Lemon Cream Cake

Lemon Cream Cake Recipe

A light and fluffy lemon cake layered with a luscious lemon cream filling, perfect for any occasion.


For the Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2 tablespoons lemon zest
  • 1/4 cup fresh lemon juice

For the Lemon Cream Filling:

  • 1 cup heavy cream
  • 1/2 cup mascarpone cheese, softened
  • 1/4 cup powdered sugar
  • 2 tablespoons lemon zest
  • 2 tablespoons fresh lemon juice

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice


To Make the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  5. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.

To Make the Lemon Cream Filling:

  1. In a medium bowl, beat the heavy cream until stiff peaks form.
  2. In another bowl, mix the mascarpone cheese, powdered sugar, lemon zest, and lemon juice until smooth.
  3. Gently fold the whipped cream into the mascarpone mixture until fully combined.

To Assemble the Cake:

  1. Place one cake layer on a serving plate. Spread the lemon cream filling evenly over the top.
  2. Place the second cake layer on top of the filling, pressing down gently.

To Make the Lemon Glaze:

  1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
  2. Drizzle the glaze over the top of the cake, letting it drip down the sides.

To Serve:

  1. Let the glaze set for about 10 minutes before slicing.
  2. Serve the cake at room temperature or chilled. Enjoy your delicious Lemon Cream Cake!

Feel free to adjust the ingredients and steps according to your preferences. Enjoy baking!

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