This Layered Lemon Cream Cake is a light, dreamy dessert that perfectly balances sweet, tart, and creamy flavors in every bite. With a soft and airy sponge cake layered beneath a luscious homemade lemon cream, this treat is as beautiful as it is delicious. The vibrant lemon custard filling brings brightness, while the sponge provides the perfect pillowy texture to carry it. Ideal for spring and summer gatherings—or anytime you crave a dessert that’s both elegant and refreshing—this cake is destined to become a favorite at your table.
Preparation Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes (plus cooling)
Yield: 8–10 servings
Cuisine: European-inspired, Homemade Bakery-Style
Ingredients
For the Lemon Cream:
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500 ml milk
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120 g sugar
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70 g cornstarch
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100 ml fresh lemon juice
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1 egg
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A few drops of yellow food coloring (optional)
For the Cake Base:
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4 eggs
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100 g sugar
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A pinch of salt
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8 g vanilla sugar
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100 ml vegetable oil
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120 ml milk
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130 g sifted flour
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10 g baking powder
Baking Pan Size: 28 cm x 18.5 cm
Step-by-Step Cooking Directions
Make the Lemon Cream
Mix dry ingredients
In a medium saucepan, combine the sugar and cornstarch. Whisk together until well blended.
Add milk
Slowly add the milk, whisking constantly to create a smooth, lump-free mixture.
Cook the mixture
Place the saucepan over medium heat and cook while stirring continuously. The mixture will thicken after 5–8 minutes. Once it begins to bubble, reduce heat and cook for 1 more minute, then remove from the heat.
Add lemon juice
Stir in the fresh lemon juice while the mixture is still hot. The acidity will enhance the tanginess and brighten the custard.
Incorporate egg
In a separate small bowl, beat the egg lightly. Slowly add a few spoonfuls of the warm custard to temper the egg, then pour it back into the saucepan. Mix thoroughly.
Add color
If desired, add a few drops of yellow food coloring for that signature lemony look.
Cool the cream
Transfer the lemon cream to a bowl. Press plastic wrap directly onto the surface to prevent skin from forming. Let cool at room temperature while you prepare the cake.
Make the Sponge Cake Base
Preheat oven
Preheat your oven to 180°C (350°F). Grease and line your 28 cm x 18.5 cm baking dish with parchment paper.
Beat eggs and sugar
In a large bowl, beat the eggs, sugar, vanilla sugar, and salt with an electric mixer for 5–6 minutes, until the mixture is pale, thick, and fluffy.
Add wet ingredients
Pour in the vegetable oil and milk, mixing gently until just combined.
Incorporate dry ingredients
Sift together the flour and baking powder. Gradually fold into the wet mixture using a spatula or whisk. Take care not to deflate the batter.
Bake the cake
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake
Let the cake cool in the pan for 10 minutes. Then, turn it out onto a wire rack and cool completely before assembling.
Assemble the Cake
Once the cake is cool and the lemon cream has thickened to a spreadable consistency, you can either:
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Spread the lemon cream on top for a single-layer cake, or
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Slice the cake horizontally into two layers and spread half the cream between the layers and half on top for a more layered dessert.
Chill in the refrigerator for 1–2 hours before serving to allow the cream to set completely.
Nutritional Information (per slice – based on 10 slices)
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Calories: 270
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Protein: 6g
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Carbohydrates: 38g
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Sugars: 22g
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Fat: 10g
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Saturated Fat: 2g
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Fiber: 1g
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Sodium: 140mg
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Vitamin C: 10% DV
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Calcium: 6% DV
The Origins and Popularity of the Recipe
Lemon desserts have long been favored in European and Mediterranean cuisine for their bright, refreshing qualities. This lemon cream cake takes inspiration from French lemon tarts and German sponge layer cakes, blending them into a universally loved creation. Popular for spring celebrations like Easter, bridal showers, or afternoon tea, this cake has become a staple for home bakers who want something light yet decadent.
Its popularity continues to grow thanks to social media, where its pastel yellow color and fluffy texture make it a standout in food photography and videos.
Reasons Why You’ll Love the Recipe
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Bright, fresh lemon flavor balanced by sweet, fluffy cake
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Soft sponge texture that’s light yet holds its shape
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Perfect for special occasions or casual family treats
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Easy to make ahead and serve chilled
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No fancy tools required – just basic baking supplies
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Customizable with berries, whipped cream, or glazes
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Stunning visual appeal for parties, tea, or brunch
Health Benefits
While this dessert is indulgent, it still includes some beneficial ingredients:
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Lemon juice provides a boost of Vitamin C
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Eggs add protein and essential B vitamins
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Milk contributes calcium and D vitamins
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Homemade over store-bought means fewer additives and more control over sweetness and portions
Serve with fresh fruit or mint for added nutrients and presentation.
Serving Suggestions
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Top with whipped cream and lemon zest
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Garnish with fresh raspberries, blueberries, or strawberries
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Dust with powdered sugar just before serving
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Drizzle with lemon glaze or white chocolate
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Serve with a cup of black tea or sparkling lemonade
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Cut into mini squares for dessert trays at parties or showers
Cooking Tips
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Use room-temperature eggs to help the sponge rise well
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Sift flour and baking powder to avoid clumps and ensure even rise
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Fold gently to preserve the air in the batter
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Cook custard low and slow to prevent curdling
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Wrap custard directly with plastic wrap to prevent a skin from forming
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Chill before serving for the best texture and clean slices
Variations to Try
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Berry lemon cake – add a layer of mixed berries on top of the cream
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Lemon coconut cake – add shredded coconut to the cream or sponge
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Gluten-free version – substitute with a GF flour blend
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Lemon mascarpone version – replace cream with lemon mascarpone filling
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Citrus twist – add orange or lime zest for layered citrus flavor
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Layered trifle version – cut cake into cubes and layer with lemon cream and whipped cream in a glass dish
Conclusion
This Layered Lemon Cream Cake brings together everything we love in a dessert: light, fluffy cake, vibrant citrus flavor, and creamy, melt-in-your-mouth texture. It’s simple enough for a weekend bake yet elegant enough to serve at a special event. With every bite, you’ll get a perfect harmony of tart lemon and sweet sponge that will leave you wanting more. Make it once, and it’s sure to become a regular in your dessert rotation.
FAQ
1. Can I make this cake a day in advance?
Yes! It tastes even better after a night in the fridge as the flavors develop and the cream sets.
2. Can I use store-bought lemon curd instead of homemade cream?
You can, though the texture and sweetness may vary. The homemade version is creamier and lighter.
3. Can I freeze the cake?
It’s best enjoyed fresh or refrigerated. The custard may separate when frozen.
4. How do I make it dairy-free?
Use plant-based milk (like almond or oat) and skip the cheese. Note: consistency and taste will slightly differ.
5. Can I reduce the sugar?
Yes, reduce sugar in both the custard and sponge by 10–20% if desired. Keep in mind it will also reduce sweetness in the final cake.
6. What can I use instead of cornstarch?
You can use arrowroot powder or all-purpose flour as thickeners, adjusting quantities slightly.
7. Can I make this in a round cake pan?
Yes! A 9-inch round pan will yield similar results. Adjust baking time slightly.
8. How long will leftovers last?
Store in an airtight container in the fridge for up to 3 days.
9. Can I make cupcakes instead?
Definitely. Use the same batter for cupcakes and fill with lemon cream as a center or topping.
10. What can I serve it with?
Serve it with tea, fresh fruit, or sparkling water with lemon slices for a complete treat.