Lemon Cream Cake Recipes

Welcome to the zesty world of lemon cream cakes! If you’re a fan of tangy-sweet desserts, you’re in for a treat. In this article, we’ll explore seven irresistible lemon cream cake recipes that will tantalize your taste buds and leave you craving for more. Whether you’re a baking enthusiast or a dessert aficionado, these recipes offer something for everyone. So, let’s dive into the citrusy goodness of Lemon chiffon cake heaven!

A mouthwatering slice of lemon cream cake

Lemon Cream Cake Delight

Prepare to be transported to a world of lemony bliss with these delectable lemon cream cake recipes. Each bite is a burst of sunshine, combining the freshness of lemons with the richness of cream for a truly divine dessert experience.

Classic Lemon Cream Cake

Indulge in the timeless elegance of a classic lLemon chiffon cake. Layers of moist lemon sponge cake sandwiched between luscious lemon cream frosting, this recipe is a crowd-pleaser for any occasion. The tangy lemon flavor perfectly balances the sweetness, making it a delightful treat for lemon lovers.

Lemon Blueberry Cream Cake

Elevate your Lemon chiffon cake game with the addition of juicy blueberries. The burst of berry goodness complements the citrusy notes of the lemon, adding a refreshing twist to this classic dessert. With layers of lemon-infused sponge cake and blueberry cream filling, this cake is a symphony of flavors that will leave you wanting more.

Lemon Raspberry Cream Cake

For a fruity twist on the traditional Lemon chiffon cake, try this irresistible lemon raspberry version. Tangy raspberries add a pop of color and flavor to the creamy lemon filling, creating a mouthwatering combination that’s perfect for summer gatherings or special celebrations. Each bite is a harmonious blend of sweet and tart flavors that will leave you craving another slice.

Gluten-Free Lemon chiffon cake

Indulge in the decadence of Lemon chiffon cake without the gluten. This gluten-free recipe allows everyone to enjoy the irresistible flavor and texture of this classic dessert. Made with almond flour and fresh lemon zest, this cake is light, fluffy, and bursting with citrusy goodness. Whether you follow a gluten-free diet or not, this cake is sure to be a hit at any gathering.

Vegan Lemon Cream Cake

For our vegan friends craving a taste of lemony heaven, this recipe is for you. Made with plant-based ingredients and dairy-free lemon cream frosting, this vegan Lemon chiffon cake is just as indulgent and delicious as its traditional counterpart. With a moist sponge and creamy frosting, this cake proves that plant-based desserts can be just as satisfying.

Lemon Cream Bundt Cake

Add a touch of elegance to your dessert table with a lemon cream bundt cake. The distinctive shape of the bundt cake makes it a stunning centerpiece for any occasion, while the lemon cream glaze adds a burst of flavor and sweetness. Whether you’re hosting a brunch or afternoon tea, this cake is sure to impress your guests with its irresistible taste and beautiful presentation.

Lemon Cream Cake Trifle

For a playful twist on the classic Lemon chiffon cake, why not try making a Lemon chiffon cake trifle? Layers of lemon sponge cake, creamy lemon custard, and fresh berries create a visually stunning dessert that’s as delicious as it is beautiful. Serve it in individual glasses for a stylish presentation or in a large trifle bowl for a show-stopping finale to any meal.

FAQs (Frequently Asked Questions)

How can I ensure my recipe is moist and fluffy?

Achieving the perfect texture for your Lemon chiffon cake is all about the ingredients and technique. Make sure to use fresh, high-quality ingredients, and don’t overmix the batter to avoid a dense cake. Additionally, adding a bit of sour cream or yogurt to the batter can help keep the cake moist and fluffy.

Can I make this recipe ahead of time?

yes, Lemon chiffon cake is an excellent make-ahead dessert. You can bake the cake layers in advance and store them in an airtight container at room temperature for up to two days or in the freezer for up to a month. Simply thaw the cake layers before assembling and frosting the cake.

What can I use instead of lemon in a cream cake recipe?

If you’re not a fan of lemon flavor, you can easily customize a cream cake recipe with your favorite citrus fruit or flavorings. Try substituting lime, orange, or even grapefruit for a different twist on the classic recipe. You can also experiment with different extracts such as vanilla or almond for a unique flavor profile.

How do I prevent my recipe from becoming too sweet?

Balancing the sweetness in a Lemon chiffon cake is key to achieving the perfect flavor profile. To prevent the cake from becoming overly sweet, adjust the amount of sugar in the recipe to suit your taste preferences. You can also increase the amount of lemon zest or juice to add more tartness and balance out the sweetness.

Can I freeze leftover recipe?

Yes, Lemon chiffon cake freezes well and can be stored in the freezer for up to three months. To freeze the cake, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container to prevent freezer burn. When ready to enjoy, simply thaw the cake in the refrigerator overnight before serving.

What’s the best way to store leftover recipe?

To keep your Lemon chiffon cake fresh and delicious, store it in an airtight container in the refrigerator. This will help preserve the moisture and prevent the cake from drying out. Enjoy it within three to four days for the best taste and texture.


With these seven irresistible lemon cream cake recipes, you’re well-equipped to satisfy your sweet cravings and impress your friends and family. Whether you prefer the classic version or want to experiment with new flavors, there’s a Lemon chiffon cake recipe for everyone to enjoy. So, roll up your sleeves, preheat the oven, and let the baking begin!

Lemon Cream Cake Recipes

Discover 7 irresistible lemon cream cake recipes, from classic to vegan, for a citrusy delight in every bite!
5 from 1 vote
Print Pin Rate
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Servings: 5 peoples
Calories: 220kcal



  • Cooking spray
  • 2 3/4 c. 330 g. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 1/2 c. 300 g. granulated sugar
  • 1/2 c. 1 stick unsalted butter, softened
  • Zest of 1 lemon
  • 1/2 c. vegetable oil
  • 4 large eggs
  • 2 tsp. pure vanilla extract
  • 1 c. whole milk


  • 1/3 c. 65 g. granulated sugar
  • 1/3 c. 40 g. all-purpose flour
  • 3 tbsp. cold unsalted butter cut into 1/2″ cubes
  • 1 tsp. pure vanilla extract


  • 1/2 c. heavy cream
  • 1 1/4 c. 140 g. powdered sugar, plus more for dusting
  • 5 oz. mascarpone
  • Zest and juice of 1 large lemon



  • Preheat oven to 350°. Line 2 (8″) cake pans with parchment and grease with cooking spray. In a large bowl, whisk flour, baking powder, and salt.
  • In another large bowl, using an electric mixer on medium-high speed, beat granulated sugar, butter, and lemon zest until combined. Add oil and beat until smooth and creamy. Add eggs, one at a time, beating well after each addition, then beat in vanilla. Add dry ingredients and beat on medium-low speed until just a few dry streaks remain. Add milk and beat until incorporated. Divide batter between prepared pans; smooth tops.
  • Bake cake until a tester inserted into the center comes out clean, 18 to 20 minutes. Invert cakes onto a wire rack and let cool completely. Leave oven on.


  • In a medium bowl, mix granulated sugar and flour. Add butter and cut into flour mixture with your fingertips until mixture holds together when squeezed. Add vanilla and continue to mix with your hands to combine. Crumble mixture onto a small baking sheet.
  • Bake crumble until edges start to turn golden, 12 to 15 minutes (it will flatten and spread as it bakes). Stir with a rubber spatula to break crumble apart (it will harden as it cools). Break any big pieces with your hands. Let cool completely.


  • In a large bowl, using electric mixer on high speed, beat cream until stiff peaks form.
  • In another large bowl, using electric mixer on medium-high speed, beat powdered sugar and mascarpone until smooth. Add lemon zest and juice and beat until combined. Fold in whipped cream.
  • Level tops of cakes, if needed. Top one cake half with lemon cream filling. Top with other cake half. Press crumble into sides of cake where filling is exposed. Refrigerate until ready to serve.
  • Dust top of cake with powdered sugar.


Calories: 220kcal

Leave a Comment

Your email address will not be published. Required fields are marked *


Recipe Rating