18 Luscious Lemon Creme Cake Recipes with Citrus Zest

Zesty, zingy, and utterly irresistible—lemon creme cakes are the perfect way to brighten any day! Whether you’re craving a tangy treat to complement your afternoon tea or a show-stopping dessert to impress your guests, our roundup of 18 luscious lemon creme cake recipes has something for every home cook. Dive into these citrusy delights and discover your next favorite bake!

Lemon Creme Layer Cake with Raspberry Filling

Mornings like these call for something sweet, something that feels like a gentle embrace. The kind of dessert that whispers of summer, with layers of bright lemon creme and a heart of raspberry filling, each bite a tender memory in the making.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter texture)
• 1 cup granulated sugar (or adjust to sweetness preference)
• 1/2 cup unsalted butter, softened (room temperature blends smoother)
• 3 large eggs (bring to room temperature for even mixing)
• 1 tsp vanilla extract (pure extract for best flavor)
• 1 tbsp lemon zest (freshly grated for vibrant taste)
• 1/2 cup buttermilk (adds moisture, can substitute with milk + 1 tbsp vinegar)
• 1 cup raspberry jam (seedless for smoother filling, or adjust to taste)
• 2 cups lemon creme (homemade or store-bought, chilled)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes, ensuring a smooth base for your cake.
3. Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest, mixing until just combined to keep the batter airy.
4. Alternately add the sifted flour and buttermilk to the butter mixture, beginning and ending with flour, to achieve a perfectly balanced dough.
5. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula for even layers, and bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely, ensuring they’re sturdy enough to handle.
7. Once cooled, spread raspberry jam evenly over the first cake layer, then carefully top with the second layer, pressing down slightly to adhere.
8. Frost the entire cake with chilled lemon creme, using an offset spatula for smooth edges, and refrigerate for at least 1 hour before serving to set the flavors.

Layers of moist cake, tangy lemon creme, and sweet raspberry come together in a symphony of textures and flavors. Serve chilled, with a sprinkle of lemon zest on top for an extra touch of brightness, or alongside a cup of earl grey tea to complement its citrus notes.

Glazed Lemon Creme Pound Cake

Dusk settles softly outside, and here in the kitchen, the air is sweet with the promise of something delightful. Today, we’re embracing the gentle art of baking with a Glazed Lemon Creme Pound Cake, a recipe that whispers of sunny afternoons and the comfort of home.

Ingredients

• 1 cup unsalted butter, softened (room temperature ensures a smooth batter)
• 2 cups granulated sugar (for that perfect sweetness)
• 4 large eggs (bring to room temperature for even mixing)
• 3 cups all-purpose flour (sifted to avoid lumps)
• 1/2 tsp baking powder (for a light, airy texture)
• 1/2 tsp salt (balances the sweetness)
• 1 cup whole milk (adds moisture, can substitute with buttermilk for tang)
• 2 tbsp lemon zest (freshly grated for vibrant flavor)
• 1/4 cup lemon juice (adjust to taste for more tang)
• 1 tsp vanilla extract (or almond extract for a different note)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan thoroughly to prevent sticking.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes. Tip: Scrape the bowl sides occasionally for even mixing.
3. Add eggs one at a time, beating well after each addition to incorporate fully.
4. Whisk together the sifted flour, baking powder, and salt in a separate bowl to ensure even distribution.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
6. Fold in the lemon zest, lemon juice, and vanilla extract until evenly distributed throughout the batter.
7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Oven temperatures vary, so start checking at 50 minutes.
9. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Moist and tender, this pound cake carries the bright essence of lemon in every bite, balanced by the rich creme of the glaze. Serve it with a dollop of whipped cream and fresh berries for a dessert that feels both indulgent and refreshingly light.

Lemon Creme Bundt Cake with Blueberry Swirl

Evenings like these call for something sweet, something that carries the warmth of summer within its layers. A lemon creme bundt cake with a blueberry swirl is just that—a tender, moist cake that whispers of sunny days and berry-filled afternoons.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter texture)
• 1 cup granulated sugar (or adjust to taste)
• 1/2 cup unsalted butter, softened (room temperature for easier mixing)
• 3 large eggs (room temperature blends better)
• 1 cup sour cream (full fat for richness)
• 1 tbsp lemon zest (freshly grated for brightest flavor)
• 1/4 cup lemon juice (freshly squeezed)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup blueberries (fresh or frozen, no need to thaw)
• 2 tbsp cornstarch (to thicken the blueberry swirl)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly to ensure easy release.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition. Tip: Scrape the bowl sides to ensure even mixing.
4. Mix in the sour cream, lemon zest, lemon juice, and vanilla extract until combined.
5. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until incorporated. Tip: Overmixing can lead to a dense cake.
6. Toss blueberries with cornstarch in a small bowl. Gently fold half into the batter.
7. Pour half the batter into the prepared pan. Sprinkle with remaining blueberries, then top with the rest of the batter. Use a knife to swirl lightly. Tip: Don’t over-swirl to maintain distinct layers.
8. Bake for 45-50 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.

Kindly let the cake cool before slicing to appreciate its moist crumb and the burst of blueberries in every bite. Serve with a dollop of whipped cream or a drizzle of lemon glaze for an extra touch of sweetness.

Lemon Creme Cheesecake with Shortbread Crust

Yesterday, as the golden light of late summer streamed through my kitchen window, I found myself lost in the simple joy of baking. There’s something about the process that feels like a gentle meditation, especially when the recipe is as forgiving and rewarding as this Lemon Creme Cheesecake with its buttery shortbread crust.

Ingredients

• 1 1/2 cups shortbread cookie crumbs (store-bought or homemade)
• 1/4 cup unsalted butter, melted (for a richer flavor, try browned butter)
• 16 oz cream cheese, softened to room temperature (this ensures a smooth filling)
• 1/2 cup granulated sugar (adjust slightly if you prefer less sweetness)
• 2 large eggs, room temperature (helps prevent cracking)
• 1/4 cup fresh lemon juice (about 2 lemons, for that bright, tangy flavor)
• 1 tbsp lemon zest (adds a fragrant lemon aroma)
• 1 tsp vanilla extract (or vanilla bean paste for more depth)
• 1/2 cup heavy cream (chilled, for whipping)

Instructions

1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
2. In a medium bowl, mix the shortbread crumbs with melted butter until evenly moistened. Press firmly into the bottom of the prepared pan to form the crust.
3. Bake the crust for 10 minutes, then let it cool slightly while you prepare the filling. This step helps prevent a soggy crust.
4. In a large bowl, beat the cream cheese and sugar together on medium speed until smooth and creamy, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
5. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice, zest, and vanilla extract until just combined.
6. Pour the filling over the cooled crust and smooth the top with a spatula. Tip: Tap the pan gently on the counter to remove any air bubbles.
7. Bake for 35-40 minutes, or until the edges are set but the center still jiggles slightly. This is the key to a creamy texture.
8. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Then, refrigerate for at least 4 hours, preferably overnight.
9. Before serving, whip the heavy cream to soft peaks and dollop over slices. Tip: For an extra touch, garnish with thin lemon slices or a sprinkle of zest.

Here, the cheesecake emerges with a velvety texture that melts on the tongue, balanced by the crisp, buttery crust. The lemon’s brightness cuts through the richness, making each bite a delightful contrast. Serve it chilled on a warm evening, perhaps with a drizzle of raspberry coulis for a pop of color and flavor.

Lemon Creme Cupcakes with Meringue Frosting

Gently, the soft hum of the kitchen beckons, a quiet space where flour dust dances in the sunlight and the zest of lemons lingers in the air. Today, we embrace the simplicity of baking, crafting Lemon Creme Cupcakes with Meringue Frosting, a dessert that whispers of summer mornings and sweet, tender moments.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lighter texture)
• 1 cup granulated sugar (adjust to sweetness preference)
• 1/2 cup unsalted butter, room temperature (ensures smooth blending)
• 2 large eggs (bring to room temperature for even mixing)
• 1/2 cup whole milk (or any milk of choice for moisture)
• 1 tbsp lemon zest (freshly grated for vibrant flavor)
• 2 tbsp lemon juice (adjust to taste for tanginess)
• 1 tsp vanilla extract (pure for best aroma)
• 1/2 tsp baking powder (check expiry for effectiveness)
• 1/4 tsp salt (balances the sweetness)
• 3 egg whites (for meringue, ensure no yolk traces)
• 3/4 cup granulated sugar (for meringue, fine grain dissolves better)
• 1/4 tsp cream of tartar (stabilizes meringue peaks)

Instructions

1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, then stir in vanilla, lemon zest, and juice.
4. Alternately add flour mixture and milk to the creamed mixture, starting and ending with flour.
5. Divide batter evenly among liners, filling each 2/3 full to allow rise.
6. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
7. Cool cupcakes in pan for 5 minutes, then transfer to a wire rack to cool completely.
8. For meringue, beat egg whites and cream of tartar on medium until soft peaks form.
9. Gradually add sugar, beating until stiff, glossy peaks form, about 5-7 minutes.
10. Pipe or spread meringue onto cooled cupcakes, then torch lightly for a toasted effect.

Velvety and light, these cupcakes offer a delicate crumb contrasted by the airy, sweet meringue. Serve them at your next gathering, or enjoy one in the quiet of the afternoon, where the lemon’s brightness and the meringue’s sweetness can truly shine.

Lemon Creme Angel Food Cake

Evenings like these call for something light, something that whispers of summer’s gentle farewell. A lemon creme angel food cake, with its airy texture and citrus-kissed sweetness, feels just right.

Ingredients

• 1 cup cake flour, sifted (for a lighter texture)
• 1 1/2 cups granulated sugar, divided (1/2 cup for egg whites, 1 cup for the batter)
• 12 large egg whites, at room temperature (for better volume)
• 1 tsp cream of tartar (stabilizes the egg whites)
• 1/4 tsp salt (enhances flavors)
• 2 tbsp lemon zest (for a bright, citrusy aroma)
• 1/4 cup fresh lemon juice (adjust to taste for more tang)
• 1 tsp vanilla extract (or almond extract for variation)
• 1 cup heavy cream, chilled (for the creme topping)
• 2 tbsp powdered sugar (for sweetening the creme)

Instructions

1. Preheat your oven to 350°F. Ensure the oven rack is in the lower third to prevent the cake from browning too quickly.
2. In a small bowl, whisk together the cake flour and 1/2 cup of granulated sugar. Sift this mixture twice to aerate it, making the cake lighter.
3. In a large, clean bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar and salt, then increase to high speed, gradually adding the remaining 1 cup of sugar, until stiff peaks form.
4. Gently fold in the vanilla extract, lemon zest, and lemon juice into the egg white mixture, being careful not to deflate the whites.
5. Sprinkle the flour mixture over the egg whites in three additions, folding gently after each until just combined.
6. Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula and bake for 35-40 minutes, or until the cake springs back when lightly touched.
7. Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour, to prevent it from collapsing.
8. For the creme topping, whip the heavy cream and powdered sugar on medium-high speed until soft peaks form. Spread over the cooled cake just before serving.

Perfectly tender with a cloud-like crumb, this cake carries the bright essence of lemon in every bite. Serve it with a sprinkle of lemon zest or alongside fresh berries for a delightful contrast.

Lemon Creme Coffee Cake with Almond Streusel

Sometimes, the simplest moments call for a cake that feels like a warm hug, a Lemon Creme Coffee Cake with Almond Streusel that whispers of sunny mornings and quiet afternoons.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened (or margarine for a lighter version)
• 1 large egg (room temperature for best results)
• 1/2 cup sour cream (full fat recommended for richness)
• 1 tsp vanilla extract (pure for the best flavor)
• 1 tbsp lemon zest (from about 1 large lemon)
• 1/4 cup lemon juice (freshly squeezed)
• 1/2 cup sliced almonds (toasted for extra crunch)
• 1/4 cup brown sugar (packed)
• 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round baking pan.
2. In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, and 1/4 tsp salt.
3. Cut in 1/2 cup softened butter until the mixture resembles coarse crumbs. Tip: Use a pastry cutter for ease.
4. Reserve 1/2 cup of the crumb mixture for the streusel topping.
5. To the remaining crumbs, add 1 egg, 1/2 cup sour cream, 1 tsp vanilla, 1 tbsp lemon zest, and 1/4 cup lemon juice. Mix until just combined.
6. Spread the batter into the prepared pan. Tip: An offset spatula helps smooth the top evenly.
7. Combine the reserved crumbs with 1/2 cup sliced almonds, 1/4 cup brown sugar, and 1 tsp cinnamon. Sprinkle over the batter.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 30 minutes to prevent overbaking.

Unassuming yet unforgettable, this cake balances the bright zest of lemon with the comforting crunch of almond streusel. Serve it warm, with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.

Lemon Creme Sheet Cake with Cream Cheese Frosting

On a quiet afternoon, when the light slants just so through the kitchen window, there’s something deeply comforting about the process of baking. This lemon creme sheet cake, with its tender crumb and tangy cream cheese frosting, is a testament to the joy of simple, heartfelt baking.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, softened (or margarine for a lighter version)
• 3 large eggs, room temperature (for even mixing)
• 1/2 cup whole milk (or any milk of choice)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest (for that bright flavor)
• 1 tsp baking powder (ensure it’s fresh for best rise)
• 1/2 tsp salt (to balance the sweetness)
• 8 oz cream cheese, softened (for smooth frosting)
• 1/4 cup unsalted butter, softened (for the frosting)
• 2 cups powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (or lemon extract for extra zing)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Lining the pan with parchment paper makes removal easier.
2. In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl sides to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the lemon juice and zest. The mixture may look curdled but will come together with the dry ingredients.
4. Whisk together flour, baking powder, and salt in a separate bowl. Gradually add to the wet ingredients, alternating with milk, starting and ending with the flour mixture. Tip: Do not overmix to keep the cake tender.
5. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cake cools, beat the cream cheese and 1/4 cup butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy. Tip: For a thinner frosting, add a teaspoon of milk at a time.
7. Spread the frosting over the cooled cake. For best results, let the cake sit for an hour before serving to allow the flavors to meld.

Zesty and moist, this cake carries the perfect balance of sweet and tangy, with the cream cheese frosting adding a luxurious finish. Serve it at room temperature with a dusting of lemon zest or alongside a cup of herbal tea for a serene afternoon treat.

Lemon Creme Chiffon Cake with Whipped Cream

Floating through the kitchen on a quiet afternoon, the thought of baking something light and airy settles in. A lemon creme chiffon cake, with its delicate texture and bright flavor, seems like the perfect companion to the stillness.

Ingredients

• 1 1/2 cups granulated sugar (for a less sweet cake, reduce by 1/4 cup)
• 1 cup cake flour, sifted (sifting ensures a lighter texture)
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup vegetable oil (or any neutral oil)
• 7 large egg yolks (room temperature blends better)
• 3/4 cup water
• 2 tbsp lemon zest (from about 2 lemons, for vibrant flavor)
• 1/4 cup lemon juice (freshly squeezed for the best taste)
• 1 tsp vanilla extract
• 7 large egg whites (room temperature for optimal volume)
• 1/2 tsp cream of tartar (stabilizes the egg whites)
• 1 cup heavy cream, chilled (for the whipped cream topping)
• 2 tbsp powdered sugar (adjust to taste)
• 1/2 tsp vanilla extract (for the whipped cream)

Instructions

1. Preheat your oven to 325°F (163°C). A steady, moderate heat is key for chiffon cakes.
2. In a large bowl, whisk together 1 cup of the granulated sugar, cake flour, baking powder, and salt until well combined.
3. Make a well in the center of the dry ingredients and add the oil, egg yolks, water, lemon zest, lemon juice, and vanilla extract. Whisk until smooth.
4. In a separate, clean bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/2 cup of sugar, beating until stiff peaks form.
5. Gently fold the egg white mixture into the yolk mixture in three additions, preserving as much air as possible for a light cake.
6. Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
7. Bake for 55 minutes, or until the top springs back when lightly touched. Avoid opening the oven door too early.
8. Invert the pan onto a cooling rack and let the cake cool completely, about 1 1/2 hours. This prevents the cake from collapsing.
9. Run a thin knife around the edges to loosen the cake before removing it from the pan.
10. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Spread over the cooled cake.

Cloud-like with a tender crumb, this cake carries the bright essence of lemon balanced by the sweetness of whipped cream. Serve it on a porcelain plate with a dusting of lemon zest for an extra touch of elegance.

Lemon Creme Sponge Cake with Lemon Curd

Yesterday, as the evening light faded, I found myself drawn to the kitchen, craving something that balanced the zest of life with the sweetness of moments. This Lemon Creme Sponge Cake with Lemon Curd is just that—a delicate dance of flavors, light yet profound, like the last days of summer.

Ingredients

– 1 1/2 cups all-purpose flour (sifted for lightness)
– 1 cup granulated sugar (fine grain blends better)
– 1/2 cup unsalted butter, softened (room temperature for smooth mixing)
– 4 large eggs (room temperature for better volume)
– 1/4 cup whole milk (slightly warmed to blend easily)
– 1 tbsp lemon zest (freshly grated for brightest flavor)
– 2 tbsp lemon juice (freshly squeezed for tang)
– 1 tsp vanilla extract (pure for best aroma)
– 1/2 tsp baking powder (ensure it’s fresh for rise)
– 1/4 tsp salt (fine sea salt dissolves evenly)
– 1 cup lemon curd (homemade or store-bought, chilled)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy release.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes, to incorporate air for a lighter cake.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, to maintain the mixture’s emulsion.
4. Gently fold in the sifted flour, baking powder, and salt with a spatula, alternating with the milk, to avoid overmixing which can toughen the cake.
5. Stir in the lemon zest, lemon juice, and vanilla extract until just combined, distributing the flavors evenly throughout the batter.
6. Pour the batter into the prepared pan, smoothing the top with the spatula, and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, preventing sogginess.
8. Once cooled, spread the chilled lemon curd evenly over the top of the cake, using the back of a spoon to create gentle swirls for a rustic look.
The cake emerges with a tender crumb, each bite a whisper of lemon, bright yet not overpowering. Serve it with a dollop of whipped cream or fresh berries for a contrast in textures and a burst of color.

Lemon Creme Marble Cake with Vanilla Swirl

On a quiet afternoon, when the light slants just so through the kitchen window, there’s nothing quite like the solace found in baking. This Lemon Creme Marble Cake with Vanilla Swirl is a tender embrace of flavors, perfect for those moments when you crave a little sweetness with a hint of zest.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for a lighter texture)
• 1/2 cup unsalted butter, softened (room temperature blends smoother)
• 1 cup granulated sugar (adjust to sweetness preference)
• 2 large eggs (room temperature for better incorporation)
• 1/2 cup whole milk (or any milk of choice for moisture)
• 1 tsp vanilla extract (pure extract for best flavor)
• 1 tbsp lemon zest (freshly grated for vibrant taste)
• 1/4 cup lemon juice (freshly squeezed avoids bitterness)
• 1/2 tsp baking powder (ensure it’s fresh for proper rise)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan, lining it with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes, for a well-aerated base.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, to maintain the mixture’s emulsion.
4. Alternately add the sifted flour mixture and milk to the butter mixture, starting and ending with flour, to avoid overmixing.
5. Divide the batter equally into two bowls. Stir vanilla extract into one bowl and lemon zest plus juice into the other for distinct flavors.
6. Alternately spoon the vanilla and lemon batters into the prepared pan, then swirl gently with a knife for a marbled effect without overmixing.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, ensuring it sets properly.

Perfectly balanced between the bright tang of lemon and the sweet warmth of vanilla, this cake boasts a moist crumb and a visually stunning swirl. Serve it with a dollop of whipped cream or a drizzle of lemon glaze for an extra touch of indulgence.

Lemon Creme Drizzle Cake with Pistachios

Today, as the light fades softly outside, I find myself drawn to the simplicity and brightness of a lemon creme drizzle cake, its citrusy aroma mingling with the earthy crunch of pistachios. It’s a recipe that feels like a gentle embrace, perfect for those moments when you crave something sweet yet soothing.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for a lighter texture)
• 1/2 cup unsalted butter, softened (or margarine for a dairy-free option)
• 1 cup granulated sugar (adjust to taste)
• 2 large eggs (room temperature for better incorporation)
• 1/4 cup fresh lemon juice (strained to avoid pulp)
• 1 tbsp lemon zest (for an extra citrus kick)
• 1/2 cup heavy cream (whipped to soft peaks)
• 1/4 cup shelled pistachios, roughly chopped (for garnish)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes, to incorporate air for a lighter cake.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, to prevent the batter from separating.
4. Gently fold in the sifted flour and baking powder with a spatula, alternating with the lemon juice, to maintain the batter’s airy texture.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, ensuring it doesn’t become soggy.
7. Once cooled, drizzle the whipped heavy cream over the top and sprinkle with chopped pistachios for a nutty contrast.

Perfectly balanced, this cake offers a moist crumb with a vibrant lemon flavor, complemented by the creamy drizzle and the pistachios’ subtle crunch. Serve it alongside a cup of herbal tea for a tranquil afternoon treat, or as a bright finish to a summer dinner.

Lemon Creme Icebox Cake with Graham Crackers

Fondly remembering the simplicity of summer desserts, this lemon creme icebox cake brings a refreshing twist to the classic. It’s a no-bake delight that layers tangy lemon creme with crisp graham crackers, perfect for those warm evenings when the kitchen feels too hot to handle.

Ingredients

• 2 cups heavy cream (chilled for best results)
• 1/2 cup powdered sugar (sift to avoid lumps)
• 1 tbsp lemon zest (freshly grated for vibrant flavor)
• 1/4 cup lemon juice (freshly squeezed for a bright taste)
• 1 tsp vanilla extract (pure for depth of flavor)
• 14 oz graham crackers (about 24 crackers, for layering)

Instructions

1. In a large bowl, whip the heavy cream on medium speed until soft peaks form, about 3 minutes.
2. Gradually add the powdered sugar, lemon zest, lemon juice, and vanilla extract to the whipped cream, continuing to whip until stiff peaks form, about 2 more minutes. Tip: Ensure your bowl and beaters are cold to help the cream whip faster.
3. In a 9×13 inch baking dish, arrange a single layer of graham crackers, breaking them as needed to fit the dish snugly.
4. Spread half of the lemon creme mixture evenly over the graham crackers.
5. Repeat with another layer of graham crackers and the remaining lemon creme. Tip: Smooth the top layer with a spatula for a neat appearance.
6. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften. Tip: For easier slicing, chill the cake overnight.

When ready to serve, the cake will have transformed into a creamy, dreamy dessert with layers that melt in your mouth. The lemon adds a zesty brightness that balances the sweetness, making it a perfect end to any meal. Consider garnishing with fresh berries or a sprinkle of graham cracker crumbs for an extra touch of elegance.

Lemon Creme Mousse Cake with White Chocolate

Amidst the quiet hum of the kitchen, the Lemon Creme Mousse Cake with White Chocolate emerges as a delicate balance of zest and sweetness, a dessert that whispers of summer evenings and gentle indulgence.

Ingredients

• 1 1/2 cups graham cracker crumbs (ensure they’re finely ground for a smooth base)
• 1/2 cup unsalted butter, melted (cooled slightly to avoid soggy crust)
• 1 cup heavy cream (chilled for best whipping results)
• 8 oz white chocolate, finely chopped (high quality for smoother melting)
• 1/2 cup lemon juice, freshly squeezed (strained to remove pulp)
• 1 tbsp lemon zest (adds a bright, aromatic touch)
• 1/4 cup powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (pure for the best flavor)
• 1 envelope unflavored gelatin (dissolved properly to set the mousse)

Instructions

1. Preheat your oven to 350°F (175°C) to prepare for baking the crust.
2. Mix the graham cracker crumbs with melted butter until well combined, then press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool completely.
3. In a small bowl, sprinkle gelatin over 2 tbsp cold water; let sit for 5 minutes to bloom. Tip: Ensure the water is cold to prevent clumping.
4. Heat the lemon juice in a small saucepan over low heat until warm, then whisk in the gelatin mixture until fully dissolved. Set aside to cool slightly.
5. Whip the heavy cream with powdered sugar and vanilla until soft peaks form. Tip: Chill your bowl and beaters beforehand for quicker whipping.
6. Melt the white chocolate in a double boiler, stirring until smooth. Let cool slightly, then fold into the whipped cream along with the lemon zest and gelatin mixture.
7. Pour the mousse over the cooled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until set. Tip: Cover loosely with plastic wrap to prevent a skin from forming.

Silky and light, this cake carries the bright punch of lemon against the creamy whisper of white chocolate. Serve chilled, with a sprinkle of lemon zest or a drizzle of raspberry coulis for a contrasting hue and flavor.

Lemon Creme Roll Cake with Strawberry Jam

Remembering the first time I made this Lemon Creme Roll Cake with Strawberry Jam, it felt like a quiet afternoon well spent, the kind where time slows just enough to savor each moment. The tangy lemon paired with sweet strawberry jam creates a harmony that’s both refreshing and comforting, a perfect balance for any season.

Ingredients

• 4 large eggs (room temperature for best volume)
• 3/4 cup granulated sugar (plus 2 tbsp for dusting)
• 1 tsp vanilla extract (or almond extract for a different note)
• 1 cup all-purpose flour (sifted to avoid lumps)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (balances the sweetness)
• 1/3 cup water (warm, to help dissolve ingredients)
• Zest of 1 lemon (for a bright, citrusy flavor)
• 1 cup heavy cream (chilled, whips up better)
• 2 tbsp powdered sugar (for sweetening the cream)
• 1/2 cup strawberry jam (homemade or store-bought, adjust to sweetness preference)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, beat the eggs on high speed for 5 minutes until thick and lemon-colored. Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy.
3. Gently fold in the vanilla extract, lemon zest, and warm water until just combined. Tip: Overmixing can deflate the eggs, so use a gentle hand.
4. Sift together the flour, baking powder, and salt. Gradually fold into the egg mixture until no streaks remain, being careful not to overmix.
5. Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
6. While the cake is still warm, dust the top with the remaining 2 tbsp of granulated sugar. Place a clean kitchen towel over the cake, then invert it onto a flat surface. Carefully peel off the parchment paper.
7. Starting from the short end, roll the cake up with the towel inside. Let it cool completely on a wire rack, seam side down, to set the shape.
8. Once cooled, unroll the cake gently. Whip the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream evenly over the cake, then dollop the strawberry jam on top.
9. Re-roll the cake without the towel, wrapping it in plastic wrap to hold its shape. Chill in the refrigerator for at least 1 hour before serving. Tip: Chilling makes slicing cleaner and enhances the flavors.

Best enjoyed chilled, the cake offers a delightful contrast between the soft, airy sponge and the creamy, jam-filled center. For an extra touch, serve with fresh strawberries or a dusting of powdered sugar on top.

Lemon Creme Loaf Cake with Lemon Glaze

Sometimes, the simplest pleasures come in the form of a tender, citrus-kissed loaf cake, its crumb moist and its glaze shimmering under the kitchen light. This Lemon Creme Loaf Cake with Lemon Glaze is a testament to the joy of baking, a process as soothing as the first bite is delightful.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (or margarine for a dairy-free option)
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tablespoon lemon zest (from about 2 lemons)
• 1/4 cup fresh lemon juice
• 1/2 cup whole milk (or almond milk for a lighter version)
• 1 cup powdered sugar, for the glaze (sifted to avoid lumps)
• 2 tablespoons fresh lemon juice, for the glaze

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and granulated sugar together on medium speed until light and fluffy, about 2 minutes. Tip: Ensure the butter is at room temperature for a smoother mix.
4. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and juice.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined. Tip: Overmixing can lead to a dense cake.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Oven temperatures vary, so start checking at 40 minutes.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

Fresh from the oven, this loaf cake boasts a delicate crumb, perfectly balanced between sweet and tart. Serve it with a dollop of whipped cream or alongside a cup of Earl Grey tea for an afternoon treat that feels like a warm hug.

Lemon Creme Mini Cakes with Edible Flowers

Floating through the kitchen on a quiet afternoon, the idea of creating something light and delicate takes hold. These lemon creme mini cakes, adorned with edible flowers, are a whisper of spring in every bite, perfect for savoring slowly.

Ingredients

• 1 cup all-purpose flour (sifted for lightness)
• 1/2 cup granulated sugar (or adjust slightly for less sweetness)
• 1/4 cup unsalted butter, softened (room temperature blends easier)
• 2 large eggs (bring to room temperature for even mixing)
• 1 tbsp lemon zest (freshly grated for brightest flavor)
• 2 tbsp lemon juice (strained to avoid pulp)
• 1/4 cup whole milk (slightly warmed to mix smoothly)
• 1 tsp vanilla extract (pure for best aroma)
• 1/2 tsp baking powder (ensure it’s fresh for rise)
• Pinch of salt (balances the sweetness)
• Edible flowers for garnish (ensure they’re pesticide-free)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a mini cake pan.
2. In a medium bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in the lemon zest, lemon juice, and vanilla extract until combined.
5. Alternately add the sifted flour mixture and milk to the wet ingredients, starting and ending with the flour. Mix until just combined.
6. Divide the batter evenly among the prepared mini cake molds, filling each about 2/3 full.
7. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Once cooled, garnish each mini cake with edible flowers just before serving.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.

Lemon Creme Upside-Down Cake with Caramelized Lemons

Whispering the essence of summer into every bite, this dessert marries the bright zest of lemons with the velvety embrace of creme, all atop a tender cake that flips tradition on its head. It’s a dance of flavors and textures, where each slice tells a story of contrasts—tart and sweet, soft and crisp.

Ingredients

• 1 cup all-purpose flour (sifted for lightness)
• 1/2 cup unsalted butter, softened (plus extra for greasing)
• 3/4 cup granulated sugar (adjust to sweetness preference)
• 2 large eggs (room temperature for better incorporation)
• 1/4 cup whole milk (or any milk of choice for moisture)
• 1 tbsp lemon zest (for a fragrant touch)
• 2 tbsp lemon juice (freshly squeezed for brightness)
• 1 tsp vanilla extract (pure for depth of flavor)
• 2 medium lemons, thinly sliced (seeds removed for smooth caramelization)
• 1/4 cup brown sugar (for caramelizing the lemons)

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan with butter, ensuring every corner is covered to prevent sticking.
2. In a medium bowl, whisk together the flour and a pinch of salt, setting the stage for your dry ingredients to come together harmoniously.
3. Cream the softened butter and granulated sugar in a large bowl until pale and fluffy, about 3 minutes, to incorporate air for a lighter cake.
4. Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next to maintain a smooth batter.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the flour, to achieve a perfectly balanced batter.
6. Fold in the lemon zest and juice gently, distributing the citrus evenly without overmixing, which can toughen the cake.
7. Arrange the lemon slices in a single layer at the bottom of the prepared pan, sprinkling the brown sugar evenly over them to create a caramelized topping as it bakes.
8. Pour the batter over the lemons, smoothing the top with a spatula, and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate, allowing the caramelized lemons to shine on top.

The cake emerges with a moist crumb, its edges kissed by the caramelized lemons, offering a symphony of textures. Serve it warm, with a dollop of whipped cream or a scoop of vanilla ice cream, to elevate the citrus notes into a dessert that feels both indulgent and refreshing.

Summary

Perfect for any occasion, these 18 Luscious Lemon Creme Cake Recipes with Citrus Zest offer a delightful way to brighten your baking repertoire. Whether you’re craving something tangy or sweet, there’s a recipe here to satisfy. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your baking adventures by pinning this article on Pinterest. Happy baking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.