Lemon Cream Cake


A delicious combination of sweetness, luxury, and lemony flavor. Any party would be complete with this stunning cake as the centerpiece!

One of my regular cake contributors, CP Choong, returns this week with a gorgeous lemon cream cake.

I’ve never seen a cake as beautiful as this one.

This lemon cream cake is one of the most visually appealing cakes I’ve ever seen.

I wanted to eat it right out of the screen because I was so enamored with it.

Baked in a swirl-shaped bundt pan, it was just stunning.

It’s really just an adaptation of the classic French Genoise butter cake. The cake is produced using the sponge cake method, and the butter is incorporated just before baking rather than afterward, as is customary.

The cake is moist because of the use of cream in the recipe.

Lemon zest from three lemons and some lemon juice is used to flavor this lemon cream cake, creating a zesty and lemony aroma that is tempting to the palate.

For those who enjoy cakes, I recommend this lemon cream cake recipe.

Simply said, this dish takes no more than 30 minutes to put together.

Bundt pans are all you need to make a cake that looks like this one.

Have fun in the kitchen, and enjoy the rest of your weekend!

What is the average number of calories in one serving?

  • Each serving of this recipe contains only 569 calories.


  • 1 3/4 cups sugar
  • 2/3 cup heavy cream
  • 2 cups all-purpose flour
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons melted butter
  • 3 teaspoons baking powder
  • 5 large eggs
  • 1 pinch salt
  • 3 lemons, finely grated zest


  1. Set your oven up to 190°C/375°F. A 9x5x3-inch loaf pan should be butter and flour before baking. Beat the sugar, eggs, and salt together in a dish with an electric mixer until thick and pale yellow in color. Pour the mixture into a bundt pan.
  2. Set aside a separate dish to combine the flour and baking powder. Add a tiny bit of flour mixture to the egg and sugar mixture at a time and stir thoroughly.
  3. After that, add the cream and melted butter and add the lemon zest and juice.
  4. Prepare a loaf pan and pour in the batter. The edges of the pie should be golden brown after 40 to 45 minutes of baking. Turn off the oven and set out a cooling rack before removing the cake from the oven to cool for around five minutes.


  • Because I used a swirl bundt pan, my baking time was a little longer than the recommended amount.
  • A simple fruit sauce or lemon sauce would go well with this cake.
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