Here’s a light, fluffy, and ultra-creamy Lemon Cream Cake—inspired by classic bakery-style lemon cakes with a silky lemon cream filling and a soft vanilla-lemon sponge.
Lemon Cream Cake
Ingredients
For the cake:
- 2 cups (250 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- ½ cup (115 g) unsalted butter, softened
- ½ cup (120 ml) vegetable oil
- 4 large eggs
- 1 cup (240 ml) milk
- 2 tsp baking powder
- ½ tsp salt
- 1 tbsp lemon zest
- ¼ cup (60 ml) fresh lemon juice
- 1 tsp vanilla extract
For the lemon cream filling:
- 1 cup (240 ml) heavy cream, cold
- 8 oz (225 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 2 tbsp lemon zest
- 2–3 tbsp fresh lemon juice (adjust for tartness)
For the icing (optional but delicious):
- 1 ½ cups (180 g) powdered sugar
- 2–3 tbsp lemon juice
- 1 tbsp heavy cream (optional for silkiness)
Instructions
1. Make the cake
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
- In a bowl, whisk flour, baking powder, and salt; set aside.
- In a large bowl, beat butter, oil, and sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
- Add the dry ingredients alternately with the milk, mixing just until combined.
- Divide batter between pans.
- Bake 23–27 minutes, or until a toothpick comes out clean.
- Cool completely.
2. Make the lemon cream filling
- Beat cream cheese until smooth.
- Add powdered sugar, lemon zest, and lemon juice; beat until silky.
- In a separate bowl, whip heavy cream to stiff peaks.
- Fold whipped cream into the lemon mixture until light and fluffy.
- Chill for at least 20 minutes to set.
3. Assemble
- Place first cake layer on a plate.
- Spread with a thick layer of lemon cream filling.
- Place second cake layer on top.
- Chill 20–30 minutes to firm up.
4. Add icing (optional)
- Mix powdered sugar with lemon juice (and heavy cream if using) until pourable.
- Drizzle over chilled cake for a glossy lemon finish.
Serve
Refrigerate until ready to slice. This cake tastes even better the next day as the lemon flavors deepen.
If you want, I can also give you a copycat Olive Garden Lemon Cream Cake version with a crumb topping.
