Lemon Cream Cake: A Light, Buttery, and Irresistible Dessert

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.

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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:

1. Preheat the Oven:
   Set your oven to 350°F (177°C).

2. Prepare the Pans:
   Grease two 8-inch round cake pans and line the bottoms with parchment paper.

3. Combine Dry Ingredients:
   In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

4. 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.

5. Add Oil and Eggs:
   Mix in the vegetable oil until combined. Add the eggs one at a time, beating well after each addition.

6. 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.

7. 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.

8. 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:

1. 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.

2. Cool the Syrup:
   Remove from heat and let the syrup cool slightly before using.

3. 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:

1. Whip the Cream:
   In a chilled bowl, whip the cold heavy whipping cream to stiff peaks. Set aside.

2. Combine Mascarpone and Flavorings:
   In a separate bowl, mix the room-temperature mascarpone cheese, powdered sugar, lemon zest, and fresh lemon juice until smooth.

3. 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:

1. Preheat the Oven:
   Set your oven to 350°F (177°C).

2. 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.

3. 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:

1. Level the Cakes:
   If necessary, level the tops of the cooled cakes using a serrated knife.

2. Apply Filling:
   Place one cake layer on a serving plate. Spread a generous amount of the lemon mascarpone cream filling on top.

3. Add Second Layer:
   Place the second cake layer on top. Spread the remaining filling over the top and sides of the cake.

4. Apply Crumb Topping:
   Gently press the crumb topping onto the top and sides of the cake.

5. 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

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• Author: Sara Schewe
• Total Time: 1 hour 15 minutes
• Yield: Serves 12 1x

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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.

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Ingredients

Units USM Scale 1x2x3x

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

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Instructions

Preparing the Cake Layers:

1. Preheat the Oven:
   Set your oven to 350°F (177°C).

2. Prepare the Pans:
   Grease two 8-inch round cake pans and line the bottoms with parchment paper.

3. Combine Dry Ingredients:
   In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

4. 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.

5. Add Oil and Eggs:
   Mix in the vegetable oil until combined. Add the eggs one at a time, beating well after each addition.

6. 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.

7. 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.

8. 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.

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Preparing the Lemon Syrup:

1. 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.

2. Cool the Syrup:
   Remove from heat and let the syrup cool slightly before using.

3. 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:

1. Whip the Cream:
   In a chilled bowl, whip the cold heavy whipping cream to stiff peaks. Set aside.

2. Combine Mascarpone and Flavorings:
   In a separate bowl, mix the room-temperature mascarpone cheese, powdered sugar, lemon zest, and fresh lemon juice until smooth.

3. Fold in Whipped Cream:
   Gently fold the whipped cream into the mascarpone mixture until fully incorporated. Refrigerate until ready to use.

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Preparing the Crumb Topping:

1. Preheat the Oven:
   Set your oven to 350°F (177°C).

2. 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.

3. 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.

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Assembling the Cake:

1. Level the Cakes:
   If necessary, level the tops of the cooled cakes using a serrated knife.

2. Apply Filling:
   Place one cake layer on a serving plate. Spread a generous amount of the lemon mascarpone cream filling on top.

3. Add Second Layer:
   Place the second cake layer on top. Spread the remaining filling over the top and sides of the cake.

4. Apply Crumb Topping:
   Gently press the crumb topping onto the top and sides of the cake.

5. 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