Lemon Cream Cake
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Lemon Cream Cake


Lemon Cream Cake

Makes 1 cake | Prep Time: 30 mins | Bake Time: 45-60 mins
Contributor: CP Choong


5 large eggs
1 3/4 cups sugar
Pinch of salt
2 cups all-purpose flour
3 tsp baking powder
2/3 cup heavy cream
6 Tbsp melted butter
Finely grated zest of 3 lemons
2 Tbsp fresh lemon juice


Preheat the oven to 375F. Butter and flour a 9x5x3-inch loaf pan. (I used a bundt pan)

In the bowl of an electric mixer, combine the eggs, sugar and salt, beat until thick and a light lemon color.

In another bowl, sift together the flour and baking powder. Gently stir the flour mixture into the egg and sugar mixture a little at a time, blend well.

Blend in the cream and melted butter and then stir in the lemon zest and lemon juice.

Pour the batter into the prepared loaf pan. Bake for 40-45 minutes, or until golden brown around the edges. Remove to a rack to cool for about 5 minutes, then turn the cake out onto the rack to cool completely.

Cook’s Note:

I used a swirl bundt pan, the baking time slightly longer than stated above.

Serve the cake with berries, a simple fruit sauce or lemon sauce.

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22 comments... read them below or add one

  1. It’s wonderful and very easy to make. I recommend a sour cream vanilla icing with lemon bit sprinkles on it to make it professional grade. Yummy!

  2. Vera Carroll via Facebook says:

    Sounds amazing. I am going to try this over the weekend, using a bundt pan as well. I will report back with my results!

  3. Fern says:

    Looks awesome! Love a good lemon cake!

    • lc tan says:

      Would like to try the recipe but grateful if you can give the measurements in grams or ozs. Recently I read in Women’s Weekly Australian version, all recipes are given in cups as well as in grams. Hope you will also in future indicate the measurements in grams. Thank you

  4. Tom M. says:

    Looks so delicious and the shape is so pretty. Lemon is so great for hot summer weather (or any time!). Thank you.

  5. G’day! Looks to be a moist, lovely cake; great presentation via the mold too!
    I have made similar cakes but thank you as did not previous know about Genoise as the technique and love learning new things about all foods too!
    Cheers! Joanne

  6. Alejandrina says:

    I love ANY lemon cake. This looks wonderful. However, what is specifically Asian about this recipe?

  7. says:

    Hi, thank you so much for the lovely recipes, made the small cape cake ! The best iv ever eaten! Eat something similar in china ! Many thanks enjoy your all your recipe not only nice beautiful also!

  8. Jayne Lee says:

    Makes me want to buy a ton of bundt pans to play with! Love lemon flavour so much.

  9. Lisa Arnoff says:

    I want to make this cake, but I really want that cake pan. can you provide the make? Where to get it? Thanks!

  10. rob tores says:

    It’s look very tasty cake, few month ago I made cake my self, It was memorable moment for me. Firs time I made something. chicken recipes

  11. Rachael am says:

    Where in Singapore can u get that beautiful pan

  12. Jessica says:

    Don’t use the loaf pan. My cake just exploded into the bottom of my oven.

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