Lemon Icebox Cake with Lemon Curd Filling and Cream Cheese Frosting

Preheat the oven to 350 F. Spray two 8″ pans with non-stick cooking spray. Put all ingredients into 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 the cake out onto a cooling rack and completely cool.

For the cream cheese frosting:

First cream the butter, cream cheese and Crisco in a mixing bowl. Add the vanilla. Mix on low speed for a couple of minutes until smooth and creamy. Gradually add the powdered sugar until it’s all combined. It will be very stiff! Then begin adding milk until you reach the desired consistency. (1-2 tablespoons works well for me!)

To assemble, place the first cake layer on a plate and spread with cream cheese frosting… I like to pile it on about a half inch thick! Then top the frosting with a thin layer of lemon curd. If you put too much, the top layer of cake will want to keep sliding off. (Ask me how I know!!)

Then stack the second layer of cake on top. Frost the outside of the cake (generously) and allow it to chill.

Serve and enjoy!

The recipes for the lemon curd and cream cheese frosting are posted on my site as well!