🍋 Lemon Cream Cake
This Lemon Cream Cake is soft, moist, and bursting with fresh citrus flavor. Layers of fluffy lemon sponge are filled and topped with a silky lemon cream, creating a refreshing dessert that’s perfect for birthdays, afternoon tea, or any special occasion. The balance of sweet and tangy flavors makes this cake an irresistible treat that everyone will love.
📝 Ingredients
For the Cake
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup (200 g) granulated sugar
- ½ cup (115 g) unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) milk
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
For the Lemon Cream Filling
- 1 cup (240 ml) heavy whipping cream
- 8 oz (225 g) cream cheese, softened
- ½ cup (60 g) powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
For Garnish
- Powdered sugar
- Lemon slices or zest
- Fresh mint leaves (optional)
👩🍳 Full Instructions
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (180°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and fresh lemon juice.
Gradually add the dry ingredients, alternating with the milk, until a smooth batter forms.
Step 2: Bake the Cake
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 3: Make the Lemon Cream
In a chilled bowl, whip the heavy cream until stiff peaks form.
In another bowl, beat the cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla until smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
Step 4: Assemble the Cake
Place one cake layer on a serving plate and spread half of the lemon cream evenly over the top.
Add the second cake layer and cover the top and sides with the remaining lemon cream. Smooth with a spatula or create decorative swirls.
Refrigerate the cake for at least 1 hour to allow the cream to set.
Step 5: Decorate and Serve
Before serving, garnish with powdered sugar, fresh lemon zest, thin lemon slices, or mint leaves for an elegant finish.
💡 Tips for the Best Lemon Cream Cake
- Use fresh lemons for the brightest flavor.
- Ensure the cake layers are completely cool before frosting to prevent the cream from melting.
- Chill the cake before slicing for clean, beautiful layers.
- Store leftovers in the refrigerator for up to 3 days in an airtight container.
⏱️ Recipe Summary
- Prep Time: 25 minutes
- Bake Time: 30 minutes
- Chilling Time: 1 hour
- Total Time: 1 hour 55 minutes
- Servings: 8–10 slices
This Lemon Cream Cake is wonderfully light, creamy, and refreshing, with the perfect combination of fluffy sponge and tangy lemon filling. It’s a delightful dessert that’s sure to become a favorite for family gatherings and celebrations. 🍋🍰