This Lemon Cheese Cream Cake is a light, airy masterpiece with layers of delicate cake and tangy lemon cream cheese filling. Every bite bursts with refreshing citrus flavor, making it a perfect dessert to awaken your taste buds. The cake base is tender, infused with the subtle richness of milk and oil, while the lemon zest and juice provide a vibrant, refreshing note. Topped with a luscious cream cheese and lemon frosting, this cake is a delightful balance of sweetness and tartness. It’s simple to make, yet elegant enough to be the star at any gathering.
Why You’ll Love This Recipe: If you love the bright, fresh taste of lemon, you’ll adore this cake. The combination of the smooth, tangy lemon cream cheese and the soft, fluffy cake creates a dessert that is perfectly balanced in flavor and texture. It’s a great option if you’re looking for something light yet indulgent, with just the right amount of sweetness to satisfy any craving. The lemon zest not only enhances the flavor but also adds a beautiful, fragrant touch that will have everyone coming back for more. Plus, this cake is easy to assemble and makes for a visually stunning presentation with minimal effort.
Perfect Occasion: This Lemon Cheese Cream Cake is ideal for warm-weather celebrations, such as garden parties, spring brunches, or summer gatherings. Its light and zesty flavor makes it perfect for a refreshing end to a meal on a hot day. It’s also great for afternoon tea, baby showers, or any occasion where you want to serve something elegant but not too heavy. Whether it’s a family get-together or a more formal occasion, this cake will add a burst of brightness and joy to your table.
Decoration Tips: To give this cake a polished, beautiful finish, consider garnishing the top with thin lemon slices or even small candied lemon peels for a touch of sophistication. You could also sprinkle extra lemon zest over the cream for a fresh, colorful pop. A drizzle of lemon glaze or powdered sugar can add a nice finishing touch as well. If you’re feeling creative, try piping small rosettes of cream cheese frosting around the edges or adding edible flowers like violets or pansies for a vibrant and elegant presentation.
Cake Base Ingredients:
- 50g vegetable oil
- 50g milk
- 5 eggs
- 60g cake flour
- 50g granulated sugar
- 10g lemon juice (freshly squeezed)
- 10g vanilla extract
Cake Base Method:
- Prepare the Batter: In a large, clean mixing bowl, combine the vegetable oil and milk, stirring until well mixed. Gradually sift in the cake flour, whisking until there are no lumps and the mixture is smooth. Then, add in the egg yolks, stirring gently until everything is fully combined and the batter is smooth and even.
- Prepare the Oven and Baking Tray: Preheat your oven to 160°C (320°F). Line a 28x28x2.6 cm (11×11 inch) baking tray with a baking mat or parchment paper to prevent sticking.
- Make the Meringue: In another clean bowl, begin by adding the egg whites, lemon juice, vanilla extract, and granulated sugar. Beat the mixture using an electric mixer on medium speed until soft peaks form, where the meringue holds its shape but still has a slight curve at the tips.
- Fold the Batter: Take a small scoop of the meringue and fold it into the cake batter to lighten it. Once combined, gently pour the batter into the rest of the meringue and fold everything together carefully until just combined. Avoid overmixing to keep the cake light and airy.
- Bake the Cake: Pour the batter into the prepared baking tray, smoothing the surface with a spatula. Tap the tray gently on the counter to release any large air bubbles. Use a toothpick to pop any remaining bubbles for a smooth finish. Bake the cake for 26 minutes, or until the surface is firm to the touch and a toothpick inserted into the center comes out clean.
- Cool and Slice: Remove the cake from the oven and let it cool on a wire rack. Once fully cooled, carefully demold the cake and cut it into three equal rectangular pieces, which will form the layers of your cake.
Lemon Cheese Cream Ingredients:
- 60g cream cheese, softened
- Zest of 1 lemon
- 10g lemon juice (from half a lemon)
- 35g granulated sugar
- 250g heavy cream
Lemon Cheese Cream Method:
- Prepare the Lemon Cream: In a mixing bowl, beat the softened cream cheese and granulated sugar together until they are fully incorporated and the mixture is smooth. Add in the lemon zest and freshly squeezed lemon juice, mixing until well blended.
- Whip the Cream: Gradually pour in the heavy cream and continue beating the mixture on medium-high speed until stiff peaks form. The lemon cream should be light, fluffy, and able to hold its shape when scooped or spread.
Cake Assembly:
- Assemble the Layers: Place one of the cake slices onto a serving plate. Spread an even layer of the lemon cheese cream over the top, ensuring the entire surface is covered. Place the second cake slice on top of the cream layer, and repeat the process. Finally, place the third cake slice on top, creating a layered cake with cream between each piece.
- Chill the Cake: Wrap the cake in plastic wrap to hold it together and refrigerate it for at least 30 minutes to allow the cream to firm up and the flavors to meld.
- Final Decoration: Remove the cake from the fridge and spread a final layer of the lemon cream on top, using a spatula to smooth it over the surface. For decoration, garnish with extra lemon zest, creating a vibrant and refreshing look. You can also cut the cake into five equal-sized cubes for individual servings.
Enjoy!
