Cheesecake-Stuffed Lemon Cake

READY IN: 2hrs 30mins




  • Preheat oven to 350°.
  • Beat first 6 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes.
  • Fold in chopped chocolate and lemon rind. Pour batter into 2 greased and floured 9-inch round cake pans.
  • Bake at 350° for 30 to 32 minutes or until a wooden pick inserted into center comes out clean.
  • Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely.
  • Wrap and chill cake layers at least 1 hour or up to 24 hours.
  • Using a serrated knife or a string of unflavored dental floss, slice cake layers in half horizontally to make 4 layers.
  • Place 1 layer, cut side down, on a cake plate. Spread with 1/2 cup cream cheese frosting; sprinkle with one-third of chopped cheesecake and 1/2 cup raspberries. Repeat procedure twice.
  • Note: When stacking the layers, press the middle of each layer down a little, so the cake doesn't have as much of a dome when you put the last layer on.
  • Place final cake layer on top of cake, cut side down. Spread remaining frosting on top and sides of cake.
  • Cover and chill in refrigerator until ready to serve.
  • Just before serving, heat the lemon curd to liquid consistency and drizzle the lemon curd over the cake. Garnish with remaining raspberries, strawberries, and mint leaves (if using).
  • Store in refrigerator.