Bright & Zesty Lemon Cream Cake Recipe That Dazzles

Crafting a delightful lemon cream cake brings pure joy to any kitchen adventure.

Zesty citrus notes dance through soft, pillowy layers of pure deliciousness.

Bright and refreshing flavors promise a memorable dessert experience that’ll make you smile.

Delicate crumb textures mingle with smooth, tangy cream for an irresistible treat.

Light and airy ingredients combine to create something truly spectacular.

Subtle hints of lemon whisper through each delectable bite, promising pure culinary magic.

Prepare to indulge in a slice of pure bliss that’ll have everyone asking for seconds.

Why Lemon Cream Cake Is A Sweet Hit

• Craft a Citrus Celebration: Burst with zesty lemon flavor that transforms an ordinary dessert into a vibrant, mood-lifting experience.
• Master Simple Baking Magic: Create a stunning cake using basic ingredients and straightforward techniques that even novice bakers can confidently execute.
• Perfect Party Pleaser: Designed to impress guests with its gorgeous yellow color, tangy taste, and elegant layered presentation that suits multiple social gatherings.
• Flexible Flavor Adventure: Adaptable recipe allows for creative twists like adding extra zest, experimenting with natural food coloring, or adjusting cream consistency to match personal preferences.

Ingredients Needed For Lemon Cream Cake

• Eggs: The main structure and binding agent for the cake.
• Sugar: Provides sweetness and helps with cake texture.
• Vanilla Sugar: Adds a subtle vanilla flavor to the cake.
• Salt: Enhances the overall flavor of the cake.
• Vegetable Oil: Creates moisture and helps keep the cake soft.
• Milk: Adds richness and helps create a tender crumb.
• Flour: The primary dry ingredient that forms the cake's structure.
• Baking Powder: Helps the cake rise and become light and fluffy.

• Sugar: Sweetens the lemon cream.
• Cornstarch: Thickens the cream and provides a smooth texture.
• Milk: Creates the base for the cream.
• Fresh Lemon Juice: Provides the signature tangy lemon flavor.
• Egg: Adds richness and helps bind the cream.
• Yellow Food Coloring: Gives a vibrant lemon color to the cream.

• Powdered Sugar, Lemon Zest, Lemon Slices: Add visual appeal and extra flavor to the finished cake.

How To Make Lemon Cream Cake Easily

Step 1: Craft Lemon Cream Magic

Grab a saucepan and whisk together sugar and cornstarch. Slowly pour in milk while stirring constantly to prevent lumpy disasters.

Cook over medium heat, keeping your whisk moving until the mixture transforms into a thick, bubbling wonder. Pull it off the heat and gently stir in fresh lemon juice.

Crack an egg into a separate bowl, beat it smooth, then gradually blend into the lemony mixture. Add a few drops of yellow food coloring to make it pop.

Transfer the cream to a bowl, cover with plastic wrap, and let it cool down to room temperature.

Step 2: Whip Up Heavenly Cake Base

Fire up your oven to 350°F.

In a large mixing bowl, beat eggs with sugar, vanilla sugar, and a pinch of salt until the mixture becomes light and fluffy like a cloud. Slowly pour in vegetable oil and milk, mixing until everything harmonizes.

Sift flour and baking powder together, then gently fold into the wet ingredients. Be careful not to deflate your beautiful batter.

Pour the mixture into a 28 cm x 18.5 cm baking pan and bake for 25-30 minutes. Check doneness with a toothpick – it should come out clean.

Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Create Cake Layers of Delight

Once the cake has cooled down, slice it into two equal layers.

Spread the prepared lemon cream evenly over the bottom layer. Gently place the top layer on the cream.

Pop the entire cake into the refrigerator for at least two hours to let the flavors mingle and the cream set.

Step 4: Serve with Flair

Just before serving, dust the cake with powdered sugar.

For extra pizzazz, sprinkle some lemon zest on top or add a few lemon slices. Serve chilled and watch everyone’s eyes light up!

Tips For Making Lemon Cream Cake

• Measure ingredients precisely for a perfect lemon cream consistency, ensuring no lumps form during cooking.
• Beat eggs thoroughly until light and fluffy to create an airy, soft cake base that melts in your mouth.
• Cool the cake completely before layering to prevent structural collapse and maintain crisp cream layers.
• Use fresh lemon juice for a vibrant, zesty flavor that elevates the entire dessert's taste profile.
• Refrigerate the assembled cake for at least two hours to allow flavors to blend and cream to set perfectly.

Tasty Changes For Lemon Cream Cake

• Lavender Lemon Cream Cake: Infuse the lemon cream with dried lavender buds for a subtle floral essence that complements the zesty lemon flavor.
• Raspberry Lemon Layer Cake: Add a layer of fresh raspberry puree between the cake layers to create a vibrant fruity contrast with the lemon cream.
• Coconut Lemon Cream Cake: Sprinkle toasted coconut flakes between layers and on top of the cake for a tropical-inspired version with added texture.
• Almond Lemon Cream Cake: Incorporate ground almonds into the cake batter and garnish with sliced almonds for a nutty, aromatic variation.

What To Pair With Lemon Cream Cake

• Perfectly Pair Zesty Lemon Cream Cake
• Brew Herbal Tea Companion: Light chamomile or lavender tea complements the cake's bright citrus notes, creating a delicate and refreshing flavor balance that cleanses the palate.
• Select Crisp White Wine Match: A chilled Sauvignon Blanc or Pinot Grigio offers a citrusy undertone that harmonizes beautifully with the lemon cream's tangy profile, enhancing the dessert's subtle complexity.
• Create Creamy Coffee Contrast: A smooth cappuccino or vanilla latte provides a rich, warm counterpoint to the cake's light texture, balancing the zesty lemon with its creamy, mellow character.

How To Store Lemon Cream Cake Right

• Refrigerate Promptly: Transfer leftover lemon cream cake to an airtight container and store in the refrigerator within 2 hours of serving to maintain freshness.
• Wrap Carefully: Cover the cake with plastic wrap or aluminum foil to prevent moisture loss and protect from absorbing other refrigerator odors.
• Reheat Gently: Bring refrigerated cake to room temperature for 15-20 minutes before serving, or warm individual slices in the microwave for 10-15 seconds on low power to preserve texture.
• Consume Quickly: Enjoy refrigerated lemon cream cake within 3 days for optimal taste and quality, discarding if any signs of spoilage appear.

FAQs About Lemon Cream Cake

• Is the lemon cream difficult to make?

No, it’s straightforward. Just mix dry ingredients, gradually add milk, cook until thickened, and stir in lemon juice and egg carefully.

• Can I adjust the tartness of the lemon cream?

Yes, you can control the sourness by adding more or less lemon juice according to your taste preference.

• What equipment do I need for this recipe?

You’ll need basic kitchen tools like a saucepan, mixing bowls, electric mixer, baking pan, and wire rack.

• Is this recipe beginner-friendly?

Absolutely! The recipe has clear step-by-step instructions and uses simple ingredients that are easy to find.

Lemon Cream Cake Recipe

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4.9 from 11 reviews

• Total Time: 2 hours 10 minutes
• Yield: 8 1x

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Description

Silky smooth lemon cream cake whispers sweet sophistication with each delicate slice. Refreshing citrus notes and creamy layers promise a Mediterranean-inspired dessert that delights your senses from first bite to last.

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Ingredients

Scale 1x2x3x

Lemon Cream:

Dairy and Liquid Ingredients:

• 500 milliliters (2 cups) milk
• 100 milliliters (1/2 cup) fresh lemon juice

Sweeteners and Thickeners:

• 120 grams (2/3 cup) sugar
• 70 grams (1/2 cup) cornstarch

Additional Ingredients:

• 1 egg
• A few drops yellow food coloring

Cake Base:

Main Ingredients:

• 4 eggs
• 130 grams (1 cup) sifted flour
• 100 grams (1/2 cup) sugar

Liquid Ingredients:

• 100 milliliters (1/2 cup) vegetable oil
• 120 milliliters (1/2 cup) milk

Leavening and Seasoning:

• 10 grams (2 teaspoons) baking powder
• 8 grams (2 teaspoons) vanilla sugar
• 1 pinch salt

Baking Pan:

• 28 centimeters x 18.5 centimeters (11 inches x 7 inches)

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Instructions

1. Prepare the lemon cream foundation by combining sugar and cornstarch in a saucepan, creating a smooth dry mixture.
2. Gradually introduce milk while continuously whisking to prevent lumps from forming, establishing a uniform liquid base.
3. Heat the mixture over medium temperature, stirring consistently until it thickens and reaches a gentle boiling point.
4. Remove from heat and incorporate fresh lemon juice, creating a tangy citrus essence.
5. Temper the beaten egg by slowly integrating it into the warm lemon mixture, ensuring a silky smooth texture without scrambling.
6. Enhance the visual appeal by adding yellow food coloring, creating a vibrant lemony hue.
7. Transfer the cream to a clean bowl, cover with plastic wrap directly touching the surface to prevent skin formation, and allow to cool to room temperature.
8. Preheat the oven to 180°C (350°F), preparing the baking environment for the cake base.
9. Whip eggs with sugar, vanilla sugar, and salt until the mixture becomes light and voluminous, creating an airy foundation.
10. Gradually blend vegetable oil and milk into the egg mixture, maintaining a consistent, smooth batter.
11. Sift flour and baking powder together, gently folding into the wet ingredients to preserve the mixture’s delicate structure.
12. Pour the batter into a prepared baking pan, distributing evenly for uniform baking.
13. Bake for 25-30 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center.
14. Allow the cake to rest in the pan for 10 minutes, then transfer to a wire rack for complete cooling.
15. Slice the cooled cake horizontally into two equal layers, creating a platform for cream application.
16. Spread the prepared lemon cream evenly across the bottom layer, ensuring full coverage.
17. Carefully position the top cake layer, creating a beautiful two-tier dessert.
18. Refrigerate for a minimum of 2 hours to allow flavors to meld and cream to set firmly.
19. Before serving, dust with powdered sugar and optionally garnish with fresh lemon zest for an elegant presentation.
20. Serve chilled, maximizing the refreshing citrus flavor and creamy texture.

Notes

• Swap fresh lemon juice with bottled if you’re short on time, but the zesty flavor will be less vibrant.
• Use room temperature eggs to ensure smoother, more even cake batter consistency.
• Fold dry ingredients gently to maintain the cake’s light and airy texture, preventing dense results.
• Test cake doneness by gently pressing the center – it should spring back immediately when fully baked.
• For dairy-free version, replace milk with almond or coconut milk and use vegetable oil margarine.
• Prevent lemon cream from becoming lumpy by whisking constantly while cooking and adding ingredients gradually.
• Enhance lemon flavor by adding extra lemon zest to both cake batter and cream for a more intense citrus punch.
• Store cake away from strong-smelling foods in refrigerator to prevent flavor absorption.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 290
• Sugar: 26g
• Sodium: 90mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 70mg