Are you ready to brighten up your baking repertoire with a burst of citrus flavor? Look no further than these 18 luscious lemon creme cake recipes, each one featuring the tart and tangy goodness of fresh lemon zest. From classic layer cakes to creative cupcakes and everything in between, we’ve got you covered.
In this collection, you’ll find a variety of sweet treats that showcase the versatility of lemon as an ingredient. Whether you’re a fan of bright and bold flavors or more subtle undertones, there’s something on this list for everyone. So go ahead, get your citrus fix, and start baking up some sunshine in the kitchen!
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Lemon Creme Layer Cake with Raspberry Filling
This moist and flavorful cake features a bright lemon creme filling, topped with a layer of sweet raspberry filling, all wrapped up in a tender sponge cake.
Ingredients:
For the cake:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons unsalted butter, melted
For the lemon creme filling:
– 8 ounces (225g) cream cheese, softened
– 1/2 cup (100g) granulated sugar
– 2 large egg yolks
– 2 tablespoons freshly squeezed lemon juice
– 1/4 teaspoon salt
For the raspberry filling:
– 1 cup (120g) fresh raspberries
– 2 tablespoons granulated sugar
– 2 tablespoons cornstarch
– 2 tablespoons water
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch (20cm) round cake pans.
2. Prepare the cake batter according to package instructions or recipe provided.
3. Divide batter evenly among prepared pans and smooth tops.
4. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean.
5. Allow cakes to cool completely before assembling.
6. Prepare the lemon creme filling by beating cream cheese, sugar, egg yolks, lemon juice, and salt until smooth.
7. Prepare the raspberry filling by combining raspberries, sugar, cornstarch, and water in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes.
8. Assemble cake layers with lemon creme and raspberry fillings.
Cooking Time: Approximately 45-50 minutes
Glazed Lemon Creme Pound Cake
Elevate your dessert game with this moist and flavorful pound cake infused with the brightness of lemon and topped with a sweet glaze. Perfect for special occasions or everyday indulgence.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup granulated sugar
– 2 large eggs, at room temperature
– 2 tbsp freshly squeezed lemon juice
– 1 tsp vanilla extract
– Confectioners’ sugar, for dusting
– Lemon glaze (see below)
Instructions:
1. Preheat oven to 325°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
3. Whisk together flour, baking powder, and salt. Add to wet ingredients and mix until just combined.
4. Stir in lemon juice and vanilla extract.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Lemon Glaze:
– 1 cup powdered sugar
– 2 tbsp freshly squeezed lemon juice
Whisk together and drizzle over cooled cake.
Lemon Creme Bundt Cake with Blueberry Swirl
Brighten up your day with this refreshing Lemon Creme Bundt Cake featuring a sweet and tangy blueberry swirl.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
For the blueberry swirl:
– 1 cup fresh or frozen blueberries
– 2 tablespoons granulated sugar
– 1 tablespoon cornstarch
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 12-cup bundt pan and set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together eggs, butter, lemon juice, and zest.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour batter into prepared bundt pan and smooth top.
6. For the blueberry swirl, combine blueberries, sugar, cornstarch, and lemon juice in a small bowl. Mix until well combined.
7. Dollop blueberry mixture on top of cake batter, then use a spatula or knife to create a marbled effect.
8. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
9. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Lemon Creme Cheesecake with Shortbread Crust
Brighten up your dessert game with this refreshing lemon cheesecake, featuring a buttery shortbread crust and a tangy lemon creme filling.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs, separated
– 1/2 cup sour cream
– 1 tsp vanilla extract
– 2 tbsp freshly squeezed lemon juice
– 1 cup confectioners’ sugar
Instructions:
1. Preheat oven to 350°F.
2. Prepare the shortbread crust: In a medium bowl, whisk together flour and sugar. Add softened butter; mix until a dough forms. Press into a 9-inch springform pan.
3. Make the cheesecake filling: Beat cream cheese and granulated sugar until smooth. Beat in eggs, one at a time. Stir in sour cream, vanilla extract, and lemon juice.
4. Pour the filling over the crust and smooth the top.
5. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
6. Let cool completely before refrigerating for at least 4 hours or overnight.
Lemon Creme Cupcakes with Meringue Frosting
Lemon Creme Cupcakes with Meringue Frosting Recipe
These moist lemon cupcakes filled with a tangy lemon curd and topped with a fluffy meringue frosting are the perfect treat for any occasion.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 2 large eggs, at room temperature
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup (60g) unsalted butter, softened
– Lemon curd filling (recipe below)
– Meringue frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, lemon juice, and butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before filling with lemon curd.
Lemon Curd Filling:
– 1/2 cup (120g) unsalted butter, softened
– 1/2 cup (100g) granulated sugar
– 2 large egg yolks
– 2 tablespoons freshly squeezed lemon juice
Meringue Frosting:
– 3 large egg whites
– 1 cup (200g) granulated sugar
– 1 teaspoon cream of tartar
Lemon Creme Angel Food Cake
Brighten up your dessert table with this refreshing Lemon Creme Angel Food Cake, featuring a moist and fluffy sponge cake infused with the zesty flavor of lemon, topped with a tangy and sweet lemon creme.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour, sifted
– 1 cup (200g) granulated sugar
– 3 large egg whites
– 1/2 teaspoon cream of tartar
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup (60g) unsalted butter, softened
– Lemon creme (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, whisk together flour and sugar.
3. Beat egg whites and cream of tartar until soft peaks form.
4. Add milk and lemon juice; beat until stiff peaks form.
5. Fold in butter and flour mixture.
6. Pour into an ungreased angel food cake pan.
7. Bake for 40-45 minutes or until golden brown.
Lemon Creme:
– 1 cup (200g) heavy cream
– 2 tablespoons granulated sugar
– 1 tablespoon freshly squeezed lemon juice
Whisk together until stiff peaks form; refrigerate until ready to serve.
Lemon Creme Coffee Cake with Almond Streusel
Start your day off bright with a moist and flavorful coffee cake infused with the warmth of lemon and topped with a crunchy almond streusel. This sweet and tangy treat is sure to become a breakfast favorite.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 2 tablespoons freshly squeezed lemon juice
– 1/2 cup heavy cream
– Confectioners’ sugar, for dusting
– Almond streusel topping (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter and mix until just combined.
4. Beat in egg, lemon juice, and heavy cream.
5. Pour batter into prepared baking dish.
6. Top with almond streusel topping (see below).
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Almond Streusel Topping:
– 1/2 cup sliced almonds
– 2 tablespoons granulated sugar
– 2 tablespoons all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, melted
Mix ingredients until well combined. Sprinkle over coffee cake before baking.
Lemon Creme Sheet Cake with Cream Cheese Frosting
Lemon Creme Sheet Cake with Cream Cheese Frosting Recipe
Brighten up your day with this refreshing Lemon Creme Sheet Cake paired with a tangy cream cheese frosting. This moist and flavorful cake is perfect for springtime gatherings or anytime you need a pick-me-up.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons baking powder
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice1/2 cup unsalted butter, softened
- Cream Cheese Frosting (recipe below)
Instructions:
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large bowl, whisk together eggs, lemon zest, and lemon juice.
- Add softened butter to the egg mixture; whisk until smooth.
- Gradually add dry ingredients to wet ingredients; whisk until combined.
- Pour batter into an ungreased 15×10-inch jelly roll pan. Bake at 375°F for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 18-20 minutes
Frosting Recipe (see below)
Lemon Creme Chiffon Cake with Whipped Cream
Brighten up your day with this airy and refreshing Lemon Creme Chiffon Cake, topped with a dollop of whipped cream. This classic dessert is sure to impress your friends and family.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg whites
– 1/2 cup (120ml) whole milk, at room temperature
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9-inch (23cm) tube pan and set aside.
2. In a large mixing bowl, whisk together flour, sugar, and salt.
3. In a separate bowl, beat egg whites until frothy. Add milk, lemon juice, and vanilla extract; mix until stiff peaks form.
4. Fold the wet ingredients into the dry ingredients until no streaks remain.
5. Pour batter into prepared pan and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
7. Allow cake to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Whipped Cream:
– 1 cup (240ml) heavy cream
– 2 tablespoons granulated sugar
Beat cream and sugar until stiff peaks form. Top cooled cake with whipped cream and dust with confectioners’ sugar, if desired.
Lemon Creme Sponge Cake with Lemon Curd
This refreshing cake combines a light and airy sponge cake with a tangy lemon curd, perfect for springtime celebrations or as a sweet treat any time of the year.
Ingredients:
For the sponge cake:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg whites
– 1/2 cup (120ml) whole milk, at room temperature
– 2 tablespoons lemon juice
– 1/4 teaspoon salt
For the lemon curd:
– 1/2 cup (110g) unsalted butter, softened
– 1/2 cup (100g) granulated sugar
– 2 large egg yolks
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup (60ml) heavy cream
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch (23cm) round cake pan.
2. Beat egg whites until stiff peaks form, set aside. Whisk together flour, sugar, milk, lemon juice, and salt. Add softened butter and beat until smooth. Fold in beaten egg whites.
3. Pour batter into prepared cake pan and bake for 20-25 minutes or until golden brown.
4. Prepare the lemon curd by whisking together softened butter, granulated sugar, egg yolks, and lemon juice. Cook over low heat, stirring constantly, until thickened.
5. Assemble the cake by spreading lemon curd on top of cooled sponge cake.
Cooking Time: 25 minutes for the cake, 10-15 minutes for the lemon curd.
Lemon Creme Marble Cake with Vanilla Swirl
Brighten up your day with this refreshing lemon creme marble cake featuring a sweet vanilla swirl throughout. The perfect treat for springtime or any time you need a citrusy pick-me-up.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 cup whole milk
– 1/4 cup vanilla creme filling
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour two 8-inch round cake pans.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, eggs, lemon juice, and milk.
4. Pour wet ingredients into dry ingredients and mix until smooth.
5. Divide batter evenly between prepared pans.
6. Dollop vanilla creme filling on top of one cake layer, then place the other cake layer on top to create a marble effect.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow cakes to cool before dusting with confectioners’ sugar and serving.
Cooking Time: 25-30 minutes
Lemon Creme Drizzle Cake with Pistachios
This moist and flavorful cake is infused with the brightness of lemon zest and topped with a creamy drizzle and crunchy pistachios.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon grated lemon zest
– 1 cup confectioners’ sugar
– 1/4 cup heavy cream
– 1/2 cup chopped pistachios
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Add lemon juice, zest, and dry ingredients to the wet ingredients. Mix until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cakes to cool completely before drizzling with confectioners’ sugar mixture (heavy cream, confectioners’ sugar) and topping with chopped pistachios.
Cooking Time: 50-60 minutes
Lemon Creme Icebox Cake with Graham Crackers
A refreshing dessert perfect for warm weather, this Lemon Creme Icebox Cake with Graham Crackers is a simple and elegant treat that’s sure to please.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz (450g) whipped cream
– 1/2 cup freshly squeezed lemon juice
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). In a medium bowl, mix together graham cracker crumbs and sugar. Add melted butter and stir until well combined.
2. Press mixture into the bottom of a 9×13-inch baking dish. Bake for 10-12 minutes or until lightly browned. Let cool completely.
3. In a large bowl, whip heavy cream until stiff peaks form. Fold in lemon juice and vanilla extract.
4. Spread whipped cream mixture over cooled crust. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
5. Serve chilled and enjoy!
Cooking Time: 10-12 minutes
Lemon Creme Mousse Cake with White Chocolate
This refreshing cake is a perfect combination of tangy lemon and sweet white chocolate, sure to impress your guests.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large egg whites
– 1 cup whole milk
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– 8 ounces white chocolate chips
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and egg whites until stiff peaks form.
3. In a large bowl, whisk together milk, lemon juice, and vanilla extract.
4. Melt white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
5. Fold the melted white chocolate into the milk mixture until well combined.
6. Divide the batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
7. Allow cakes to cool completely before filling with whipped cream and dusting with confectioners’ sugar.
Cooking Time: 50-60 minutes
Lemon Creme Roll Cake with Strawberry Jam
Brighten up your day with this refreshing and sweet treat that combines the tanginess of lemon, the richness of creme, and the sweetness of strawberry jam.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/2 cup unsalted butter, softened
– 1 cup heavy cream
– 1 cup strawberry jam
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and sugar.
3. In a large bowl, beat eggs until frothy. Add lemon zest and juice; mix well.
4. Gradually add dry ingredients to wet ingredients and mix until smooth.
5. Roll out dough on floured surface to 1/4-inch thickness.
6. Spread jam evenly over center of dough, leaving a 1-inch border.
7. Roll up tightly and place seam-side down on prepared baking sheet.
8. Bake for 25-30 minutes or until golden brown.
9. Let cool before dusting with confectioners’ sugar.
Cooking Time: 25-30 minutes
Lemon Creme Loaf Cake with Lemon Glaze
Brighten up your day with this refreshing Lemon Creme Loaf Cake, topped with a tangy and sweet lemon glaze. This moist and flavorful cake is perfect for springtime gatherings or as a special treat anytime.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 cup heavy cream
– Lemon glaze (recipe below)
Instructions:
1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition. Gradually add dry ingredients to butter mixture, alternating with lemon juice and heavy cream, beginning and ending with dry ingredients.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Lemon Glaze:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice
Whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
Lemon Creme Mini Cakes with Edible Flowers
Brighten up your day with these bite-sized lemon creme cakes, topped with a delicate edible flower. Perfect for a springtime brunch or as a sweet treat any time of the year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large egg whites
– 1/4 cup unsalted butter, melted
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– Edible flowers (such as violas or pansies) for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour and sugar.
3. In a large bowl, beat egg whites until stiff peaks form. Add melted butter, lemon juice, and vanilla extract; mix until combined.
4. Gradually add dry ingredients to wet ingredients; mix until smooth.
5. Divide batter evenly among muffin cups.
6. Bake for 12-15 minutes or until cakes are lightly golden.
7. Allow cakes to cool completely before topping with a dollop of whipped cream and garnishing with edible flowers.
Cooking Time: 12-15 minutes
Lemon Creme Upside-Down Cake with Caramelized Lemons
Brighten up your day with this tangy and sweet lemon cake, topped with a layer of caramelized lemons that add a depth of flavor to the moist and creamy interior.
Ingredients:
– 2 large lemons, sliced into 1/4-inch thick rounds
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup (115g) unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 cup (240ml) whole milk
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9×13-inch baking dish and line with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter and mix until just combined.
4. Beat in eggs, lemon juice, and milk.
5. Arrange lemon slices in the prepared baking dish.
6. Pour batter over lemons and smooth top.
7. Bake for 40-45 minutes or until a toothpick comes out clean.
8. Let cool before flipping onto a serving plate and dusting with confectioners’ sugar.
Cooking Time: 40-45 minutes
Summary
Get ready to indulge in the brightness and warmth of lemons! This collection of 18 luscious lemon creme cake recipes features an array of creative and mouthwatering desserts. From classic layer cakes to decadent cheesecakes, and even show-stopping mousse cakes, each recipe showcases the versatility of lemon zest and its creamy counterpart. Whether you’re a seasoned baker or looking for inspiration, these citrusy confections are sure to brighten up your day and satisfy any sweet tooth.