Lemon cream cake recipe is a moist, flavorful dessert that combines a tangy lemon-flavored cake with a rich, creamy filling and frosting.
The balance between the zesty lemon and smooth cream creates a delightful taste that many people love. This cake stands out because of its light yet indulgent texture and the fresh lemon juice and zest that brighten the flavor.
Making this lemon cream cake recipe brings a refreshing twist to traditional cakes, offering both sweetness and a subtle tartness.
Step-by-step instructions guide through preparing the cake, filling, and frosting to achieve a delicious homemade treat everyone will enjoy.
About This Recipe
This lemon cream cake recipe offers a delightful blend of tangy lemon and rich, creamy textures. The cake itself is moist and tender, thanks to the addition of sour cream in the batter.
The filling is a light, whipped cream mixture with cream cheese that adds a subtle tang and softness. Topped with a smooth lemon cream frosting made from cream cheese, butter, powdered sugar, lemon juice, and zest.
This lemon cream cake recipe delivers a balanced flavor profile that is both sweet and refreshing. It’s a dessert that feels homemade and special, perfect for anyone who enjoys a bright citrus twist in their sweets.
How To Prepare Lemon Cream Cake Recipe?
Recipe Overviews
Preparation Time: 20 minutes
Cooking Time: 30-35 minutes
Total Time: 50-55 minutes
Course: Dessert
Cuisine: American
Calories: Approximately 350-400 per serving
Yield: 12 servings
Kitchen Utensils Needed
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Measuring cups and spoons
- 9-inch round cake pans (2)
- Cooling rack
- Spatula
- Zester or grater
- Cake stand or serving plate
Ingredients
For the Cake:
- 1 box lemon cake mix (approx. 15.25 oz)
- 1 cup sour cream
- 3 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 teaspoon vanilla extract (optional)
For the Filling:
- 2 cups heavy whipping cream, cold
- 4 tablespoons cream cheese or mascarpone, cold
- 5 tablespoons powdered sugar
For the Lemon Cream Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). In a large bowl, combine the lemon cake mix, sour cream, eggs, vegetable oil, water, and vanilla extract. Using an electric mixer or whisk, blend until the batter is smooth and well combined.
Step 2: Bake the Cake
Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Filling
In a chilled mixing bowl, combine cold heavy whipping cream, cream cheese (or mascarpone), and powdered sugar. Beat on medium-high speed until stiff peaks form. Set aside in the refrigerator until ready to assemble.
Step 4: Prepare the Lemon Cream Frosting
In a medium bowl, beat the softened cream cheese and unsalted butter until creamy and smooth. Gradually add sifted powdered sugar and continue to beat until fluffy. Stir in fresh lemon juice and lemon zest, mixing until well combined.
Step 5: Assemble the Cake
Place one cake layer on your cake stand or serving plate. Spread a generous amount of the whipped cream filling evenly over the top. Place the second cake layer on top.
Step 6: Frost the Cake
Using a spatula, spread the lemon cream frosting evenly over the top and sides of the assembled cake. Smooth out the frosting for a clean finish.
Step 7: Chill and Serve
Refrigerate the cake for at least 1 hour before serving to allow the filling and frosting to set. Slice and serve chilled.
Why You’ll Love This Lemon Cream Cake
You’ll love this lemon cream cake recipe because it combines bright, fresh lemon flavor with a smooth, creamy texture that feels indulgent yet light.
The lemon cream cake recipe stays moist thanks to the sour cream in the batter, while the whipped cream filling adds a fluffy, delicate contrast.
The tangy lemon cream frosting ties everything together with just the right amount of sweetness and zest.
It’s a refreshing dessert that feels both comforting and elegant, making it a standout choice for any gathering or special moment when you want something memorable and satisfying.
Serving Suggestions And Decorating
❖ Serving Suggestions: Serve chilled for a refreshing treat. Pair with a cup of tea or sparkling lemonade to enhance the citrus flavors.
Garnish each slice with a thin lemon wheel or a sprig of fresh mint for an elegant touch. This cake also pairs well with fresh berries like blueberries or raspberries on the side.
❖ Decorating Ideas: Sprinkle extra lemon zest over the top for a bright pop of color and flavor. Add edible flowers for a delicate, beautiful look.
Use piped whipped cream rosettes around the edges to add texture and elegance. For a modern touch, drizzle a thin layer of lemon glaze or honey over the frosting.
Health Benefits
Lemon cream cake recipe offers some health benefits thanks to its key ingredients. Lemons provide vitamin C, which supports the immune system and acts as an antioxidant.
The lemon zest and juice add natural flavor without extra calories or sugar. Cream cheese and sour cream contain calcium, important for bone health. Using heavy cream in moderation supplies healthy fats that help with nutrient absorption.
While this lemon cream cake recipe is a dessert and should be enjoyed in moderation, incorporating fresh lemon adds a refreshing boost of nutrients that makes it a tastier choice compared to many other sweets.
Why Use a Box Cake Mix?
Using a box cake mix doesn’t mean sacrificing flavor or texture. It saves you time and effort without compromising the moistness or crumb of the cake.
This recipe elevates a classic lemon cake mix by pairing it with a rich and tangy lemon cream frosting, giving you the best of both worlds: convenience and deliciousness.
Variations And Substitutions
Here are some variations and substitutions for the lemon cream cake recipe:
◆ Cake Mix: Substitute lemon cake mix with a homemade lemon cake batter or use a white or vanilla cake mix with added lemon zest and juice for a fresher taste.
◆ Sour Cream: Swap sour cream with Greek yogurt for a tangy flavor and added protein.
◆ Cream Cheese: Use mascarpone or ricotta cheese as a milder alternative in the filling and frosting.
◆ Heavy Cream: Replace heavy whipping cream with coconut cream for a dairy-free version.
◆ Sweeteners: Substitute powdered sugar with coconut sugar or a sugar-free powdered sweetener for a healthier option.
◆ Add-ins: Mix in fresh blueberries or poppy seeds into the batter for extra texture and flavor.
Personal Touch or Story.
This lemon cream cake recipe has been a favorite in my family for years. I first made it to celebrate a special birthday, and its bright, creamy flavor quickly became a tradition.
The combination of tangy lemon and smooth cream always brings smiles and warmth to any gathering.
Baking this lemon cream cake recipe feels like sharing a little bit of happiness and sunshine with everyone around the table.
How To Store The Finished Cake
Store the finished lemon cream cake recipe in an airtight container or cover it tightly with plastic wrap to keep it fresh. Keep it refrigerated to maintain the frosting’s texture and prevent spoilage.
For best taste and texture, consume the cake within 3 to 4 days. Before serving, you can let it sit at room temperature for about 15 minutes to soften slightly.
FAQs About Lemon Cream Cake Recipe
Can I make this cake without sour cream?
Yes, you can substitute sour cream with Greek yogurt or buttermilk. Both add moisture and a slight tang, keeping the cake tender and flavorful.
Is it necessary to chill the cake before frosting?
Chilling the cake layers helps prevent the frosting from melting and sliding off. It also firms up the cake, making it easier to assemble and decorate.
Can I use low-fat cream cheese or butter in the frosting?
Low-fat versions may alter the texture and richness of the frosting, making it less creamy and possibly more runny. Full-fat ingredients work best for stability and flavor.
How do I avoid the whipped cream filling from deflating?
Use very cold ingredients and whip the cream to stiff peaks. Fold in cream cheese gently to maintain volume, and assemble the cake soon after whipping.
What’s the best way to get smooth frosting?
Beat the cream cheese and butter until completely smooth before gradually adding sifted powdered sugar. Using room temperature ingredients and a good electric mixer will ensure a creamy, lump-free frosting.
Conclusion
This lemon cream cake recipe is easy to follow and delivers delicious results every time. It’s a perfect balance of tangy lemon and creamy sweetness that everyone will enjoy.
I hope my clear steps helped you understand the process well. Now that you’ve made it, I’m sure you’ll agree how wonderfully flavorful and moist this lemon cream cake recipe turns out.
Lemon cream cake recipe true success that brings joy to all who taste it enjoy every bite and share the happiness!
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Lemon Cream Cake Recipe
Equipment
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Measuring cups and spoons
- 9-inch round cake pans (2)
- Cooling rack
- Spatula
- Zester or grater
- Cake stand or serving plate
Ingredients
For the Cake:
- 1 box lemon cake mix approx. 15.25 oz
- 1 cup sour cream
- 3 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 teaspoon vanilla extract optional
For the Filling:
- 2 cups heavy whipping cream cold
- 4 tablespoons cream cheese or mascarpone cold
- 5 tablespoons powdered sugar
For the Lemon Cream Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar sifted
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). In a large bowl, combine the lemon cake mix, sour cream, eggs, vegetable oil, water, and vanilla extract. Using an electric mixer or whisk, blend until the batter is smooth and well combined.
Step 2: Bake the Cake
- Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Filling
- In a chilled mixing bowl, combine cold heavy whipping cream, cream cheese (or mascarpone), and powdered sugar. Beat on medium-high speed until stiff peaks form. Set aside in the refrigerator until ready to assemble.
Step 4: Prepare the Lemon Cream Frosting
- In a medium bowl, beat the softened cream cheese and unsalted butter until creamy and smooth. Gradually add sifted powdered sugar and continue to beat until fluffy. Stir in fresh lemon juice and lemon zest, mixing until well combined.
Step 5: Assemble the Cake
- Place one cake layer on your cake stand or serving plate. Spread a generous amount of the whipped cream filling evenly over the top. Place the second cake layer on top.
Step 6: Frost the Cake
- Using a spatula, spread the lemon cream frosting evenly over the top and sides of the assembled cake. Smooth out the frosting for a clean finish.
Step 7: Chill and Serve
- Refrigerate the cake for at least 1 hour before serving to allow the filling and frosting to set. Slice and serve chilled.