Lemon cream cake

(58 ratings)
Lemon cream cake recipe
Lemon cream cake recipe
  • Serves: 10

  • Prep time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

Woman's Weekly recipe Treat yourself to a slice of this creamy, decadent lemon cake from Woman's Weekly, topped with syrup and lemon curd. This delicious and tangy lemon cream cake recipe is a summery favourite. Made with a soft, citrus sponge and topped with a creamy, light frosting. This recipe serves 10 people and will take around 20 mins to prepare. It's the perfect cake for lemon lovers and really doesn't take that much to make either.


For the cake:

  • 250g (8oz) butter, softened
  • 250g (8oz) caster sugar
  • 250g (8oz) self-raising flour
  • 3 medium eggs
  • Finely grated zest of 2 lemons

For the syrup:

  • 4tbsp caster sugar
  • Juice of 2 lemons

For the topping:

  • 150ml carton double cream
  • 6 level tbsp lemon curd
  • 20cm (8in) round cake tin, lined with baking parchment
  • Disposable piping bag

The undecorated cake can be wrapped in a freezer bag and frozen for up to 1 month. Allow the cake to defrost overnight before decorating it.


  1. Set the oven to gas mark 3 or 160°C. To make the cake, tip the butter, sugar, flour and eggs into a bowl and beat until smooth then beat in the lemon zest.
  2. Spoon the mixture into the lined tin and level the surface. Bake the cake in the centre of the oven for 1-1¼hrs or until the sponge feels firm to the touch and a skewer comes out clean after being inserted into the centre of the cake.
  3. Meanwhile, make the syrup. Pour 4tbsp of water into a pan and add the sugar. Bring the mixture to the boil, stirring until the sugar dissolves, and boil it rapidly for 1-2 mins. Remove the pan from the heat and add the lemon juice.
  4. As soon as the cake comes out of the oven, pour the syrup over it. Leave the cake to cool in the tin for 15 mins, then transfer it to a wire rack to cool completely.
  5. To prepare the topping, pour the cream into a bowl and whisk until it starts to thicken. Add 4 level tbsp of the lemon curd to the cream and continue whisking until it's thickened then spread the lemon cream over the top of cake. Put the remaining lemon curd in the piping bag and cut off the end of the bag to give a small hole. Pipe random lines over the top of the lemon cream. Keep the cake chilled until ready to serve.

Feature: Sue McMahon. Photos: Props stylist: Sue Radcliffe

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 511(kcal)
  • Fat 24.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Average rating

  • 4
(58 ratings)

Your comments

Nelly Gray

We chose this cake for a birthday cake for a lemon taste lover. I didn't read the recepies beforehand and I just followed the steps one after the other. Two things I need to say to whoever would like to try it: first make your syrup before you start the sponge, so it's ready as the recepies advise you. Second, from the 6 spoons of lemon curd only 4 goes in the actual cream and the rest 2 are for decorating, non as it listed in the actual ingredients. Otherwise a nice recepie. Enjoy!

Mrs Pink

Fantastic moist cake - definitely saved as one of my favourite recipes. :)


Its a lovely cake and not a fussy one to make at all. The presentation is very easily adaptable - 1 solid cake with a topping; cut once and sandwiched with filling before topping; the two pieces cut again (4 layers) to make for a either a very lemoy cake with more lemon flavoured filling or a simple whipped cream filling for a lighter taste! I bake a lot and found this a very handy recipe to use for lemon cake recipes. If the author doesn't mind I can recommend various fillings on my HonieMummy Blog under HoniesKitchen


I made this cake using the exact measurements, temperature and times and it turned out fabulous! I chose this cake as a base to use a different, but similar topping of my own. So, it doesn't say to cut the cake and add the filling/topping - so what! It is a simple thing to do and so no need to use two cake tins and then change the cooking times. And I have no idea why there is any need to change the measurement even if two tins are chosen, if you so wish! Cooking tip: All ovens are variable and even the best cooks need to get used to an oven they don't normally use - my advice is to trust the temperature and time, but to check the cake 15 mins before time is up..... If the cake is starting to get to dark on top - then cover with a dinner plate and continue to allow cooking inside. If after cooking time is up the cake is stil moist, then return to the oven for another 15 mins also with a plate.


I loved this cake. Wouldn't think to do the 'drizzle' if I'm icing the cake and it made for a lovely sponge. Also thought the frosting was just how I like it, the frosting is what makes a cake for me, as my bmi will prove!!


I made this cake in two 19cm sandwich tins and cooked for 30-35 mins and it seemed to work. I also beat the butter and sugar first, added the eggs then folded in the flour and lemon zest. Everybody said it was lovely and I had four orders for one from the girls at work.

Katy goodtoknow Recipes

It's a beautiful cake Ms Glee - I've made it several times for birthdays - your daughter will love it!

Ms Glee

It sounds good. I want to bake it for my daughters 11th birthday. She looked at the cake and said "Yeah! That sounds nice!" Do you think I should make it for her, should I?

Katy goodtoknow Recipes

Hi Lightnin. Oh no - sorry to hear that. A couple of things might've gone wrong - did you open the oven while the cake was cooking? And did you test with a clean skewer or toothpick to see if the middle was done? It sounds like your cake might've just needed a bit longer in the oven - let us know how you get on and have fun with you baking!


I made this but think something went wrong as i took it out of the oven to cool and it dropped right down in the middle, im only a beginner at making cakes, but its like an inch thick in the middle and I think its ruined it :o( any ideas?

Helen Almond

I agree with Nina, it doesnt say anything about cutting and filling the cake, it would probably be best to make in 2 tins and add 1/2 more ingredients of everything!!


The cake was very nice, but it doesn't come out like the picture, what-so-ever! Was nice and easy to follow, and we didn't need to get so many awkward ingredients.


Looked at this cake thought it looked good. But when I started to go through the reciepe it does not mention anything about cutting the cake and doing the filling as the picture shows a filling, have had to make it up, hope it is ok as it is my contribution towards my daughter's summer fete.


i made this delicious cake for my friends, they loved how moist and refreshing it was. I didnt want to make the same again incase we got sick of it so I made an orange and lemon cake, following the same recipe but using an orange aswell and for the cream using half apricot jam and lemon curd... delicious.

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