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!

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.