As the sun sets and the air begins to cool, there’s nothing quite like the comforting aroma of freshly baked goods wafting through my kitchen. This is how I stumbled upon my new favorite dessert: the Soft and Fluffy Lemon Cream Cake. The moment I cracked open a lemon and its zesty fragrance filled the room, I knew I was onto something special.
Imagine slicing into a cake that’s not just delicious but also exudes a refreshing burst of citrus. Each bite brings a perfect harmony of sweetness and a hint of tartness from the creamy lemon filling that relaxes your taste buds and lifts your spirits. This recipe is incredibly versatile and adaptable, making it the perfect centerpiece for any occasion—whether you’re celebrating a birthday or simply indulging in an evening treat after a hectic day. Let me take you through this delightful recipe that’s as easy to whip up as it is to impress your friends and family!
Why is this Lemon Cream Cake so special?
Deliciously Light: This cake boasts a soft, fluffy texture that melts in your mouth, offering a delightful experience with every bite. Refreshing Zest: The zesty lemon flavor brings a bright, uplifting note that is perfect for any occasion. Versatile Variations: Customize it with gluten-free options or mix in fresh fruit for a fruity twist. Impressive Presentation: Dusting with powdered sugar makes it visually stunning, sure to impress guests. Enjoy it alongside a cup of tea or as a light dessert after dinner—this Lemon Cream Cake will steal the spotlight!
Lemon Cream Cake Ingredients
For the Cake
- All-Purpose Flour – Provides structure and body; you can substitute with gluten-free flour for a gluten-free cake.
- Baking Powder – Helps the cake rise, giving it a light and fluffy texture.
- Kosher Salt – Balances the sweetness and enhances the overall flavor.
- Granulated Sugar (300 g) – Adds sweetness and helps retain moisture in the cake.
- Unsalted Butter (1 stick, softened) – Contributes rich flavor and moisture.
- Zest of 1 Lemon – Intensifies and brightens the lemon flavor in the cake.
- Vegetable Oil – Ensures the cake remains moist and tender.
- Large Eggs (4) – Binds the ingredients together and aids in the cake’s rise.
- Pure Vanilla Extract (2 tsp) – Adds depth and a warm flavor characteristic.
- Whole Milk (1 cup) – Contributes creaminess and richness to the cake’s texture.
For the Lemon Cream Filling
- Granulated Sugar (65 g) – Sweetens the lemon cream, balancing the tartness.
- All-Purpose Flour (40 g) – Acts as a thickening agent for the luscious cream.
- Cold Unsalted Butter (3 tbsp, cut into 1/2″ cubes) – Adds a rich consistency to the crumble, enhancing the flavor.
- Heavy Cream (1/2 cup) – Creates a rich mouthfeel in the filling.
- Powdered Sugar (140 g, plus more for dusting) – Sweetens the cream filling and is perfect for a light dusting on top.
- Mascarpone (5 oz) – Provides creaminess and luxurious flavor in the filling.
- Zest and Juice of 1 Large Lemon – Adds tartness and bright lemon flavor, essential for the cream.
This Lemon Cream Cake is sure to delight at your next gathering!
How to Make Lemon Cream Cake
-
Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan with cooking spray, ensuring even baking and easy release of your fluffy cake.
-
Whisk together in a large bowl the all-purpose flour, baking powder, and kosher salt; this combines the dry ingredients and infuses them with flavor.
-
Cream together the granulated sugar and softened butter in another bowl until light and fluffy, about 3-5 minutes. The mixture should appear pale and airy, combining well.
-
Add the large eggs one at a time, mixing well after each addition. Then, stir in the vegetable oil, vanilla extract, and whole milk until fully combined and smooth.
-
Combine the wet and dry mixtures by slowly adding the flour mix to the wet bowl, folding gently to maintain airiness. Pour the batter into the prepared cake pan.
-
Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when gently pressed.
-
Prepare the filling by whisking together the granulated sugar, all-purpose flour, and cold butter in a bowl. Add heavy cream, blending until smooth, then carefully fold in the mascarpone and lemon zest/juice for that zesty flavor.
-
Once the cake has cooled, slice it in half horizontally and layer the lemon cream filling between the two halves.
-
Dust the top with powdered sugar for a beautiful finish just before serving.
Optional: Top each slice with fresh berries for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Lemon Cream Cake
Fridge: Store the assembled cake in an airtight container for up to 1 week, protecting it from excess moisture and keeping it fresh.
Freezer: For longer storage, slice and wrap individual pieces in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
Reheating: If you prefer your cake warm, gently reheat slices in the microwave for about 10-15 seconds, ensuring the lemon cream filling remains creamy.
Make-Ahead Tips: For best flavor and texture, prepare the cake layers ahead of time and freeze them without the filling. Assemble and fill the cake just before serving!
Expert Tips for Lemon Cream Cake
-
Use Fresh Ingredients: For the best flavor, always use fresh lemons and high-quality vanilla extract; this will elevate your Lemon Cream Cake significantly.
-
Room Temp Eggs: Ensure your large eggs are at room temperature before mixing. This helps create a fluffier cake and better texture.
-
Avoid Overmixing: Be gentle when combining wet and dry ingredients to prevent developing too much gluten, which can lead to a dense cake.
-
Monitor Baking Time: Since ovens can vary, start checking your cake for doneness a few minutes early. A toothpick should come out clean but moist.
-
Cool Before Layering: Always let your cake cool completely before adding the lemon cream filling to prevent melting and ensure clean layers.
-
Storage Tips: Store any leftover cake in an airtight container in the fridge for up to a week; however, it’s best enjoyed fresh!
Make Ahead Options
These Lemon Cream Cake preparations are perfect for busy home cooks looking to save time during the week! You can bake the cake layers up to 3 days in advance—simply cool completely, wrap each layer in plastic wrap, and refrigerate them to maintain their moistness. The lemon cream filling can also be prepared up to 24 hours ahead; store it in an airtight container in the refrigerator. When you’re ready to serve, simply layer the cooled cake with the filling and dust with powdered sugar for a beautiful presentation. This way, you’ll have a delightful dessert ready with minimal effort—just like a professional baker!
Lemon Cream Cake Variations
Feel free to get creative with this recipe and explore delightful alternatives to make it your own!
- Gluten-Free: Substitute all-purpose flour with a high-quality gluten-free blend for the same soft texture.
- Fruity Burst: Toss in fresh raspberries or blueberries to the lemon cream filling for a colorful, fruity twist.
- Different Citrus: Swap out lemon zest and juice for lime or orange to give your cake a new exciting flavor profile.
- Herbal Infusion: Add finely chopped fresh herbs like basil or mint to the filling for a refreshing, fragrant surprise.
- Nutty Crunch: Fold in some toasted almonds or macadamia nuts to the cake batter for added crunch and flavor.
- Chocolate Drizzle: Top the cake with a luscious chocolate ganache for an indulgent contrast to the lemony sweetness.
- Lemon Curd Addition: Spread a layer of store-bought or homemade lemon curd between the cake layers for extra tartness.
- Caramel Swirl: Drizzle some caramel sauce over the lemon cream filling for a decadent finish that balances the acidity beautifully.
With these variations, the possibilities are endless, making each Lemon Cream Cake a unique masterpiece to cherish!
What to Serve with Lemon Cream Cake?
Delight in a meal experience that perfectly complements the refreshing flavors of this dessert, creating a harmonious balance.
-
Herbed Chicken Salad: The savory notes of herbed chicken salad offer a beautiful contrast to the cake’s sweetness, enhancing your dining experience.
-
Citrus-Infused Quinoa: This light, zesty side dish echoes the lemony flavor of the cake while providing a satisfying texture and nutty heartiness.
-
Roasted Asparagus: Crisp-tender asparagus, lightly seasoned with lemon and olive oil, adds a fresh note that ties together the meal perfectly.
-
Iced Green Tea: A glass of chilled, unsweetened iced green tea refreshes the palate and balances the cake’s sweetness, making it an ideal drink pairing.
-
Light Berry Compote: A topping of fresh berry compote adds a delicious and vibrant layer of flavor, making each bite of cake even more delightful.
-
Vanilla Ice Cream: A scoop of vanilla ice cream melts into the cake, creating a luscious combination of textures and flavors that beckons for more.
When you serve the Lemon Cream Cake alongside these pairs, your guests will savor a symphony of tastes that beautifully echoes the light essence of the cake!
Lemon Cream Cake Recipe FAQs
How do I choose ripe lemons for the Lemon Cream Cake?
Absolutely! Look for lemons that are heavy for their size, with a bright, vibrant yellow skin. They should feel firm but have a slight give when gently squeezed. Avoid any with dark spots or blemishes, as these may indicate overripeness.
How should I store the Lemon Cream Cake?
I recommend keeping the assembled cake in an airtight container in the refrigerator for up to a week. This prevents moisture loss and preserves freshness. If you want to keep it for a longer duration, slice and wrap individual pieces tightly in plastic wrap, then place them in a freezer bag.
Can I freeze the Lemon Cream Cake?
Very! To freeze, slice the cake into individual portions and wrap each slice in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy a slice, simply thaw it in the refrigerator overnight.
What if my Lemon Cream Cake turned out dense?
No worries! Dense texture could result from overmixing the batter or not aerating the butter and sugar mixture sufficiently. To ensure fluffiness, creaming butter and sugar must take about 3-5 minutes until light and airy, and mix your wet and dry ingredients gently, being careful not to overmix.
Is this recipe suitable for those with dietary restrictions?
Absolutely! You can easily use gluten-free flour as a substitute for all-purpose flour to make the lemon cream cake gluten-free. Additionally, make sure to check labels on other ingredients for allergens like dairy or nuts if you’re cooking for someone with allergies.
How should I layer the Lemon Cream Cake without it falling apart?
To layer the cake safely, let each cake layer cool completely on a wire rack before cutting. Use a serrated knife to slice through the cake, applying gentle pressure. Additionally, assemble the cake on the serving plate to avoid moving it after it’s filled, as this can help maintain its structure.
Lemon Cream Cake: A Fluffy Delight for Sweet Lovers
Equipment
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Electric mixer
Ingredients
For the Cake
- 300 g Granulated Sugar Adds sweetness and moisture
- 1 stick Unsalted Butter Softened
- 1 cup Whole Milk
- 4 Large Eggs At room temperature
- 1 cup All-Purpose Flour Can substitute with gluten-free flour
- 2 tsp Pure Vanilla Extract
- 2 tsp Baking Powder
- 1 tsp Kosher Salt
- 1 Zest of 1 Lemon Intensifies flavor
- 1/2 cup Vegetable Oil
For the Lemon Cream Filling
- 65 g Granulated Sugar Balances tartness
- 40 g All-Purpose Flour Thickening agent
- 3 tbsp Cold Unsalted Butter Cut into cubes
- 1/2 cup Heavy Cream
- 140 g Powdered Sugar Plus more for dusting
- 5 oz Mascarpone
- 1 Zest and Juice of 1 Large Lemon Adds tartness and flavor
Instructions
How to Make Lemon Cream Cake
- Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan with cooking spray.
- Whisk together all-purpose flour, baking powder, and kosher salt in a large bowl.
- Cream together granulated sugar and softened butter until light and fluffy, about 3-5 minutes.
- Add large eggs one at a time, mixing well after each addition. Stir in vegetable oil, vanilla extract, and whole milk.
- Combine wet and dry mixtures by slowly adding the flour mix to the wet bowl. Pour the batter into the cake pan.
- Bake for about 25-30 minutes, or until a toothpick inserted comes out clean. The top should be golden brown.
- Prepare the filling by whisking together granulated sugar, all-purpose flour, and cold butter. Add heavy cream and fold in mascarpone and lemon zest/juice.
- Once the cake has cooled, slice it in half horizontally and layer the lemon cream filling between the halves.
- Dust the top with powdered sugar before serving.