Lemon Cream-Filled Cake Recipe
We know the lemons we grow on our farm very well, and every now and then, we like to celebrate them in their sweet form. This recipe comes from our Neapolitan friends, who often combine lemon and sugar in their pastry tradition. It’s an occasion cake, a celebration cake, because after all, food is also about celebrating moments.
Ingredients for the Lemon Cream-Filled Cake
For the Lemon Sponge Cake:
- 5 eggs
- 160 g of sugar
- 150 g of all-purpose flour
- Zest of 1 lemon
- Juice of ½ lemon (about 20 ml)
For the Lemon Pastry Cream:
- 2 eggs
- 150 g of sugar
- 4 tablespoons of cornstarch (about 40 g)
- 1 tablespoon of all-purpose flour (about 10 g)
- 2 cups of milk (about 400 ml)
- Zest of 2 lemons
- Juice of ½ lemon
For the Lemon Syrup:
- 20 ml of lemon juice
- 80 ml of water
- 2 teaspoons of sugar
For Decoration:
- Powdered sugar, to taste
Equipment Needed
- Mixing bowl
- Electric mixer
- 20 cm round cake pan
- Sifter
- Spatula
- Citrus juicer
- Hand whisk
- Small saucepan
- Small bowl
- Tablespoon
- Teaspoon
- Knife
How to Prepare the Lemon Cream-Filled Cake
For the Lemon Sponge Cake:
In a mixing bowl, beat the eggs with sugar until fluffy and airy—this is key for a perfect sponge! Gently fold in sifted flour, lemon juice, and zest.Grease and flour your cake pan, pour in the batter, and bake at 180°C (350°F) for about 40 minutes until golden.Once cooled, remove from the pan and prepare for assembly!For the Lemon Pastry Cream:
Follow our LEMON PASTRY CREAM recipe for a luscious filling that will elevate your cake.For the Lemon Syrup:
Combine lemon juice, water, and sugar in a saucepan until dissolved.Assembling Your Cake:
Slice your sponge in half. Soak one layer with syrup, fill it generously with pastry cream, then top it off with the other layer. Dust with powdered sugar for that perfect finishing touch!We’d love to see how your Lemon Cream-Filled Cake turns out!