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!
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Recipe Information
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)
Instructions
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.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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.
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract and lemon zest.
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.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
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.
To make the lemon cream frosting, beat the heavy cream in a large bowl on medium-high speed until stiff peaks form. Set aside.
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.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated and spreadable.
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.
Place the second layer on top and spread the frosting over the top and sides of the cake, smoothing as desired.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
Garnish with extra lemon zest or fresh lemon slices if desired. Slice and serve cold. Enjoy!
Nutrition Facts
Calories |
7158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 422.2 g | 541% | |
| Saturated Fat | 252.3 g | 1262% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1901 mg | 634% | |
| Sodium | 3573 mg | 155% | |
| Total Carbohydrate | 762.0 g | 277% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 512.0 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 756 mg | 58% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1359 mg | 29% | |
*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.
