Print

Lemon Cream Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lemon Cream Cake is a light, refreshing dessert that perfectly balances tangy lemon flavor with creamy, sweet filling. This easy-to-make cake features a fluffy, moist yellow cake base, topped with a luscious lemon cream filling and finished with a fluffy whipped topping. Perfect for spring and summer gatherings, this cake is as delightful to eat as it is to look at. Whether you’re celebrating a special occasion or enjoying a sweet treat, this Lemon Cream Cake will be a showstopper at any table.

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

Instructions

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

  2. Make the Lemon Cream 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.
    In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and creamy.

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

  4. Assemble 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.
    Place the second cake layer on top and gently press down.
    Spread the whipped topping evenly over the top and sides of the cake, smoothing it with a spatula.

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

  6. 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.

Notes

  • Fruit Garnish: Add fresh berries like raspberries or strawberries on top for added color and flavor.
  • Lemon Curd: Swap the lemon cream filling with lemon curd for a 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.

Find it online: https://avarecipe.com/lemon-cream-cake/