This Soft Lemon Cream-Filled Cake combines the bright zest of lemon with a silky smooth cream filling layered inside a tender, moist sponge. The light and citrusy flavor makes it perfect for spring and summer, though it’s delightful any time of year. With a quick-mix batter and stovetop lemon cream, this recipe is beginner-friendly yet bakery-worthy. Whether you’re celebrating a special occasion or just want something fresh and sweet, this cake is a must-bake.
Prep Time: 25 minutes
Cook Time: 30–35 minutes
Total Time: 1 hour
Yield: 8 servings
Cuisine: European-inspired dessert
Ingredients
For the Cake Batter (Dough):
Juice of 1 lemon
3 eggs
A pinch of salt
½ teaspoon vanilla sugar or vanilla extract
140 g sugar
150 ml milk
100 ml vegetable oil
8 heaped tablespoons all-purpose flour
1 teaspoon baking powder
For the Lemon Cream Filling:
Zest of 1 lemon
70 g sugar
1 egg
½ teaspoon vanilla sugar or vanilla extract
2 tablespoons cornstarch
300 ml milk
40 g butter
Step-by-Step Cooking Directions
Make the Lemon Cream Filling First
Start with the filling so it has time to cool before assembling.
In a medium saucepan, whisk together the sugar, egg, vanilla, cornstarch, and lemon zest. Gradually pour in the milk while whisking continuously to prevent lumps. Place the pan over medium heat and cook, stirring constantly until the mixture thickens and begins to bubble gently.
Once thickened, remove the pan from heat and stir in the butter until fully melted and incorporated. Transfer the cream to a bowl, cover with plastic wrap directly touching the surface to prevent a skin, and let it cool to room temperature.
Prepare the Cake Batter
In a large mixing bowl, beat the eggs with a pinch of salt, vanilla, and sugar until light and frothy. Add the lemon juice, milk, and vegetable oil. Stir well to combine.
Sift the flour and baking powder together, then gradually add to the wet mixture, stirring until smooth. The batter should be pourable and slightly thick, but not dense.
Bake the Cake
Preheat your oven to 180°C (350°F). Grease and flour a round cake mold or springform pan (20–22 cm recommended).
Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 30–35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Cool and Slice
Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Once cooled, slice the cake horizontally to create two even layers.
Assemble the Cake
Spread the cooled lemon cream over the bottom cake layer. Gently place the top layer back on and press lightly to adhere. If desired, dust the top with powdered sugar or drizzle with a lemon glaze for extra sparkle.
Chill and Serve
Refrigerate the cake for 1–2 hours before slicing to allow the cream to set and the flavors to meld. Serve chilled or at room temperature for a soft, moist bite with zesty cream in every forkful.
Nutritional Information (per slice – based on 8 slices)
Calories: 310
Protein: 5g
Carbohydrates: 34g
Fat: 17g
Fiber: 1g
Sugar: 22g
Sodium: 120mg
Vitamin C: 8% DV
Calcium: 10% DV
The Origins and Popularity of the Recipe
Continued on the next page
