Lemon Cream Cake: A Refreshing and Decadent Dessert

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Indulge in the zesty and creamy flavors of Lemon Cream Cake. This refreshing dessert is perfect for any occasion, combining a light lemon cake with a rich cream filling.


Lemon Cream Cake is a delightful dessert that perfectly balances the tangy flavor of fresh lemons with a rich, creamy filling. This cake is light and airy, making it an excellent choice for spring and summer gatherings or anytime you crave a refreshing dessert. The combination of moist lemon cake layers and a luscious cream filling creates a perfect harmony of flavors that will leave your taste buds craving more. Whether you’re an experienced baker or a novice in the kitchen, this recipe is straightforward and rewarding to make. Let’s dive into this delicious Lemon Cream Cake recipe and bring a touch of sunshine to your table!


For the Lemon Cake:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/2 cup milk

For the Lemon Cream Filling:

  • 1 cup heavy whipping cream
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • Juice of 1/2 lemon

For the Lemon Glaze:

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


  1. Prepare the Lemon Cake:
    • Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
    • In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
    • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, lemon zest, and lemon juice.
    • Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
    • Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
    • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
    • Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
  2. Prepare the Lemon Cream Filling:
    • In a large mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
    • In another bowl, beat the cream cheese, powdered sugar, vanilla extract, lemon zest, and lemon juice until smooth and creamy.
    • Gently fold the whipped cream into the cream cheese mixture until well combined.
  3. Assemble the Cake:
    • Once the cakes are completely cooled, place one cake layer on a serving plate.
    • Spread a generous layer of the lemon cream filling over the top of the first cake layer.
    • Place the second cake layer on top and gently press down.
    • Spread the remaining lemon cream filling over the top and sides of the cake.
  4. Prepare the Lemon Glaze:
    • In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
    • Drizzle the glaze over the top of the cake, allowing it to drip down the sides.
  5. Chill and Serve:
    • Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the filling to set.
    • Slice and serve chilled.

How to Prepare

Start by preheating your oven and preparing the cake pans. Mix the dry and wet ingredients separately, then combine them to form the batter. Divide the batter between the pans and bake until done. Cool the cakes completely. For the filling, whip the cream and fold it into a mixture of cream cheese, powdered sugar, vanilla, lemon zest, and juice. Assemble the cake by layering the filling between and on top of the cakes. Prepare a lemon glaze and drizzle over the cake. Chill before serving.

Preparation Time

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Chill Time: 1 hour
  • Total Time: 1 hour 55 minutes


This recipe makes approximately 10-12 servings.


1. Can I use store-bought lemon curd instead of making the filling?

Yes, you can use store-bought lemon curd for a quicker option. Simply spread it between the cake layers.

2. How do I store leftover cake?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

3. Can I freeze this cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator before serving.

4. Can I make this cake gluten-free?

Yes, you can use a gluten-free flour blend in place of all-purpose flour. Ensure all other ingredients are gluten-free.

5. What other toppings can I add?

You can add fresh berries, lemon slices, or mint leaves for additional decoration and flavor.


Lemon Cream Cake is a refreshing and decadent dessert that’s sure to impress your guests. The combination of moist lemon cake and rich cream filling creates a delightful treat that’s perfect for any occasion. Whether you’re celebrating a special event or simply enjoying a weekend dessert, this Lemon Cream Cake will bring a burst of sunshine to your table. Try this recipe and indulge in the tangy, creamy goodness. Happy baking!

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