Lemon Cream Cake Recipe – sweet, heavenly, rich, and lemony. This beautiful cake makes a perfect centerpiece for any parties!
This week, my contributor CP Choong is back with a beautiful cake—lemon cream cake.
Have you seen a better looking cake?
As a non-baker, this lemon cream cake is probably one of the best looking cakes I have set my eyes on.
So much so that I just wanted to grab it from my screen and eat it.
It was baked with a swirl shape bundt pan and it was simply gorgeous!
Anyway, this is basically a butter cake with a little twist, using the French Genoise technique, which means that the cake is made using the sponge cake method and butter is added towards the end, unlike the traditional creaming of butter and sugar first.
Cream is also used in the recipe so the cake is moist.
As its name suggest, this lemon cream cake is flavored with lemon zest from three lemons and some lemon juice, infusing the cake with a very nice citrusy and lemony aroma, which is enticing to the taste buds.
If you love cakes, I think this lemon cream cake recipe will be great for you and your family.
The prep time is only 30 minutes and the ingredients are simple, everyday ingredients.
You just have to get a bundt pan if you want your cake to look as pretty as the pictures here.
Happy baking and have a good weekend!
Lemon Cream Cake Recipe
Lemon Cream Cake Recipe – sweet, heavenly, rich, and lemony. This beautiful cake makes a perfect centerpiece for any parties!
Ingredients
- 5 large eggs
- 1 3/4 cups sugar
- 1 pinch salt
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2/3 cup heavy cream
- 6 tablespoons melted butter
- 3 lemons, finely grated zest
- 2 tablespoons fresh lemon juice
Instructions
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Preheat the oven to 375F. Butter and flour a 9x5x3-inch loaf pan. (I used a bundt pan)
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In the bowl of an electric mixer, combine the eggs, sugar and salt, beat until thick and a light lemon color.
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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.
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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.
Recipe Notes
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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namrata
must say its looking yummy
namrata
I tried the recipe..yum it is
Martha wong
Wow that looks really good! But how do u get the butter and flour nicely coated on that fancy bundy pan? My cakes often come out with flour stuck to it.
Christina Wildemann
Melt one tablespoon of butter and stir in 1 tablespoon of flour- use a silicone pastry brush to coat the whole pan/ use cocoa powder for chocolate cake- this tip is from Americas Test Kitchen
Jessica
Don’t use the loaf pan. My cake just exploded into the bottom of my oven.
Rasa Malaysia
Thanks for sharing the information. I am so sorry for that. I will add a note to the recipe.
Salam
Hello, ijust wanna ask, did u bought this bundt pan in malaysia? If yes, where did u get it. or did u just get it online?
Susan Stewart
These lovely bundt pans are Nordic Ware and imade in the USA. They are sold online, Amazon.com., and various online entities. Prices will vary, but this particular pan is $30-$40, depending upon where you purchase it. I have a collection of Nordic Ware bundt pans!
Rachael am
Where in Singapore can u get that beautiful pan
rob tores
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
Carla @ Gluten Free Recipe Box
This is just beautiful!
Lisa Arnoff
I want to make this cake, but I really want that cake pan. can you provide the make? Where to get it? Thanks!
SUSAN SETCHEN
Lisa You can get that pan at William Sonoma
Jayne Lee
Makes me want to buy a ton of bundt pans to play with! Love lemon flavour so much.
[email protected]
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!
Alejandrina
I love ANY lemon cake. This looks wonderful. However, what is specifically Asian about this recipe?
Rasa Malaysia
There is none, it’s a baking recipe.
Joanne T Ferguson
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
Tom M.
Looks so delicious and the shape is so pretty. Lemon is so great for hot summer weather (or any time!). Thank you.
paperandthepea
Very pretty cake!
Fern
Looks awesome! Love a good lemon cake!
lc tan
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
Angela Tellone Hatch via Facebook
Love the bundt pan.
SUSAN SETCHEN
You can get the bundt pan at William Sonoma
Vera Carroll via Facebook
Sounds amazing. I am going to try this over the weekend, using a bundt pan as well. I will report back with my results!
MP Crosson via Facebook
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!
Geod Leto Atreides via Facebook
http://www.kingarthurflour.com/shop/items/swirl-bundt-pan