How to make lemon cream for cake?

To make a smooth and tangy lemon cream for cake , start by whipping 1 cup of cold heavy cream until soft peaks form. In a separate bowl, combine ¾ cup cooled lemon curd, 2 tablespoons powdered sugar, and ½ teaspoon lemon zest. Gently fold the lemon mixture into the whipped cream until well combined. This creates a light, fluffy lemon cream that’s ideal for spreading between layers or piping on top of your lemon cream cake recipe . For more stability, a spoonful of mascarpone or cream cheese can be added.

What is an Italian lemon cream cake?

An Italian lemon cream cake is a lighter, more delicate version of the traditional lemon cake. It typically features layers of airy sponge (pan di Spagna), filled with whipped lemon mascarpone cream, and finished with powdered sugar or cookie crumbs instead of frosting. Some versions even include Limoncello for added citrus depth. Compared to an American-style lemon cream cake recipe , the Italian version is less sweet, served chilled, and focused on subtle elegance and freshness.

What is the difference between a cream cake and a normal cake?

A cream cake , like the one in a classic lemon cream cake recipe , includes whipped cream or cream-based fillings and toppings, making it lighter and less sugary than traditional cakes. Standard cakes often rely on buttercream, ganache, or fondant, resulting in a denser and richer flavor. Cream cakes are usually served cold and have a refreshing mouthfeel, which makes them ideal for warm weather or lighter occasions.

How to make lemon whipped cream?

To make lemon whipped cream , chill a mixing bowl and whisk or beaters. Combine 1 cup of heavy cream, 2 tablespoons powdered sugar, 1 tablespoon lemon juice, and ½ teaspoon lemon zest. Whip until stiff peaks form, being careful not to overbeat. This whipped topping is perfect for decorating or layering in your lemon cream cake recipe . For a richer version, fold in a spoonful of lemon curd.

Lemon Cream Cake Recipe – The Best Light & Tangy Dessert

Name: Lemon Cream Cake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 cup unsalted butter; 1 ½ cups sugar; 4 eggs; 1 cup buttermilk; 2 tbsp lemon zest; 2 tbsp lemon juice; 1 tsp vanilla extract; 1 cup heavy cream; ¾ cup lemon curd; ¼ cup powdered sugar

Ingredients

Scale

2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
Pinch of salt
1 cup unsalted butter
1 ½ cups granulated sugar
4 large eggs
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 tsp vanilla extract
1 cup buttermilk
For Lemon Cream:
1 cup heavy whipping cream, chilled
¾ cup lemon curd (cooled)
¼ cup powdered sugar
½ tsp lemon zest
For Lemon Whipped Cream Topping:
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tbsp lemon juice or lemon curd
½ tsp lemon zest

Instructions

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment.
Sift together flour, baking powder, baking soda, and salt in a bowl.
In a separate bowl, cream butter and sugar until fluffy (3 minutes).
Beat in eggs one at a time. Add lemon zest, juice, and vanilla.
Alternately mix in dry ingredients and buttermilk until combined.
Divide batter into pans and bake 25–28 minutes. Cool completely.
To make lemon cream, whip cream until soft peaks form. Add powdered sugar, then fold in lemon curd and zest. Chill.
To make topping, whip ingredients until stiff peaks form. Set aside.
Layer cooled cakes with lemon cream between. Top with lemon whipped cream.
Garnish with lemon zest, slices, or edible flowers. Chill before serving.

Notes

For gluten-free version, use a gluten-free baking mix. Add fresh berries or brush layers with Limoncello for variation. Store covered in the fridge up to 4 days. Make cream ahead, but whip topping fresh before serving for best texture.

Author: Ava
Prep Time: 30 minutes
Cook Time: 28 minutes
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 28g
Sodium: 210mg
Fat: 23g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 0g
Protein: 5g
Cholesterol: 100mg

Keywords: lemon cream cake, citrus cake, whipped cream cake, summer dessert, lemon layer cake, easy lemon cake