Lemon Cream Cake Recipe

Lemon Cream Cake Recipe – sweet, heavenly, rich, and lemony. This beautiful cake makes a perfect centerpiece for any parties!

Course Dessert
Cuisine Baking
Keyword Lemon Cream Cake
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 people
Calories 569 kcal


  • 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


  1. Preheat the oven to 375F. Butter and flour a 9x5x3-inch loaf pan. (I used a bundt pan)
  2. In the bowl of an electric mixer, combine the eggs, sugar and salt, beat until thick and a light lemon color.
  3. 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.
  4. Blend in the cream and melted butter and then stir in the lemon zest and lemon juice.
  5. 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.

Nutrition Facts
Lemon Cream Cake Recipe
Amount Per Serving (6 people)
Calories 569 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 8g 40%
Cholesterol 166mg 55%
Sodium 77mg 3%
Potassium 348mg 10%
Total Carbohydrates 94g 31%
Dietary Fiber 1g 4%
Sugars 61g
Protein 9g 18%
Vitamin A 11%
Vitamin C 2.3%
Calcium 11.9%
Iron 15.2%
* Percent Daily Values are based on a 2000 calorie diet.