A delightful dessert featuring a tender cake, tangy lemon curd, and a creamy filling topped with a sweet crumb.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time2 hourshrs
Course: Dessert
Cuisine: European
Keyword: Cake, Easy
Servings: 8servings
Equipment
Cake Pan
Mixing Bowl
Saucepan
Whisk
Electric Mixer
Ingredients
Dry Ingredients
2.25cupsCake Flour
1tablespoonBaking Powder
0.5teaspoonSalt
Wet Ingredients
1.25cupsButtermilk
4largeEgg Whites
1.5cupsSugar
2teaspoonsLemon Zest
0.5cupsButter (softened)
1teaspoonVanilla Extract
Simple Syrup
1cupWaterFor simple syrup
1cupSugarFor simple syrup
Filling
1packageUnflavored Gelatin
1cupLemon Curd
8ozCream Cheese (softened)
0.75cupsWhipping Cream
2lemonsFresh Lemons (for zest and juice)
4largeEgg Yolks
0.67cupsSugar (for lemon curd)
4tablespoonsButter (cold, for curd)
Crumb Topping
0.5cupsFlourFor crumb topping
0.5cupsPowdered SugarPlus 2 tablespoons
5tablespoonsButter (chilled and cut into small pieces)
1teaspoonVanilla 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.