Let’s brighten up your baking routine! If you’re craving something sweet with a refreshing citrus twist, you’re in for a treat. We’ve gathered 18 irresistible lemon creme cake recipes, each featuring dreamy frostings that’ll make your taste buds sing. From simple weeknight delights to show-stopping desserts, get ready to discover your new favorite zesty creation. Dive in and find the perfect lemony masterpiece to whip up today!
Classic Lemon Creme Cake with Vanilla Bean Frosting
Elegant yet approachable, this Classic Lemon Creme Cake with Vanilla Bean Frosting embodies the perfect balance of bright citrus and creamy sophistication. The tender crumb, infused with fresh lemon zest and juice, provides a delightful contrast to the rich vanilla bean frosting that envelops each layer. It’s the kind of dessert that feels simultaneously celebratory and comforting—ideal for both special occasions and everyday indulgence.
Ingredients
- 2 cups all-purpose flour (I always spoon and level mine for accuracy)
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened (room temperature ensures proper creaming)
- 3 large eggs (I prefer room temperature eggs here for better emulsion)
- 1 cup whole milk
- ¼ cup fresh lemon juice (freshly squeezed makes all the difference)
- 2 tablespoons lemon zest
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened for the frosting
- 4 cups powdered sugar
- 2 teaspoons vanilla bean paste (my go-to for those beautiful speckles)
- 3 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F and grease two 8-inch round cake pans.
- Whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt in a medium bowl.
- Cream ½ cup softened unsalted butter with 1 ½ cups granulated sugar on medium-high speed for 3 minutes until pale and fluffy.
- Add 3 large eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
- Combine 1 cup whole milk with ¼ cup fresh lemon juice in a separate measuring cup.
- Alternate adding the flour mixture and milk mixture to the butter mixture, beginning and ending with flour, mixing on low speed until just combined.
- Fold in 2 tablespoons lemon zest with a spatula until evenly distributed.
- Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula.
- Bake for 25-28 minutes until a toothpick inserted in the center comes out clean and the edges pull away from the pans.
- Cool the cakes in their pans on a wire rack for 15 minutes before inverting onto the rack to cool completely.
- Beat 1 cup softened unsalted butter on medium speed for 2 minutes until smooth and creamy.
- Gradually add 4 cups powdered sugar on low speed, then increase to medium-high and beat for 3 minutes until light and fluffy.
- Mix in 2 teaspoons vanilla bean paste and 3 tablespoons heavy cream until the frosting is spreadable but holds its shape.
- Place one cooled cake layer on a serving plate and spread with ½ cup frosting using an offset spatula.
- Top with the second cake layer and frost the top and sides with the remaining frosting.
Velvety and cloud-like, this cake delivers a symphony of textures from its tender crumb to the silken frosting that melts on the tongue. The vibrant lemon notes cut through the richness beautifully, creating a dessert that feels both luxurious and refreshing. For an elegant presentation, garnish with candied lemon slices or edible flowers, or simply slice and serve with a pot of Earl Grey tea for the perfect afternoon treat.
Lemon Blueberry Creme Cake with Cream Cheese Glaze
Just when you think you’ve experienced every delightful cake combination, this lemon blueberry creme cake with cream cheese glaze arrives to redefine elegance. Juicy blueberries burst through the tender crumb, while bright lemon zest cuts through the richness in the most sophisticated way. This is the kind of dessert that makes ordinary afternoons feel like celebrations.
Ingredients
- 2 cups all-purpose flour (I always spoon and level for accuracy)
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened (room temperature creates the perfect emulsion)
- ¾ cup whole milk (full-fat delivers superior moisture)
- 3 large eggs (room temperature eggs incorporate beautifully)
- 1 cup fresh blueberries (tossed lightly in flour to prevent sinking)
- Zest of 2 lemons (microplane zesting releases the most fragrant oils)
- 2 tsp baking powder
- ½ tsp salt
- 4 oz cream cheese, softened (for the glaze – block style works best)
- 1 cup powdered sugar (sifted to eliminate lumps)
- 2 tbsp lemon juice (freshly squeezed for maximum brightness)
Instructions
- Preheat your oven to 350°F and generously grease a 9-inch round cake pan, lining the bottom with parchment paper for foolproof release.
- Whisk together 2 cups flour, 2 teaspoons baking powder, and ½ teaspoon salt in a medium bowl until thoroughly combined.
- Cream ½ cup softened butter with 1 ½ cups granulated sugar in a stand mixer on medium-high speed for exactly 3 minutes until pale and fluffy.
- Add 3 room-temperature eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
- Alternate adding the dry ingredients with ¾ cup whole milk in three additions, beginning and ending with flour mixture, mixing just until combined.
- Fold in the zest of 2 lemons and 1 cup blueberries that have been lightly tossed in 1 tablespoon of reserved flour mixture.
- Pour the batter into your prepared pan and bake at 350°F for 45-50 minutes until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes before inverting onto the rack to cool completely.
- For the glaze, beat 4 ounces softened cream cheese with 1 cup sifted powdered sugar until smooth.
- Gradually mix in 2 tablespoons fresh lemon juice until the glaze reaches a pourable consistency.
- Drizzle the cream cheese glaze over the completely cooled cake, allowing it to cascade down the sides.
Soft crumb texture gives way to juicy berry pockets, while the tangy cream cheese glaze provides the perfect counterpoint to the citrus-kissed cake. Serve slightly chilled with afternoon tea, or warm individual slices and pair with vanilla bean ice cream for a stunning dessert presentation.
Raspberry Lemon Creme Cake with White Chocolate Drizzle
Just when you think dessert can’t get more delightful, this raspberry lemon creme cake arrives to prove otherwise. Juicy raspberries and bright lemon zest create a symphony of flavors that dance across the palate, while the white chocolate drizzle adds an elegant finishing touch that elevates this cake from simple to spectacular.
Ingredients
- 2 cups all-purpose flour (I always sift mine first for extra fluffiness)
- 1 ½ cups granulated sugar
- 3 large eggs at room temperature (they incorporate so much better when not cold)
- 1 cup unsalted butter, softened (European-style butter gives the richest flavor)
- 1 cup fresh raspberries (frozen work too, but don’t thaw them first)
- Zest of 2 lemons (I use organic since we’re using the peel)
- ½ cup whole milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 4 oz white chocolate chips for drizzling (I prefer Ghirardelli for their smooth melt)
- 1 cup heavy cream for the creme layer
Instructions
- Preheat your oven to 350°F and generously grease a 9-inch round cake pan, then line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt until fully combined and aerated.
- Using an electric mixer, cream the softened butter and sugar together on medium-high speed for exactly 3 minutes until pale and fluffy.
- Add the room temperature eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
- Mix in the vanilla extract and lemon zest until the fragrant citrus aroma fills your kitchen.
- Alternate adding the flour mixture and whole milk to the butter mixture, beginning and ending with flour, and mix on low speed just until combined.
- Gently fold in the fresh raspberries using a spatula, being careful not to overmix and crush the berries.
- Pour the batter into your prepared pan and bake at 350°F for 45-50 minutes until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely—this prevents sinking.
- While the cake cools, whip the heavy cream with 2 tablespoons of sugar until stiff peaks form for the creme layer.
- Slice the cooled cake horizontally into two even layers using a serrated knife for clean cuts.
- Spread the whipped cream evenly over the bottom layer, then carefully place the top layer back on.
- Melt the white chocolate chips in a double boiler over simmering water, stirring constantly until smooth and glossy.
- Drizzle the melted white chocolate artistically over the top of the cake using a spoon or piping bag.
- Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld.
Marvel at how the tender crumb gives way to bursts of tart raspberry, perfectly balanced by the silky creme filling. The white chocolate drizzle provides just enough sweetness to complement the citrus notes without overwhelming them. For an extra special presentation, garnish with fresh raspberries and lemon zest curls just before serving to guests.
Lemon Creme Pound Cake with Citrus Glaze
Vibrant with the bright essence of sun-ripened citrus, this Lemon Creme Pound Cake offers a sublime balance of rich, buttery crumb and zesty refreshment. Each slice reveals a tender, moist interior that practically melts on the tongue, elevated by a glossy citrus glaze that adds both visual appeal and an extra burst of flavor. Perfect for afternoon tea or as an elegant dessert, this cake transforms simple ingredients into something truly extraordinary.
Ingredients
– 1 cup unsalted butter, softened to room temperature (this creates the perfect creamy base)
– 1 ½ cups granulated sugar, for that ideal sweetness level
– 4 large eggs at room temperature, which incorporate more evenly into the batter
– 1 teaspoon pure vanilla extract, my secret for depth of flavor
– 2 cups all-purpose flour, spooned and leveled for accuracy
– ½ teaspoon baking powder, just enough lift without compromising density
– ¼ teaspoon fine sea salt, to balance the sweetness
– ½ cup sour cream, the key to incredible moisture
– Zest of 2 lemons, freshly grated for maximum citrus oil release
– 3 tablespoons fresh lemon juice, strained to avoid bitter pulp
– 1 cup powdered sugar, sifted to eliminate lumps
– 2 tablespoons fresh orange juice, for a complex citrus glaze
Instructions
1. Preheat your oven to 325°F and generously grease a 9×5 inch loaf pan, then line it with parchment paper leaving overhang on two sides for easy removal.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar on medium-high speed for exactly 4 minutes until pale and fluffy.
3. Add the room temperature eggs one at a time, beating for 30 seconds after each addition until fully incorporated and the mixture appears smooth.
4. Mix in the pure vanilla extract until just combined, about 15 seconds on low speed.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until evenly distributed.
6. Alternate adding the flour mixture and sour cream to the butter mixture in three additions, beginning and ending with flour, mixing on low speed until just combined after each addition.
7. Fold in the freshly grated lemon zest and strained fresh lemon juice using a spatula until evenly distributed throughout the batter.
8. Transfer the batter to your prepared loaf pan and smooth the top with an offset spatula, creating a slight dome in the center for even rising.
9. Bake at 325°F for 60-70 minutes until a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
10. Cool the cake in the pan on a wire rack for 20 minutes, then use the parchment paper overhang to lift it out and cool completely.
11. While the cake cools, whisk together the sifted powdered sugar and fresh orange juice until smooth and glossy, about 2 minutes of vigorous stirring.
12. Drizzle the citrus glaze evenly over the completely cooled cake, allowing it to drip down the sides for beautiful presentation.
Heavenly in both texture and taste, this pound cake boasts a tight, velvety crumb that yields gently to the fork while the citrus glaze provides a delightful crackle with each bite. The bright lemon flavor shines through the rich butter base, creating a sophisticated dessert that feels both comforting and elegant. Serve thin slices with freshly brewed Earl Grey tea or garnish with candied lemon slices for an extra special presentation.
Lavender Lemon Creme Cake with Honey Buttercream
Nothing captures the essence of spring’s delicate beauty quite like this ethereal creation, where fragrant lavender meets the bright zing of lemon in a tender cake swathed in luxurious honey buttercream. Each slice offers a sophisticated balance of floral notes and citrus freshness, making it perfect for afternoon tea or celebratory gatherings. The subtle sweetness and elegant presentation will have your guests believing it came from a professional patisserie.
Ingredients
- 2 cups all-purpose flour – I always sift mine for that airy, delicate crumb
- 1 cup granulated sugar – using fine-grain sugar ensures it dissolves perfectly
- 3 large eggs at room temperature – they incorporate so much better when not cold
- 1/2 cup unsalted butter, softened – I prefer European-style for its rich flavor
- 1 cup whole milk – the higher fat content creates incredible moisture
- 2 tbsp dried culinary lavender – look for vibrant purple buds with strong aroma
- Zest of 2 lemons – I use organic since we’re using the zest
- 1/4 cup fresh lemon juice – freshly squeezed makes all the difference
- 2 tsp baking powder – check the expiration date for maximum rise
- 1/2 tsp salt – I use fine sea salt for even distribution
- For the honey buttercream: 1 cup unsalted butter (softened), 3 cups powdered sugar (sifted), 1/4 cup honey (local wildflower is my favorite), and 2 tbsp heavy cream
Instructions
- Preheat your oven to 350°F and generously grease two 8-inch round cake pans, then line with parchment paper circles.
- In a medium bowl, whisk together the flour, baking powder, and salt until thoroughly combined and aerated.
- Using a stand mixer with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed for exactly 3 minutes until pale and fluffy.
- Add the room-temperature eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
- Combine the milk with lemon juice in a measuring cup – it will curdle slightly, which is perfect for tenderizing.
- Alternately add the flour mixture and milk mixture to the butter mixture in three additions, beginning and ending with flour, mixing on low speed just until combined.
- Fold in the lemon zest and culinary lavender with a spatula, being careful not to overmix the batter.
- Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula.
- Bake for 25-28 minutes until the cakes spring back when lightly pressed and a toothpick inserted in the center comes out clean.
- Cool the cakes in their pans on a wire rack for 15 minutes, then carefully invert onto the rack to cool completely.
- For the buttercream, beat the softened butter in a clean mixer bowl on medium speed for 2 minutes until smooth and creamy.
- Gradually add the sifted powdered sugar on low speed, then increase to medium-high and beat for 3 minutes until very light and fluffy.
- Stream in the honey and heavy cream while mixing on medium speed, then beat for an additional 2 minutes until perfectly smooth.
- Place one cooled cake layer on a serving plate and spread with 3/4 cup of buttercream, then top with the second layer.
- Frost the entire cake with the remaining buttercream, using a bench scraper for clean, sharp sides if desired.
Keeping this cake at room temperature allows the buttercream to maintain its silken texture while the lavender fragrance subtly perfumes each forkful. The tender crumb practically melts against the rich honey frosting, creating a symphony of floral, citrus, and creamy notes that dance across the palate. Consider garnishing with candied lemon slices and fresh lavender sprigs for an Instagram-worthy presentation that tastes as beautiful as it looks.
Lemon Creme Layer Cake with Raspberry Filling
Perfectly balanced between tart and sweet, this lemon creme layer cake with raspberry filling offers a sophisticated dessert experience that delights both the palate and the eyes. The bright citrus notes of fresh lemon zest and juice cut through the richness of the buttercream, while the raspberry filling provides a vibrant, fruity contrast. Each slice reveals beautiful layers that promise an elegant treat for any special occasion.
Ingredients
- 2 cups all-purpose flour (I always sift mine for a lighter crumb)
- 1 ½ cups granulated sugar
- ¾ cup unsalted butter, softened (room temperature is essential for proper creaming)
- 3 large eggs (I prefer room temperature eggs here for better emulsion)
- ½ cup whole milk
- ¼ cup fresh lemon juice (freshly squeezed makes all the difference)
- 1 tbsp lemon zest
- 2 tsp baking powder
- ½ tsp salt
- 1 cup raspberry jam (seedless gives the filling a smoother texture)
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and grease two 8-inch round cake pans, then line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt until thoroughly combined.
- In a separate large bowl, cream the softened butter and granulated sugar together on medium-high speed for 3 minutes until pale and fluffy.
- Add the room temperature eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
- Mix in the lemon zest and fresh lemon juice until just combined.
- Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with flour, mixing on low speed until just combined after each addition.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake for 25-30 minutes until the cakes are golden brown and a toothpick inserted into the center comes out clean.
- Cool the cakes in their pans on a wire rack for 15 minutes, then turn them out onto the rack to cool completely.
- While the cakes cool, whip the heavy cream, powdered sugar, and vanilla extract on medium-high speed for 3-4 minutes until stiff peaks form.
- Place one cooled cake layer on a serving plate and spread the raspberry jam evenly over the top, leaving a ½-inch border around the edge.
- Spread half of the whipped cream over the jam layer, being careful not to disturb the jam underneath.
- Carefully place the second cake layer on top and press down gently to secure.
- Frost the top and sides of the cake with the remaining whipped cream, using an offset spatula for smooth coverage.
- Refrigerate the completed cake for at least 1 hour before serving to allow the flavors to meld.
Velvety whipped cream frosting contrasts beautifully with the tender crumb of the lemon cake, while the raspberry filling provides bursts of fruity brightness. The cake’s layers create a stunning visual when sliced, revealing alternating bands of pale yellow and vibrant red. For an extra touch of elegance, garnish with fresh raspberries and lemon zest curls just before serving.
Lemon Creme Bundt Cake with Lemon Glaze
Sublimely moist and bursting with bright citrus flavor, this Lemon Creme Bundt Cake with Lemon Glaze is the epitome of elegant simplicity. Crafted with creamy richness and a delicate crumb, it transforms humble ingredients into a dessert worthy of any celebration. The final drizzle of translucent glaze adds both visual appeal and an extra zing of lemon essence that lingers delightfully on the palate.
Ingredients
– 2 cups all-purpose flour (I always spoon and level for accuracy)
– 1 ½ cups granulated sugar
– 1 cup unsalted butter, softened to room temperature (this creams beautifully)
– ¾ cup sour cream (full-fat creates incredible moisture)
– 4 large eggs at room temperature (they incorporate more evenly)
– ¼ cup fresh lemon juice (I squeeze mine fresh—bottled just doesn’t compare)
– 2 tablespoons lemon zest (from about 2 lemons, avoiding the bitter white pith)
– 2 teaspoons baking powder
– ½ teaspoon salt
– For the glaze: 1 ½ cups powdered sugar, 3 tablespoons fresh lemon juice, and 1 teaspoon lemon zest
Instructions
1. Preheat your oven to 350°F and generously grease a 10-cup Bundt pan with butter, making sure to reach all the intricate crevices.
2. In a medium bowl, whisk together the flour, baking powder, and salt until fully combined.
3. Using a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed for 3–4 minutes until pale and fluffy.
4. Add the room temperature eggs one at a time, mixing for 20 seconds after each addition until fully incorporated.
5. Blend in the sour cream, fresh lemon juice, and lemon zest on low speed just until smooth.
6. Gradually add the dry ingredients to the wet mixture, mixing on low only until no flour streaks remain—do not overmix.
7. Pour the batter into the prepared Bundt pan and spread it evenly with a spatula.
8. Bake for 45–50 minutes until a toothpick inserted into the center comes out clean and the top springs back lightly when touched.
9. Cool the cake in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely.
10. For the glaze, whisk the powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth and pourable.
11. Drizzle the glaze over the completely cooled cake, allowing it to cascade down the sides naturally.
Creating this cake yields a tender, buttery crumb that practically melts in your mouth, while the double dose of lemon provides a vibrant, sunny contrast. For an extra flourish, garnish with thin lemon slices and edible flowers before serving.
Lemon Creme Cheesecake with Graham Cracker Crust
Nothing quite captures the essence of sophisticated simplicity like a perfectly balanced lemon creme cheesecake. Nestled atop a buttery graham cracker foundation, this dessert marries the bright, citrusy notes of fresh lemon with the luxurious creaminess of premium cream cheese. Each slice offers a delightful contrast between the crisp, spiced crust and the velvety smooth filling that melts effortlessly on the tongue.
Ingredients
- 1 ½ cups graham cracker crumbs – I always use the honey-flavored ones for that extra hint of warmth
- ⅓ cup granulated sugar – divided between crust and filling for balanced sweetness
- 6 tablespoons unsalted butter, melted – European-style butter creates the most decadent crust
- 24 ounces cream cheese, softened to room temperature – this is non-negotiable for that signature silky texture
- 3 large eggs, at room temperature – cold eggs can cause the filling to crack
- ½ cup sour cream – full-fat version gives the creamiest results
- ¼ cup fresh lemon juice – always squeeze your own for that vibrant, authentic flavor
- 1 tablespoon lemon zest – the essential oils in the zest provide the true lemon essence
- 1 teaspoon pure vanilla extract – I prefer Madagascar bourbon vanilla for its rich complexity
Instructions
- Preheat your oven to 325°F and position the rack in the center of the oven for even heating.
- Combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter in a medium bowl until the mixture resembles wet sand.
- Firmly press the crust mixture into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to create an even, compact layer.
- Bake the crust for 10 minutes at 325°F until lightly golden and fragrant, then transfer to a wire rack to cool completely.
- Reduce oven temperature to 300°F to prepare for the gentle baking required for cheesecake.
- Using a stand mixer with paddle attachment, beat the softened cream cheese and remaining sugar on medium-low speed for 3 minutes until completely smooth and free of lumps.
- Add eggs one at a time, mixing just until each egg disappears into the batter to avoid incorporating too much air.
- Scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are fully incorporated.
- Mix in sour cream, fresh lemon juice, lemon zest, and vanilla extract on low speed until the batter becomes homogeneous.
- Pour the filling over the cooled crust and smooth the surface with an offset spatula.
- Place the springform pan in a water bath by setting it inside a larger roasting pan and pouring hot water halfway up the sides of the springform.
- Bake at 300°F for 55-65 minutes until the edges are set but the center still jiggles slightly when gently shaken.
- Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool gradually in the oven for 1 hour to prevent cracking.
- Remove from oven and run a thin knife around the edge of the pan to release the cheesecake from the sides.
- Refrigerate for at least 6 hours, though overnight chilling yields the perfect firm-yet-creamy texture.
Beyond its stunning visual appeal, this cheesecake delivers a symphony of textures from the crisp crust to the cloud-like filling. Bright lemon notes dance across the palate without overwhelming the rich cream cheese base, creating a dessert that feels both refreshing and indulgent. Beautiful when served simply with a dusting of powdered sugar, it also pairs wonderfully with fresh berries or a delicate lemon curd drizzle for those seeking extra citrus intensity.
Lemon Creme Angel Food Cake with Whipped Cream Topping
Wondrously light and ethereal, this Lemon Creme Angel Food Cake with Whipped Cream Topping elevates the classic dessert to new heights of sophistication. The delicate crumb, infused with bright citrus notes, creates a perfect canvas for the cloud-like whipped cream that crowns each slice. This elegant confection promises to transform any occasion into a celebration of refined flavors and textures.
Ingredients
– 1 cup cake flour, sifted twice for that feather-light texture I adore
– 1 ½ cups granulated sugar, divided between the batter and meringue
– 12 large egg whites at room temperature, which whip to greater volume
– 1 ½ teaspoons cream of tartar, my secret for stable peaks
– ¼ teaspoon fine sea salt, to balance the sweetness
– 2 teaspoons pure vanilla extract, always worth the splurge
– 2 tablespoons fresh lemon zest, from about 3 medium lemons
– ¼ cup fresh lemon juice, strained to avoid any bitter pith
– 1 cup heavy whipping cream, chilled in the freezer for 15 minutes before whipping
– 2 tablespoons powdered sugar, for sweetening the cream just right
Instructions
1. Preheat your oven to 350°F and position the rack in the lower third of the oven.
2. Sift the cake flour and ¾ cup granulated sugar together three times to incorporate air.
3. In a perfectly clean, grease-free bowl, beat the room temperature egg whites on medium speed until foamy.
4. Add the cream of tartar and salt, then increase speed to medium-high until soft peaks form.
5. Gradually add the remaining ¾ cup sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
6. Gently fold in the vanilla extract, lemon zest, and lemon juice using a large rubber spatula.
7. Sift one-third of the flour mixture over the egg whites and fold gently until just combined.
8. Repeat with the remaining flour in two additions, being careful not to deflate the batter.
9. Pour the batter into an ungreased 10-inch tube pan and smooth the top with an offset spatula.
10. Bake for 35-40 minutes until the top is golden brown and springs back when lightly touched.
11. Immediately invert the pan onto a bottle or cooling rack and let cool completely for 2 hours.
12. Run a thin knife around the edges and center tube to release the cake from the pan.
13. For the topping, chill a mixing bowl and beaters in the freezer for 15 minutes before whipping.
14. Whip the chilled heavy cream on medium-high speed until soft peaks form.
15. Add the powdered sugar and continue whipping until firm peaks hold their shape.
16. Spread the whipped cream over the cooled cake using a piping bag or offset spatula.
Flawlessly tender with a delicate crumb that melts on the tongue, this cake delivers bright lemon notes that dance across the palate. The cloud-like whipped cream topping provides a luxurious contrast to the airy texture beneath. For an elegant presentation, garnish with candied lemon slices and fresh mint leaves, or serve alongside fresh berries for a burst of seasonal flavor.
Lemon Creme Cupcakes with Lemon Curd Filling
Oozing with sunshine-bright flavor, these lemon creme cupcakes offer a delightful escape from the ordinary. Their tender crumb gives way to a surprise burst of tangy lemon curd, creating a symphony of sweet and tart in every bite. Perfect for afternoon tea or as a sophisticated dessert, these treats elevate simple ingredients into something truly special.
Ingredients
– 1 ½ cups all-purpose flour (I prefer weighing it for accuracy)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened to room temperature
– 2 large eggs at room temperature (they incorporate better this way)
– ½ cup whole milk
– ¼ cup fresh lemon juice (always worth squeezing fresh)
– 1 tbsp lemon zest
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– ½ cup prepared lemon curd (I love the extra tang of homemade)
– 1 cup powdered sugar for the glaze
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until fully combined.
3. In a separate large bowl, cream the softened butter and granulated sugar together for 3 minutes until light and fluffy.
4. Beat in the eggs one at a time, waiting until each is fully incorporated before adding the next.
5. Stir in the lemon zest and fresh lemon juice until the mixture is uniform.
6. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour, and mix until just combined.
7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
8. Bake for 18-22 minutes until the cupcakes spring back when lightly pressed and a toothpick inserted comes out clean.
9. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Use a small paring knife to cut a 1-inch deep cone from the top center of each cooled cupcake.
11. Spoon approximately 2 teaspoons of lemon curd into each cavity, filling just below the surface.
12. Whisk the powdered sugar with 2 tablespoons of lemon juice until smooth to create a simple glaze.
13. Drizzle the glaze over the top of each cupcake, allowing it to drip down the sides.
Softer than a cloud with a hidden pocket of vibrant citrus, these cupcakes deliver pure sunshine in dessert form. Serve them slightly chilled to contrast the cool filling with the tender cake, or garnish with candied lemon slices for an extra elegant touch that highlights their sophisticated flavor profile.
Lemon Creme Coffee Cake with Streusel Topping
Gracefully bridging the gap between breakfast indulgence and afternoon delight, this lemon creme coffee cake offers a sophisticated twist on a classic. Generously layered with velvety lemon filling and crowned with buttery streusel, it transforms ordinary moments into elegant occasions. The bright citrus notes dance harmoniously with rich, tender crumb for a truly memorable treat.
Ingredients
– 2 cups all-purpose flour (I prefer unbleached for better structure)
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened (room temperature blends more smoothly)
– 1 cup sour cream (full-fat creates the moistest texture)
– 2 large eggs (room temperature incorporates better)
– 1/4 cup fresh lemon juice (freshly squeezed makes all the difference)
– 1 tbsp lemon zest (I always zest before juicing)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 8 oz cream cheese, softened (I find block-style works best)
– 1/4 cup brown sugar (light brown adds lovely caramel notes)
– 1/4 cup sliced almonds (toasting them first enhances flavor)
– 1 tsp ground cinnamon
Instructions
1. Preheat your oven to 350°F and generously grease a 9-inch springform pan.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl until fully combined.
3. Cream softened butter and granulated sugar in a large mixing bowl for exactly 3 minutes until pale and fluffy.
4. Beat in eggs one at a time, waiting until each is fully incorporated before adding the next.
5. Mix in sour cream, lemon juice, and lemon zest until the batter appears smooth and homogeneous.
6. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
7. Spread two-thirds of the batter evenly into the prepared pan, creating a slight well in the center.
8. Beat cream cheese with 1/4 cup of the remaining granulated sugar until completely smooth and lump-free.
9. Carefully spoon the cream cheese mixture over the batter layer, spreading it to within 1/2 inch of the edges.
10. Drop remaining batter by spoonfuls over the cream cheese layer, then gently spread to cover most of the surface.
11. Combine brown sugar, sliced almonds, and cinnamon in a small bowl for the streusel topping.
12. Sprinkle the streusel mixture evenly over the entire surface of the cake batter.
13. Bake for 45-50 minutes until golden brown and a toothpick inserted near the center comes out clean.
14. Cool the cake in the pan on a wire rack for 20 minutes before carefully releasing the springform sides.
15. Allow the cake to cool completely before slicing to ensure clean, beautiful portions.
When sliced, this cake reveals beautiful marbled layers that practically beg for a morning coffee pairing. The tender crumb practically melts in your mouth while the streusel provides satisfying crunch against the creamy lemon filling. Consider serving slightly warmed with a dusting of powdered sugar for an extra touch of elegance that highlights the citrus notes.
Lemon Creme Mousse Cake with Fresh Berries
Masterfully balancing bright citrus notes with luxurious creaminess, this Lemon Crème Mousse Cake crowned with fresh berries offers an exquisite dessert experience that feels both sophisticated and refreshingly light. The delicate sponge base provides the perfect foundation for the airy lemon mousse, while the vibrant berries add a burst of natural sweetness and visual appeal. Each component harmonizes beautifully, creating a dessert that’s as stunning to behold as it is delightful to savor.
Ingredients
- 1 ½ cups all-purpose flour (I always sift mine first for extra lightness)
- ¾ cup granulated sugar, divided (I prefer using fine-grain sugar for smoother texture)
- 3 large eggs at room temperature (they incorporate much better when not cold)
- ½ cup unsalted butter, melted and cooled slightly (European-style butter adds wonderful richness)
- 2 teaspoons pure vanilla extract (the real stuff makes all the difference)
- 1 cup heavy whipping cream (chill your bowl and beaters for best results)
- ⅓ cup fresh lemon juice (about 2-3 lemons, and I always zest them first)
- 1 tablespoon lemon zest (the bright yellow part only, no bitter white pith)
- 1 packet unflavored gelatin (I sprinkle it over cold liquid to prevent clumping)
- 2 cups mixed fresh berries (raspberries, blueberries, and sliced strawberries create lovely color contrast)
Instructions
- Preheat your oven to 350°F and grease an 8-inch springform pan, then line the bottom with parchment paper.
- Whisk together 1 ½ cups all-purpose flour and ¼ cup granulated sugar in a medium bowl until thoroughly combined.
- Beat 3 large eggs with remaining ½ cup sugar on high speed for exactly 4 minutes until pale and thickened.
- Gently fold the flour mixture into the egg mixture using a spatula, taking care not to deflate the air bubbles.
- Drizzle in ½ cup melted butter and 2 teaspoons vanilla extract while continuously folding the batter.
- Pour the batter into your prepared pan and bake for 18-20 minutes until golden and springy to the touch.
- Cool the cake completely in the pan on a wire rack, then run a knife around the edges before releasing the springform.
- Sprinkle 1 packet gelatin over ¼ cup cold water in a small bowl and let it bloom for 5 minutes until spongy.
- Warm the bloomed gelatin over a double boiler until completely dissolved and clear, about 2-3 minutes.
- Whisk together ⅓ cup lemon juice, 1 tablespoon lemon zest, and dissolved gelatin until fully incorporated.
- Whip 1 cup heavy cream to stiff peaks in your chilled bowl, being careful not to overwhip into butter.
- Fold the lemon-gelatin mixture gently into the whipped cream until no white streaks remain.
- Spread the lemon mousse evenly over the cooled cake base and refrigerate for at least 4 hours until set.
- Arrange 2 cups mixed fresh berries artistically over the set mousse just before serving.
Notably, the cake achieves a wonderful textural contrast between the tender crumb base and the cloud-like mousse that melts on the tongue. The bright lemon flavor cuts through the richness beautifully, while the berries provide little bursts of juiciness that complement the creamy elements. For an elegant presentation, I love serving thin slices on chilled plates with a dusting of powdered sugar and a sprig of fresh mint.
Lemon Creme Sponge Cake with Chantilly Cream
Radiating with citrus-kissed sophistication, this Lemon Creme Sponge Cake with Chantilly Cream offers a sublime balance of airy texture and vibrant flavor. Each delicate layer whispers of sunny afternoons and celebratory moments, making it equally suited for elegant gatherings or quiet indulgences. The harmonious marriage of tender crumb and cloud-like cream creates a dessert that feels both timeless and refreshingly modern.
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine twice for maximum fluffiness)
– 1 cup granulated sugar (superfine dissolves beautifully)
– 3 large eggs at room temperature (they incorporate much more smoothly)
– ½ cup unsalted butter, softened (European-style butter adds wonderful richness)
– ¼ cup fresh lemon juice (Meyer lemons provide the perfect floral note)
– 2 teaspoons lemon zest (I microplane directly over the bowl to capture every drop of oil)
– 1 teaspoon pure vanilla extract (the real stuff makes all the difference)
– ½ teaspoon baking powder
– ¼ teaspoon salt
– 1 cup heavy cream, chilled (ultra-pasteurized whips up beautifully stable)
– 2 tablespoons powdered sugar
Instructions
1. Preheat your oven to 350°F and generously butter a 9-inch round cake pan.
2. Sift the flour, baking powder, and salt together into a medium bowl.
3. Cream the softened butter and granulated sugar together in a large mixing bowl until pale and fluffy, about 3-4 minutes on medium speed.
4. Add the room temperature eggs one at a time, beating well after each addition until fully incorporated.
5. Mix in the vanilla extract, fresh lemon juice, and lemon zest until just combined.
6. Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
7. Pour the batter into the prepared pan and smooth the top with an offset spatula.
8. Bake for 25-30 minutes until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
9. Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. While the cake cools, whip the chilled heavy cream and powdered sugar in a chilled bowl until soft peaks form.
11. Split the cooled cake horizontally into two even layers using a serrated knife.
12. Spread half of the whipped cream over the bottom layer, then carefully place the top layer.
13. Frost the top and sides of the cake with the remaining whipped cream using a piping bag or offset spatula.
Sublimely light and citrus-forward, this cake offers a delicate crumb that practically melts on the tongue. The cloud-like Chantilly cream provides a luxurious counterpoint to the bright lemon notes, creating a dessert that feels both sophisticated and comforting. For an elegant presentation, garnish with candied lemon slices and fresh mint leaves, or serve alongside fresh berries for a burst of seasonal color.
Lemon Creme Marble Cake with Chocolate Swirls
Perfectly balancing citrus brightness with rich chocolate indulgence, this Lemon Creme Marble Cake with Chocolate Swirls transforms ordinary afternoons into elegant occasions. The delicate marbling creates a visual masterpiece that hints at the sophisticated flavor harmony within each slice. This showstopping dessert brings professional bakery quality to your kitchen with surprisingly approachable techniques.
Ingredients
- 2 cups all-purpose flour (I always spoon and level for accuracy)
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened to room temperature
- ¾ cup whole milk at room temperature
- 3 large eggs, brought to room temperature for better emulsion
- 1 tablespoon fresh lemon zest (I prefer Meyer lemons for their floral notes)
- ¼ cup fresh lemon juice
- ½ cup sour cream for exceptional moisture
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup Dutch-process cocoa powder
- ¼ cup hot water for blooming the cocoa
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F and generously grease a 10-cup Bundt pan, making sure to reach into all the crevices.
- Whisk together flour, baking powder, and salt in a medium bowl until thoroughly combined.
- Cream softened butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed for 3 minutes until pale and fluffy.
- Add eggs one at a time, mixing for 30 seconds after each addition and scraping down the bowl between eggs.
- Combine milk, lemon juice, lemon zest, and vanilla extract in a liquid measuring cup.
- Alternate adding the flour mixture and milk mixture to the butter mixture in three additions, beginning and ending with flour, mixing on low speed just until combined.
- Transfer two cups of batter to a separate bowl and stir in cocoa powder dissolved in hot water until smooth.
- Drop alternating spoonfuls of lemon and chocolate batters into the prepared pan, creating distinct layers.
- Run a butter knife through the batters in a figure-eight pattern exactly six times to create elegant marbling without overmixing.
- Bake for 45-50 minutes until a toothpick inserted comes out with just a few moist crumbs attached.
- Cool the cake in the pan on a wire rack for 15 minutes before inverting onto the rack to cool completely.
Keeping its remarkably tender crumb and vibrant lemon essence balanced against deep chocolate notes, this cake achieves dessert perfection. The marbled interior reveals itself in stunning contrast when sliced, making each piece uniquely beautiful. Serve slightly warmed with a dusting of powdered sugar or alongside fresh berries for a truly sophisticated presentation.
Lemon Creme Sheet Cake with Creamy Lemon Frosting
Warm, sunny afternoons call for desserts that capture the essence of citrus season, and this lemon creme sheet cake delivers exactly that. With its tender crumb and cloud-like frosting, it’s the kind of effortless yet elegant treat that feels both celebratory and comforting. Perfect for potlucks or a quiet moment with tea, this cake balances bright acidity with creamy sweetness in every forkful.
Ingredients
– 2 cups all-purpose flour (I always sift mine first for a lighter texture)
– 1 ½ cups granulated sugar (for that perfect sweetness balance)
– ½ cup unsalted butter, softened (room temperature helps it cream beautifully)
– 3 large eggs, room temperature (they incorporate more smoothly when not cold)
– 1 cup whole milk (the richness makes a noticeable difference)
– ½ cup fresh lemon juice (I squeeze mine fresh—bottled just isn’t the same)
– 2 tsp lemon zest (don’t skip this—it packs so much flavor)
– 1 tsp vanilla extract (pure vanilla is my go-to for depth)
– 2 tsp baking powder
– ½ tsp salt
– 8 oz cream cheese, softened (full-fat gives the frosting its luxurious body)
– 4 cups powdered sugar (sifted to avoid lumps)
– ½ cup heavy cream (chilled whips up fluffier)
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan, then line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
3. Using an electric mixer on medium speed, cream the softened unsalted butter and granulated sugar together for 3 minutes until pale and fluffy.
4. Add the room-temperature eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
5. Pour in the whole milk, fresh lemon juice, lemon zest, and vanilla extract, then mix on low until just blended.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed for 1 minute until no flour streaks remain—be careful not to overmix.
7. Pour the batter into the prepared pan and spread it evenly with a spatula.
8. Bake at 350°F for 28–32 minutes, or until a toothpick inserted in the center comes out clean with no wet batter.
9. Let the cake cool completely in the pan on a wire rack for 1 hour before frosting.
10. For the frosting, beat the softened cream cheese with an electric mixer on medium until smooth, about 2 minutes.
11. Gradually add the sifted powdered sugar, mixing on low until combined, then increase speed to medium-high and whip for 3 minutes.
12. Pour in the chilled heavy cream and whip for another 2 minutes until the frosting is light and holds soft peaks.
13. Spread the frosting evenly over the cooled cake with an offset spatula.
14. Refrigerate the frosted cake for 30 minutes to set the frosting before slicing.
Yielded with each slice is a harmony of textures—the cake’s delicate crumb giving way to the frosting’s airy richness. You’ll find the lemon zest brightens every bite without overwhelming, while the cream cheese base adds a tangy depth that lingers pleasantly. For a stunning presentation, garnish with thin lemon slices or edible flowers just before serving.
Lemon Creme Chiffon Cake with Citrus Syrup
Fragrant and feather-light, this lemon creme chiffon cake offers a sophisticated twist on classic citrus desserts. Delicately moistened with a vibrant citrus syrup, each slice promises a perfect balance of tart brightness and cloud-like texture that will elevate any afternoon tea or celebratory gathering. Its elegant simplicity belies the careful technique that creates such an ethereal crumb structure.
Ingredients
- 1 ¾ cups cake flour (I always sift mine first for extra lightness)
- 1 ½ cups granulated sugar, divided
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ½ cup vegetable oil (I prefer neutral oils that won’t compete with the lemon)
- 7 large eggs, separated and at room temperature for optimal volume
- ¾ cup cold water
- 2 tablespoons fresh lemon zest (from about 3 medium lemons)
- ¼ cup fresh lemon juice
- 1 teaspoon pure vanilla extract
- ½ teaspoon cream of tartar
- ½ cup fresh orange juice for the syrup
- ¼ cup fresh lemon juice for the syrup
- ⅓ cup granulated sugar for the syrup
Instructions
- Preheat your oven to 325°F and position a rack in the lower third of the oven.
- Whisk together 1 ¾ cups cake flour, 1 cup of the sugar, 1 tablespoon baking powder, and ¾ teaspoon salt in a large bowl.
- Make a well in the center and add ½ cup vegetable oil, 7 egg yolks, ¾ cup cold water, 2 tablespoons lemon zest, ¼ cup lemon juice, and 1 teaspoon vanilla extract.
- Beat the yolk mixture with electric mixer on medium speed for 1 minute until smooth and pale yellow.
- In a separate clean, grease-free bowl, whip 7 egg whites with ½ teaspoon cream of tartar until soft peaks form.
- Gradually add the remaining ½ cup sugar while continuing to whip until stiff, glossy peaks form, about 2-3 minutes.
- Gently fold one-third of the egg whites into the yolk mixture to lighten it, then carefully fold in the remaining whites until no white streaks remain.
- Pour the batter into an ungreased 10-inch tube pan and smooth the top with a spatula.
- Bake for 55-60 minutes until the top springs back when lightly touched and a toothpick inserted comes out clean.
- Immediately invert the pan onto a bottle or cooling rack and let cool completely upside down, about 2 hours.
- While cake cools, combine ½ cup orange juice, ¼ cup lemon juice, and ⅓ cup sugar in a small saucepan.
- Bring the syrup to a simmer over medium heat, stirring until sugar dissolves completely, about 3 minutes.
- Remove from heat and let cool to room temperature.
- Run a thin knife around the edges and center tube to release the cooled cake from the pan.
- Poke the cake surface all over with a skewer and slowly brush the citrus syrup over the entire cake, allowing it to absorb between applications.
Outstanding in both texture and flavor, this cake achieves an almost cloud-like crumb that melts delicately on the tongue. The citrus syrup permeates each layer with bright, tangy notes that perfectly complement the subtle vanilla undertones. For an elegant presentation, serve thin slices with fresh berries and a dollop of lightly sweetened whipped cream to highlight the cake’s sophisticated simplicity.
Lemon Creme Coconut Cake with Toasted Coconut Flakes
Crafted with layers of delicate flavor and texture, this lemon creme coconut cake offers a sophisticated twist on classic dessert traditions. Imagine tender coconut-infused cake layers embracing a bright lemon creme filling, all crowned with golden toasted coconut flakes that provide the perfect crunch. This elegant creation brings tropical warmth and citrus brightness together in perfect harmony.
Ingredients
– 2 cups all-purpose flour (I always sift mine first for extra lightness)
– 1 cup granulated sugar
– 3/4 cup unsalted butter, softened (room temperature blends so much smoother)
– 3 large eggs (I prefer room temperature for better emulsion)
– 1 cup canned coconut milk (full-fat gives the richest flavor)
– 1/2 cup sweetened shredded coconut
– 1 cup unsweetened coconut flakes for toasting
– 1/2 cup fresh lemon juice (about 3 medium lemons squeezed)
– 1 tablespoon lemon zest (I use a microplane for the finest texture)
– 1 teaspoon pure vanilla extract
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup heavy whipping cream
– 1/4 cup powdered sugar
Instructions
1. Preheat your oven to 350°F and grease two 8-inch round cake pans, then line with parchment paper for easy removal.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt until thoroughly combined.
3. Using an electric mixer, cream 3/4 cup softened unsalted butter with 1 cup granulated sugar on medium-high speed for exactly 3 minutes until pale and fluffy.
4. Add 3 room temperature eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Mix in 1 tablespoon lemon zest and 1 teaspoon vanilla extract until just combined.
6. Alternate adding the flour mixture and 1 cup coconut milk to the butter mixture, beginning and ending with flour, mixing on low speed until smooth.
7. Gently fold in 1/2 cup sweetened shredded coconut with a spatula until evenly distributed.
8. Divide the batter equally between the prepared pans and bake at 350°F for 25-28 minutes until a toothpick inserted in the center comes out clean.
9. Cool the cakes in their pans on a wire rack for 15 minutes, then invert onto the rack to cool completely.
10. While cakes cool, spread 1 cup unsweetened coconut flakes in a single layer on a baking sheet and toast at 325°F for 5-7 minutes, watching carefully until golden brown.
11. For the lemon creme, whip 1 cup heavy whipping cream with 1/4 cup powdered sugar on medium-high speed until stiff peaks form.
12. Gently fold 1/2 cup fresh lemon juice into the whipped cream until fully incorporated and smooth.
13. Place one cake layer on a serving plate and spread with half the lemon creme mixture.
14. Top with the second cake layer and spread remaining lemon creme over the top and sides.
15. Press the toasted coconut flakes gently onto the sides and sprinkle generously over the top.
A slice reveals the perfect balance between the moist coconut cake and the bright, creamy lemon filling. The toasted coconut adds both visual appeal and a wonderful textural contrast that elevates each bite. For an extra special presentation, serve with fresh berries or a drizzle of white chocolate to complement the tropical citrus notes.
Lemon Creme Pistachio Cake with Pistachio Crumble
Vibrant and sophisticated, this lemon creme pistachio cake offers a delightful interplay of textures and flavors that will elevate any occasion. The tender crumb, infused with bright citrus notes, provides the perfect canvas for the nutty pistachio crumble topping. Each slice promises a harmonious balance of sweet, tart, and earthy elements that dessert enthusiasts will adore.
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine for a lighter texture)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened to room temperature for easier creaming
– 3 large eggs (room temperature eggs incorporate better with the batter)
– ½ cup whole milk
– ¼ cup fresh lemon juice (freshly squeezed makes all the difference)
– 1 tbsp lemon zest
– 1 tsp baking powder
– ½ tsp salt
– 1 cup shelled pistachios, finely chopped (I prefer raw, unsalted for maximum control over flavor)
– ½ cup heavy cream
– ¼ cup powdered sugar
Instructions
1. Preheat your oven to 350°F and generously grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt until fully combined.
3. Using an electric mixer on medium speed, cream ½ cup softened unsalted butter with 1 cup granulated sugar for exactly 3 minutes until pale and fluffy.
4. Add 3 room temperature eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
5. Gradually alternate adding the flour mixture and ½ cup whole milk to the butter mixture, beginning and ending with flour, and mix until just combined.
6. Fold in 1 tbsp lemon zest and ¼ cup fresh lemon juice using a spatula until evenly distributed.
7. Pour the batter into the prepared pan and tap gently on the counter to remove air bubbles.
8. In a small bowl, combine 1 cup finely chopped pistachios with 2 tbsp of the flour mixture to create the crumble topping.
9. Sprinkle the pistachio crumble evenly over the cake batter.
10. Bake at 350°F for 35-40 minutes until a toothpick inserted in the center comes out clean and the edges are golden brown.
11. While the cake cools, whip ½ cup heavy cream with ¼ cup powdered sugar until stiff peaks form.
12. Spread the whipped cream over the completely cooled cake.
A masterpiece of contrasting textures, this cake features a moist, tender crumb that gives way to the satisfying crunch of pistachio crumble. The bright lemon notes cut through the richness beautifully, making each bite refreshing yet indulgent. For an elegant presentation, garnish with additional crushed pistachios and lemon zest just before serving.
Summary
Baking these 18 zesty lemon creme cakes will fill your kitchen with sunshine! Each recipe offers a perfect balance of bright citrus and creamy frosting to delight any occasion. We’d love to hear which one becomes your favorite—drop us a comment below, and don’t forget to share these sweet ideas on Pinterest for fellow bakers to enjoy!
