Lemon Cream Cake

There’s just something magical about the smooth, sun-kissed flavors of a Lemon Cream Cake. With its dreamy texture, vibrant citrus zing, and creamy, cloud-like filling, this dessert is guaranteed to brighten any day. Imagine a tender, delicate crumb paired with tangy lemon curd and a pillowy cream cheese layer—pure happiness in every bite.

If you enjoyed our Sweet Potato Honey Bun Cake with Pecans, you’ll absolutely adore this Lemon Cream Cake. Both are quick to prepare, crowd-pleasing, and packed with flavors that keep everyone reaching for seconds. Get ready to fall in love with a cake that’s as bright and joyful as a sunny afternoon—let’s get baking!

What is Lemon Cream Cake?

Despite its regal name, Lemon Cream Cake is not a complicated royal dessert. It’s the delicious child of a fluffy white cake and a luscious lemony cream filling, topped with a sweet vanilla crumb. It’s similar in comfort to our Pineapple Juice Cake, but with a citrus twist that makes it feel like sunshine on a plate.

Why You’ll Love This

The tangy lemon curd paired with fluffy whipped cream cheese creates a vibrant, creamy filling that feels like summer in every forkful. Making it at home saves you money while giving you bakery-quality results, perfect for gatherings or a simple weekend treat.

And don’t forget the crumb topping! It adds a gentle crunch and sweetness that balances the zesty lemon flavor beautifully.

Quick Overview

Lemon Cream Cake is simple, quick, and impressive. You get fluffy cake layers, bright lemon filling, and a creamy, airy frosting with minimal effort. Most of the time is chilling, so you can prepare it ahead for parties without stress.

For more easy cake ideas, you can check these collections on AllRecipes and RecipesFiber to expand your dessert repertoire.

Ingredients

For the Cake:

• 2 1/4 cups cake flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 1/4 cups buttermilk

• 4 large egg whites

• 1 1/2 cups sugar

• 2 teaspoons lemon zest

• 1/2 cup butter, softened

• 1 teaspoon vanilla extract

For Simple Syrup:

• 1 cup water

• 1 cup sugar

For Lemon Curd:

• 4 egg yolks

• 2/3 cup sugar

• Juice from 2 lemons

• 4 tablespoons cold butter

• 1/2 cup flour

For Cream Filling:

• 1 package (8 oz) cream cheese, softened

• 1 cup lemon curd

• 3/4 cup whipping cream

For Crumb Topping:

• 1/2 cup flour

• 1/2 cup + 2 tablespoons powdered sugar

• 5 tablespoons cold butter, cubed

• 1 teaspoon vanilla extract

Directions

Bake the Cake:
Preheat oven to 350°F (175°C). Grease and flour a cake pan. In a bowl, whisk flour, baking powder, and salt. In another bowl, mix buttermilk, egg whites, sugar, lemon zest, butter, and vanilla until creamy. Gradually add dry ingredients and mix until just combined. Pour into the pan and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.

Simple Syrup:
Combine water and sugar in a saucepan over medium heat until dissolved. Let cool.

Lemon Curd:
Whisk egg yolks, sugar, and lemon juice in a saucepan over low heat until thickened. Stir in butter and flour until smooth. Let cool.

Cream Filling:
Beat cream cheese and lemon curd until smooth. Whip the cream separately to soft peaks, then fold into the lemon-curd mixture for a fluffy texture.

Crumb Topping:
Combine flour and powdered sugar, cut in cold butter until crumbly, then stir in vanilla extract.

 Assemble:
Slice the cake into layers and brush with simple syrup. Spread the cream filling between layers. Top with crumb topping. Chill for at least 2 hours before serving.

What to Serve With

Lemon Cream Cake is perfect with:

• Fresh berry salad

• Vanilla bean ice cream

• Iced Earl Grey tea

• A Classic Blueberry Sour Cream Pound for brunch

• Sparkling wine for celebrations

Top Tips for Perfecting Lemon Cream Cake

 Use room-temperature ingredients for fluffiness.

 Don’t skip the simple syrup for moisture.

 Store-bought lemon curd works if needed.

 Avoid overmixing to keep layers tender.

 Add extra lemon zest for brightness.

Storing and Reheating Tips

Store in the fridge in an airtight container for up to 4 days, or freeze slices for up to 2 months. Thaw in the fridge overnight before serving.

FAQs

Can I prepare Lemon Cream Cake in advance?
Yes, it’s even better after a few hours in the fridge.

Can I use gluten-free flour?
Yes, a quality gluten-free blend works well.

Can I substitute buttermilk?
Yes, add 1 tbsp lemon juice to milk.

Can I use store-bought lemon curd?
Yes, it saves time without sacrificing flavor.

How do I prevent soggy layers?
Let layers cool fully before assembling, and don’t oversoak.

Conclusion

Lemon Cream Cake brings joy to any occasion with its bright flavors and creamy layers. Whether you’re an experienced baker or a beginner, this recipe is straightforward and rewarding. Try it and discover why it’s a family favorite.

If you enjoyed this, explore more on Brandirecipes.com to find comforting and joyful desserts that elevate your table effortlessly.

Lemon Cream Cake Recipe (5 Easy Steps)

A bright, creamy European dessert featuring fluffy cake layers, tangy lemon curd, and a sweet crumb topping. Perfect for gatherings, brunch, or weekend treats.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs

Course: Dessert

Ingredients Equipment Method Notes

Ingredients

  

• 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
• 1 cup Sugar
• Filling:
• 1 package Unflavored Gelatin
• 1 cup Lemon Curd
• 8 oz Cream Cheese softened
• 0.75 cups Whipping Cream
• 2 lemons zest and juice
• 4 large Egg Yolks
• 0.67 cups Sugar
• 4 tablespoons Butter cold
• Crumb Topping:
• 0.5 cups Flour
• 0.5 cups + 2 tablespoons Powdered Sugar
• 5 tablespoons Butter chilled, cubed
• 1 teaspoon Vanilla Extract

Equipment

• Equipment:
• Cake Pan
• Mixing bowl
• - Saucepan
• Whisk
• Electric mixer

Method

 

1. Instructions
2. Preheat the oven to 350°F (175°C). Grease and flour your cake pan.
3. In a bowl, whisk together cake flour, baking powder, and salt.
4. In another bowl, beat buttermilk, egg whites, sugar, lemon zest, butter, and vanilla until creamy.
5. Gradually add dry ingredients to the wet ingredients and mix until a smooth batter forms.
6. Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick comes out clean. Let the cake cool completely.
7. Prepare simple syrup by heating water and sugar in a saucepan until dissolved, then let it cool.
8. For the lemon curd, whisk egg yolks, sugar, and lemon juice in a saucepan over low heat until thickened. Stir in cold butter until smooth and let it cool.
9. For the cream filling, beat cream cheese with lemon curd until smooth. Whip the cream separately to soft peaks, then fold it into the lemon-curd mixture.
10. For the crumb topping, mix flour and powdered sugar, cut in the cold butter until crumbly, then add vanilla extract.
11. Slice the cake into 2–3 layers. Brush each layer with the simple syrup.
12. Spread the cream filling between the layers.
13. Top the cake with the crumb mixture.
14. Chill the cake in the refrigerator for at least 1 hour before serving.

Notes

Notes
Use room-temperature ingredients for fluffiness.

Don’t skip the syrup for moistness.

Store leftovers in the fridge for up to 4 days.

Serve with berries or tea for a refreshing pairing.