Lemon Cream Cake

There’s just something magical about the smooth, sun-kissed flavors of a Lemon Cream Cake. With its dreamy texture, vibrant citrus zing, and creamy, cloud-like filling, this dessert is guaranteed to brighten any day. Picture this: a tender, delicate crumb paired with tangy lemon curd and a pillowy cream cheese layer—pure happiness! Did you know that Lemon Cream Cake owes its roots to classic European desserts that once graced royal tables? But don’t let that intimidate you—this treat is surprisingly easy to master at home, making it a favorite for busy weeknights or special celebrations.

If you’ve enjoyed our wildly popular Strawberry Shortcake, you’ll absolutely adore this Lemon Cream Cake. Both are easy to whip up, crowd-pleasing, and packed with the kind of flavors that keep everyone reaching for seconds. Get ready to fall in love with a cake that’s as bright and joyful as a sunny afternoon—let’s get baking!

What is Lemon Cream Cake?

So, what exactly is Lemon Cream Cake? Despite its regal name, it’s not some mysterious or ancient recipe passed down from lemon royalty. Nope! Think of it as the irresistible child of a fluffy white cake and a luscious lemony cream filling, with a sweet crumb topping to send it over the top. Ever wonder why it’s called “Lemon Cream Cake” instead of, say, “Lemon Dream Supreme”? Maybe “the way to a man’s heart is through his stomach,” and this cake’s creamy center is the shortcut! Ready to find out if it lives up to its name? Go ahead, give it a try—you might just start a new household tradition.

Why You’ll Love This

The magic of Lemon Cream Cake is all in its amazing balance. First, the main highlight: that tangy lemon curd filling and whipped cream cheese combo. It’s decadent, cheerful, and feels just like a sunbeam on your fork. Plus, making it at home saves you a bundle—no need to splurge at fancy bakeries when you can create something just as scrumptious in your own kitchen.

And don’t forget the toppings! A gentle vanilla crumb topping adds texture and a little sweetness to complement the zesty lemon throughout. It’s reminiscent of our Vanilla Bean Pound Cake, but with a refreshing twist. Thinking about making dessert for a crowd or a cozy weekend treat? Lemon Cream Cake checks every box. Dive in, and let every bite remind you of spring afternoons and family gatherings!

How to Make Lemon Cream Cake

Quick Overview

Lemon Cream Cake is as easy to make as it is delicious to eat. With a simple, straightforward method, you’ll spend minimal time in the kitchen but wow everyone with big, bold flavors and a luscious, creamy texture. You’ll love the combination of tender cake, tangy filling, and sweet-salty crumb topping—all ready to enjoy in under two hours (most of it chilling in the fridge!). If you’re looking for a show-stopping dessert with zero stress, this is your golden ticket.

Ingredients

2 1/4 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups buttermilk

4 large egg whites

1 1/2 cups sugar

2 teaspoons lemon zest

1/2 cup butter (softened)

1 teaspoon vanilla extract

1/3 cup simple syrup (made with equal parts water and sugar)

1 package unflavored gelatin

1 cup lemon curd

1 8 oz package cream cheese (softened)

3/4 cup whipping cream

2 lemons (for zest and fresh juice)

4 egg yolks

2/3 cup sugar (for lemon curd)

4 tablespoons butter (cold, for curd)

1/2 cup flour (for crumb topping)

1/2 cup plus 2 tablespoons powdered sugar

5 tablespoons butter (chilled and cut into small pieces)

1 teaspoon vanilla extract (for crumb topping)

1 cup water (for simple syrup)

1 cup sugar (for simple syrup)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a cake pan to prevent sticking.
2. In one bowl, whisk together the cake flour, baking powder, and salt.
3. In a separate large bowl, mix the buttermilk, egg whites, 1 1/2 cups sugar, 2 teaspoons lemon zest, 1/2 cup softened butter, and 1 teaspoon vanilla. Blend until well combined and creamy.
4. Gradually add the dry ingredients to the wet mixture, stirring gently until a smooth batter forms.
5. Pour the batter into your prepared cake pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Remove and allow to cool.
6. To make the simple syrup, combine 1 cup water and 1 cup sugar in a saucepan. Heat over medium until the sugar dissolves completely. Remove from heat and let cool.
7. For the creamy filling, beat together the cream cheese and lemon curd until silky smooth.
8. In a separate bowl, whip the cream to soft peaks. Gently fold the whipped cream into the lemon curd mixture for an ultra-light texture.
9. To prepare the lemon curd, whisk together 4 egg yolks, 2/3 cup sugar, and fresh juice from 2 lemons in a saucepan. Cook over low heat, stirring constantly, until thick. Add 4 tablespoons cold butter and 1/2 cup flour, stirring until smooth and combined. Set aside to cool.
10. Slice the baked cake into two or three even layers. Soak each layer lightly with the simple syrup to keep it moist.
11. Spread a generous layer of the creamy lemon filling between each cake layer.
12. For the crumb topping, mix together 1/2 cup flour, 1/2 cup plus 2 tablespoons powdered sugar, and 5 tablespoons chilled butter with your fingers or a fork until a crumbly texture forms. Stir in 1 teaspoon vanilla. Sprinkle the mixture over the top of the cake.
13. Chill the assembled cake in the refrigerator for at least a few hours before serving. This allows flavors to meld and the filling to set beautifully.

What to Serve With

Lemon Cream Cake is a dreamy dessert all on its own, but if you want to make your meal extra special, consider pairing it with a fresh berry salad, a scoop of vanilla bean ice cream, or a cool glass of iced Earl Grey tea. For a brunch celebration, serve it alongside fruit parfaits or a simple spinach-salmon quiche. Its bright citrus notes even pair perfectly with a crisp sparkling wine for those celebratory occasions. However you serve it, Lemon Cream Cake will always be the star!

Top Tips for Perfecting Lemon Cream Cake

• For the fluffiest cake layers, make sure all your ingredients are at room temperature, especially the eggs and butter.
• If you’re short on time, store-bought lemon curd works just as well as homemade—just make sure it’s tangy and not too sweet.
• To keep your cake moist, don’t skip the simple syrup soak. It’s the secret to bakery-style texture!
• When making the crumb topping, use cold butter and handle it quickly to prevent it from melting for the best crumbly texture.
• Avoid overmixing the batter once you combine wet and dry ingredients; mixing just until combined keeps your cake tender.
• For an extra citrus punch, add a little extra lemon zest to the filling or topping.

Storing and Reheating Tips

Store any leftover Lemon Cream Cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4 days. If you want to extend its life, slice and freeze individual pieces—wrap each slice tightly in plastic wrap and then in foil, and store in a freezer-safe bag for up to 2 months.

To serve, thaw frozen slices in the refrigerator overnight. While Lemon Cream Cake is best enjoyed chilled, you can let it sit at room temperature for 15–20 minutes before serving for a silkier texture. Avoid microwaving to keep the creamy layers intact.

FAQs

Can I make Lemon Cream Cake in advance?
Yes! In fact, it tastes even better after chilling for a few hours or overnight as the flavors meld together.

Can I substitute gluten-free flour?
Absolutely! Use your favorite gluten-free baking blend in place of cake flour—just check the package for any adjustment tips.

Do I have to use buttermilk, or can I substitute another ingredient?
If you don’t have buttermilk, make your own by adding 1 tablespoon of lemon juice or vinegar to 1 1/4 cups milk and letting it sit for five minutes.

Can I use store-bought lemon curd instead of homemade?
Yes, store-bought or homemade both work perfectly—just pick one you love!

How do I keep the cake from getting soggy?
Be sure to let your cake layers cool completely before assembling and avoid oversoaking with simple syrup.

Conclusion

Lemon Cream Cake is sunshine on a plate, perfect for any season or celebration. With its light, fluffy layers, silky lemon cream, and sweet vanilla crumb, it’s guaranteed to impress family, friends, and even yourself! Whether you’re an experienced baker or a total beginner, this recipe is easy, foolproof, and endlessly delicious. Give it a try and discover why everyone’s raving about it. And if you loved this citrusy delight, be sure to check out our collection of other creamy cakes and fruity desserts. Bake, share, and savor every slice—it’s a new favorite in the making!

Lemon Cream Cake

A delightful dessert featuring a tender cake, tangy lemon curd, and a creamy filling topped with a sweet crumb.

3.84 from 6 votes

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs

Course Dessert

Cuisine European

Servings 8 servings

Equipment

• Cake Pan
• Mixing Bowl
• Saucepan
• Whisk
• Electric Mixer

Ingredients

  

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Dry Ingredients

• 2.25 cups Cake Flour
• 1 tablespoon Baking Powder
• 0.5 teaspoon Salt

Wet Ingredients

• 1.25 cups Buttermilk
• 4 large Egg Whites
• 1.5 cups Sugar
• 2 teaspoons Lemon Zest
• 0.5 cups Butter (softened)
• 1 teaspoon Vanilla Extract

Simple Syrup

• 1 cup Water For simple syrup
• 1 cup Sugar For simple syrup

Filling

• 1 package Unflavored Gelatin
• 1 cup Lemon Curd
• 8 oz Cream Cheese (softened)
• 0.75 cups Whipping Cream
• 2 lemons Fresh Lemons (for zest and juice)
• 4 large Egg Yolks
• 0.67 cups Sugar (for lemon curd)
• 4 tablespoons Butter (cold, for curd)

Crumb Topping

• 0.5 cups Flour For crumb topping
• 0.5 cups Powdered Sugar Plus 2 tablespoons
• 5 tablespoons Butter (chilled and cut into small pieces)
• 1 teaspoon Vanilla Extract (for crumb topping)

Instructions

 

• Preheat your oven to 350°F (175°C). Grease and flour a cake pan to prevent sticking.
• In one bowl, whisk together the cake flour, baking powder, and salt.
• In a separate large bowl, mix the buttermilk, egg whites, 1 1/2 cups sugar, 2 teaspoons lemon zest, 1/2 cup softened butter, and 1 teaspoon vanilla. Blend until well combined and creamy.
• Gradually add the dry ingredients to the wet mixture, stirring gently until a smooth batter forms.
• Pour the batter into your prepared cake pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Remove and allow to cool.
• To make the simple syrup, combine 1 cup water and 1 cup sugar in a saucepan. Heat over medium until the sugar dissolves completely. Remove from heat and let cool.
• For the creamy filling, beat together the cream cheese and lemon curd until silky smooth.
• In a separate bowl, whip the cream to soft peaks. Gently fold the whipped cream into the lemon curd mixture for an ultra-light texture.
• To prepare the lemon curd, whisk together 4 egg yolks, 2/3 cup sugar, and fresh juice from 2 lemons in a saucepan. Cook over low heat, stirring constantly, until thick. Add 4 tablespoons cold butter and 1/2 cup flour, stirring until smooth and combined. Set aside to cool.
• Slice the baked cake into two or three even layers. Soak each layer lightly with the simple syrup to keep it moist.
• Spread a generous layer of the creamy lemon filling between each cake layer.
• For the crumb topping, mix together 1/2 cup flour, 1/2 cup plus 2 tablespoons powdered sugar, and 5 tablespoons chilled butter with your fingers or a fork until a crumbly texture forms. Stir in 1 teaspoon vanilla. Sprinkle the mixture over the top of the cake.
• Chill the assembled cake in the refrigerator for at least a few hours before serving. This allows flavors to meld and the filling to set beautifully.

Notes

Store any leftover Lemon Cream Cake in the refrigerator for up to 4 days. For longer storage, freeze individual slices.

Keyword Cake, Easy

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