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–+ servings
Slice of moist Lemon Cream Cake topped with fresh lemon zest and cream
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Lemon Cream Cake

A delightful dessert featuring a tender cake, tangy lemon curd, and a creamy filling topped with a sweet crumb.
Prep Time30 minutes
Cook Time30 minutes
Total Time2 hours
Course: Dessert
Cuisine: European
Keyword: Cake, Easy
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.