20 Decadent Lemon Creme Cake Recipes Delicious

If you’re a lemon lover with a sweet tooth, prepare to swoon! These 20 Decadent Lemon Creme Cake Recipes are bursting with bright citrus flavor and velvety richness—perfect for everything from afternoon tea to special celebrations. Whether you crave a classic layer cake or a playful twist, we’ve got the ultimate lineup to satisfy your cravings. Ready to bake your way to lemony bliss? Let’s dive in!

Classic Lemon Creme Layer Cake

This sunny, citrus-kissed cake is a showstopper with its tender crumb and luscious lemon creme filling—perfect for birthdays or just brightening up a weekend.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tbsp lemon zest
• ¼ cup fresh lemon juice
• 1 cup whole milk
• 1 ½ cups lemon curd (store-bought or homemade)
• 2 cups heavy cream
• ¼ cup powdered sugar

Instructions:

1. Preheat oven to 350°F. Grease and line two 9-inch round cake pans.
2. Whisk together 2 ½ cups flour, 2 tsp baking powder, and ½ tsp salt in a bowl.
3. Beat 1 cup butter and 1 ¾ cups sugar until fluffy. Add eggs one at a time, then mix in 1 tbsp lemon zest and ¼ cup lemon juice.
4. Alternately add the flour mixture and 1 cup milk to the batter, beginning and ending with flour. Divide batter evenly between pans.
5. Bake for 25–28 minutes until a toothpick comes out clean. Cool completely.
6. Whip 2 cups heavy cream and ¼ cup powdered sugar to stiff peaks.
7. Place one cake layer on a plate, spread with 1 ½ cups lemon curd, then top with half the whipped cream. Add the second layer and frost the top with remaining cream.

The magic here? The tangy lemon curd seeping into the layers, creating a melt-in-your-mouth contrast with the airy whipped cream.

Tip: For extra zing, brush the cake layers with a mix of 2 tbsp lemon juice and 1 tbsp sugar before assembling.

Lemon Creme Pound Cake with Glaze

This buttery, citrus-kissed pound cake is soaked in a tangy lemon glaze for a dessert that’s rich yet refreshing—perfect with afternoon tea or as a sweet weekend treat.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup sour cream
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract

For the Glaze:

• 1 1/2 cups powdered sugar
• 3 tbsp fresh lemon juice
• 1 tbsp heavy cream

Instructions:

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. Beat butter and 2 cups granulated sugar on medium speed until fluffy, 3–4 minutes. Add eggs one at a time, mixing well after each.
3. Whisk together flour, 1/2 tsp baking powder, and 1/2 tsp salt. Alternate adding flour mixture and sour cream to the butter mixture, beginning and ending with flour. Stir in 2 tbsp lemon zest, 1/4 cup lemon juice, and 1 tsp vanilla.
4. Pour batter into prepared pan. Bake for 60–70 minutes until a toothpick comes out clean. Cool in pan for 15 minutes, then invert onto a rack.
5. Whisk together 1 1/2 cups powdered sugar, 3 tbsp lemon juice, and 1 tbsp heavy cream until smooth. Drizzle over warm cake.

The secret? Sour cream keeps the crumb ultra-moist, while the glaze seeps into every nook for a double dose of bright lemon flavor.

Tip: For extra zing, poke small holes in the warm cake with a skewer before glazing—it’ll soak up even more goodness!

Lemon Creme Cheesecake with Graham Cracker Crust

This dreamy cheesecake balances tangy lemon and rich cream cheese in a buttery graham cracker crust—perfect for brightening up any dessert table.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract

Instructions:

1. Prep crust: Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch springform pan. Chill 15 minutes.
2. Make filling: Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then blend in 1/4 cup sour cream, 2 tbsp lemon zest, 1/4 cup lemon juice, and 1 tsp vanilla.
3. Bake: Pour filling over crust. Bake at 325°F for 40–45 minutes until edges are set but center jiggles slightly. Cool completely, then chill 4+ hours.

The secret? Fresh lemon zest and juice give this cheesecake a vibrant, citrusy punch that cuts through the decadent creaminess.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Lemon Creme Bundt Cake with Lemon Drizzle

This sunny lemon creme Bundt cake is like a slice of spring—bright, tender, and finished with a tangy-sweet glaze that soaks into every nook.

Ingredients

• 1 cup unsalted butter, softened (plus extra for greasing)
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup sour cream
• 2 tbsp lemon zest (from about 2 lemons)
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• For the drizzle: 1 cup powdered sugar + 2 tbsp lemon juice + 1 tsp lemon zest

Instructions

1. Preheat oven to 350°F. Generously butter a 10-cup Bundt pan.
2. In a large bowl, beat 1 cup butter and 2 cups sugar until fluffy, about 3 minutes. Add eggs one at a time, mixing well after each.
3. Whisk together flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a separate bowl. Alternate adding the dry ingredients and 1 cup sour cream to the butter mixture, beginning and ending with flour. Stir in 2 tbsp lemon zest, 1/4 cup lemon juice, and 1 tsp vanilla.
4. Pour batter into the prepared pan. Bake for 45–50 minutes, until a skewer comes out clean. Cool in the pan for 15 minutes, then invert onto a rack.
5. Whisk together 1 cup powdered sugar, 2 tbsp lemon juice, and 1 tsp lemon zest for the drizzle. Pour over the warm cake, letting it drip down the sides.

The secret? Sour cream keeps the crumb ultra-moist while the double hit of zest and juice in both cake and glaze makes every bite zingy.

Tip: For clean slices, chill the cake for 20 minutes before serving—the glaze will set neatly.

Lemon Creme Cupcakes with Whipped Frosting

These sunny lemon cupcakes are light as air, with a tangy-sweet crème filling and a cloud-like whipped frosting that melts in your mouth.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tbsp lemon zest
• ½ cup whole milk
• ¼ cup lemon juice
• 1 cup heavy cream
• 3 tbsp powdered sugar
• ½ tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. Beat ½ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in 2 tbsp lemon zest.
4. Alternately add the flour mixture and ½ cup milk to the batter, mixing just until combined. Stir in ¼ cup lemon juice.
5. Divide batter evenly among liners. Bake for 18–20 minutes until tops spring back. Cool completely.
6. For frosting, whip 1 cup heavy cream, 3 tbsp powdered sugar, and ½ tsp vanilla to stiff peaks. Pipe onto cupcakes.

The secret’s in the double lemon hit—zest in the batter and juice for a bright punch—balanced by the barely-sweet frosting.

Tip: For extra flair, hollow out cooled cupcakes and fill with lemon curd before frosting.

Lemon Creme Angel Food Cake

This dreamy, citrus-kissed angel food cake is light as air with a luscious lemon twist—perfect for brightening up any dessert table.

Ingredients:

• 1 cup cake flour, sifted
• 1 1/2 cups granulated sugar, divided
• 12 large egg whites, room temperature
• 1 1/2 tsp cream of tartar
• 1/4 tsp salt
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions:

1. Preheat oven to 350°F. In a bowl, whisk together 1/2 cup granulated sugar and cake flour. Set aside.
2. In a stand mixer, beat egg whites, cream of tartar, and salt on medium until foamy. Gradually add remaining 1 cup granulated sugar, 1 tbsp at a time, beating until stiff peaks form. Fold in lemon zest, lemon juice, and vanilla.
3. Sift flour mixture over egg whites in 3 additions, gently folding after each until just combined. Pour into an ungreased tube pan and bake for 35–40 minutes until golden and springy.
4. Cool upside down for 1 hour. Run a knife around edges to release.
5. Whip heavy cream and powdered sugar to stiff peaks. Serve cake slices topped with a dollop of lemon-infused cream.

The magic here? The lemon zest and juice weave through every fluffy bite, while the cloud-like whipped cream adds just the right richness.

Tip: For extra citrus punch, brush the cooled cake with a mix of 1 tbsp lemon juice and 1 tbsp sugar before serving.

Lemon Creme Sponge Cake with Fresh Berries

This light, citrusy sponge cake is a dreamy spring dessert, layered with fluffy lemon creme and topped with juicy berries for a pop of color and freshness.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1/2 cup whole milk
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups mixed fresh berries (strawberries, blueberries, raspberries)

Instructions

1. Preheat oven to 350°F. Grease and line two 8-inch round cake pans.
2. Whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Beat 3/4 cup sugar and 1/2 cup butter until fluffy. Add eggs one at a time, then mix in 1/2 cup milk, 1 tbsp lemon zest, and 2 tbsp lemon juice.
4. Fold dry ingredients into wet until just combined. Divide batter evenly between pans and bake for 20-22 minutes, or until a toothpick comes out clean. Cool completely.
5. Whip 1 cup heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla until stiff peaks form.
6. Place one cake layer on a plate, spread with half the whipped cream, and top with 3/4 cup berries. Repeat with the second layer.

The magic here? The lemon zest in the sponge keeps it bright without overpowering, while the berries add a juicy contrast to the pillowy creme.

Tip: For cleaner slices, chill the assembled cake for 30 minutes before serving.

Lemon Creme Mousse Cake

This dreamy dessert combines a buttery crust with a cloud-like lemon mousse—perfect for impressing guests or treating yourself to a little sunshine in every bite.

Ingredients:

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• 1 (14 oz) can sweetened condensed milk
• ½ cup fresh lemon juice (about 3 lemons)
• 1 tbsp lemon zest
• 1 ½ cups heavy cream, chilled
• ¼ cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Prep the crust: Mix 1 ½ cups graham cracker crumbs, 6 tbsp melted butter, and ¼ cup granulated sugar. Press firmly into a 9-inch springform pan. Chill 15 minutes.
2. Make the filling: Whisk together sweetened condensed milk, ½ cup lemon juice, and 1 tbsp lemon zest until smooth. Set aside.
3. Whip the cream: Beat 1 ½ cups heavy cream, ¼ cup powdered sugar, and 1 tsp vanilla on high until stiff peaks form (about 3 minutes). Fold into lemon mixture gently.
4. Assemble: Pour filling over crust, smoothing the top. Chill at least 4 hours (or overnight) until set.

The magic here? The mousse stays incredibly light thanks to folding in the whipped cream—no gelatin required!

Tip: For clean slices, dip your knife in hot water before cutting.

Lemon Creme Chiffon Cake with Citrus Glaze

This Lemon Creme Chiffon Cake with Citrus Glaze is a cloud-like dream—light, airy, and bursting with bright lemon flavor, finished with a tangy-sweet glaze that’ll have everyone asking for seconds.

• 2 cups cake flour, sifted
• 1 1/2 cups granulated sugar, divided
• 1 tbsp baking powder
• 1/2 tsp salt
• 6 large eggs, separated
• 3/4 cup water
• 1/2 cup vegetable oil
• 2 tbsp lemon zest (from about 2 lemons)
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 1/2 tsp cream of tartar
• 1 cup powdered sugar
• 2 tbsp fresh orange juice

1. Preheat oven to 325°F. In a large bowl, whisk together cake flour, 1 cup granulated sugar, baking powder, and salt.
2. In another bowl, whisk egg yolks, water, vegetable oil, lemon zest, lemon juice, and vanilla until smooth. Gradually stir into the dry ingredients until just combined.
3. In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form. Gently fold into the batter.
4. Pour into an ungreased 10-inch tube pan. Bake for 55–60 minutes, until the top springs back when lightly touched. Invert pan onto a cooling rack and let cool completely.
5. For the glaze, whisk powdered sugar and orange juice until smooth. Drizzle over cooled cake.

The magic here? Beating the egg whites separately gives this cake its signature lift, while the citrus glaze adds a sunny, glossy finish. Tip: For clean slices, use a serrated knife and wipe it between cuts!

Lemon Creme Coffee Cake with Streusel Topping

This sunny, citrus-kissed coffee cake is a morning game-changer—tender crumb, creamy lemon filling, and buttery streusel for the perfect sweet-tart balance.

Ingredients

• Cake: 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt, 1/2 cup unsalted butter (softened), 2 large eggs, 1 tsp vanilla extract, 1/2 cup whole milk
• Lemon Creme: 8 oz cream cheese (softened), 1/4 cup granulated sugar, 1 tbsp lemon zest, 2 tbsp fresh lemon juice
• Streusel: 1/3 cup all-purpose flour, 1/4 cup granulated sugar, 2 tbsp cold unsalted butter (cubed), 1/4 tsp cinnamon

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. Make streusel: Mix 1/3 cup flour, 1/4 cup sugar, and 1/4 tsp cinnamon. Cut in 2 tbsp cold butter until crumbly; set aside.
3. Make lemon creme: Beat 8 oz cream cheese, 1/4 cup sugar, 1 tbsp lemon zest, and 2 tbsp lemon juice until smooth.
4. Make cake: Whisk 2 cups flour, 3/4 cup sugar, 2 tsp baking powder, and 1/2 tsp salt. Beat in 1/2 cup butter, eggs, 1 tsp vanilla, and milk until combined.
5. Spread half the batter in the pan. Dollop lemon creme over it, then top with remaining batter. Sprinkle streusel evenly.
6. Bake 45–50 minutes until a toothpick comes out clean. Cool 15 minutes before slicing.

The magic here? The lemon creme stays luxuriously creamy against the crumbly streusel—no dry bites!

Tip: For extra zing, drizzle slices with a quick glaze: 1/2 cup powdered sugar + 1 tbsp lemon juice.

Lemon Creme Sheet Cake with Cream Cheese Frosting

This sunny, tangy-sweet cake is a crowd-pleaser—perfect for potlucks or lazy Sunday baking with a mug of coffee in hand.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract

Frosting

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Whisk together 2 cups flour, 1 1/2 cups sugar, 1/2 tsp salt, 1 tsp baking powder, and 1/2 tsp baking soda in a large bowl.
3. In another bowl, mix 3/4 cup buttermilk, 1/2 cup oil, eggs, 1 tbsp lemon zest, 1/4 cup lemon juice, and 1 tsp vanilla. Pour wet ingredients into dry; stir just until combined.
4. Spread batter into the pan. Bake for 25–28 minutes until edges pull away from the pan. Cool completely.
5. For frosting, beat 8 oz cream cheese and 1/2 cup butter until smooth. Gradually add 3 cups powdered sugar, then 1 tsp vanilla and 1 tbsp lemon juice. Frost cooled cake.

The secret’s in the buttermilk—it keeps the crumb tender while letting the lemon shine. A smear of frosting while the cake’s still slightly warm makes it melt into every bite.

Tip: For extra zing, sprinkle the frosted cake with lemon zest or top with thin lemon slices.

Lemon Creme Marble Cake with Vanilla Swirls

This dreamy marble cake combines bright lemon and rich vanilla in a tender crumb, swirled together for a showstopping dessert that’s easier than it looks!

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• 1 tsp vanilla extract
• 2 tbsp lemon zest
• 2 tbsp fresh lemon juice
• ¼ cup sour cream
• 5 drops yellow food coloring (optional)

Instructions

1. Prep: Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Dry mix: Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. Cream butter & sugar: Beat ½ cup butter and 1 cup sugar with a mixer until fluffy, about 3 minutes. Add eggs one at a time, then mix in ½ cup milk and 1 tsp vanilla.
4. Divide batter: Transfer half the batter to another bowl. To one half, fold in 2 tbsp lemon zest, 2 tbsp lemon juice, ¼ cup sour cream, and food coloring (if using).
5. Marble: Alternate spoonfuls of vanilla and lemon batter into the pan. Swirl gently with a knife.
6. Bake: Bake for 50–55 minutes until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a rack.

The tangy lemon crème layer contrasts beautifully with the sweet vanilla swirls, making every slice Instagram-worthy!

Tip: For extra moisture, brush the warm cake with a mix of 1 tbsp lemon juice and 1 tbsp sugar.

Lemon Creme Loaf Cake with Lemon Zest

This Lemon Creme Loaf Cake is a sunny, citrusy treat with a tender crumb and a bright lemon glaze that’ll make your taste buds sing.

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup whole milk
• 2 tbsp lemon zest (from about 2 lemons)
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract
• 1 cup powdered sugar (for glaze)

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ½ tsp salt in a bowl. Set aside.
3. Cream 1 cup granulated sugar and ½ cup butter until fluffy. Beat in eggs one at a time, then mix in ½ cup milk, 2 tbsp lemon zest, ¼ cup lemon juice, and 1 tsp vanilla.
4. Gently fold dry ingredients into wet until just combined. Pour batter into prepared pan.
5. Bake for 45–50 minutes, or until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
6. Whisk 1 cup powdered sugar with 1–2 tbsp lemon juice until smooth. Drizzle glaze over cooled cake.

The secret to this cake’s irresistible texture? A double dose of lemon—zest in the batter and a tangy glaze for extra zing.

Tip: For an extra-moist crumb, brush the warm cake with a little lemon syrup (equal parts lemon juice and sugar) before glazing.

Lemon Creme Tart with Shortbread Crust

This Lemon Creme Tart with Shortbread Crust is sunshine on a plate—bright, creamy, and buttery with a melt-in-your-mouth crust that’s impossible to resist.

• For the crust: 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, 1/4 tsp salt, 1/2 cup (1 stick) cold unsalted butter, cubed, 1 large egg yolk
• For the filling: 3/4 cup granulated sugar, 1/4 cup cornstarch, 1/4 tsp salt, 1 cup whole milk, 1/2 cup heavy cream, 3 large egg yolks, 1/2 cup fresh lemon juice (about 3 lemons), 2 tbsp lemon zest, 2 tbsp unsalted butter

1. Make the crust: Pulse flour, powdered sugar, and salt in a food processor. Add butter and pulse until crumbly. Add egg yolk; pulse until dough clumps. Press into a 9-inch tart pan. Freeze 15 minutes. Bake at 375°F for 18–20 minutes until golden. Cool completely.
2. Make the filling: Whisk sugar, cornstarch, and salt in a saucepan. Gradually whisk in milk, cream, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 8 minutes). Remove from heat; stir in lemon juice, zest, and butter until smooth.
3. Pour filling into the cooled crust. Chill 4 hours (or overnight) until set. Serve with a dusting of powdered sugar.

The magic here? That shortbread crust—it’s tender, crumbly, and just sweet enough to balance the tart lemon creme. A match made in dessert heaven!

Tip: For clean slices, dip your knife in hot water and wipe it clean between cuts.

Lemon Creme Roll Cake with Raspberry Filling

This dreamy citrus-spiked sponge cake rolls around a tart raspberry filling for a dessert that’s as stunning as it is irresistible.

Ingredients

• 4 large eggs, room temperature
• 3/4 cup granulated sugar, divided
• 1/3 cup whole milk
• 1 tsp vanilla extract
• 1 tbsp lemon zest (from 1 large lemon)
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 cup seedless raspberry jam

Instructions

1. Prep: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, leaving a 1-inch overhang on the sides.
2. Make batter: Beat eggs and 1/2 cup granulated sugar with a mixer for 5 minutes until pale and thick. Mix in milk, vanilla, and lemon zest. Gently fold in flour, baking powder, and salt just until combined.
3. Bake: Spread batter evenly into the pan. Bake for 12-14 minutes until the cake springs back when touched. Immediately invert onto a clean kitchen towel dusted with the remaining 1/4 cup granulated sugar. Roll cake + towel from the short end and cool completely (about 1 hour).
4. Fill: Whip cream and powdered sugar to stiff peaks. Unroll cake, spread jam evenly, then top with whipped cream. Re-roll gently (without the towel), wrap in plastic, and chill for 2 hours before slicing.

The contrast of bright lemon cake, jammy raspberry, and pillowy cream makes every slice feel like a special occasion. Tip: For clean slices, chill the cake overnight and use a serrated knife dipped in hot water.

Lemon Creme Donuts with Lemon Glaze

These sunshine-bright donuts are bursting with tangy lemon flavor, from the fluffy crumb to the luscious glaze—perfect for a sweet morning treat or afternoon pick-me-up.

Ingredients

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 cup powdered sugar
• 2 tbsp heavy cream (plus more as needed)

Instructions

1. Prep: Preheat oven to 350°F. Grease a 6-cavity donut pan.
2. Dry mix: Whisk together 1 cup all-purpose flour, 1/3 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Wet mix: In another bowl, whisk 1/2 cup whole milk, 1 large egg, 2 tbsp melted butter, 1 tbsp lemon zest, and 1 tbsp lemon juice until smooth.
4. Combine: Pour wet ingredients into dry ingredients, stirring just until combined (small lumps are okay).
5. Bake: Spoon batter into the donut pan, filling each cavity 2/3 full. Bake for 12–14 minutes until edges are golden. Cool in pan for 5 minutes, then transfer to a rack.
6. Glaze: Whisk 1 cup powdered sugar, 2 tbsp heavy cream, and remaining 1 tbsp lemon juice until smooth. Dip warm donuts into glaze, letting excess drip off.

The secret? Fresh lemon zest in both the batter and glaze doubles the citrusy punch, while the cream keeps the crumb tender.

Tip: For extra zing, sprinkle glaze with a pinch of lemon zest before it sets.

Lemon Creme Pavlova with Whipped Cream

This dreamy pavlova combines crisp meringue, tangy lemon curd, and billowy whipped cream for a dessert that’s as stunning as it is delicious.

Ingredients:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 tsp vanilla extract
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 cup prepared lemon curd
• Fresh berries or zest for garnish (optional)

Instructions:

1. Prep the meringue: Preheat oven to 250°F. Line a baking sheet with parchment. Beat egg whites on medium until soft peaks form. Gradually add 1 cup granulated sugar, 1 tbsp at a time, until stiff, glossy peaks form. Gently fold in 1 tsp vinegar, 1 tsp cornstarch, and 1 tsp vanilla.
2. Bake: Spoon meringue into a 7-inch circle on the sheet, creating a slight well in the center. Bake for 1 hour 15 minutes until firm and pale. Turn off oven; let cool inside for 1 hour (don’t open the door!).
3. Whip the cream: Beat 1 cup heavy cream and 2 tbsp powdered sugar to medium peaks. Chill until ready to assemble.
4. Layer: Spread 1/2 cup lemon curd over cooled meringue, then top with whipped cream. Garnish with berries or zest if desired.

The magic here? The meringue stays shatteringly crisp outside while the center turns marshmallowy—perfect for soaking up that zesty lemon and cream.

Tip: For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.

Lemon Creme Icebox Cake with Wafers

This Lemon Creme Icebox Cake is a no-bake dream—light, tangy, and layered with crisp vanilla wafers for the perfect summer dessert.

• 2 cups heavy cream, cold
• 1/2 cup powdered sugar
• 1 tbsp lemon zest (from about 2 lemons)
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 1 (11 oz) box vanilla wafers
• 1/2 cup lemon curd (store-bought or homemade)

1. In a large bowl, whip the heavy cream, powdered sugar, lemon zest, lemon juice, and vanilla extract on medium-high speed until stiff peaks form, about 3–4 minutes.
2. Spread a thin layer of the lemon cream (about 1/2 cup) in the bottom of an 8×8-inch baking dish. Top with a single layer of vanilla wafers, breaking some to fit as needed.
3. Dollop half of the lemon curd over the wafers, then spread gently. Cover with half of the remaining lemon cream. Repeat layers: wafers, lemon curd, and cream.
4. Cover and refrigerate for at least 6 hours (or overnight) until the wafers soften into cake-like layers.

The magic happens in the fridge—those crisp wafers transform into tender layers while the lemon cream stays luxuriously fluffy. A spoonful tastes like sunshine!

Tip: For extra zing, sprinkle extra lemon zest on top before serving.

Lemon Creme Cake Pops with White Chocolate Coating

These bright, zesty cake pops are like little bites of sunshine—perfect for spring gatherings or anytime you crave a handheld treat!

Ingredients:

• 1 (15.25 oz) box lemon cake mix (plus ingredients listed on the box: eggs, oil, water)
• 1/2 cup prepared vanilla frosting
• 1 tbsp fresh lemon zest
• 12 oz white chocolate chips
• 1 tsp coconut oil
• 1/4 cup yellow sprinkles (optional)

Instructions:

1. Bake the cake according to package instructions in a 9×13″ pan. Let cool completely, then crumble into fine crumbs in a large bowl.
2. Mix in 1/2 cup vanilla frosting and 1 tbsp lemon zest until the mixture holds together when pressed. Roll into 1.5″ balls (about 24) and place on a parchment-lined tray. Freeze for 30 minutes.
3. Melt 12 oz white chocolate chips with 1 tsp coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip the tip of each lollipop stick into the chocolate, then insert halfway into a cake ball. Chill for 10 minutes to set.
4. Dip each cake pop fully into the white chocolate, letting excess drip off. Immediately sprinkle with yellow sprinkles (if using). Stand upright in a styrofoam block or cake pop stand to harden completely.

The secret here? The lemon zest in both the cake and frosting adds a fresh punch that cuts through the sweetness—no one will guess they start with a box mix!

Tip: If the chocolate thickens while dipping, reheat for 10 seconds and stir in an extra 1/4 tsp coconut oil to restore smoothness.

Lemon Creme Mini Cakes with Edible Flowers

These delicate mini cakes are bursting with bright lemon flavor and topped with edible flowers for a stunning springtime treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup whole milk
• 1 cup powdered sugar
• 1 tbsp heavy cream
• Edible flowers (such as pansies or violets), for garnish

Instructions

1. Preheat oven to 350°F. Grease a 24-cup mini muffin tin.
2. Whisk together 1 1/2 cups flour, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Beat 1/2 cup butter and 3/4 cup sugar until fluffy. Add eggs one at a time, then mix in 1 tbsp lemon zest and 1/4 cup lemon juice.
4. Alternately add dry ingredients and 1/2 cup milk to the batter, mixing just until combined.
5. Divide batter evenly among muffin cups. Bake for 12-14 minutes until edges are golden. Cool completely.
6. Whisk 1 cup powdered sugar with 1 tbsp heavy cream to make a thick glaze. Drizzle over cooled cakes and top with edible flowers while glaze is still wet.

The floral garnish makes these cakes as pretty as they are tasty, with the zesty lemon glaze balancing the tender crumb perfectly.

Tip: For extra floral flavor, steep edible flowers in warm milk for 10 minutes before adding to the batter.

Conclusion

With 20 luscious lemon creme cake recipes, this roundup is your ticket to sweet, citrusy bliss! Whether you’re craving classic layers or a modern twist, there’s a perfect bake waiting for you. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the lemony love on Pinterest for fellow dessert lovers to enjoy. Happy baking!