Hoffman Media


Luscious Lemon Cream Cake

Luscious Lemon Cream Cake

1 1/2 cups unsalted butter, softened

2 1/3 cups sugar, divided  

1 tablespoon fresh lemon zest  

6 large eggs, separated  

3¾ cups cake flour  

1 tablespoon baking powder  

1 teaspoon salt  

2 cups half-and-half  

1 recipe Lemon Filling (recipe follows)  

1 recipe Creamy Lemon Frosting (recipe follows)  

Garnish: candied lemon-zest curls* or fresh lemon twists and fresh raspberries  

• Preheat oven to 350°.

• Grease and flour 3 (9-inch) cake pans. Set aside.

• In a large bowl, combine butter, 2 cups sugar, and lemon zest.

Beat at high speed with an electric mixer until fluffy, approximately

8 minutes. Add egg yolks, one at a time, beating well

after each addition.

• Sift together cake flour, baking powder, and salt. Add flour

mixture to butter mixture, alternately with half-and-half,

beginning and ending with flour mixture.

• In a separate bowl, beat egg whites at high speed with an

electric mixer until soft peaks form. Add remaining ⅓ cup

sugar, 1 tablespoon at a time, beating until stiff peaks form.

Fold egg-white mixture into batter in thirds. Spoon batter

into prepared pans.

• Bake until a wooden pick inserted in center comes out clean,

approximately 30 minutes. Cool completely.

• Spread Lemon Filling between cake layers. Frost top and

sides of cake with Creamy Lemon Frosting.

• Garnish with candied lemon-zest curls or lemon twists and

raspberries, if desired.

*To learn how to make candied lemon-zest curls, go to


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