When it comes to cakes that are both refreshing and indulgent, lemon is often the way to go. And when you add a rich and creamy filling or frosting to the mix, you’ve got a match made in heaven. In this article, we’ll be diving into 18 decadent lemon creme cake recipes that are sure to satisfy your sweet tooth.
From classic layer cakes to creative takes on coffee cake and cupcakes, these recipes feature the perfect balance of tangy lemon flavor and creamy texture. Whether you’re a fan of bright and citrusy or rich and indulgent, there’s something for everyone in this collection.
So go ahead, get ready to pucker up with some serious lemon lovin’, and let’s dive into the world of decadent lemon creme cakes!
Lemon Creme Layer Cake with Raspberry Filling
Lemon Creme Layer Cake with Raspberry Filling: A Bright and Tangy Delight
This layered cake combines the brightness of lemon and the sweetness of raspberry, making it a perfect treat for any occasion. With its moist and creamy layers, this cake is sure to impress.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large egg whites
– 1/2 cup unsalted butter, softened
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup heavy cream
– 1/4 cup raspberry jam
– Fresh raspberries for garnish
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together flour and sugar.
3. In a large bowl, beat egg whites until stiff peaks form.
4. Add softened butter and mix until combined.
5. Fold in lemon zest and juice.
6. Divide batter evenly among prepared pans.
7. Bake for 20-25 minutes or until toothpick comes out clean.
8. Allow cakes to cool completely before assembling.
9. Spread a layer of whipped cream on top of each cake, followed by a spoonful of raspberry jam.
Cooking Time: 45-50 minutes
Lemon Creme Pound Cake with Blueberry Glaze
Elevate your dessert game with this refreshing and decadent pound cake, infused with the brightness of lemon and the sweetness of blueberries.
Ingredients:
For the cake:
– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups all-purpose flour
– 1 cup granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
For the creme:
– 1 cup heavy cream
– 2 tablespoons unsalted butter, softened
– 2 cups confectioners’ sugar
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
For the glaze:
– 1 cup fresh or frozen blueberries
– 1 tablespoon honey
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
2. Prepare cake ingredients as instructed, then pour into prepared pan. Bake for 45-50 minutes or until toothpick comes out clean.
3. Allow cake to cool completely before preparing the creme. Whisk together cream, butter, sugar, lemon zest, and juice until stiff peaks form.
4. Glaze: Combine blueberries, honey, and lemon juice in a bowl. Refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve cake with creme and blueberry glaze.
Cooking Time: Approximately 1 hour and 15 minutes (including cooling time)
Lemon Creme Bundt Cake with Citrus Glaze
Brighten up your day with this refreshing Lemon Creme Bundt Cake, topped with a tangy and sweet Citrus Glaze. This moist and flavorful cake is perfect for springtime gatherings or as a special treat any time of the year.
Ingredients:
For the cake:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/2 cup (120ml) whole milk, at room temperature
– 4 ounces (115g) unsalted butter, softened
For the glaze:
– 1 cup (200g) powdered sugar
– 2 tablespoons freshly squeezed orange juice
– 1 tablespoon freshly squeezed lemon juice
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 12-cup bundt pan.
2. In a medium bowl, whisk together flour, sugar, eggs, lemon zest, and lemon juice.
3. Add milk and butter; whisk until smooth.
4. Pour batter into prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
5. Let cool in pan for 10 minutes before transferring to a wire rack.
6. For the glaze, whisk together powdered sugar, orange juice, and lemon juice until smooth. Drizzle over cooled cake.
Cooking Time: 50-60 minutes
Lemon Creme Cheesecake with Graham Cracker Crust
Lemon Creme Cheesecake with Graham Cracker Crust: Brighten up your dessert menu with this refreshing and creamy lemon cheesecake, perfectly balanced by a crunchy graham cracker crust.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup heavy cream
– 1/4 cup confectioners’ sugar
Instructions:
1. Preheat oven to 350°F (180°C). Line a 9-inch springform pan with parchment paper.
2. Prepare the crust: In a medium bowl, mix crumbs and sugar. Pour in melted butter and stir until combined. Press into prepared pan. Bake for 10 minutes.
3. Prepare the cheesecake: Beat cream cheese until smooth. Add sugar, eggs, lemon zest, and juice; beat until combined. Stir in heavy cream and confectioners’ sugar.
4. Pour cheesecake batter over crust. Bake for 45-50 minutes or until edges are set.
5. Let cool completely on a wire rack.
Cooking Time: 55-60 minutes
Lemon Creme Angel Food Cake with Whipped Frosting
Celebrate the taste of sunshine with this refreshing lemon creme angel food cake, topped with a light and airy whipped frosting. Perfect for springtime gatherings or summer celebrations.
Ingredients:
For the cake:
– 1 1/2 cups (190g) all-purpose flour, sifted
– 1 cup (200g) granulated sugar
– 3 large egg whites, at room temperature
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 cup (60ml) freshly squeezed lemon juice
– 1/2 teaspoon salt
For the frosting:
– 1 cup (240ml) heavy cream, chilled
– 2 tablespoons granulated sugar
– 1 tablespoon unsalted butter, softened
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C).
2. Sift flour and sugar into a large bowl.
3. In a separate bowl, whisk together egg whites, milk, lemon juice, and salt until frothy.
4. Gently fold the wet ingredients into the dry ingredients.
5. Pour batter into an ungreased angel food cake pan.
6. Bake for 35-40 minutes or until golden brown.
7. Allow cake to cool completely before slicing.
8. Whip heavy cream with sugar, butter, and vanilla extract until stiff peaks form.
9. Top cooled cake with whipped frosting.
Cooking Time: 35-40 minutes
Lemon Creme Cupcakes with Lemon Buttercream
Brighten up your day with these refreshing and moist lemon cupcakes, topped with a tangy lemon buttercream frosting.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 cup whole milk
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, lemon juice, and milk.
4. Gradually add dry ingredients to wet ingredients and mix until smooth.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting.
Lemon Buttercream:
1. Beat 1/2 cup unsalted butter, softened, with 1 cup powdered sugar and 2 tablespoons freshly squeezed lemon juice until smooth.
2. Use immediately or store in an airtight container for up to 3 days.
Lemon Creme Coffee Cake with Streusel Topping
Brighten up your morning with this refreshing lemon-infused coffee cake, topped with a crunchy streusel mixture. The perfect treat for a sunny day!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 2 tablespoons freshly squeezed lemon juice
– 1 cup heavy cream
– Streusel Topping (see below)
Streusel Topping:
– 1/4 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/2 cup chopped pecans (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter and egg until creamy. Add lemon juice and heavy cream; mix well.
4. Gradually add dry ingredients to wet ingredients; mix until just combined.
5. Pour batter into prepared baking dish.
6. Top with streusel topping (see below).
7. Bake for 35-40 minutes or until golden brown.
Streusel Topping:
1. In a small bowl, whisk together flour and sugar.
2. Add cold butter; cut into mixture until crumbly.
3. If using pecans, fold in.
4. Sprinkle streusel topping evenly over coffee cake batter.
Lemon Creme Sponge Cake with Lemon Curd Filling
Brighten up your day with this refreshing and tangy lemon sponge cake, filled with a sweet and zesty lemon curd.
Ingredients:
For the cake:
– 3 large egg whites
– 1 cup (200g) granulated sugar
– 1/2 cup (120g) all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 1 tablespoon lemon juice
– 1/4 cup (60g) unsalted butter, melted
For the lemon curd:
– 1 cup (200g) granulated sugar
– 3 large egg yolks
– 1/2 cup (120ml) freshly squeezed lemon juice
– 1/4 cup (60g) unsalted butter, softened
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch (23cm) springform pan.
2. In a medium bowl, whisk together egg whites, sugar, and flour until stiff peaks form.
3. In a separate bowl, whisk together milk, lemon juice, and melted butter. Fold into the egg mixture until smooth.
4. Pour batter into prepared pan and bake for 25-30 minutes or until set.
5. Prepare lemon curd by whisking together sugar, egg yolks, and lemon juice until smooth. Add softened butter and whisk until combined.
6. Allow cake to cool completely before filling with lemon curd.
Cooking Time: 25-30 minutes (cake) + 10-15 minutes (lemon curd)
Lemon Creme Drizzle Cake with Poppy Seeds
This moist and flavorful cake is infused with the warmth of lemon zest, the sweetness of honey, and the subtle crunch of poppy seeds. The tangy lemon creme drizzle adds a delightful finish to this sweet treat.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
– 1 tablespoon honey
– 1/4 cup poppy seeds
– Lemon creme drizzle (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, eggs, lemon juice, and zest.
4. Add honey and poppy seeds to the wet ingredients; whisk until combined.
5. Pour batter into prepared pans and smooth tops.
6. Bake for 25-30 minutes or until a toothpick comes out clean.
Lemon Creme Drizzle:
– 1/2 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 2 tablespoons freshly squeezed lemon juice
Whisk together powdered sugar, butter, and lemon juice until smooth. Drizzle over cooled cake.
Cooking Time: 25-30 minutes
Lemon Creme Chiffon Cake with Meringue Frosting
This recipe combines the lightness of a chiffon cake with the tanginess of lemon and the sweetness of meringue, creating a delightful dessert perfect for spring or summer gatherings.
Ingredients:
For the cake:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg whites
– 1/2 cup (120ml) vegetable oil
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
For the meringue frosting:
– 3 large egg whites
– 1 cup (200g) granulated sugar
– 1/2 teaspoon cream of tartar
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23cm) tube pan.
2. Whisk together cake ingredients in a large bowl until smooth. Pour into prepared pan and bake for 45-50 minutes or until a toothpick comes out clean.
3. Allow cake to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
4. To make meringue frosting, beat egg whites and cream of tartar until stiff peaks form. Gradually add sugar and continue beating until smooth.
5. Assemble the cake by spreading meringue frosting over cooled cake.
Cooking Time: 45-50 minutes for cake, additional 10-15 minutes for meringue frosting
Lemon Creme Marble Cake with Vanilla Swirls
Brighten up your dessert table with this stunning Lemon Creme Marble Cake featuring a vibrant vanilla swirl. A moist and flavorful cake, infused with the zest of lemon and the richness of creme, is perfectly balanced by a delicate vanilla bean-flavored dough.
Ingredients:
For the cake:
– 2 1/4 cups (285g) all-purpose flour
– 1 3/4 cups (210g) granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/2 cup (115g) unsalted butter, softened
For the vanilla swirl:
– 1/2 cup (60g) all-purpose flour
– 1/4 cup (50g) granulated sugar
– 1/2 teaspoon kosher salt
– 1/2 teaspoon pure vanilla extract
– 1/4 cup (55g) unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch (20cm) round cake pans.
2. Whisk together flour, sugar, eggs, lemon zest, and lemon juice.
3. Add softened butter; mix until just combined.
4. Divide batter evenly between prepared pans.
5. Prepare vanilla swirl by whisking together flour, sugar, salt, and vanilla extract.
6. Dot the surface of each cake with softened butter, then roll out vanilla dough to fit atop cakes.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 35-40 minutes
Lemon Creme Sheet Cake with Cream Cheese Frosting
Brighten up your dessert table with this refreshing Lemon Creme Sheet Cake topped with a tangy Cream Cheese Frosting.
Ingredients:
For the cake:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg whites
– 1/2 cup (120ml) freshly squeezed lemon juice
– 1/4 teaspoon salt
– 1/2 cup (60g) unsalted butter, melted
For the frosting:
– 8 ounces (225g) cream cheese, softened
– 1/2 cup (100g) unsalted butter, softened
– 1 teaspoon vanilla extract
– 1 3/4 cups (450g) powdered sugar
Instructions:
1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, egg whites, lemon juice, and salt.
3. Add the melted butter and whisk until smooth.
4. Pour the batter into the prepared baking dish and bake for 25-30 minutes or until set.
5. Allow the cake to cool completely.
6. For the frosting, beat the cream cheese and butter until smooth. Add vanilla extract and powdered sugar; mix until combined.
7. Spread the frosting over the cooled cake.
Cooking Time: 25-30 minutes
Lemon Creme Icebox Cake with Lemon Wafers
This refreshing dessert combines the tanginess of lemon with the sweetness of whipped cream, all wrapped up in a convenient icebox cake. Perfect for warm weather or any occasion that calls for a light and airy treat.
Ingredients:
– 1 1/2 cups heavy whipping cream
– 1/4 cup granulated sugar
– 1 tablespoon unsalted butter, softened
– 2 large egg yolks
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 12-16 lemon wafers (homemade or store-bought)
Instructions:
1. In a large mixing bowl, whip the heavy cream and sugar until stiff peaks form.
2. Add the softened butter, egg yolks, lemon zest, and lemon juice. Mix until smooth and creamy.
3. Cut the lemon wafers into quarters.
4. Assemble the cake by spreading half of the whipped cream mixture in a 9×13-inch dish. Top with lemon wafer pieces, then repeat the layers.
5. Refrigerate for at least 2 hours or overnight before serving.
Cooking Time: None! This dessert is designed to be prepared ahead of time and served chilled.
Lemon Creme Mousse Cake with White Chocolate Ganache
Lemon Creme Mousse Cake with White Chocolate Ganache: A Refreshing Twist on a Classic Dessert
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large egg whites
– 1/2 cup unsalted butter, softened
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
For the mousse:
– 8 ounces heavy cream
– 1/2 cup granulated sugar
– 2 large egg whites
– 1 tablespoon grated lemon zest
– 1 tablespoon freshly squeezed lemon juice
For the ganache:
– 1 cup white chocolate chips
– 1/4 cup unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch springform pan.
2. Prepare cake batter according to package instructions or make from scratch using ingredients listed above.
3. Pour batter into prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean.
4. Let cake cool completely before making the mousse.
5. In a separate bowl, whip heavy cream, sugar, egg whites, lemon zest, and lemon juice until stiff peaks form.
6. Spread mousse over cooled cake layer.
7. Melt white chocolate chips in microwave-safe bowl in 30-second increments, stirring between each interval until smooth.
8. Stir in softened butter until fully incorporated.
9. Pour ganache over mousse layer.
Cooking Time: 40-45 minutes (cake and ganache)
Lemon Creme Roll Cake with Raspberry Jam
Brighten up your day with this delightful combination of tangy lemon cake and sweet raspberry jam, wrapped in a flaky pastry crust.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup unsalted butter, melted
– 1/2 cup heavy cream
– 1/4 cup raspberry jam
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a 10-inch tube pan or Bundt pan with parchment paper.
2. Whisk together flour, sugar, and lemon zest in a medium bowl.
3. In a large bowl, whisk together eggs, lemon juice, and melted butter.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Spread raspberry jam over the cooled cake.
Cooking Time: 35-40 minutes
Lemon Creme Loaf Cake with Lemon Glaze
Brighten up your day with this refreshing and moist lemon loaf cake, topped with a tangy lemon glaze. Perfect for springtime gatherings or as a sweet treat any time of the year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– Lemon glaze: 1 cup powdered sugar, 2 tablespoons freshly squeezed lemon juice
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine softened butter, eggs, lemon juice, and vanilla extract. Whisk until smooth.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
6. Allow cake to cool before drizzling with lemon glaze (mix powdered sugar and lemon juice in a small bowl, whisking until smooth).
Cooking Time: 45-50 minutes
Lemon Creme Tart with Almond Crust
Brighten up your dessert table with this refreshing lemon creme tart, perfectly balanced by a crunchy almond crust.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup sliced almonds
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, melted
– 2 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1 cup heavy cream
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together flour, almonds, and confectioners’ sugar.
3. Add melted butter and mix until mixture forms a crumbly dough.
4. Press dough into a 9-inch tart pan with a removable bottom.
5. Bake for 20-22 minutes or until lightly golden.
6. In a separate bowl, whisk together egg yolks, lemon juice, and vanilla extract.
7. Pour in heavy cream and whisk until smooth.
8. Pour filling into baked tart crust and bake for an additional 15-17 minutes or until filling is set.
Cooking Time: Approximately 35-40 minutes
Lemon Creme Poke Cake with Coconut Topping
Lemon Creme Poke Cake with Coconut Topping Recipe
Brighten up your day with this refreshing and moist lemon creme poke cake topped with a creamy coconut topping.
Ingredients:
For the cake:
– 1 ½ cups all-purpose flour
– 2 cups granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 tablespoons lemon juice
For the topping:
– 1 can (14.4 oz) sweetened condensed coconut milk
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
2. Whisk together flour, sugar, eggs, baking powder, and salt.
3. In a separate bowl, whisk together milk, lemon juice, and vanilla extract.
4. Pour wet ingredients into dry ingredients and mix until just combined.
5. Bake for 30-35 minutes or until toothpick comes out clean.
6. Allow cakes to cool completely on wire racks.
7. Poke holes in each cake with a skewer or fork.
8. Mix together sweetened condensed coconut milk, butter, and vanilla extract.
9. Spoon topping over each cake, spreading evenly.
Cooking Time: 30-35 minutes
Summary
Get ready to indulge in the tangy and sweet world of lemon creme cakes! This collection of 18 decadent recipes showcases the versatility of lemon and cream, from classic layer cakes to creative cupcakes and coffee cakes. From Lemon Creme Layer Cake with Raspberry Filling to Lemon Creme Mousse Cake with White Chocolate Ganache, each recipe is a masterclass in balance and flavor. Whether you’re a seasoned baker or just looking for a new dessert inspiration, these irresistible lemon creme cake recipes are sure to satisfy your sweet tooth.
