Lemon Creme Cake Recipe
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.
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
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
Calories: 370 | Fat: 22g | Saturated Fat: 13g | Carbohydrates: 40g | Sugars: 28g | Protein: 5g