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Lemon Curd Cake Donuts with Cream Cheese Glaze

  • Author: Elizabeth Buuck
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes
  • Yield: 12 Donuts 1x


Tangy lemon curd stuffed into soft cake donuts and topped with delicious cream cheese glaze and sprinkles.



For the Lemon Curd

  • 1 C Sugar
  • 1 TBSP Lemon Zest
  • 2/3 C Fresh Lemon Juice
  • 8 Lg Egg Yolks
  • 1/4 tsp Salt
  • 10 TBSP Unsalted Butter

For the Donuts

  • 3/4 C Unsalted Butter, at room temperature
  • 4 oz Cream Cheese, at room temperature
  • 1 1/2 C Granulated Sugar
  • 3 Lg Eggs, at room temperature
  • 1 tsp Vanilla Extract
  • 1 1/2 C All Purpose Flour
  • 1 tsp. Salt

For the Cream Cheese Glaze

  • 4 oz Cream Cheese, at room temperature
  • 1 tsp Vanilla Bean Paste
  • 1 C  Powdered Sugar
  • Pinch of Salt
  • 24 TBSP Heavy Cream, at room temperature


For the Lemon Curd

  • In a medium saucepan, whisk together the sugar, lemon juice, lemon zest, salt, and egg yolks
  • Put the saucepan over medium heat and whisk in the butter.
  • Continue to constantly whisk until the butter has completely melted and the curd thickens
  • Once the curd is thick enough to coat the back of a wooden spoon (about 5 minutes) Pour through a sieve and into a glass dish or mason jar.
  • Refrigerate until completely cool.

For the Donuts

  • Preheat the oven to 350 and spray a donut pan with nonstick spray.
  • In the bowl of a stand mixer, cream the butter, cream cheese, and sugar for 3 minutes.
  • Add the vanilla and mix to combine.
  • Add the eggs one at a time until incorporated.
  • Add in the flour and salt and mix to combine.
  • Stop the mixer when a few flour streaks remain and fold together until fully incorporated.
  • Fill a piping bag with the cake batter and a large round tip.
  • Pipe the donut pan half full with cake batter
  • Add a layer of lemon curd – try not to let the curd touch the sides of the pan
  • Pipe another layer of cake batter
  • Bake for 12-15 minutes, or until a toothpick comes out with a few moist crumbs attached.
  • Cool completely while you make the glaze

For the Cream Cheese Glaze

  • In a stand mixer with the paddle attachment, beat the cream cheese until it is completely smooth with no clumps – about 3 minutes
  • Add the vanilla bean paste and a pinch of salt. Mix to combine.
  • Add the powdered sugar and beat for 3 minutes on medium speed.
  • Slowly pour in the cream 1 TBSP at a time until you reach you desired consistency. I used 2 TBSP and kept my glaze on the thicker side. 
  • Pour the glaze into a shallow dish and dunk each donut into the glaze.
  • Top each donut with sprinkles
  • Enjoy!


Keywords: cake donuts, baked donuts, lemon curd donuts