Lemon Cream Cake Recipe


Ingredients

  • 1 box (15.25 oz) white or yellow cake mix (plus ingredients listed on box)
  • 1 cup heavy whipping cream
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Optional: extra lemon zest or lemon slices for garnish

Instructions

  1. Bake the Cake:
    • Preheat your oven according to the cake mix instructions.
    • Prepare the cake batter as directed on the box.
    • Divide the batter evenly into two 8-inch or 9-inch round cake pans (greased and floured).
    • Bake according to package instructions.
    • Let the cakes cool completely on a wire rack.
  2. Make the Lemon Cream Filling:
    • In a mixing bowl, beat the softened cream cheese until smooth and creamy.
    • Add powdered sugar and beat until well combined.
    • Add lemon zest, lemon juice, and vanilla extract. Mix until incorporated.
    • In a separate bowl, whip the heavy cream until stiff peaks form.
    • Gently fold the whipped cream into the lemon cream mixture until smooth and fluffy.
  3. Assemble the Cake:
    • Place one cake layer on a serving plate. Spread half of the lemon cream over the top.
    • Place the second cake layer on top and spread the remaining lemon cream over the top and sides if desired.
  4. Chill and Serve:
    • Refrigerate the cake for at least 1 hour to let the flavors set and the cream firm up.
    • Garnish with extra lemon zest or fresh lemon slices if you like.
    • Slice and enjoy!

If you’d like, I can adapt this for a sheet cake, loaf, or cupcakes — just let me know!

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