A beautiful and different lemon layer cake, more similar to a pound cake in texture than a sponge cake, filled with fluffy whipped cream and frosted with a lemony cream cheese frosting. It's sweet, it's easy to make, with simple flavors, and perfect for small gatherings, birthdays, or a Spring celebration brunch.
Originally posted in 2012, this post has been completely updated with images, text, and tweaks to the recipe to serve you better.
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 is 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.
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 decided to keep it simple and use whipped cream, lightly sweetened, and added 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.
The frosting
I'm a big 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.
Assembling
- Three layers - this is a nice amount of layers, and I recommend two sizes: 7-inch pans for a smaller 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; 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 them with flowers, for example. In comparison, two-layer cakes are easier to transport, cut, and handle for an intimate birthday.
Either way, the cake will be just as delicious.
My top tips
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Layers: don't overbake them! When they're springy to the touch or a cake tester comes out clean, take them out of the oven. This recipe is more like a pound cake in texture, so overbaking is never a good idea. That's why I 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 filling 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.
Frequently asked questions
We love lemon cream cheese frosting. You can find the recipe in the post for Coconut Lemon Sheet Cake.
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.
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.
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.
Related recipes you might like:
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.
Lemon Cream Cake
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
For the cake:
- 2 ¾ cups all-purpose or cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 cups white sugar
- 1 tablespoon lemon zest (about 1 lemon)
- 4 eggs, at room temperature
- ¾ cup milk, at room temperature
- ¼ cup fresh lemon juice
- ½ teaspoon vanilla extract
For the filling:
- 2 cups whipping, heavy whipping, or heavy cream, cold
- 4 tablespoons cream cheese or mascarpone, cold
- 5 tablespoons powdered sugar
For the frosting:
- ½ cup cream cheese, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- 1 ½ to 2 cups powdered sugar (you might need more to make it thick enough)
- 1 teaspoon lemon zest
Instructions
For the cake:
- Preheat the oven to 350ºF /180ºC.
- Butter or spray three 8-inch cake pans with removable bottoms (or 2 if making 9-inch layers). Line the bottom with a round piece of parchment paper if you want. Or dust the whole pan with flour, shaking off excess.
- In a large bowl, beat butter while gradually adding sugar until creamy, 2-3 minutes.
- Add zest and eggs, one at a time, beating well each time to combine.
- Sift flour, baking powder, and salt (I do it directly over the butter mix) and add it in 3 parts to the butter mixture, alternating with the milk, lemon juice, and vanilla in 2 parts.
- Mix well but don’t overbeat.
- Pour mixture into prepared pans, and bake for 25-30 minutes or until a cake tester or toothpick comes out clean.
- Let cool for 20 minutes on a wire rack and carefully unmold.
- Peel the paper (if using) and let it cool completely before frosting. It is best to wrap and refrigerate it for 1 day before frosting.
For the filling:
- Beat cold cream with cream cheese and sugar until medium-firm peaks form.
- Finish with a hand whisk until you have a firm consistency. I always recommend this to avoid overbeating, which may curdle the cream. By hand, it's easier to control the beating.
For the frosting:
- Beat cream cheese with butter until smooth and creamy.
- Add sugar until you have a thick consistency.
- Add lemon zest and mix well.
- Adjust powdered sugar if you want a thicker frosting.
- Keep covered and refrigerated.
To assemble:
- Place the first cake layer and fill with whipped cream filling.
- Smooth with a spatula leaving about half an inch of edges without filling.
- Place the second cake layer on top and gently press. The filling will expand, sealing the edges.
- Repeat with more filling and the last cake layer.
- Frost with the whipped cream, both the top and the sides. You can make a semi-naked cake and smooth the sides so the cake layers show. Or you can cover them with a thick layer of whipped cream.
- 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.
- Prep Time: 20 minutes
- Cooling time: 90 minutes
- Cook Time: 45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: International
Keywords: lemon cream cake
Earl C Williams says
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.
★★★★★
Paula Montenegro says
Thanks Earl for your kind words! Sharing food is always the best plan.
David says
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!
Paula Montenegro says
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!
The Ninja Baker says
Gracias Paula for the great tips! Your lemon cake does sound amazing and with a limoncello glaze? Yes., please!!!
Paula Montenegro says
Thanks Kim!