow, that’s a big statement, best lemon frosting ever. I’ll just have to make this cake and judge for myself. Have I thanked you yet for helping me stick to my diet?

    • Jami @ An Oregon Cottage
      April 19, 2012

      Ha! I only had a little piece – the key is to take it to a gathering. :-)

      And I know I’m going out on a limb, but I felt it was a good discovery and warranted the big statement. Feel free to call me on it if you don’t agree! :-)

    • Sakura
      April 20, 2012

      My problem is going to be not eating it all! I love Lemon and Berry flavors! You always have awesome recipes on here. I’m going to use this recipe for my teacher luncheon I’m hosting on April 30th. I’ll send you some pix.

  3. rainbowcreek
    April 21, 2012

    This is our favorite cake too. I use seedless raspberry jam and lemon curd filling. I had a lot of lemon curd left over, wish I had thought of using it for the frosting too. I’ll definitely try it next time. Thanks!

  4. KnitOne, PearlOnion
    April 21, 2012

    Looks delish! I make a similar cake every Easter and posted my version in Pinterest!

  5. Nat
    July 31, 2012

    Hi Jami
    this looks delicious but seems to have a lot of eggs in it?
    does it really need 8??

    • Jami @ An Oregon Cottage
      July 31, 2012

      Yes, it’s a rich cake, which is why I like it. But I also like the “Lemon Curd Cake” in Martha Stewart’s Baking cookbook and it only calls for 4 eggs – you can substitute that if you want. :-)

  6. Melissa
    May 17, 2014

    So i did a test-run on this cake, before i make it for a “gender reveal” party for a friend. Once i added the lemon juice and before i added the dry ingredients, it curdled. I figured it was the lemon juice reacting with the butter. OK, no problem. I baked it up anyway and it seemed to be just fine. But the same thing happened with the frosting. It definitely does not look like the thick delicious frosting in your picture! It looks oily and curdled. Tastes fine, but looks awful! Any suggestions how to avoid and/or fix this???

    • Jami
      May 18, 2014

      Wow, Melissa, I’ve made this frosting numerous times and that’s never happened – so sorry it turned out like that for you! It’s hard for me to trouble-shoot since I don’t know exactly what you used – was your butter too melted? was the lemon curd homemade or store-bought? did you mistake lemon juice for lemon curd? did you try adding more powdered sugar or whipping it more? These are all just questions I would ask to trouble-shoot… :)

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