Dreamy Lemon Cream Cake Recipe for Sweet Sunshine Moments

Creamy and light, this dreamy lemon cream cake bursts with zesty sunshine on your plate.

Soft layers melt like clouds against your tongue.

Citrus notes dance through each delectable bite, promising pure refreshment.

Whispers of sweet tanginess emerge from tender crumb textures.

Home bakers adore how simple ingredients create such magnificent dessert magic.

Delightful aromas will fill your kitchen, beckoning everyone to the table.

You won’t be able to resist cutting that first tempting slice.

Ingredients Needed For Lemon Cream Cake

• All-Purpose Flour: A fundamental ingredient that provides structure and texture to the cake.
• Baking Powder: Helps the cake rise and creates a light, fluffy consistency.
• Salt: Enhances the overall flavor and balances the sweetness of the cake.

• Butter: Adds richness and creates a smooth, tender crumb in the cake.
• Granulated Sugar: Sweetens the cake and contributes to its golden color and soft texture.
• Eggs: Bind the ingredients together and provide moisture and structure.
• Milk: Adds moisture and helps create a soft, delicate cake texture.

• Heavy Cream: Creates a light and airy base for the creamy filling.
• Mascarpone Cheese: Provides a rich, smooth texture and tangy flavor to the filling.
• Powdered Sugar: Sweetens and helps stabilize the cream filling.
• Lemon Juice: Adds brightness and tanginess to the filling.
• Lemon Zest: Introduces intense citrus aroma and flavor.
• Fresh Lemon Slices: Offers a decorative and fresh garnish.
• Mint Sprig: Provides a decorative and aromatic finishing touch.

How To Prepare Lemon Cream Cake

Step 1: Prepare Baking Surface

Warm your oven to 350°F. Grease a 9-inch round cake pan with butter and dust lightly with flour to prevent sticking.

Step 2: Mix Dry Ingredients

Sift together flour, baking powder, and salt in a medium bowl, creating a smooth cake foundation.

Step 3: Cream Butter And Sugar

In a large mixing bowl, beat softened butter and granulated sugar until the mixture becomes cloud-like and fluffy using an electric mixer.

Step 4: Add Eggs

Gently incorporate eggs into the butter-sugar mixture, beating thoroughly after each addition to create a silky batter.

Step 5: Combine Wet And Dry Ingredients

Slowly fold dry ingredients into the batter, alternating with milk, mixing delicately to maintain a tender cake texture.

Step 6: Bake The Cake

Transfer batter into the prepared pan, spreading evenly. Bake for 25-30 minutes until a toothpick comes out clean.

Step 7: Cool The Cake

Let the cake rest on a wire rack for 45-60 minutes, allowing it to cool completely.

Step 8: Create Lemon Cream Filling

• Mascarpone cheese
• Powdered sugar
• Lemon juice
• Lemon zest

Step 9: Slice Cake Layers

Using a serrated knife, carefully slice the cooled cake horizontally into two even layers.

Step 10: Add Lemon Cream Filling

Spread the tangy lemon cream generously between cake layers, ensuring even distribution.

Step 11: Reassemble Cake

Gently press cake layers together to secure the filling.

Step 12: Dust With Powdered Sugar

Sprinkle powdered sugar on top using a fine-mesh sieve for an elegant touch.

Step 13: Garnish And Decorate

Add fresh lemon slices and a mint sprig just before serving to enhance visual appeal.

Step 14: Chill And Serve

Refrigerate the cake for 30 minutes to set the filling and blend flavors before serving.

Helpful Tips For Lemon Cream Cake Success

• Sift Dry Ingredients Thoroughly: Eliminate lumps by sifting flour, baking powder, and salt to guarantee a smooth, even cake texture that melts in your mouth.
• Cream Butter Perfectly: Beat butter and sugar until light and fluffy, creating a smooth base that ensures a tender, moist cake with rich, creamy consistency.
• Gentle Mixing Technique: Fold dry ingredients and milk gently into the batter to prevent overmixing, which can lead to a tough, dense cake texture.
• Chill Before Serving: Refrigerate the cake for at least 30 minutes to help the lemon cream filling set and allow flavors to blend beautifully, enhancing the overall taste experience.
• Garnish with Flair: Add fresh lemon slices and mint just before serving to create a visually stunning presentation that elevates the cake's appeal and freshness.

Easy Variations On Lemon Cream Cake

• Gluten-Free Delight: Replace all-purpose flour with a gluten-free blend, ensuring the same tender crumb and soft texture for those with wheat sensitivities.
• Dairy-Free Option: Substitute butter with coconut oil, use almond milk instead of regular milk, and swap mascarpone with coconut cream for a lactose-free alternative.
• Vegan Version: Use flax eggs as a replacement for chicken eggs, plant-based butter, and coconut cream with lemon juice to create a creamy filling that mimics the original recipe's richness.
• Citrus Lovers' Remix: Experiment with different citrus zests like orange or lime, creating a unique flavor profile while maintaining the cake's light and airy texture.

What Goes Well With Lemon Cream Cake

• Elevate Flavor Pairings for Lemon Mascarpone Cake
• Complementary Wine Match: Select a crisp Prosecco or Sauvignon Blanc to enhance the cake's bright citrus notes, cutting through the rich mascarpone with its refreshing acidity.
• Perfect Tea Companion: Brew a delicate Earl Grey or lavender-infused tea, whose subtle floral undertones beautifully balance the cake's tangy lemon cream and creamy texture.
• Ideal Serving Suggestion: Plate alongside fresh berries like raspberries or strawberries, which provide a sweet-tart contrast and add vibrant color to the dessert presentation.
• Recommended Dessert Partner: Serve a small scoop of lemon sorbet alongside the cake, creating a harmonious citrus experience that amplifies the cake's zesty character.

Best Way To Store Lemon Cream Cake

• Wrap the cake tightly in plastic wrap or place in an airtight container, keeping it fresh in the refrigerator for up to 4 days. The cool environment preserves the creamy lemon filling and prevents the cake from drying out.
• Carefully wrap the entire cake or individual slices in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months, ensuring maximum freshness and flavor preservation.
• Transfer the frozen cake from the freezer to the refrigerator overnight, allowing it to defrost slowly and maintain its texture. Remove plastic wrap before serving to prevent condensation.
• Bring refrigerated cake to room temperature for 30 minutes before serving. Avoid microwaving, which can make the cake soggy.

FAQs About Lemon Cream Cake

• What are the key ingredients for this lemon cake?

The key ingredients are flour, butter, sugar, eggs, milk, heavy cream, mascarpone cheese, lemon juice, and lemon zest.

• How do I ensure my cake has a smooth texture?

Sift the dry ingredients and mix wet ingredients gradually, folding gently to prevent overmixing and maintain a tender cake texture.

• Can I make this cake ahead of time?

Yes, you can prepare the cake a day in advance and refrigerate it. The flavors will develop and the filling will set nicely.

• What equipment do I need to make this cake?

You’ll need a 9-inch round cake pan, electric mixer, wire rack, serrated knife, chilled mixing bowl, and a fine-mesh sieve for powdered sugar dusting.

What Makes Lemon Cream Cake So Tempting

• Beginner-Friendly Baking: Perfect for novice bakers looking to expand their skills with a straightforward, approachable cake recipe that doesn't require complex techniques.
• Versatile Crowd-Pleaser: A delightful dessert that works wonderfully for various occasions, from casual family gatherings to elegant dinner parties with its bright, refreshing lemon flavor.
• No-Fuss Preparation: Minimal ingredients and simple steps make this cake an accessible treat that delivers maximum flavor with minimal kitchen effort, suitable for bakers of all experience levels.
• Sensory Delight: Combines creamy mascarpone, zesty lemon, and tender cake layers to create a multi-dimensional dessert that tantalizes taste buds and looks stunning when served.

Lemon Cream Cake Recipe

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4.6 from 14 reviews

• Total Time: 1 hour 30 minutes
• Yield: 8 1x

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Description

Creamy lemon cake celebrates sunshine on a plate, blending zesty citrus with delicate sweetness. Sweet memories of Mediterranean summers dance through each silky slice, inviting you to savor pure culinary delight.

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Ingredients

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Cake Base:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup unsalted butter
• 1/2 cup milk
• 2 tsp baking powder
• 1/4 tsp salt

Lemon Cream Filling:

• 1 cup heavy cream
• 1/2 cup mascarpone cheese
• 1/4 cup lemon juice
• 2 tbsp lemon zest
• 1/3 cup powdered sugar

Topping and Garnish:

• 1/4 cup powdered sugar (for dusting)
• 2 tbsp fresh lemon slices
• 1 sprig fresh mint (optional)

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Instructions

1. Preheat the oven to 350°F and thoroughly grease a 9-inch round cake pan with butter, then dust lightly with flour to prevent sticking.
2. Sift together flour, baking powder, and salt in a medium bowl to ensure a smooth, lump-free cake base.
3. In a separate large mixing bowl, cream softened butter and granulated sugar until the mixture becomes light and fluffy, using an electric mixer at medium speed.
4. Incorporate eggs one at a time into the butter-sugar mixture, beating well after each addition to create a uniform batter.
5. Gradually fold in the dry ingredients, alternating with milk, mixing gently until just combined to maintain a tender cake texture.
6. Pour the batter into the prepared cake pan, spreading evenly with a spatula, and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely on a wire rack for approximately 45 minutes to an hour.
8. Whip heavy cream in a chilled bowl until soft peaks form, then gently fold in mascarpone cheese, powdered sugar, lemon juice, and lemon zest to create a vibrant, tangy filling.
9. Carefully slice the cooled cake horizontally into two even layers using a serrated knife.
10. Spread the lemon cream filling generously between the cake layers, ensuring an even distribution.
11. Reassemble the cake layers, pressing gently to secure the filling.
12. Dust the top of the cake with powdered sugar using a fine-mesh sieve for an elegant finish.
13. Garnish with fresh lemon slices and a sprig of mint just before serving to add a pop of color and fresh aroma.
14. Refrigerate the cake for at least 30 minutes before serving to allow the filling to set and flavors to meld together.

Notes

• Soften butter and eggs at room temperature for smoother mixing and better cake texture.
• Use fresh, high-quality lemons for the most vibrant and zesty flavor in the cream filling.
• Avoid overmixing the batter to prevent a dense, tough cake; mix just until ingredients are combined.
• Create a gluten-free version by substituting all-purpose flour with a 1:1 gluten-free baking blend.

• Prep Time: 30 minutes
• Cook Time: 25-30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 360
• Sugar: 26 g
• Sodium: 180 mg
• Fat: 20 g
• Saturated Fat: 11 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 80 mg