Buttercream Crepe Cake with Lemon Curd Topping
A decadent dessert that's lightened up and gluten-free. And don't forget gorgeous! Each delicious crepe is layered with buttercream and topped with tangy lemon curd!
Servings: 10 servings
Calories: 148kcal
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.
Notes
To store: Place in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 148kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 210mg | Potassium: 1mg | Sugar: 10g | Vitamin A: 73IU | Vitamin C: 0.05mg | Calcium: 31mg | Iron: 0.4mg