Tipsy's Lemon Butter Cake

Your sugar coma awaits you.

Photo Credit: Tipsy Gardening

Once you've made this cake for friends you will get asked to make it over, and over again. It's zesty, gooey, goodness is irresistible.



1 pkg. yellow cake mix
2 eggs, room temperature
1 tbsp. lemon extract
1 stick butter - melted


1 eight-oz. package cream cheese, room temperature
2 eggs
1 tbsp. lemon extract
½ tsp lemon zest
1 stick butter - melted
4 cups powdered sugar (loose not packed)


1 - 10 oz. jar of Lemon Curd (I like Dickson's)
2 thinly sliced lemon wheels cut in half
4 sprigs Lavender (optional)
½ oz. Lavender Syrup (optional)


Heat oven to 350 degrees.

In a bowl, combine cake mix, 2 eggs, 1 tbsp lemon extract and melted butter. Thoroughly mix together with a fork.

Spray two 8-inch by 2-inch round cake pans with baking spray.

Pour half of the batter into each pan and with a spatula, press cake mixture into bottom and get as flat as possible.

Place cream cheese, remaining eggs, lemon extract, zest, and melted butter in stand mixer and beat on medium speed until creamy.

Add in powdered sugar 1 cup at a time (and on low speed unless you like a cloud of sugar in the kitchen) until all sugar has been added.

Pour half of cream cheese mixture into each cake pan over cake mixture.

Bake for 35-45 minutes - when the edges are brown, and the center just starting to look crusty.

Place pans on cooling rack until pans are no longer hot.

To remove cake from pans be sure to cut around each pan first with a knife then place a plate over pan and flip. Then place another plate over the cake and flip again so the filling side is up.

Heat lemon curd either in microwave or sauce pan until it gets syrupy (optional add ½ Lavender Syrup). Pour half over one cake then place the other on top of it and drizzle over the remaining lemon curd. Dust with powdered sugar. and decorate with lemon slices.