I don’t get to make cakes as often as I might like. As a teenager, I would have great fun creating celebration cakes for, well, any occasion at hand: my parents’ anniversary, my brother’s birthday, or for no reason at all other than to have a good time.
Cupcakes, on the other hand, I make on a fairly regular basis. They’re convenient, and I have more control over the batch size – I’ve made a 3 cupcake batch before to satisfy my craving. They also travel really well if you have one of those handy little cupcake carriers, which of course, I do.
I’ve loved lemon cream cake since my mom introduced me to it at a girls’ lunch we had years back. She downright adores this cake, and we often order it when the two of us have lunch at an Italian restaurant (sadly, my dad is not a fan of either Italian cuisine or lemon anything). Since I would be seeing my mom soon, it seemed like the time to figure out a way to recreate this cake.
Really, with this cake, the lemon cream filling is the star. I adore lemon desserts, as evidenced by the many lemon recipes I’ve posted on my own blog. Unfortunately, I can only handle pure lemon curd in small doses, but when tempered with cream cheese and whipped cream – WOW. It has just the right amount of creaminess, the taste is spot-on, and I could enjoy it on its own for dessert.
You know, my mom’s birthday is coming up in a few months…I just might have to make this cake again.
Why You’ll Love This Recipe:
- Light, Buttery, and Elegant: This cake is soft, fluffy, and perfectly balanced with a creamy, citrusy filling.
- Just the Right Sweetness: The combination of lemon and cream makes it bright and refreshing, not overly sweet.
- Homemade but Easy: No complicated techniques—just simple ingredients and a straightforward method.
- Works as a Layer Cake or Cupcakes: If you prefer smaller portions, you can easily adapt the batter for cupcakes.
Ingredients You’ll Need:
For the Cake Batter:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Milk
- Lemon zest
- Lemon juice
For the Lemon Cream Filling:
- Heavy cream
- Powdered sugar
- Lemon zest
- Lemon juice
- Cream cheese (optional, for extra richness)
For Garnishing:
- Powdered sugar (for dusting)
- Lemon slices or zest (for decoration)
Equipment You’ll Need:
- Mixing Bowls: For wet and dry ingredients.
- Hand Mixer or Stand Mixer: Helps whip the batter for a light texture.
- Cake Pans: Use two 8-inch pans or a single deep pan for layering.
- Wire Rack: For cooling the cake evenly.
- Sifter: Helps distribute powdered sugar smoothly on top.
Important Cooking Tips:
- Room Temperature Ingredients: Butter, eggs, and milk should be at room temp to mix evenly into the batter.
- Don’t Overmix: Overbeating the batter can lead to a dense cake—mix just until combined.
- Use Fresh Lemon Juice & Zest: Fresh citrus makes a huge difference in flavor. Avoid bottled juice.
- Whip the Cream Properly: Beat until stiff peaks form so the filling holds its structure.
- Chill Before Serving: Let the cake rest in the fridge for at least 30 minutes before slicing—it enhances the flavors.
Planning Ahead:
- Make the Cake Layers in Advance: Bake and cool the cake a day before, then store tightly wrapped until ready to assemble.
- Prepare the Cream Filling Fresh: Whip the cream just before assembling for the best texture.
- Perfect for Freezing: You can freeze the cake layers for up to a month and assemble when needed.
Storing, Freezing, and Reheating:
- Refrigeration: Store leftover cake in an airtight container in the fridge for up to 3 days.
- Freezing: Wrap individual slices in plastic wrap and store in the freezer for up to 1 month.
- Reheating: Serve chilled or bring to room temperature for 20 minutes before eating.
FAQ:
Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is always best—bottled juice lacks the brightness and can taste slightly bitter.
Q: Can I make this as cupcakes?
A: Yes! Fill cupcake liners ¾ full and bake at 350°F (175°C) for about 18-20 minutes.
Q: Can I make this cake dairy-free?
A: Swap butter for dairy-free margarine and use coconut cream instead of heavy cream for the filling.
Q: Why is my cake too dense?
A: Overmixing or too much flour can lead to density. Use the spoon-and-level method when measuring flour, and mix gently.
Q: What’s the best way to decorate this cake?
A: A simple powdered sugar dusting works great, but you can also add candied lemon slices, a lemon glaze, or even fresh berries for extra color.
Substitutions and Allergies:
- Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Lower Sugar: Reduce the sugar slightly in both the cake and filling if you prefer a less sweet version.
- Dairy-Free Alternative: Swap heavy cream for full-fat coconut milk, and use dairy-free butter.
Beverage Pairings:
- Tea: A classic Earl Grey or chamomile tea complements the citrus notes.
- Sparkling Wine: A Prosecco or Moscato pairs beautifully with the creamy texture.
- Iced Coffee: A light vanilla or caramel cold brew makes a refreshing pairing.
Step by Step Guide to Making Lemon Cream Cake
Preparing the Cake Layers:
-
Preheat the Oven:
Set your oven to 350°F (177°C). -
Prepare the Pans:
Grease two 8-inch round cake pans and line the bottoms with parchment paper. -
Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. -
Cream Butter and Sugar:
In a large mixing bowl or stand mixer, beat the room-temperature butter and granulated sugar until light and fluffy, about 3-4 minutes. -
Add Oil and Eggs:
Mix in the vegetable oil until combined. Add the eggs one at a time, beating well after each addition. -
Incorporate Dry Ingredients and Milk:
Alternate adding the dry ingredient mixture and the milk to the butter-sugar mixture, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing. -
Bake the Cakes:
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. -
Cool the Cakes:
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and place on a wire rack to cool completely.
Preparing the Lemon Syrup:
-
Heat the Ingredients:
In a small saucepan, combine the granulated sugar and fresh lemon juice. Heat over low heat, stirring occasionally, until the sugar is fully dissolved. -
Cool the Syrup:
Remove from heat and let the syrup cool slightly before using. -
Soak the Cake Layers:
Using a pastry brush or a spoon, evenly drizzle the lemon syrup over both cake layers while they are still warm. Let the cakes absorb the syrup completely before assembling.
Preparing the Lemon Mascarpone Cream Filling:
-
Whip the Cream:
In a chilled bowl, whip the cold heavy whipping cream to stiff peaks. Set aside. -
Combine Mascarpone and Flavorings:
In a separate bowl, mix the room-temperature mascarpone cheese, powdered sugar, lemon zest, and fresh lemon juice until smooth. -
Fold in Whipped Cream:
Gently fold the whipped cream into the mascarpone mixture until fully incorporated. Refrigerate until ready to use.
Preparing the Crumb Topping:
-
Preheat the Oven:
Set your oven to 350°F (177°C). -
Toast the Flour:
Spread the all-purpose flour on a baking sheet and bake for 5 minutes to eliminate the raw flour taste. Let it cool slightly. -
Combine Ingredients:
In a bowl, whisk together the toasted flour and powdered sugar. Cut in the cold diced butter until the mixture resembles coarse crumbs. Stir in the lemon zest and vanilla extract.
Assembling the Cake:
-
Level the Cakes:
If necessary, level the tops of the cooled cakes using a serrated knife. -
Apply Filling:
Place one cake layer on a serving plate. Spread a generous amount of the lemon mascarpone cream filling on top. -
Add Second Layer:
Place the second cake layer on top. Spread the remaining filling over the top and sides of the cake. -
Apply Crumb Topping:
Gently press the crumb topping onto the top and sides of the cake. -
Chill Before Serving:
Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld and the filling to set.
Recipe Notes
- Lemon Syrup Tip: Applying the lemon syrup while the cake is still warm allows for better absorption, ensuring a moist and flavorful cake.
- Make Ahead: The cake layers can be baked and frozen in advance. Wrap them tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator before assembling.
- Storage: Store the assembled cake in the refrigerator. Bring to room temperature before serving for the best texture and flavor.

Lemon Cream Cake
- Total Time: 1 hour 15 minutes
- Yield: Serves 12 1x
Description
Lemon cream cake is all about balance—it’s supposed to be rich, but not heavy; sweet, but not overwhelming. The key to a perfect texture is a well-whipped batter and a good ratio of lemon to creamy filling.
Ingredients
For the Cake:
- 2 3/4 cups all-purpose flour (330g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature (113g)
- 1 1/4 cups granulated sugar (250g)
- 1/2 cup vegetable oil (120ml)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk, room temperature (240ml)
For the Lemon Syrup:
- 1/3 cup granulated sugar (67g)
- 1/3 cup fresh lemon juice (80ml)
For the Lemon Mascarpone Cream Filling:
- 1 cup heavy whipping cream, cold (240ml)
- 1 cup mascarpone cheese, room temperature (225g)
- 2 cups powdered sugar (240g)
- 1/2 teaspoon lemon zest
- 2 tablespoons fresh lemon juice (30ml)
For the Crumb Topping:
- 1/2 cup all-purpose flour (60g)
- 1/2 cup powdered sugar (60g)
- 4 tablespoons unsalted butter, cold and diced (56g)
- 1/2 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
Instructions
Preparing the Cake Layers:
-
Preheat the Oven:
Set your oven to 350°F (177°C). -
Prepare the Pans:
Grease two 8-inch round cake pans and line the bottoms with parchment paper. -
Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. -
Cream Butter and Sugar:
In a large mixing bowl or stand mixer, beat the room-temperature butter and granulated sugar until light and fluffy, about 3-4 minutes. -
Add Oil and Eggs:
Mix in the vegetable oil until combined. Add the eggs one at a time, beating well after each addition. -
Incorporate Dry Ingredients and Milk:
Alternate adding the dry ingredient mixture and the milk to the butter-sugar mixture, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing. -
Bake the Cakes:
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. -
Cool the Cakes:
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and place on a wire rack to cool completely.
Preparing the Lemon Syrup:
-
Heat the Ingredients:
In a small saucepan, combine the granulated sugar and fresh lemon juice. Heat over low heat, stirring occasionally, until the sugar is fully dissolved. -
Cool the Syrup:
Remove from heat and let the syrup cool slightly before using. -
Soak the Cake Layers:
Using a pastry brush or a spoon, evenly drizzle the lemon syrup over both cake layers while they are still warm. Let the cakes absorb the syrup completely before assembling.
Preparing the Lemon Mascarpone Cream Filling:
-
Whip the Cream:
In a chilled bowl, whip the cold heavy whipping cream to stiff peaks. Set aside. -
Combine Mascarpone and Flavorings:
In a separate bowl, mix the room-temperature mascarpone cheese, powdered sugar, lemon zest, and fresh lemon juice until smooth. -
Fold in Whipped Cream:
Gently fold the whipped cream into the mascarpone mixture until fully incorporated. Refrigerate until ready to use.
Preparing the Crumb Topping:
-
Preheat the Oven:
Set your oven to 350°F (177°C). -
Toast the Flour:
Spread the all-purpose flour on a baking sheet and bake for 5 minutes to eliminate the raw flour taste. Let it cool slightly. -
Combine Ingredients:
In a bowl, whisk together the toasted flour and powdered sugar. Cut in the cold diced butter until the mixture resembles coarse crumbs. Stir in the lemon zest and vanilla extract.
Assembling the Cake:
-
Level the Cakes:
If necessary, level the tops of the cooled cakes using a serrated knife. -
Apply Filling:
Place one cake layer on a serving plate. Spread a generous amount of the lemon mascarpone cream filling on top. -
Add Second Layer:
Place the second cake layer on top. Spread the remaining filling over the top and sides of the cake. -
Apply Crumb Topping:
Gently press the crumb topping onto the top and sides of the cake. -
Chill Before Serving:
Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld and the filling to set.
Notes
Lemon Syrup Tip: Applying the lemon syrup while the cake is still warm allows for better absorption, ensuring a moist and flavorful cake.
Make Ahead: The cake layers can be baked and frozen in advance. Wrap them tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator before assembling.
Storage: Store the assembled cake in the refrigerator. Bring to room temperature before serving for the best texture and flavor.
- Prep Time: 40 mins
- Cook Time: 35 mins
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 190mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Irresistible, indeed!!
I very rarely make actual cakes, so I turned this one into cupcakes and it was spectactular!!
I mean this is one of the best cakes I have ever made to be honest!
Love this recipe, such a great cake!
Five stars from me, really lovely!
I am super impressed with this cake, came out so delicious and the lemon cream is just fabulous. Will make again!
Cake was fluffy and everything else was amazing. Followed the recipe exact and it was looooooovely!
I was a little suspicious about the unbaked crumb, but it was very very good in fact!
OMG made this last weekend and it was divine. Perfect cake, perfect filling!
Wow this is a fabtastic dessert, party cake, or whatever you want to call it. The filling is sooooo dang good!
So great, so delicious and looks so pretty. Made it twice, both times it came out great.
Love the simple crumb topping, even if it isn’t baked!
I am terminally Ill, and this was the best thing I have eaten in a long time. Thank you!!!
This was delicious. I was looking to replicate a lemon cake similar to this that my husband and I had during our honeymoon in the Amalfi Coast of Italy. Tried to cut corners a little with two toddlers at home, and used lemon curd with was really delish!
I made this cake today. The layers turned out well, and the filling…..was fantastic, although a little on the runny side. Probably my fault.
Hi Tamiya, we have actually updated the recipe to make the filing a little more stable. Hope you try it again!
Nice Spring cake. Lemon curd is divine.
People! when it says add the butter and cream till….. it merely means an action of creaming the butter into whatever other ingredients she is telling you to “cream together”. Cream is the action word! :)
Confirmed confirmed confirmed that this is a lovely recipe.
Love this cake!!
Irresistable to say the least. Dear God how good is this!!
I found the filling to be a little too runny, but it tasted great.
A little runny filling. Cake was good, all individual ingredients tasted delicious. Need to figure out the filling.
We have updated the recipe to make the filling more stable. Hope you try again, it is really delicious!
I used all of the lemon curd and although it all tasted amazing the filling was way too runny, was I only supposed to use a small amount?
Just finished making this. It took me 4 hours in the kitchen, but well worth it! The filling was enough for 3 cakes, and so I made more cakes than I had originally planned. I tweaked a few things, the amount of lemon curd was too much and way too lemon flavored. Next time I will use less zest. The taste of every single aspect of this cake is devine, and I’m glad that I made it!
Turned out perfect!!
I bake a lot and followed your directions exactly, and the cake was very very good. Thanks for a lovely recipe!
Fantastic cake, made it four times and each time is a huge hit!
I had a lemon cream cake at the Olive Garden restaurant with my 6 yr. old daughter, and 3 yr. old son. The price? well, it was the Olive Garden. Now I had a craving, and this is the itch scratcher. Thank you for a wonderful recipe. I am an armature in the kitchen and found myself holding to the recipe for dear life. the directions were great and I love the way it was broken into sections. Wonderful thank you…
I love lemon & have tried many different lemon cake recipes. This is BY FAR my favorite. My favorite cake recipe ever, actually. My only comment is I only needed half of the filling (therefore half of the curd) and less than half of the simple syrup. The cake is light and the filling is divine. Thank you!
Help! I am in the middle of mixing up this cake and I discovered that, In step 3 of making the cake it says “…add butter and cream on medium speed until light and fluffy, 4-5 min.” But cream is not listed in the ingredients. You don’t mean the buttermilk mixture from step 2 do you? Because in the next step you say to add flour and milk in 3 batches which I assumed that flour referred to the flour mixture and milk referred to the buttermilk mixture. Oh, well I do hope you can help ASAP. If I don’t hear back soon I suppose I shall just add cream until it looks light and fluffy!?
Sandy in TX
Hi Sandy, by ‘cream’ she means a technique where you beat butter and sugar together until it’s light and and fluffy. You don’t need to add cream. X
i made the same mistake with the cream in the lemon cake……..mine is baking now……how did yours turn out?
This is a recipe to keep and bake all over again, I really like it! I’m a huge fan of lemon desserts and in the same situation as you: me and my mom love this kind of cakes, while my dad loves chocolate ones :) Thank you for this great recipe!
This cake definitely gets my attention. I love lemon curd and lemon (almost) anything and I have yet to meet a buttermilk cake that wasn’t delicious! This looks divine.