Lemon Cream Cake

This Lemon Cream Cake is the perfect balance of sweet and tangy, with a light and fluffy texture that makes it a crowd-pleaser for any occasion. Layers of soft lemon cake are complemented by a creamy lemon filling and topped with a smooth, vanilla-infused cream frosting. Whether you’re making it for a birthday, a holiday, or just because, this cake is sure to impress.

Why You’ll Love This Recipe

The Lemon Cream Cake is a delightful treat that combines the bright citrusy flavor of lemon with the richness of whipped cream and lemon curd. It’s moist, flavorful, and feels indulgent yet refreshing at the same time. The tangy lemon filling contrasts beautifully with the sweetness of the cake and frosting, making every bite an absolute joy. It’s an easy-to-make dessert that will surely become a favorite in your recipe repertoire.

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour

• 2 1/2 tsp baking powder

• 1/2 tsp salt

• 1/2 cup unsalted butter, softened

• 1/2 cup vegetable oil

• 1 3/4 cups granulated sugar

• 4 large eggs

• 2 tbsp fresh lemon zest

• 1/4 cup fresh lemon juice

• 1 tsp vanilla extract

• 1 cup whole milk

For the Lemon Cream Filling:

• 1/2 cup heavy whipping cream

• 1/4 cup powdered sugar

• 1/2 cup lemon curd (store-bought or homemade)

For the Cream Frosting:

• 1 1/2 cups heavy whipping cream

• 1/4 cup powdered sugar

• 1 tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Cake:
   Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
   In a large bowl, beat the butter, oil, and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
   Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
   Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
   Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Prepare the Lemon Cream Filling:
   In a medium bowl, whip the heavy cream and powdered sugar until stiff peaks form.
   Gently fold in the lemon curd. Refrigerate until ready to use.

3. Prepare the Cream Frosting:
   In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Refrigerate until needed.

4. Assemble the Cake:
   Place one cake layer on a serving plate. Spread the lemon cream filling evenly over the top.
   Add the second cake layer. Frost the top and sides of the cake with the whipped cream frosting.
   Decorate with lemon zest for garnish, if desired.

Servings and Timing

• Servings: 12

• Preparation time: 20 minutes

• Cook time: 25-30 minutes

• Cooling time: 1 hour (for the cake to cool completely)

• Total time: Approximately 2 hours

Variations

• Lemon Curd Substitute: If you don’t have lemon curd, you can use lemon pudding or a lemon-flavored cream filling.

• Gluten-Free: For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.

• Fruity Twist: Add fresh berries such as raspberries or blueberries between the cake layers for an extra burst of flavor.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 4-5 days.

• Reheating: If you prefer your cake slightly warmed, microwave individual slices for about 15-20 seconds. The cake can also be served chilled.

FAQs

1. Can I use bottled lemon juice instead of fresh lemon juice?

Yes, you can, but fresh lemon juice provides a brighter, more vibrant flavor. If using bottled juice, make sure it’s 100% lemon juice.

2. How can I make my cake layers more moist?

Make sure not to overmix the batter, and consider adding a little extra milk if the batter feels too thick. Also, ensure the cake cools completely before frosting.

3. Can I make this cake in advance?

Yes, you can bake the cake layers up to 2 days ahead. Store them in an airtight container or wrap them in plastic wrap and keep them at room temperature.

4. Can I freeze this Lemon Cream Cake?

Yes, the cake layers can be frozen for up to 3 months. Wrap them tightly in plastic wrap and foil before freezing. Thaw them in the refrigerator before assembling.

5. Is there a substitute for heavy cream in the filling or frosting?

You can use whipped coconut cream or a non-dairy heavy cream substitute if you prefer a dairy-free option.

6. How do I prevent the cake from sticking to the pan?

Make sure to grease the pans thoroughly and use parchment paper for easy removal. You can also dust the pans with a light coating of flour after greasing.

7. How can I make the frosting stiffer?

To make the frosting thicker, add a little more powdered sugar or chill the whipped cream mixture in the refrigerator for 15-20 minutes before frosting the cake.

8. Can I use a different frosting for this cake?

Absolutely! A cream cheese frosting or buttercream frosting would pair wonderfully with this lemon cake.

9. How do I decorate the cake?

In addition to lemon zest, you can add lemon slices, fresh berries, or edible flowers for extra decoration and flair.

10. What’s the best way to cut the cake?

Use a serrated knife to gently slice the cake into even layers. It’s easier if the cake is slightly chilled.

Conclusion

This Lemon Cream Cake is a showstopper of a dessert with its rich flavor and fluffy texture. Whether you’re making it for a special occasion or just to satisfy your sweet tooth, it’s bound to become a go-to favorite. The combination of fresh lemon, creamy filling, and whipped frosting creates a cake that’s both refreshing and indulgent. Give it a try and treat yourself and your loved ones to a slice of this lemony goodness!