Lemon Cream Cake Recipe
Lemon Cream Cake Recipe is a light, zesty dessert made with soft sponge layers, lemon curd or pudding, and sweet mascarpone or whipped cream filling. Often dusted with powdered sugar or topped with a lemon glaze, it balances tart and sweet flavors. This refreshing cake is perfect for spring or summer gatherings and easy to customize.
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.