Refreshing Lemon Cream Cold Cake: A Delightful Treat with a Light Sponge and Tangy Lemon Filling

Indulge in this Refreshing Lemon Cream Cold Cake, an ideal dessert for those who enjoy the zesty punch of lemon paired with the softness of a light, airy sponge cake. This version of a cold cake incorporates a rich lemon cream filling, nestled between layers of delicately baked sponge, making it a perfect choice for warm weather or a sophisticated dessert offering at any gathering.

Why You’ll Love This:

The combination of fluffy sponge cake with a creamy, tangy lemon filling offers a delightful contrast in textures and flavors. The light sponge provides a neutral base that perfectly complements the bright, citrusy notes of the lemon cream. This cake is not just delicious but also visually appealing, making it a great centerpiece for your dessert table.

Perfect Occasion:

This Lemon Cream Cold Cake is wonderfully suited for spring and summer gatherings, outdoor picnics, or any festive occasion where a refreshing dessert is desired. It’s also perfect for birthdays and celebrations where a lighter dessert option is appreciated.

Decoration Tips:

Enhance the cake’s appearance by garnishing with thinly sliced lemon wheels, a sprinkle of grated lemon zest, or even a few edible flowers for a touch of elegance. For an added flair, drizzle a little lemon syrup over the top just before serving to intensify the lemon flavor and add a glossy finish.


  • For the Cake:
    • 5 eggs
    • 1 and a half cups of refined sugar
    • 1/2 cup of oil
    • 1 cup of warm milk
    • 2 cups of all-purpose flour
    • A pinch of salt
    • Vanilla paste (optional)
    • 1 tablespoon of baking powder
  • For the Filling:
    • 2 cans of sweetened condensed milk
    • 2 cups of heavy cream
    • 1 cup of milk powder
    • 150 ml of lemon juice
  • For the Syrup:
    • 200 ml of filtered water
    • 1/2 can of sweetened condensed milk


  1. Prepare the Cake:
    • Preheat the oven to 180°C (356°F).
    • In a large mixing bowl, whisk together eggs and sugar until light and fluffy.
    • Gradually mix in the oil and warm milk.
    • Sift in the flour, salt, and baking powder, folding gently to incorporate. Add vanilla paste if using.
    • Pour the batter into a greased 22×30 cm baking pan.
    • Bake for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
  2. Prepare the Filling:
    • In a bowl, whisk together sweetened condensed milk, heavy cream, milk powder, and lemon juice until smooth.
    • Chill the mixture in the refrigerator to thicken slightly.
  3. Prepare the Syrup:
    • Combine water and sweetened condensed milk in a saucepan and warm slightly. Stir until well mixed.
  4. Assemble the Cake:
    • Once the cake is cool, slice horizontally to create layers.
    • Moisten each layer with the syrup, then spread the lemon cream filling evenly between the layers.
    • Reassemble the cake layers.
  5. Chill and Serve:
    • Refrigerate the assembled cake for at least a few hours until set.
    • Serve chilled, garnished with lemon slices or zest as desired.

Enjoy this Refreshing Lemon Cream Cold Cake, a perfect blend of tangy and sweet, sure to be a hit at your next event or family gathering!

content team

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