This Lemon Cream Cake is light, fluffy, and bursting with fresh lemon flavor. It features tender lemon cake layers sandwiched with a creamy, tangy lemon filling made from whipped cream and cream cheese. Perfect for spring gatherings, birthdays, or when you’re craving something sweet but refreshing.
Prep Time
Prep Time: 30 minutes
Cook Time: 25 minutes
Cooling + Assembly Time: 1 hour
Total Time: ~2 hours
Equipment
2 x 9-inch round cake pans
Mixing bowls (large and medium)
Electric mixer or stand mixer
Spatula
Whisk
Cooling rack
Microplane or zester
Offset spatula (optional, for frosting)
Sifter (for powdered sugar)
Ingredients
For the Lemon Cake Layers:
2½ cups (310g) all-purpose flour
2½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup (170g) unsalted butter, softened
1½ cups (300g) granulated sugar
4 large eggs
1 tsp vanilla extract
Zest of 2 lemons
â…“ cup (80ml) fresh lemon juice
1 cup (240ml) buttermilk
For the Lemon Cream Filling:
8 oz (225g) cream cheese, softened
½ cup (60g) powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest
1 cup (240ml) heavy cream, whipped to soft peaks
For Garnish:
Powdered sugar (for dusting)
Optional: extra whipped cream, lemon zest curls, or fresh berries
Ingredient Notes
Lemons: Use fresh lemons for both juice and zest — it gives the best citrus flavor.
Buttermilk: Adds tenderness. If unavailable, substitute with 1 cup milk + 1 tbsp lemon juice (let sit 5 min).
Cream Cheese: Full-fat works best for a rich, creamy filling.
Heavy Cream: Must be whipped to soft peaks before folding into the filling — don’t skip this step.
Nutrition Facts (per slice, 12 servings)
Estimated values may vary slightly based on specific brands used.
Calories: 410
Fat: 25g
Saturated Fat: 14g
Carbohydrates: 42g
Sugar: 28g
Protein: 5g
Fiber: 1g
Sodium: 220mg
Instructions
Step 1: Prepare Cake Pans
Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans, or line with parchment.
Step 2: Make Cake Batter
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy (3–5 mins).
Beat in eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
Alternately add dry ingredients and buttermilk, mixing just until combined.
Step 3: Bake
Divide batter evenly between pans. Bake for 22–28 minutes, or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Make Lemon Cream Filling
Beat cream cheese until smooth. Add powdered sugar, lemon juice, and zest. Mix well.
In a separate bowl, whip heavy cream to soft peaks. Gently fold into cream cheese mixture until smooth.
Step 5: Assemble Cake
Place one cake layer on a serving plate. Spread with lemon cream filling.
Top with second cake layer. Dust with powdered sugar and garnish as desired.
Chill at least 1 hour before serving for clean slices.
Tips
Room Temp Ingredients: Butter, eggs, and cream cheese should be at room temperature for smooth mixing.
Zest First, Juice Second: Zesting is much easier on a whole lemon.
Whip Cream Separately: Don’t add unwhipped cream directly to filling — it won’t set.
Chill Before Serving: Helps filling firm up and flavors meld.
Variations
Lemon Raspberry Cream Cake: Add fresh raspberries to the filling or between layers.
Lemon Blueberry Cake: Fold 1 cup fresh blueberries into cake batter before baking.
Glazed Top: Add a lemon glaze (powdered sugar + lemon juice) instead of powdered sugar dusting.
Gluten-Free: Use a 1:1 gluten-free flour blend.