Lemon Cream Cake
Recipe for moist lemon cake with lemon curd
Bake with me today an exceptionally delicious and refreshing lemon cream cake with. This cake is both fluffy and moist, with a subtle hint of lemon in its taste and aroma. Decorated with lemon cream made from mascarpone cheese and lemon curd, it tastes even better. And it looks beautiful too. You will surely delight everyone with such a cake! You must try this recipe!
Table of content
Lemon cake with lemon cream recipe step by step
If you like sweet lemon bakes and love cakes with cream, then you must try this combination!
Cake with lemon cream recipe with video
Wyposażenie
- Baking pan with a diameter of approximately 23-24 cm.
Składniki
ingredients for lemon cake
- 250 g sugar (1¼ cups)
- zest from two lemons
- 4 eggs (size L)
- 300 g all-purpose flour (2 cups)
- 2 teaspoons baking powder
- 100 ml oil
- 250 ml milk (preferably at room temperature)
ingredients for lemon cream
- juice from two lemons (approx 100 ml)
- 100 g sugar (½ cup)
- 60 g butter
- 2 eggs (size L)
- 1 egg yolk
- 250 g mascarpone cheese
Instrukcja
How to make a cake with lemon cream step by step
Step 1 – preparations
- Grease the baking pan with butter and sprinkle with flour or breadcrumbs.
- Preheat the oven to 170℃ (fan-forced) or 180℃ (top/bottom heat mode).
- Sift the flour through a sieve together with baking powder.300 g all-purpose flour, 2 teaspoons baking powder
Step 2 – preparing the lemon cake
- Wash the lemons and grate their zest using a fine grater.zest from two lemons
- Add the zest to the sugar and mix together.250 g sugar
- Add the eggs to the sugar and mix with a mixer on high speed until you get a thick and light mixture – this took me 3 minutes.4 eggs
- Add a little milk to the beaten eggs and mix briefly.250 ml milk
- Gradually add the sifted flour alternately with milk – mix briefly and on the lowest speed of the mixer.
- Pour in the oil and mix briefly.100 ml oil
- Transfer the batter to the prepared pan.
Step 3 – baking the cake
- Place the cake in the preheated oven (preferably on the middle rack) and bake for about 45-50 minutes – until a wooden skewer comes out clean.
- After baking, let the cake cool.
Step 4 – making lemon curd
- While the cake is baking, start preparing the lemon cream.
- Pour about 3 cm of water into the bottom of a smaller pot and place it on the heat.
- Place a heat-resistant bowl on top of the pot – e.g., a metal one.
- Squeeze the juice from the lemons whose zest was grated and pour it into the bowl on the pot.juice from two lemons
- Add sugar and butter cut into pieces to the bowl – heat together until the butter and sugar dissolve.100 g sugar, 60 g butter
- Mix together the eggs and yolk – e.g., with a fork or a small whisk.2 eggs, 1 egg yolk
- Pour the eggs into the bowl on the pot and, stirring constantly, heat together until you get a fairly thick cream – more or less the consistency of a thinner pudding.
- Then pour the entire mixture through a fine sieve to get rid of any seeds or egg pieces.
- Immediately cover the cream on top with cling film, so that it touches the cream, and set it aside to cool.
- Transfer the mascarpone cheese to a bowl and briefly mix.250 g mascarpone cheese
- Add about ½-⅔ of the cooled lemon curd to it and briefly mix.
- Spread the cream over the cooled cake.
- Finally, spread the remaining lemon curd over the cream and gently swirl.
Film
Uwagi
Wartości Odżywcze
Lemon cake with lemon curd – notes
My lemon cake today, thanks to its color and taste, gave us energy and brought sunshine into a cloudy day. Thanks to its sunny color, I felt more like spring, rather than our grey and dreary winter this year. But besides that, the cake tasted wonderful. The cake itself is super fluffy – like a sponge cake – but at the same time wonderfully moist and stays fresh for a long time. This cake alone is excellent and could even be served without cream. The lemon cream with lemon curd emphasizes its lemon character and makes it more refreshing. At the same time, it makes the cake look beautiful and could even be served for holidays or family celebrations. You must try it and see for yourself.
What ingredients are necessary to prepare lemon cream cake?
To prepare this cake, you will need a few basic ingredients. Below is a condensed list of products I used and possible substitutes.
- eggs – in total, you will need 7 large (L-sized) eggs here – 4 eggs are needed for the cake itself, 2 eggs and the yolk from one egg are used to prepare the lemon curd.
- lemons – in the recipe, I use two medium lemons – I added their zest to the cake and the juice to the lemon curd. Before grating the zest, it’s a good idea to “roll” the lemons on the counter a few times, pressing them lightly – this will make them softer and easier to squeeze the juice from.
- milk – I use regular 1.5% UHT cow’s milk, but you can substitute it with other milk, even plant-based milk.
- oil – I use rapeseed oil, but you can also use another oil with a light and non-dominant flavor.
- butter – for the lemon curd, it’s best to use extra butter with 82% fat content.
- mascarpone – this is an Italian, creamy, and fatty cheese; you can easily find it in any Biedronka, Lidl, or larger store.
How many calories does lemon cake with cream have?
In the table below the recipe, I provided the calorie count for 100g of cake with cream. If you divide the cake into 12 roughly equal portions, each will unfortunately be a bit more caloric. Such a portion will have 452 kcal (carbohydrates – 51g, fats – 24g, protein – 8g). The cake itself without the cream will, of course, be much less caloric, but with the cream, it tastes so wonderful that there’s no need to deny yourself ;)
How to store cake with lemon curd?
Lemon cream cake can safely stand on the kitchen counter for a longer period immediately after preparation – especially if it’s not very hot. For overnight and longer storage, it’s worth putting the cake in the refrigerator. I recommend transferring it to an airtight container with a lid so that the cake doesn’t absorb refrigerator odors and doesn’t dry out.
I hope this lemon cake with lemon cream will appeal to you and your loved ones :) I would be very happy if you share your impressions in the comments under the recipe afterwards.
P.S. By the way, I highly recommend following my Beata’s Bakes Instagram profile, where you will also find my recipes in an easy-to-save-for-later format.
Recommended recipes for lemon cakes
If you like such refreshing and aromatic lemon cakes, then be sure to try my other recipes as well, and there’s quite a large selection of them :) Here I recommend, among others, three such recipes, and many more on the blog – I cordially invite you.
Popularne Przepisy
Polecane przepisy
Lemon Curd Cake Recipe
I invite you to try this delicious, refreshing, fluffy, and moist lemon cake decorated with a mascarpone and lemon curd cream. This delightful treat will be a hit with both adults and children alike. You can prepare it as a weekend dessert or for special occasions—such as holidays, birthdays, or family celebrations.
Check out my detailed step-by-step recipe, browse the process photos, and watch the short video where I show exactly how to make this lemon cake with lemon cream. Every stage of preparation is thoroughly described, ensuring that everyone—even those with little baking experience—can successfully make it. You simply have to try it!
