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Lemon Cream Cake slice on a plate with creamy lemon filling and fluffy layers, perfect for dessert lovers.

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
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.