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    Home » Recipes » Cakes, Cupcakes & Cheesecakes

    Published: Aug 25, 2017 · Modified: May 8, 2021 by Paula Montenegro · Income from ads and affiliate links 6 Comments

    Lemon Cream Cake

    Jump to Recipe
    Layer lemon cake on cake stand with green background; brown text overlay

    A beautiful and different lemon layer cake, more similar to a pound cake in texture than a sponge cake, filled with lemony cream cheese, and frosted with a fluffy whipped cream. It's sweet, it's easy to make, with simple flavors, and perfect for small gatherings, birthdays, or a Spring celebration brunch.

    Whole naked cream layer cake on white cake stand, slice being pulled out, green aqua background

    Originally posted in 2012, this post has been completely updated with images, text, and tweaks to the recipe to serve you better.

    Table of Contents Hide
    About this recipe
    Cake ingredients
    The filling
    The frosting
    Assembling
    My top tips
    Frequently asked questions
    Related recipes you might like:
    Lemon Cream Cake

    About this recipe

    I used to make this recipe as a loaf cake with a simple glaze. It was wonderful and perfect for an afternoon cup of tea. And it still a great idea.

    But times changed, I eventually posted my favorite Lemon Sour Cream Pound Cake, so I decided to try it as a layer cake, double down on the cream factor and use a fluffy, sweet whipped cream as frosting and our beloved lemon cream cheese filling that holds better when the cake is cut.

    A beautiful Spring cake, with simple flavors and light colors.

    Close of slice of three layer lemon cream cake on grey plates and background

    Cake ingredients

    It was moist, but with an extremely tight crumb. I had expected that, but not for it to rise so much. My experience with cream in batters is that it weighs them down. Well, this one proved me wrong.

    As far as lemons cakes go, I like mine very lemony. This needed about double the amount of zest that was called for in the recipe. So I changed that the next time I baked it. Which were a few.

    The filling

    I'm a huge fan of cream cheese frosting. Huge. So I decided to use a lemon flavored one, similar to the top layer of the Coconut Lemon Sheet Cake. Easy, fast, and delicious.

    Two image collage filling one round cake layer and gently pressing down three filled layers

    The frosting

    I decided to keep it simple and use whipped cream, lightly sweetened and with the addition of a few tablespoons of cream cheese to give it more structure. This is a trick I read in one of Nancy Silverton's books decades ago and always use it.

    Beaters with dollop of whipped cream, bowl on grey table beneath it

    Assembling

    • Three layers - this is a nice amount of layers, and I recommend two sizes: 7-inch pans for a smallish cake like the images in this post, but with thicker layers, or 8-inch pans for a thinner layered cake.
    • Two layers - this is another alternative, and I recommend 8-inch pans for a thicker layered cake and 9-inch pans for a more average cake.

    Both are made with the same amount of batter and for me it comes down to the type of event where I'm serving it. Taller cakes are more of a showstopper, especially if you decorate it with flowers for example, while two layer cakes are easier to transport and cut and easier to handle for an intimate birthday for example. Either way the cake will be just as delicious.

    Frosted naked layer cake on white cake stand on grey surface

    My top tips

    • Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
    • Layers: don't over bake them! As soon as they're springy to the touch or a cake tester comes out clean, take it out of the oven. This recipe is more like a pound cake in texture, so over baking is never a good idea. That's why I also don't recommend refrigerating them for several days, so they don't dry out. I like to use them the next day I bake them.
    • Make ahead: the layers and filing can be made ahead. Keep the former well wrapped in plastic until ready to use, refrigerated for no more than 2 days, or frozen for a few weeks. The cream cheese filling lasts for a few weeks in the refrigerator, in an airtight container.
    White cake stand with cut layer lemon cake with cream, aqua, grey and green background and surface

    Frequently asked questions

    How do you make lemon frosting from scratch?

    We love lemon cream cheese frosting. You can find the recipe in the post for Coconut Lemon Sheet Cake.

    Why does my cream cheese frosting have lumps?

    Because you didn't have the butter and the cream cheese at room temperature. It's a necessary step to let them soften so that they integrate well when you mix them. They should be completely smooth before you add the powdered sugar.

    How long does whipped cream last?

    It lasts 2 or 3 days in the refrigerator, well stored. You should always cover it or store in an airtight container. But keep in mind that it will be different in appearance, with more air and the appearance of a 'bubbly' texture sometimes.

    Is whipping cream same as heavy cream?

    No, they're different. Heavy cream has a higher fat content and, ironically, will whip better and hold the shape longer than whipping cream. There's a 'heavy whipping cream' which might be the best, though it's very similar to heavy cream.

    Eaten single slice of layer lemon cream cake with fork on grey plate

    Related recipes you might like:

    • Lemon Almond Cake
    • Lemon Poppy Seed Bundt Cake
    • Lemon Olive Oil Cake
    • Lemon Sour Cream Pound Cake (with video!)

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Close of slice of three layer lemon cream cake on grey plates and background

    Lemon Cream Cake

    ★★★★★

    5 from 1 reviews

    Print Recipe
    Save Recipe Recipe Saved

    A beautiful and different lemon layer cake, more similar to a pound cake in texture than a sponge cake, filled with lemony cream cheese, and frosted with a fluffy whipped cream. It's sweet, it's easy to make, with simple flavors, and perfect for small gatherings, birthdays, or a Spring celebration brunch.

    • Total Time: 2 hours 35 minutes
    • Yield: 8 servings

    Ingredients

    Units
    • 4 eggs, at room temperature
    • 1 ⅓ cups (265g) sugar
    • Pinch of salt
    • 3 teaspoons lemon zest (about 3 or 4 lemons)
    • A few drops vanilla extract
    • 1 ¾ cups (245g) all purpose flour
    • ½ teaspoon baking powder
    • ½ cup (125ml) cream, at room temperature
    • 5 ½ tablespoons (80g) unsalted butter, melted

    For the filling:

    • ½ cup (70g) cream cheese, at room temperature
    • 3 tablespoons (30g) unsalted butter, at room temperature
    • 1 ¼ cups powdered sugar (you might up to a cup more to make it thick enough)
    • 1 teaspoon lemon zest

    For the frosting:

    • 1 cup whipping or heavy cream, cold
    • 4 tablespoons cream cheese, cold
    • 3 tablespoons powdered sugar

    Instructions

    1. Preheat oven to 350ºF / 180ºC.
    2. Butter or spray three 7 or 8-inch round cake pans with removable bottoms. Reserve.
    3. Beat eggs, sugar and salt in a large bowl for a minute. It only needs to become frothy.
    4. Add lemon zest, vanilla and mix.
    5. Add sifted flour and baking powder (I sift it directly over the batter, but you can also sift if in another bowl first) in 3 parts. Mix well, we don’t want lumps, but don't over beat, just enough to integrate completely.
    6. Add the cream and mix.
    7. Add the melted butter, mix well.
    8. Pour into the prepared pan.
    9. Bake for about 25-30 minutes, until golden and a tester comes out clean. Depending on the size of the pan and the oven this time might vary slightly. 
    10. Let cool completely on wire rack before removing from pans.

    For the filling:

    1. Beat cream cheese with butter until smooth and creamy.
    2. Add sugar until you have a thick consistency. 
    3. Add lemon zest and mix well.
    4. Adjust powdered sugar if you want a thicker frosting.
    5. Keep refrigerated.

    For the frosting:

    1. Beat cold cream with cream cheese and sugar until medium firm peaks form. 
    2. Finish with a hand whisk until you have a firm consistency. I always recommend this to avoid over beating which may curdle the cream. By hand it's easier to control the beating. 

    To assemble:

    1. Place the first cake layer and add several tablespoons of filling. 
    2. Smooth with a spatula leaving about half an inch edges without filling. 
    3. Place the second cake layer on top and gently press. The filling will expand filling the edges. 
    4. Repeat with filling and the last cake layer. 
    5. Frost with the whipped cream, both the top and the sides. You can make a semi-naked cake and smooth the sides so that the cake layers show. Or you can cover them with a thick layer of whipped cream.
    6. Decorate with lemon rind, slices, or edible flowers. 

    Notes

    Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

    Layers: don't over bake them! As soon as they're springy to the touch or a cake tester comes out clean, take it out of the oven. This recipe is more like a pound cake in texture, so over baking is never a good idea. That's why I also don't recommend refrigerating them for several days, so they don't dry out. I like to use them the next day I bake them.

    Make ahead: the layers and filing can be made ahead. Keep the former well wrapped in plastic until ready to use, refrigerated for no more than 2 days, or frozen for a few weeks. The cream cheese filling lasts for a few weeks in the refrigerator, in an airtight container.

    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Cooling time: 90 minutes
    • Cook Time: 45 minutes
    • Category: Cakes
    • Method: Baking
    • Cuisine: International

    Keywords: lemon cream cake

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Cakes & Cheesecakes

    • Red Velvet Bundt Cake
    • Chocolate Kahlua Cake
    • Cinnamon Bundt Cake
    • Gingerbread Loaf

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

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    1. Earl C Williams says

      August 17, 2019 at 12:49 pm

      Love it.
      And may I say I love your easy going, open and honest dialogue when talking to us. You are very personable. I wish you still had your shoppe and all of us fans could come in everyday and listen to you and eat your desserts. That would be something close to heaven.

      ★★★★★

      Reply
      • Paula Montenegro says

        August 17, 2019 at 3:36 pm

        Thanks Earl for your kind words! Sharing food is always the best plan.

        Reply
    2. David says

      August 27, 2017 at 2:59 pm

      Paula,
      I am so glad to be getting your posts again! I have missed you! For this cake, I like the idea of using it for. a trifle!

      Reply
      • Paula Montenegro says

        August 27, 2017 at 6:16 pm

        Yes David, I have missed you too, such a long time! But I'm back with a plan, haha. It is a super cake for a trifle!

        Reply
    3. The Ninja Baker says

      August 26, 2017 at 11:01 pm

      Gracias Paula for the great tips! Your lemon cake does sound amazing and with a limoncello glaze? Yes., please!!!

      Reply
      • Paula Montenegro says

        August 26, 2017 at 11:08 pm

        Thanks Kim!

        Reply

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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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