Lemon Cream Dessert Cake
Bright, zesty, and irresistibly creamy, this Lemon Cream Dessert Cake is the ultimate showstopper for lemon lovers. Featuring layers of soft and tender lemon-infused cake, this dessert is filled with a luscious whipped lemon cream made from heavy cream, cream cheese, and tangy lemon curd. Finished with a glossy, homemade lemon glaze and the option of fresh lemon slices and mint leaves for a dazzling garnish, every bite boasts the perfect balance of sweetness and citrusy zing. Ideal for special occasions or an indulgent treat, this cake not only tastes heavenly but also looks stunning on any dessert table. Easy to prepare in under 90 minutes, it's a refreshing and elegant choice for spring and summer celebrations.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 pieces Eggs, large
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 2 tablespoons Lemon zest
- 3 tablespoons Lemon juice
- 1 cup Heavy whipping cream
- 0.75 cup Powdered sugar
- 4 ounces Cream cheese, softened
- 0.75 cup Lemon curd
- 2 tablespoons Water
- 1 teaspoon Cornstarch
- 4 slices Optional: Fresh lemon slices for garnish
- 6 leaves Optional: Fresh mint leaves for garnish
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
On low speed, alternate adding the dry flour mixture and the milk into the wet mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
In a medium bowl, whisk the heavy whipping cream until stiff peaks form. Set aside.
In another bowl, beat the cream cheese until smooth. Add powdered sugar and lemon curd, mixing until incorporated.
Gently fold the whipped cream into the lemon curd mixture, creating a light and fluffy filling.
For the glaze, whisk together water, cornstarch, and 1 tablespoon of lemon curd in a small saucepan over low heat until thickened. Let cool slightly.
To assemble, spread the lemon cream filling generously over one cake layer. Place the second layer on top and lightly press down.
Drizzle the glaze over the top of the cake, allowing it to slightly run down the sides.
If desired, garnish with fresh lemon slices and mint leaves.
Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
6472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 367.6 g | 471% | |
| Saturated Fat | 218.3 g | 1092% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2338 mg | 779% | |
| Sodium | 3146 mg | 137% | |
| Total Carbohydrate | 733.4 g | 267% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 524.2 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 744 mg | 57% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1380 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.
