Bright, zesty, and tender, this Lemon Crème Fraîche Cake is everything you want in a citrus dessert. With a rich yet light texture, thanks to the addition of crème fraîche, and a moist crumb soaked in tangy lemon syrup, this cake is bursting with fresh lemon flavor in every bite. Whether served with afternoon tea or as a sweet ending to dinner, this cake is elegant yet incredibly simple to make.
It’s a classic French-inspired lemon cake made with everyday ingredients but delivers bakery-level results. The fresh lemon zest infuses the batter with natural aroma, while the syrup locks in moisture and adds a glossy finish that takes it from good to unforgettable.
Cooking Time
Preparation Time: 15 minutes
Baking Time: 30–40 minutes
Total Time: 50–55 minutes
Yield: One 9-inch cake (serves 8–10)
Ingredients
For the Cake:
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150 g (2/3 cup) butter, softened
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A pinch of salt
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150 g (3/4 cup) granulated sugar
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Zest of 2 lemons
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3 eggs
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150 ml (2/3 cup) fluid crème fraîche
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250 g (2 cups) all-purpose flour
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11 g (approx. 2 1/4 tsp) baking powder
For the Lemon Syrup:
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2 tbsp water
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2 tbsp lemon juice (freshly squeezed, from 1 lemon)
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2 tbsp granulated sugar
Step-by-Step Cooking Directions
1. Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and a pinch of salt until smooth and creamy. Add in the sugar and lemon zest. Beat until light and fluffy—this helps incorporate air into the batter for a soft crumb.
2. Add Eggs and Crème Fraîche
Add the eggs one at a time, mixing thoroughly after each addition. Then add the crème fraîche and stir until the batter is smooth and homogeneous.
3. Fold in the Dry Ingredients
Sift the flour and baking powder into the wet mixture. Gently fold with a spatula until just combined. Do not overmix—this ensures the cake remains soft and tender.
4. Bake the Cake
Preheat your oven to 180°C (350°F). Grease a 9-inch cake pan with butter and line with parchment paper if desired. Pour in the batter and smooth the top.
Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, loosely tent it with foil during the last 10 minutes.
5. Make the Lemon Syrup
While the cake bakes, combine water, lemon juice, and sugar in a small saucepan over low heat. Stir until the sugar fully dissolves and the mixture is slightly thickened. Remove from heat and set aside.
6. Add the Syrup and Cool
While the cake is still warm from the oven, poke a few holes in the surface with a skewer or toothpick. Slowly drizzle the lemon syrup over the top, letting it soak in for extra flavor and moisture.
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
7. Serve and Enjoy
Once cool, slice and serve as is or garnish with a dusting of powdered sugar, whipped cream, or fresh berries for an elevated presentation.
Nutritional Information (per slice, based on 10 servings)
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Calories: ~280 kcal
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Carbohydrates: 30 g
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Protein: 4 g
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Fat: 16 g
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Saturated Fat: 10 g
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Fiber: 1 g
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Sugar: 17 g
The Origins and Popularity of the Recipe
This cake is inspired by French and European lemon tea cakes that often incorporate dairy like crème fraîche, sour cream, or yogurt to enrich the texture. Lemon has long been celebrated in patisserie for its vibrant flavor and versatility. Variants of this cake are beloved across France, Italy, and the UK—especially as an afternoon tea treat or light dessert. With the growing popularity of home baking, especially during seasonal holidays and springtime brunches, this cake continues to be a classic crowd-pleaser.
Reasons Why You’ll Love This Recipe
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Luscious and Moist: The crème fraîche gives the cake an ultra-tender texture.
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Bright Citrus Flavor: The lemon zest and syrup give it a refreshing, aromatic taste.
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Simple Yet Elegant: Easy to make, but refined enough for special occasions.
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No Fancy Tools Required: Just basic kitchen tools and ingredients.
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Make-Ahead Friendly: It stays moist and flavorful even a day later.
Health Benefits
While it’s a sweet treat, this cake offers benefits from real lemon juice and zest, which are rich in vitamin C and antioxidants. Crème fraîche, though rich, also contributes probiotics and calcium. You can lighten the recipe by using reduced-fat crème fraîche or replacing part of the butter with Greek yogurt.
Serving Suggestions
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Dust with powdered sugar for a simple finish
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Serve with a dollop of whipped cream and fresh berries
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Pair with tea, lemonade, or even a glass of prosecco
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Add a side of lemon curd or berry compote for extra indulgence
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Perfect for brunch, showers, or afternoon gatherings
Common Mistakes to Avoid
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Overmixing the batter: This can make the cake dense.
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Not zesting lemons properly: Only zest the yellow part; the white pith is bitter.
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Using cold ingredients: Let eggs, butter, and crème fraîche come to room temperature.
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Skipping the syrup: It adds essential moisture and flavor.
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Overbaking: Always check a few minutes before the recommended time.
Pairing Recommendations
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Drinks: Earl Grey tea, iced lemon mint tea, or prosecco
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Savory Dishes: As a follow-up to light chicken or seafood entrées
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Other Desserts: Pair on a dessert platter with lemon bars or berry tarts
Cooking Tips
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You can substitute crème fraîche with sour cream or thick plain yogurt.
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For a deeper lemon punch, add 1/4 tsp of lemon extract.
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Want a glaze instead of syrup? Mix powdered sugar with lemon juice until pourable.
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Make cupcakes instead by portioning the batter into muffin tins and baking for ~20 minutes.
Similar Recipes to Try
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Lemon Yogurt Cake
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Lemon Drizzle Loaf
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French Madeleines with Lemon
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Buttermilk Pound Cake
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Ricotta and Lemon Bundt Cake
Variations to Try
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Berry Burst: Fold in blueberries or raspberries before baking
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Poppy Seed: Add 1 tbsp of poppy seeds to the batter
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Coconut Lemon: Substitute some of the flour with shredded coconut
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Gluten-Free: Use a gluten-free 1:1 flour blend
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Frosted: Top with lemon cream cheese frosting instead of syrup
Ingredient Spotlight
Lemons
Lemons are key to the flavor of this cake. Use unwaxed, fresh lemons for zest and juice. The zest is what gives the batter its fragrant punch, while the juice in the syrup enhances moisture.
Crème Fraîche
Crème fraîche gives the cake richness and tenderness without making it heavy. It’s slightly tangy, which complements the lemon beautifully. Can’t find it? Sour cream or thick Greek yogurt works in a pinch.
Butter
Use real unsalted butter for a full-flavored, tender crumb. Softening it before beating ensures an airy and even batter.
Flour
All-purpose flour provides the right balance for structure and softness. Be sure to sift it for a light texture.
Conclusion
This Lemon Crème Fraîche Cake with Syrup Glaze is the perfect balance of sweet and tangy, soft and satisfying. It’s incredibly easy to make, uses simple ingredients, and delivers a flavor that feels fresh yet comforting. Whether you’re celebrating a special occasion or simply treating yourself on a quiet afternoon, this lemon cake is a surefire hit. Moist, zesty, and impossible to resist, it’s bound to become a go-to favorite in your recipe collection.
10 Frequently Asked Questions
1. Can I use sour cream instead of crème fraîche?
Yes, sour cream is a great substitute and offers similar richness and acidity.
2. What can I do if I don’t have fresh lemons?
Use bottled lemon juice in a pinch, but zest is essential—try lemon extract or dried lemon peel.
3. Can I make this cake gluten-free?
Yes, use a gluten-free all-purpose flour blend. Results may vary slightly in texture.
4. How should I store the cake?
Wrap in foil or keep in an airtight container at room temperature for up to 3 days.
5. Can I freeze the cake?
Yes, freeze slices individually wrapped for up to 2 months. Thaw at room temperature before serving.
6. Can I double the recipe?
Yes, double all ingredients and bake in a 9×13-inch pan. Add 5–10 minutes to baking time.
7. Why is my cake too dense?
Likely from overmixing or expired baking powder. Use fresh leavening and mix gently.
8. What pan size should I use?
A 9-inch round or 8×8-inch square pan works well. Grease and line for best release.
9. Can I make this cake into muffins?
Absolutely! Fill muffin cups 3/4 full and bake for 18–22 minutes.
10. How do I make the cake more lemony?
Add more zest or a few drops of lemon extract to the batter for extra punch.