recipe

Lemon Cake with Delicious Citrus Cream

Total time: 75 mins.

Difficulty: Low

Serves: 6 people

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By Ojonugwa Lawrence

This cake is full of fresh flavor, with a light sponge that holds a smooth lemon-orange cream right in the center. This is the perfect cake for afternoon coffee, weekend family lunches, spring celebrations, or birthdays.

What Is Lemon Cream Layer Cake?

Lemon cake has been charming dessert tables for generations, and honestly, it deserves the attention. This recipe keeps things wonderfully simple, with a soft lemon sponge made with eggs, sugar, flour, and oil, paired with a cream made from lemon juice, orange juice, sugar, and cornstarch.

Pro Tips for the Best Lemon Cake

The zest is where the real personality lives. Fresh lemon zest gives the cake its bright aroma, while bottled flavoring often tastes flat.
Whipping the eggs and sugar until fluffy helps create a lighter cake texture. If you stop too early, the cake may turn out dense instead of soft and airy.
Sift the flour and baking powder to save you from flour lumps. It also helps everything combine more evenly, which means a smoother batter.
Let the cream cool before filling. Warm cream and cake do not make good life choices together. If the filling is too hot, it can slide everywhere and turn your neat layer into citrus chaos.

Frequently Asked Questions

Can I Use Only Lemon Juice for the Cream?

Yes, you can, but expect a much sharper flavor. The orange juice helps round out the lemon and gives the cream a softer citrus balance.

Can I Replace Vegetable Oil with Butter?

You can, but the texture will change slightly. Oil keeps this cake soft and light, while melted butter creates a richer, denser crumb. If using butter, make sure it’s cooled slightly before mixing so it doesn’t interfere with the eggs.

Why Is My Cream Too Runny?

This can be due to the heat being too low or the cooking time being too short. Cornstarch needs enough time and gentle heat to activate and thicken properly.

Can I Serve This Without the Cream Filling?

Yes, and it still makes a lovely lemon cake. You can serve it plain with powdered sugar or even pair it with whipped cream on the side. That said, the cream is still highly recommended.

Can I Freeze the Cake?

Yes, preferably without the powdered sugar on top. You can freeze it filled or unfilled, though unfilled cakes usually hold texture slightly better. Thaw overnight in the fridge before serving.

What Can I Serve with Lemon Cake?

Coffee, tea, and fresh berries are excellent partners here. The bright citrus flavor works beautifully with simple drinks and light sides. It also pairs wonderfully with a scoop of vanilla ice cream.

How to Store Leftovers

Store leftover lemon cake in the refrigerator because of the cream filling. Place it in an airtight container or cover it well with plastic wrap to keep it fresh and prevent it from drying out. It stays delicious for up to 3 days.

Ingredients

for the batter

eggs

sugar

210g (1 cup)

Lemon zest

vegetable oil

110ml (1/2 cup)

water

110ml (1/2 cup)

all-purpose flour

260g (2 cups)

baking powder

18g (1 tbsp)

for the cream

cornstarch

25g (1/4 cup)

sugar

50g (1/4 cup)

Orange juice

110ml (1/2 cup)

Lemon juice

110ml (1/2 cup)

to decorate

powdered sugar

How to Make Lemon Cake

Step 1

Mix eggs, sugar, and fresh lemon zest with an electric mixer. Pour in the vegetable oil and water, then gradually mix in the flour and baking powder.

Step 2

Pour the batter into a 24 cm cake mold and bake at 180°C (360°F) for 35 minutes.

Step 3

In a saucepan, combine the cornstarch, sugar, orange juice, and lemon juice. Cook over low heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool completely.