Lemon Cream Cake

Why You’ll Love This Recipe

• Light & Refreshing: The lemon flavor is fresh and bright, making it a perfect dessert for warmer months.
• Creamy & Decadent: The cake’s creamy filling and whipped topping add a luscious texture that’s irresistible.
• Easy to Make: Despite its elegant appearance, this cake is simple to prepare and doesn’t require any advanced baking skills.
• Perfect for Special Occasions: This cake works wonderfully for birthdays, gatherings, or any event that calls for a refreshing, delicious dessert.

Ingredients

For the Cake:

• 1 box (15.25 oz) yellow cake mix (or homemade cake recipe)
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1 tbsp lemon zest (optional for extra lemon flavor)

For the Lemon Cream Filling:

• 1 package (8 oz) cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 1/2 cup heavy cream

For the Whipped Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.

2. Make the Cake Batter: In a large mixing bowl, combine the yellow cake mix, eggs, oil, water, and lemon zest (if using). Beat until smooth, following the instructions on the cake mix box. Pour the batter evenly into the prepared cake pans.

3. Bake the Cake: Bake according to the package instructions, usually around 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Lemon Cream Filling:

4. Blend the Filling: In a medium bowl, beat the softened cream cheese with powdered sugar until smooth. Add the lemon juice and vanilla extract and continue mixing until well combined.

5. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until it’s smooth and creamy.

Make the Whipped Topping:

6. Whip the Topping: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.

Assemble the Cake:

7. Layer the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread the lemon cream filling evenly over the first layer of cake.

8. Top with the Second Layer: Place the second cake layer on top of the filling, gently pressing down.

9. Frost the Cake: Spread the whipped topping evenly over the top and sides of the cake, smoothing it out with a spatula.

10. Chill the Cake: Refrigerate the cake for at least 1 hour to allow the flavors to meld and the cream filling to set.

Serve:

11. Serve: Slice and serve this refreshing, tangy, and creamy cake for a delightful dessert. Garnish with extra lemon zest or slices of lemon if desired.

Servings and Timing

This recipe serves 8-10 people.

• Cook time: 25-30 minutes (for baking the cake)
• Preparation time: 15 minutes
• Total time: 1 hour 30 minutes (including chilling time)

Variations

• Fruit Garnish: Add fresh berries (like raspberries or strawberries) on top of the whipped cream for a pop of color and extra flavor.
• Lemon Curd: Swap the lemon cream filling with lemon curd for an even more intense lemon flavor.
• Gluten-Free Version: Use a gluten-free cake mix to make this cake gluten-free.
• Layered Cake: For a taller cake, use 3 cake pans instead of two and add more layers of cream filling and whipped topping.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
• Freezing: This cake can be frozen for up to 2 months. Freeze it before adding the whipped topping. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
• Reheating: This cake is best served cold, so there’s no need to reheat.

FAQs

Can I use homemade cake instead of a cake mix?

Yes, you can use your favorite homemade yellow cake recipe instead of the boxed mix. Just make sure to bake it in two 8-inch cake pans.

Can I use a different citrus flavor instead of lemon?

Yes, you can substitute lemon with lime or orange zest and juice for a different citrus flavor. However, the texture of the filling may change slightly depending on the citrus used.

Can I make this cake ahead of time?

Yes, this cake can be made a day ahead. Just store it in the refrigerator and add the whipped topping right before serving for the freshest look.

Can I use store-bought whipped topping?

You can substitute store-bought whipped topping for the homemade version, but fresh whipped cream will give the cake a better texture and flavor.

Can I freeze the layers of the cake before assembling?

Yes, you can freeze the cake layers before assembling the cake. Just wrap them tightly in plastic wrap and aluminum foil, then thaw in the fridge before assembling.

Is this cake suitable for parties?

Absolutely! This cake is perfect for parties, as its refreshing lemon flavor and creamy texture will be a hit with guests.

How do I get the cake layers to be even?

Use a serrated knife to level the tops of the cake layers if they rise unevenly. This will make the layers more uniform and easier to stack.

Conclusion

Lemon Cream Cake is the perfect dessert for those who love the refreshing, tangy taste of lemon paired with creamy, sweet fillings. This cake is light, moist, and incredibly satisfying—perfect for any occasion. Whether you’re celebrating a special event or just indulging in a little homemade dessert, this Lemon Cream Cake will surely become a favorite. Easy to make and full of flavor, it’s the ultimate treat for lemon lovers!

---

Print