Lemon Cream Cake
A delightful dessert featuring a tender cake, tangy lemon curd, and a creamy filling topped with a sweet crumb.
Servings: 8 servings
Equipment
- Cake Pan
- Mixing Bowl
- Saucepan
- Whisk
- Electric Mixer
Ingredients
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.