This Soft Lemon Cream-Filled Cake combines the bright zest of lemon with a silky smooth cream filling layered inside a tender, moist sponge. The light and citrusy flavor makes it perfect for spring and summer, though it’s delightful any time of year. With a quick-mix batter and stovetop lemon cream, this recipe is beginner-friendly yet bakery-worthy. Whether you’re celebrating a special occasion or just want something fresh and sweet, this cake is a must-bake.
Prep Time: 25 minutes
Cook Time: 30–35 minutes
Total Time: 1 hour
Yield: 8 servings
Cuisine: European-inspired dessert
Ingredients
For the Cake Batter (Dough):
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Juice of 1 lemon
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3 eggs
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A pinch of salt
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½ teaspoon vanilla sugar or vanilla extract
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140 g sugar
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150 ml milk
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100 ml vegetable oil
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8 heaped tablespoons all-purpose flour
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1 teaspoon baking powder
For the Lemon Cream Filling:
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Zest of 1 lemon
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70 g sugar
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1 egg
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½ teaspoon vanilla sugar or vanilla extract
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2 tablespoons cornstarch
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300 ml milk
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40 g butter
Step-by-Step Cooking Directions
Make the Lemon Cream Filling First
Start with the filling so it has time to cool before assembling.
In a medium saucepan, whisk together the sugar, egg, vanilla, cornstarch, and lemon zest. Gradually pour in the milk while whisking continuously to prevent lumps. Place the pan over medium heat and cook, stirring constantly until the mixture thickens and begins to bubble gently.
Once thickened, remove the pan from heat and stir in the butter until fully melted and incorporated. Transfer the cream to a bowl, cover with plastic wrap directly touching the surface to prevent a skin, and let it cool to room temperature.
Prepare the Cake Batter
In a large mixing bowl, beat the eggs with a pinch of salt, vanilla, and sugar until light and frothy. Add the lemon juice, milk, and vegetable oil. Stir well to combine.
Sift the flour and baking powder together, then gradually add to the wet mixture, stirring until smooth. The batter should be pourable and slightly thick, but not dense.
Bake the Cake
Preheat your oven to 180°C (350°F). Grease and flour a round cake mold or springform pan (20–22 cm recommended).
Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 30–35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Cool and Slice
Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Once cooled, slice the cake horizontally to create two even layers.
Assemble the Cake
Spread the cooled lemon cream over the bottom cake layer. Gently place the top layer back on and press lightly to adhere. If desired, dust the top with powdered sugar or drizzle with a lemon glaze for extra sparkle.
Chill and Serve
Refrigerate the cake for 1–2 hours before slicing to allow the cream to set and the flavors to meld. Serve chilled or at room temperature for a soft, moist bite with zesty cream in every forkful.
Nutritional Information (per slice – based on 8 slices)
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Calories: 310
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Protein: 5g
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Carbohydrates: 34g
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Fat: 17g
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Fiber: 1g
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Sugar: 22g
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Sodium: 120mg
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Vitamin C: 8% DV
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Calcium: 10% DV
The Origins and Popularity of the Recipe
Lemon-filled cakes are a European classic, popular across French, Italian, and Eastern European patisserie traditions. Combining a sponge base with tangy citrus cream is timeless and beloved for its balance of richness and brightness. This version draws inspiration from traditional lemon custard desserts but simplifies the process into something you can easily recreate at home. With social media trends favoring fresh, visually appealing bakes, lemon desserts have seen a resurgence for their light feel and vibrant color.
Reasons Why You’ll Love the Recipe
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Easy to make – no electric mixer required for the batter
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Bright, fresh lemon flavor – with both zest and juice
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Creamy filling – perfectly thickened and rich without being too heavy
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Moist sponge – soft, delicate, and perfect for soaking up the cream
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Stunning presentation – impressive with minimal effort
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Make-ahead friendly – even better the next day after chilling
Health Benefits
While a dessert, this cake still includes some perks:
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Lemons are high in vitamin C and antioxidants
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Milk and eggs offer protein, calcium, and essential nutrients
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Cornstarch keeps the filling light and gluten-free
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No heavy cream or frosting makes this lighter than buttercream-based cakes
You can also make swaps like using whole wheat flour, reducing sugar, or adding fresh berries between layers for extra nutrition.
Serving Suggestions
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Serve with tea – Earl Grey or chamomile pairs beautifully
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Top with whipped cream – for a luxurious twist
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Garnish with lemon slices or zest – for presentation
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Add berries on the side – blueberries or raspberries work perfectly
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Turn into mini cakes – bake in ramekins or cut rounds with a ring mold
Cooking Tips
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Don’t overbake the cake – check at 30 minutes for a moist sponge
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Cool the cream completely before assembling to prevent melting
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Zest the lemon before juicing – it’s easier and more efficient
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Use fresh lemon juice for the best flavor
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Mix batter gently once flour is added to keep the cake soft
Variations to Try
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Add poppy seeds – to the batter for a lemon poppy seed twist
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Use orange zest and juice – for a warm citrus version
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Make it gluten-free – with 1:1 gluten-free baking flour
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Add a berry layer – between cream and cake
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Top with lemon glaze – mix powdered sugar and lemon juice for extra zing
Conclusion
This Lemon Cream-Filled Cake is the perfect mix of soft sponge and creamy citrus filling. With its golden crust, light texture, and refreshing flavor, it’s a standout dessert that’s simple enough for everyday baking but impressive enough for celebrations. Whether you’re serving guests, sharing with family, or indulging solo, this cake delivers sweetness, tartness, and elegance in every bite.
FAQ
1. Can I use store-bought lemon curd instead of homemade filling?
Yes, but homemade cream is lighter and less sweet than most jarred versions.
2. Can I make this cake ahead?
Absolutely. Make the cake and cream a day in advance, assemble, and chill overnight.
3. What size pan should I use?
A 20–22 cm (8–9 inch) round cake pan or springform works best.
4. Can I use all-purpose flour instead of cake flour?
Yes. If you want a softer crumb, sift the flour first or mix in 1 tbsp cornstarch per cup.
5. Can I make it dairy-free?
Use plant milk for both the batter and cream, and dairy-free butter.
6. What’s the best way to zest a lemon?
Use a fine microplane and zest only the yellow part—not the bitter white pith.
7. Can I freeze the cake?
Yes. Wrap slices tightly and freeze for up to 2 months. Thaw in the fridge overnight.
8. How long does it last in the fridge?
Up to 3–4 days in an airtight container.
9. Can I double the recipe?
Yes. Bake in a larger pan or make two separate cakes.
10. What if I don’t have cornstarch?
Use all-purpose flour as a substitute, though the cream will be slightly less silky.