This Lemon Cream Cake is a dreamy, layered dessert that combines the brightness of fresh lemons with the richness of cream cheese and whipped cream. It features tender cake layers infused with lemon zest, a silky lemon curd filling, and a light whipped cream cheese frosting. Finished with a delicate vanilla crumb topping, this cake is ideal for spring gatherings, birthdays, or any moment that calls for a slice of sunshine.
Ingredients:
For the Cake:
- 2¼ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1¼ cups buttermilk
- 4 large egg whites
- 1½ cups granulated sugar
- 2 teaspoons lemon zest
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
For the Simple Syrup:
- 1 cup water
- 1 cup granulated sugar
For the Filling:
- 1 package unflavored gelatin
- 1 cup lemon curd (store-bought or homemade)
- 8 oz cream cheese, softened
- ¾ cup heavy whipping cream
For the Lemon Curd (if homemade):
- 2 lemons (zest and juice)
- 4 egg yolks
- ⅔ cup granulated sugar
- 4 tablespoons cold butter
For the Crumb Topping:
- ½ cup all-purpose flour
- ½ cup + 2 tablespoons powdered sugar
- 5 tablespoons cold butter, cut into small pieces
- 1 teaspoon vanilla extract
Instructions:
1. Prepare the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
- In a bowl, sift together cake flour, baking powder, and salt.
- In a separate bowl, whisk together buttermilk and egg whites until frothy.
- In a large mixing bowl, rub lemon zest into sugar until fragrant. Add softened butter and beat until light and fluffy.
- Mix in vanilla extract. Alternate adding dry ingredients and the buttermilk mixture in three additions, starting and ending with dry.
- Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
2. Make the Simple Syrup
- Combine water and sugar in a saucepan. Heat until sugar dissolves. Let cool.
3. Prepare the Filling
- Sprinkle gelatin over a few tablespoons of water and let sit for 5 minutes.
- Heat simple syrup and dissolve gelatin in it. Let cool.
- Beat cream cheese and lemon curd until smooth. Slowly drizzle in cooled syrup.
- Whip cream to stiff peaks and fold into the lemon mixture. Chill until slightly thickened.
4. Make the Lemon Curd (Optional)
- Whisk egg yolks, sugar, lemon zest, and juice in a saucepan.
- Cook over medium heat, stirring constantly, until thickened.
- Strain into a bowl and stir in cold butter one tablespoon at a time.
- Cover with plastic wrap and chill.
5. Prepare the Crumb Topping
- Mix flour and powdered sugar. Cut in cold butter until pea-sized crumbs form.
- Stir in vanilla and chill until ready to use.
6. Assemble the Cake
- Brush cake layers with simple syrup.
- Spread ⅔ of the filling on the bottom layer, then top with the second layer.
- Frost the top and sides with remaining filling.
- Press crumb topping onto the top (and sides if desired).
- Chill for several hours to set.
Serving Suggestions:
Serve chilled with fresh berries or a drizzle of raspberry sauce. A cup of Earl Grey or a sparkling lemonade makes a perfect pairing.
Would you like a sugar-free variation or a tropical twist next? I’ve got ideas that’ll make your dessert table pop!