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Buttercream Crepe Cake with Lemon Curd Topping
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5 from 11 votes

Buttercream Crepe Cake with Lemon Curd Topping

Course: Dessert
Servings: 8 -10 servings
Author: Lauren Kelly

Ingredients

  • 24 gluten-free crepes double batch
  • Buttercream Frosting:
  • 2 tablespoons butter softened (not melted)
  • ¼ cup plain Greek yogurt
  • 1 teaspoon vanilla
  • ¼ teaspoon lemon juice
  • 1 ½ cups unrefined powdered sugar
  • lemon curd and fresh berries for topping

Instructions

  • Prepare crepes according to instructions. Place in an airtight container until ready to prepare the cake.
  • Prepare lemon curd according to instructions. Place in an airtight jar in the refrigerator until ready to use.
  • Prepare frosting by adding all ingredients except powdered sugar in a medium bowl.
  • Mix well.
  • Slowly add sugar and mix with an electric mixer until smooth.
  • Place in the refrigerator for 20 minutes to thicken.
  • Place a crepe on a cake stand or a plate.
  • Layer about 1-2 tablespoons of buttercream frosting over the crepe.
  • Layer with another crepe and continue to spread frosting on top and layer until all frosting is finished.
  • Allow to sit in the refrigerator for at least 30 minutes for cake to set.
  • Spread prepared lemon curd on top of last crepe.
  • Top with fresh berries.