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This lemon cream cake is a light lovely cake filled and covered with lemon cream goodness!
Why You’ll Love This Recipe
The recipe is two layers of a delicious white cake with a hint of lemon thanks to some lemon zest. Add in a nice thick layer of lemon cream in the middle and a thin layer all over the outside of the cake and then a sprinkle of a crumb mixture on top and you have one amazing dessert.
Lemon cream cake is perfect for Easter, a wedding or baby shower or any celebration.
I generally share recipes that are easy and quick to prepare. But once in a while I love to spend a little time puttering in the kitchen creating something special and this lemon cream cake is the perfect way to do that. There are several steps involved but you can do a few of them the day before so it’s not so much work at one time. I can tell you though, the extra effort is definitely worth it.
Ingredients Needed
- Cake flour. Cake flour will give you a more tender lemon cream cake and a better crumb but all purpose flour will work too. This cake is a little bit more involved so if you’re going to go to all the effort make it the best you can and buy some cake flour.
- Buttermilk. Real buttermilk will give you the best results but you can make your own by adding 1 Tbsp of lemon juice or vinegar to 1 cup of milk.
- Eggs. Only the whites will be used in the cake. The yolks can be used in the lemon curd.
- Baking Powder. Make sure it is fresh for best results
- Salt. I use a sea salt.
- Sugar. Granulated sugar for cake and filling and powdered sugar for crumb topping.
- Butter. I use salted but if using unsalted add in a pinch more salt.
- Vanilla Extract. Pure vanilla is the best
- Lemons. You will be using the zest and the juice.
- Cream Cheese. You want it softened, at room temperature for best results.
- Whipping Cream. I like to use heavy whipping cream.
- Gelatin. This is plain gelatin (not Jello). It works as a thickener.
- Lemon Curd. You can use store bought lemon curd for the lemon cream cake or you can use the leftover egg yolks from this recipe to make your own. There is a recipe below.
Make Ahead Tips from Leigh Anne
- To save a little time, purchase a store bought lemon curd although my homemade recipe is amazing! If you decide to make your own lemon curd make it a day or too ahead of time to save some time.
- Make the cake a day or a few days before and then wrap the individual layers in three layers of plastic wrap and put them in the freezer. The cake stays perfectly fresh and a frozen cake is easier to frost. Just pull out the cake when you are ready to assemble it.
- If you are looking to save some time, you could eliminate the crumb topping from the lemon cream cake but it does give the cake a pretty finish on top and a nice yummy texture.
- The simple syrup in this recipe can also be made ahead and stored in an airtight container in the fridge for several weeks.
How to Make Lemon Cream Cake
- Sift together the flour, baking powder and salt in a bowl.
- Whisk together the milk and egg whites in a medium bowl.
- Combine lemon zest and sugar and rub togetherwith your fingers until the sugar is moist and fragrant.
- Combine sugar and butter and beat with the paddle attachment in a stand mixer or with a hand mixer, beat on medium speed for a full 3 minutes, until the butter and sugar are very light.
- Beat in the extract, then alternate adding in dry ingredients and wet ingredients, one third at a time. Once all ingredients are incorporated, mix for two minutes until well combined.
- Divide the batter between the two 9 inch pans that have been greased and floured. Line the bottom of the pans with wax paper and grease and flour that also.
- Bake for 30-35 minutes the cakes are well risen and springy to the touch, or until a thin knife or toothpick comes out clean.
- Cool cake completely on a cooling rack. (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).
- Whip the whipping cream in a chilled mixing bowl until it forms stiff peaks. Transfer to another bowl and set aside.
- Beat the cream cheese and the lemon curd until it is well mixed.
- Drizzle in the cooled simple syrup slowly into cream cheese mixture, scraping down sides as needed
- Add the whipping cream and beat with the whisk attachment until incorporated. Chill the mixture until slightly thickened.
How To Assemble Layered Lemon Cake
- Brush the tops of the cooled cake with the remaining simple syrup.
- Spread 2/3 of the filling on the bottom half of the cake and top with the other layer.
- Frost the top and the outside of the cake with the remaining filling and then press the crumb mixture onto the sides and top of the cake. ( I only did it on the top) The crumb topping can be eliminated if you prefer.
- Chill for several hours or freeze to firm up the filling.
Frequently Asked Questions
Do I need to refrigerate leftover lemon cream cake?
Definitely, because of the whipped cream frosting any leftovers should be kept in the refrigerator and keep the cake refrigerated before serving.
How far ahead can I make this cake?
I think this cake is best made no more than the day ahead. There are a lot of steps you can do ahead though that will make assembling the cake easier. (see tip box above)
Check out more easy lemon desserts:
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Lemon Cream Cake
This lemon crumb cake is a light lovely cake filled and covered with lemon cream goodness!
Prep:1 hour
Cook:30 minutes
Total:1 hour 30 minutes
Ingredients
Cake
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups buttermilk
- 4 large egg whites save the yolks for the lemon curd
- 1 ½ cups sugar
- 2 teaspoons lemon zest
- 1/2 cup butter
- 1 tsp. vanilla
Filling
- 1/3 cup simple syrup see recipe below
- 1 pkg unflavored gelatin
- 1 cup lemon curd recipe follows or use store bouight
- 1 8 oz. cream cheese softened
- 3/4 cup whipping cream
Lemon Curd
- 2 lemons
- 4 egg yolks
- 2/3 cup sugar
- 4 Tbsp butter cold
Vanilla Crumb Topping
- 1/2 cup flour
- 1/2 cup, plus 2 Tbsp powdered sugar
- 5 Tbsp butter chilled, cut into small pieces
- 1 tsp. vanilla
Simple Syrup
- 1 cup water
- 1 cup sugar
Instructions
Simple Syrup
- Combine sugar and water in a small saucepan and heat until sugar is dissolved. Allow to cool until ready to use.
Cake
- Preheat oven to 350 degrees F.
- Sift together the flour, baking powder and salt.
- Whisk together the milk and egg whites in a medium bowl.
- Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
- Combine sugar and butter and beat with the paddle or whisk attachment, or with a hand mixer,beat on medium speed for a full 3 minutes, until the butter and sugar are very light.
- Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
- Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
- Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Mix for two minutes until well combined.
- Divide the batter between the two 9 inch pans that have been greased and floured. Line the bottom of the pans with wax paper and grease and flour that also.
- Bake for 30-35 minutes the cakes are well risen and springy to the touch, or until a thin knife or toothpick comes out clean.
- Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
- Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).
Filling
- Add the gelatin in a few Tbsp of water and let sit for about 5 minutes
- Heat the simple syrup over medium heat and add the gelatin, bring the mixture to a simmer, stirring constantly, until the gelatin is completely dissolved. Set aside to cool.
- In a chilled mixing bowl, beat the whipping cream until it forms stiff peaks. Transfer to another bowl and set aside.
- In the mixing bowl, beat the cream cheese and the lemon curd until it is well mixed
- Slowly drizzle the cooled simple syrup into the cream cheese mixture, scraping down sides as needed
- Add the whipping cream and beat with the whisk attachment until incorporated. Chill the mixture until slightly thickened.
Lemon Curd
- Zest the lemons and set aside. Juice the lemons.
- In a small mixing bowl, whisk the egg yolks and sugar until smooth. Stir in zest and juice.
- Pour the mixture into a saucepan and bring to a simmer over medium heat.
- Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of a spoon
- Remove from the heat and pour through a strainer into a glass bowl. Add in butter, 1 Tbsp at a time.
- Cool to room temperature then press a piece of plastic wrap onto the surface and chill in the fridge until completely chilled and set
Vanilla Crumb Topping
- In a bowl mix the flour and powdered sugar. Cut in the chilled butter until small pea size pieces form.
- Drizzle the vanilla over and mix to combine. Chill the mixture until needed.
Assembling the cake
- When the cake is cooled, brush the tops of the cake with the remaining simple syrup
- Spread 2/3 of the filling on the bottom half of the cake and top with the other layer.
- Frost the top and the outside of the cake with the remaining filling and then press the crumb mixture onto the sides and top of the cake. ( I only did it on the top)
- Chill for several hours or freeze to firm up the filling
Tips & Notes:
- To save a little time, purchase a store bought lemon curd although my homemade recipe is amazing! If you decide to make your own lemon curd make it a day or too ahead of time to save some time.
- Make the cake a day or a few days before and then wrap the individual layers in three layers of plastic wrap and put them in the freezer. The cake stays perfectly fresh and a frozen cake is easier to frost. Just pull out the cake when you are ready to assemble it.
- After frosting, the cake you can add the crumb topping which is a mixture of powdered sugar, flour, butter and vanilla. If you are looking to save some time, you could eliminate the crumb topping but it does give the cake a pretty finish on top and a nice yummy texture.
- The simple syrup in this recipe can also be made ahead and stored in an airtight container in the fridge for several weeks.
Nutrition Facts:
Calories: 686kcal (34%) Carbohydrates: 106g (35%) Protein: 7g (14%) Fat: 26g (40%) Saturated Fat: 16g (100%) Cholesterol: 131mg (44%) Sodium: 374mg (16%) Potassium: 228mg (7%) Fiber: 1g (4%) Sugar: 82g (91%) Vitamin A: 845IU (17%) Vitamin C: 10.1mg (12%) Calcium: 104mg (10%) Iron: 1.2mg (7%)
Jen says
If freezing the cake layers should I still baste them in simple syrup before freezing?
Leigh Anne Wilkes says
I’d wait until you are ready to assemble the cake the cake layers have thawed.
Lois E Bell says
This is excellent recipe. My filling was a little on the soft side. I think that it didn’t setup in the fridge long enough before filling my cake. I decided not to use the vanilla crumb topping but substituted sprinkling powdered sugar with whip cream dollops. I made a raspberry syrup to drizzle on the plates before serving and I loved the presentation. Thank you so much for this great recipe.
Shaheen says
THANKS FOR THIS SWEET RECIPE