lemon cream cake
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Lemon Cream Cake

This lemon crumb cake is a light lovely cake filled and covered with lemon cream goodness!
Course Dessert
Cuisine American
Keyword lemon cream cake
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 686kcal
Author Leigh Anne Wilkes

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 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 in the cooled simple syrup, 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

Nutrition

Calories: 686kcal | Carbohydrates: 106g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 131mg | Sodium: 374mg | Potassium: 228mg | Fiber: 1g | Sugar: 82g | Vitamin A: 845IU | Vitamin C: 10.1mg | Calcium: 104mg | Iron: 1.2mg