These Lemon Cream-Filled Vanilla Cake Bars are soft, tender cake squares layered with a luscious lemon-scented vanilla pastry cream. The combination of zesty citrus and smooth vanilla custard creates a light, refreshing treat that’s perfect for afternoon tea, holiday platters, or whenever you crave a delicate dessert that isn’t too sweet. With a golden sponge base and creamy filling, this recipe strikes the ideal balance between comfort and elegance.
Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling Time: 2 hours (includes cream thickening and chilling)
Total Time: 2 hours 45 minutes
Yield: 12 cake bars
Cuisine: European Dessert / Homemade Pastry
Ingredients
For the Cake:
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1 egg
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80 grams sugar
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80 ml sunflower oil (or light vegetable oil)
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Zest of 1 lemon
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180 grams all-purpose flour
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5 grams baking powder (about 1 teaspoon)
For the Cream Filling:
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400 ml milk
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1 egg yolk
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10 grams vanilla sugar (or 1 tsp vanilla extract)
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4 tablespoons sugar
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2 tablespoons cornstarch
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Juice and zest of ½ lemon
Step-by-Step Cooking Directions
Prepare the Cake Batter
In a mixing bowl, whisk together the egg and sugar until light and slightly frothy. Add the sunflower oil and lemon zest and mix until smooth.
Sift in the flour and baking powder. Mix gently with a spatula or whisk until a soft, smooth batter forms. It should be pourable but not too runny.
Bake the Cake
Preheat your oven to 180°C (350°F). Line a square or rectangular baking dish (8×8 or 9×9 inch) with parchment paper.
Pour the cake batter into the dish and spread it evenly with a spatula.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
Let the cake cool completely before cutting or assembling with cream.
Prepare the Lemon Vanilla Cream
In a saucepan, whisk the egg yolk, sugar, vanilla sugar, and cornstarch together. Slowly add the milk, whisking constantly to avoid lumps.
Place the saucepan over medium heat and cook, whisking constantly, until the cream thickens—about 7–9 minutes. It should resemble a thick pudding.
Remove from heat and stir in the lemon zest and juice from half a lemon. Whisk until smooth.
Cover the cream with plastic wrap directly touching the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 1 hour to fully set.
Assemble the Cake Bars
Once the cake has cooled and the cream is fully chilled, slice the cake in half horizontally (if thick enough) or bake two thinner layers for easier assembly.
Spread the lemon cream over one layer, then gently place the second layer on top.
Refrigerate for another 30 minutes to firm up the bars before slicing.
Serve
Slice into 12 squares or bars and dust with powdered sugar before serving. Enjoy chilled or at room temperature with a cup of tea or coffee.
Nutritional Information (per bar – based on 12 bars)
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Calories: 180
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Protein: 3g
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Carbohydrates: 24g
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Fat: 8g
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Sugar: 12g
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Fiber: 1g
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Calcium: 6% DV
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Vitamin C: 4% DV
The Origins and Popularity of the Recipe
This dessert is inspired by traditional European sponge cakes and custard-filled pastries, common in Central and Eastern Europe. The use of lemon and vanilla evokes a sense of homemade nostalgia and freshness. It’s a hybrid between a tea cake and a layered cream slice—an elegant dessert that’s simple to prepare and full of flavor. Recipes like this have gained popularity for their minimal ingredients and irresistible texture.
Reasons Why You’ll Love the Recipe
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Soft, buttery sponge cake – made from pantry staples
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Bright, lemony cream filling – light and silky, not too sweet
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Beautiful presentation – perfect for brunches and special occasions
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Easy to make – with only a few steps and no special tools
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Light yet indulgent – a balanced dessert for all ages
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Make-ahead friendly – stores well in the fridge
Health Benefits
While this is an indulgent treat, it offers small benefits:
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Lemon juice provides vitamin C and antioxidants
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Egg yolk is rich in vitamins A, D, and choline
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Homemade cream allows you to control sugar content
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No artificial ingredients or preservatives like in store-bought options
Enjoy in moderation for a wholesome, satisfying dessert.
Serving Suggestions
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With powdered sugar and lemon zest – for a pretty finish
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With fresh berries – like raspberries or blueberries for contrast
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Next to whipped cream or yogurt – for added richness
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Paired with coffee or herbal tea – ideal for brunch or tea time
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With a drizzle of honey or lemon glaze – for extra citrusy sweetness
Cooking Tips
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Let the cake cool fully before slicing – to prevent breaking
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Chill the cream – this helps it firm up and slice cleanly
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Use a serrated knife to cut bars – for clean edges
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Whisk constantly while making cream – to avoid lumps
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Use fresh lemon – bottled juice lacks brightness and zest
Variations to Try
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Swap lemon for orange – for a sweeter citrus flavor
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Add coconut flakes – to the batter or cream for texture
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Mix berries into the cream – for a fruity twist
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Use chocolate chips in the batter – for lemon-chocolate bars
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Top with a glaze – lemon icing or a dusting of cinnamon sugar
Conclusion
These Lemon Cream-Filled Vanilla Cake Bars are a dessert worth savoring. Soft, citrus-scented sponge layered with creamy lemon custard makes each bite taste like sunshine. They’re ideal for holidays, dinner parties, or a relaxing weekend bake. Beautifully balanced between sweet and tart, this cake is the perfect way to celebrate any moment—big or small.
FAQ
1. Can I make this dessert ahead of time?
Yes. It actually tastes better when chilled for a few hours or overnight. Prepare and refrigerate up to 2 days in advance.
2. Can I freeze the bars?
You can freeze them, but note the cream may change texture slightly upon thawing. Wrap tightly and consume within 2–3 weeks.
3. What if I don’t have cornstarch?
You can substitute with all-purpose flour (use about 3 tablespoons), though the texture may be slightly different.
4. Can I use a different oil?
Yes—vegetable oil, canola oil, or melted butter all work in place of sunflower oil.
5. Can I double the recipe?
Absolutely! Use a larger baking pan (9×13-inch) and double all ingredients for a larger batch.
6. Can I use store-bought custard?
Yes, but homemade cream has a fresher, brighter flavor and better texture.
7. Is this recipe suitable for kids?
Yes! The soft cake and mild lemon flavor make it very kid-friendly.
8. Can I make it dairy-free?
Try using almond or oat milk for the cream and a plant-based yogurt or custard alternative.
9. Can I make cupcakes or muffins with this batter?
Yes—bake in muffin tins and pipe the lemon cream inside or on top.
10. How long does it keep in the fridge?
Up to 4 days when stored in an airtight container. Best served cold or at room temperature.