Lemon Cream Cake

Bright, zesty, and irresistibly creamy, this Lemon Cream Cake is the perfect dessert for lemon lovers seeking a balance of sweet and tangy flavors. Featuring a tender, buttery sponge infused with fragrant lemon zest and fresh lemon juice, this two-layer cake is elevated by its luxurious lemon cream frosting—a heavenly blend of whipped cream, cream cheese, and powdered sugar. With just 30 minutes of prep time, this showstopping dessert is surprisingly easy to make, yet impressive enough for any celebration or casual gathering. Serve it chilled for a refreshing treat, and don’t forget the final touch of garnish for an extra pop of citrusy flair. Whether you're craving a summer-inspired delight or an elegant cake with a citrus twist, this Lemon Cream Cake is sure to become a new favorite!

Nutriscore Rating: 40/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2.5 cups all-purpose flour
• 2.5 teaspoons baking powder
• 0.5 teaspoons salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon lemon zest
• 1 cup whole milk
• 2 tablespoons fresh lemon juice
• 1.5 cups heavy cream
• 0.75 cups powdered sugar
• 8 ounces cream cheese, softened
• 3 tablespoons fresh lemon juice (for frosting)
• 1 teaspoon lemon zest (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract and lemon zest.

Step 5

Gradually add the dry ingredients in thirds, alternating with the milk and 2 tablespoons of fresh lemon juice. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.

Step 6

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Step 7

Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 8

To make the lemon cream frosting, beat the heavy cream in a large bowl on medium-high speed until stiff peaks form. Set aside.

Step 9

In a separate bowl, beat the softened cream cheese, powdered sugar, 3 tablespoons of lemon juice, and 1 teaspoon of lemon zest together until smooth and creamy.

Step 10

Gently fold the whipped cream into the cream cheese mixture until fully incorporated and spreadable.

Step 11

Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of the lemon cream frosting on top.

Step 12

Place the second layer on top and spread the frosting over the top and sides of the cake, smoothing as desired.

Step 13

Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.

Step 14

Garnish with extra lemon zest or fresh lemon slices if desired. Slice and serve cold. Enjoy!

Nutrition Facts

Serving size	(2163.4g)

Amount per serving	% Daily Value*
Calories	7158.4

Total Fat 422.2g	0%
Saturated Fat 252.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1901.0mg	0%
Sodium 3572.8mg	0%
Total Carbohydrate 762.0g	0%
Dietary Fiber 9.8g	0%
Total Sugars 512.0g
Protein 80.1g	0%

Vitamin D 267.4IU	0%
Calcium 755.6mg	0%
Iron 19.3mg	0%
Potassium 1359.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 4.5%

Carbs: 42.5%