Lemon Cream Cake

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

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 1 cake


  • 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


  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.