Lemon Curd Cake

My daughter has been a baking machine lately. Every chance she gets she asks if she can make some cupcakes. Cupcakes are her thing. As a matter of fact she is measuring sugar in front of me as I right, only to bake away an orange dream cupcake creation. On the contrary, I am not a baker by any means, probably because I am not that much into sweets. I do love ice cream, but not so much a fan of cakes, pies, and unfortunately, cupcakes. BUT, I do try my best to help her out and give whatever guidance I can outside of her cupcake journal. Yes, she keeps a journal of her recipes which I think is pretty awesome.  So recently I wanted to show my daughter that you can make other types of desserts that does not require heating the oven on a summer day. That’s when the lemon curd cake came into play.

Lemon Curd Cake Recipe
Lemon Curd Cake Recipe

Let’s get started.


  • 1 pint of heavy cream
  • 1 1/2 tsp vanilla extract
  • 2 heaping tbsp powdered sugar
  • 10 oz jar of lemon curd
  • 11 oz box of Nilla Wafers
  • 1/2 tsp cinnamon powder

The cool thing here, and a great teaching moment for my daughter, is making homemade whipped cream.

Start by chilling your mixing bowl, and whisk in your freezer. I think this always helps when making whipped cream. Chill those two for about 15 minutes, then remove and get ready to make your whipped cream.

I use my KitchenAid mixer, and once attached, pour in the heavy cream, vanilla, and powdered sugar. Mix on a medium-high speed until the heavy cream thickens and forms stiff peaks on your whisk. This should only take a matter of minutes. If you want a sweeter whipped cream, add more powdered sugar prior to mixing.

Once you have whipped cream, get a 12×8 baking dish out, something in that range, and get ready to make the lemon curd cake.

Lemon Curd Cake Ingredients
Lemon Curd Cake Ingredients

I say cake here, but it uses those delicious Nilla wafer cookies. Once set however, and placed in the refrigerator for a period of time, those Nillas soften up and make this great cake like texture.

So take a bit of your whipping cream (I made sure my daughter got every little bit left on that whisk), and from a thin layer on the bottom of the pan.

Next, make a layer of Nilla wafers, then another layer of whipped cream, then another layer of Nillas. Next, take the lemon curd, all of it, and gently spread over the layer of cookies. Once evenly spread, add the remaining Nillas, arranging with however many you have left, then spread out the remaining whipped cream. Sprinkle on the cinnamon powder.

Cover, and place into the refrigerator for at least 4 hours before serving to let the cream jive with the cookies.

Serve in bowls, or glassware and dig in. Talk about a simple dessert and one all of my family loved!  It’s slightly lemony and creamy which had my family coming back for more. Heck, I even had two servings and that’s saying something.  If you are looking for an easy dessert, one that is perfect for this time of year, then look no further as this lemon curd cake has it all!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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