A lemon creme cake recipe is a soft, moist cake flavored with fresh lemon juice and zest, layered with a smooth, creamy lemon frosting made from cream cheese or mascarpone and whipped cream.
This delicious lemon creme cake recipe balances sweetness with tangy citrus for a refreshing dessert. I made this lemon crème cake recipe after seeing a bakery version online and feeling inspired to recreate it at home.
The main specialty of this lemon creme cake recipe is its light texture and zesty lemon cream. I will now show step-by-step how to prepare this lemon crème cake recipe.
Why You’ll Love This Recipe
You’ll love this lemon creme cake recipe because it delivers a soft, tender cake with a bright, zesty lemon flavor that feels fresh and uplifting.
The creamy lemon frosting adds a smooth, tangy layer that balances sweetness beautifully. Every slice is light yet rich enough to satisfy dessert cravings, and the cake holds its shape well, making it great for serving at gatherings.
It’s simple ingredients transform into a flavorful, visually appealing dessert that looks as good as it tastes. Baking this cake brings both a sense of accomplishment and a delightful treat to enjoy.
How TO Prepare Lemon Creme Cake Recipe?
To make this lemon creme cake recipe perfectly, follow each step carefully! The cake combines soft, moist layers with a creamy, tangy lemon filling for a delightful dessert.
Simple ingredients and clear instructions make it easy to bake at home. Even without all specialized tools, you can still enjoy a delicious, fresh, homemade lemon cake.
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Yield: 10 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Cake pans
- Toothpick
- Zester
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Cake:
- 1 cup (225g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- Zest of 2 lemons
- 4 large eggs
- 2 ½ cups (315g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (240ml) milk
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
For the Lemon Cream:
- 1 cup (240ml) heavy cream
- ½ cup (60g) powdered sugar
- 8 oz (225g) cream cheese or mascarpone, softened
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
1. Preheat the oven and prepare pans
Set your oven to 350°F (175°C). Grease two 8-inches (20 cm) round cake pans and lightly dust them with flour so the cakes won’t stick.
2. Cream butter, sugar, and lemon zest
In a large mixing bowl, beat the butter and sugar together until the mixture is light and fluffy. Stir in the lemon zest until it smells fragrant.
3. Add the eggs
Add the eggs one at a time, making sure each one is fully mixed in before adding the next.
4. Mix the dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
5. Combine dry and wet ingredients
Mix the milk, lemon juice, and vanilla together. Then add the dry ingredients and the milk mixture alternately to the butter mixture, starting and ending with the dry ingredients. Stir just until everything is combined don’t over mix.
6. Bake the cakes
Pour the batter evenly into the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. Make the lemon cream
Whip the heavy cream with powdered sugar until stiff peaks form. In another bowl, mix the softened cream cheese (or mascarpone) with lemon juice and zest until smooth. Fold the whipped cream gently into the cream cheese mixture until fully combined.
8. Assemble the cake
Place one cake layer on a plate and spread a generous layer of lemon cream on top. Put the second layer over it and cover the top and sides with the remaining lemon cream. Chill briefly before slicing for cleaner cuts.
Notes: Make sure the cream cheese is softened for easy mixing. Avoid over mixing the batter to keep the cake tender. You can refrigerate the cake after frosting; let it come to room temperature before serving for the best flavor.
Nutrition Facts Of Lemon Creme Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 370 |
| Fat | 22g |
| Saturated Fat | 13g |
| Carbohydrates | 40g |
| Sugars | 28g |
| Protein | 5g |
How It Works
This lemon creme cake recipe works by combining a tender, buttery cake base with a tangy lemon cream that adds flavor and moisture. First, the butter and sugar are creamed together to trap air, creating a light texture.
Eggs add structure, while alternating dry ingredients (flour, baking powder, salt) and wet ingredients (milk, lemon juice, vanilla) ensure even mixing without overworking the batter. The cake bakes until set, creating a soft, fluffy layer.
The lemon cream is made by whipping heavy cream and folding in cream cheese or mascarpone with lemon juice and zest, resulting in a smooth, airy frosting that enhances the cake’s flavor and texture.
Why Peoples Like Lemon Creme Cake Recipe?
People like lemon creme cake recipe because it combines a light, fluffy cake with a tangy, creamy frosting, creating a refreshing and flavorful dessert.
The bright lemon flavor feels lively and uplifting, while the cream adds richness without being heavy. Its texture is soft and moist, making it enjoyable to eat. Many appreciate that it is visually appealing and versatile for gatherings or special occasions.
The balance of sweetness and citrus makes it different from standard desserts, giving a unique taste those appeals to those who enjoy fresh, zesty flavors in their cakes.
Serving Suggestions
Serve slices of lemon creme cake recipe on a pretty plate for a fresh, elegant dessert. Add a few fresh berries like raspberries or blueberries on the side to complement the citrus flavor.
A light dusting of powdered sugar on top adds a simple, decorative touch. Pair the cake with a cup of tea, coffee, or a glass of chilled lemonade for a refreshing combination.
For a special occasion, garnish with thin lemon slices or edible flowers. Serve slightly chilled to make slicing easier and keep the cream firm.
Variations Of Lemon Creme Cake Recipe
➢ Blueberry Lemon Crème Cake – Fresh or frozen blueberries folded gently into the batter burst with sweetness as you bite into the soft cake. The slightly tart berries balance the creamy lemon frosting, creating a fruity, colorful dessert.
➢ Lemon Poppy Seed Cake – Adding 1–2 tablespoons of poppy seeds gives a subtle crunch and a mild nutty flavor that complements the zesty lemon. The tiny seeds also create a delicate, attractive speckled look throughout the cake.
➢ Lemon Coconut Crème Cake – Incorporating shredded coconut into the frosting or sprinkling it on top gives a tropical flair. The sweet, chewy texture of coconut pairs perfectly with the tangy lemon cream, making each slice extra indulgent.
➢ Lemon Raspberry Layer Cake – Spread a layer of fresh raspberry jam between the cake layers along with the lemon cream. The tartness of raspberries contrasts beautifully with the sweet cream, giving a bold, flavorful dessert that looks impressive on the table.
➢ Glazed Lemon Almond Cake – Finish the cake with a light lemon glaze and a sprinkling of toasted almond slices. The glaze enhances the citrus flavor, while the almonds add a satisfying crunch and a nutty aroma, elevating both taste and presentation.
Additions For More Delicious Ideas
➤ Fresh Berries – Add raspberries, blueberries, or sliced strawberries between layers or on top for a fruity burst and vibrant color.
➤ White Chocolate – Drizzle melted white chocolate over the frosting or fold small chunks into the batter for a sweet, creamy twist.
➤ Toasted Nuts – Sprinkle chopped toasted almonds, pistachios, or walnuts on top for a crunchy texture and nutty flavor.
➤ Citrus Glaze – Pour a thin lemon or orange glaze over the cooled cake to enhance the citrus flavor and give a glossy finish.
➤ Coconut Flakes – Mix shredded coconut into the frosting or sprinkle on top for extra texture and a tropical touch.
Substitutions
Here are some substitutions you can use for the lemon creme cake recipe if needed:
â—† Butter: You can replace butter with an equal amount of margarine or a neutral oil like vegetable oil, though the texture will be slightly different.
â—† Milk: Use almond milk, oat milk, or any other plant-based milk in place of regular milk for a dairy-free option.
â—† Cream Cheese/Mascarpone: Greek yogurt or silken tofu can be used to make the lemon cream lighter or dairy-free.
â—† Sugar: Swap granulated sugar with coconut sugar, maple sugar, or a sugar substitute suitable for baking.
â—† Flour: For a gluten-free cake, use a 1:1 gluten-free flour blend instead of all-purpose flour.
◆ Eggs: Replace each egg with ¼ cup unsweetened applesauce or a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a vegan version.
Storage Instructions
To store lemon creme cake recipe, keep it in an airtight container in the refrigerator for up to 4–5 days. This helps the lemon cream stay fresh and prevents the cake from drying out.
If you want to store it longer, wrap the cooled cake layers tightly in plastic wrap and place them in the freezer for up to 2 months. When ready to serve, thaw in the refrigerator overnight and then assemble or frost as usual.
Always slice with a sharp knife for clean pieces, and avoid leaving the cake at room temperature for more than a few hours to maintain its texture and flavor.
FAQs About Lemon Creme Cake Recipe
Can I use bottled lemon juice instead of fresh?
Yes, you can, but fresh lemon juice gives a brighter, fresher citrus flavor that really makes the cake taste better.
Why did my cake turn out dense or flat?
A dense or flat cake can happen if the batter is over mixed or if the balance of ingredients isn’t right, especially with acids like lemon juice affecting rising agents.
How do I know when the cake is done baking?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready.
Can I make this cake ahead of time?
Yes. You can bake the cake layers ahead and store them covered, then add the lemon cream filling closer to serving.
What can I use besides lemon for a different flavor?
You can try lime or orange juice/zest for a different citrus twist that still pairs well with the creamy filling.
Conclusion
This lemon creme cake recipe was a truly enjoyable experience, and everyone who tried it absolutely loved it. The soft, fluffy cake paired with the creamy, tangy lemon filling impressed my family and friends, making it a favorite dessert at the table.
Preparing it step by step was rewarding, and I found joy in seeing the cake turn out perfectly. I made this lemon creme cake recipe for a special serving time, and the positive reactions inspired me to try making it again.
More Cake Recipes You’ll Love
Secret To Super Brazilian Carrot Cake Recipe
Lemon Curd Cake Recipe From Scratch
Lemon Coffee Cake Recipe | Citrus Flavor
British BBC Carrot Cake Recipe
Nigella Chocolate And Yoghurt Cake Recipe
Lemon Creme Cake Recipe
Equipment
- Mixing bowls
- Electric mixer (or whisk)
- Spatula
- Cake pans
- Toothpick
- Zester
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Cake:
- 1 cup 225g unsalted butter, softened
- 1 ½ cups 300g granulated sugar
- Zest of 2 lemons
- 4 large eggs
- 2 ½ cups 315g all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup 240ml milk
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
For the Lemon Cream:
- 1 cup 240ml heavy cream
- ½ cup 60g powdered sugar
- 8 oz 225g cream cheese or mascarpone, softened
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
Preheat the oven and prepare pans
- Set your oven to 350°F (175°C). Grease two 8-inches (20 cm) round cake pans and lightly dust them with flour so the cakes won’t stick.
Cream butter, sugar, and lemon zest
- In a large mixing bowl, beat the butter and sugar together until the mixture is light and fluffy. Stir in the lemon zest until it smells fragrant.
Add the eggs
- Add the eggs one at a time, making sure each one is fully mixed in before adding the next.
Mix the dry ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
Combine dry and wet ingredients
- Mix the milk, lemon juice, and vanilla together. Then add the dry ingredients and the milk mixture alternately to the butter mixture, starting and ending with the dry ingredients. Stir just until everything is combined don’t over mix.
Bake the cakes
- Pour the batter evenly into the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the lemon cream
- Whip the heavy cream with powdered sugar until stiff peaks form. In another bowl, mix the softened cream cheese (or mascarpone) with lemon juice and zest until smooth. Fold the whipped cream gently into the cream cheese mixture until fully combined.
Assemble the cake
- Place one cake layer on a plate and spread a generous layer of lemon cream on top. Put the second layer over it and cover the top and sides with the remaining lemon cream. Chill briefly before slicing for cleaner cuts.
Notes
Nutrition Facts Of Lemon Creme Cake Recipe
Calories: 370 | Fat: 22g | Saturated Fat: 13g | Carbohydrates: 40g | Sugars: 28g | Protein: 5gHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.