I love sharing bright, fresh dessert ideas with you, and today is all about the wonderful world of lemon cream cakes! If you enjoy a sweet and tangy treat, you are in for a real pleasure. I’ve gathered two amazing lemon desserts that are perfect for any time you want something special.
Whether you prefer a classic baked cake or a simple no-bake option, I have you covered. These recipes are easy to follow and will bring a burst of sunshine to your kitchen. Let’s get baking (or not baking!) and enjoy these delightful lemon cream cake recipes.
Jump to Recipe:
- 1. Easy Italian Lemon Cream Cake: A Zesty Treat
- 2. Easy No Bake Lemon Blueberry Cream Cake: Refreshing & Simple
Easy Italian Lemon Cream Cake: A Zesty Treat
This Italian lemon cream cake is a wonderful dessert that’s both elegant and easy to make. It features a soft cake base with a bright lemon flavor, all covered in a creamy, rich frosting.
Key Ingredients & Tips for Italian Lemon Cake
- Mascarpone Cheese: This creamy Italian cheese gives the frosting a silky texture and rich flavor. Make sure it’s softened for best mixing.
- Fresh Lemon Zest: Don’t skip the zest! It adds a lot of bright lemon flavor to both the cake and the frosting without making it too sour.
What You Need
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 8 oz mascarpone cheese, softened
- 1 cup heavy cream
- ½ cup powdered sugar
⏱️ Time: 50 minutes🍽️ Yields: 8-10 slices
How to Make It
Step 1: Bake the Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a bowl, mix flour, baking powder, and salt. In another bowl, cream butter and sugar until light. Beat in eggs one at a time. Add lemon juice and zest. Gradually add dry ingredients alternating with milk, mixing until just combined. Pour into pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let them cool.
Step 2: Make the Mascarpone Frosting and Assemble
In a large bowl, beat the softened mascarpone cheese with powdered sugar until smooth. In a separate cold bowl, beat heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until combined. Frost your cooled cake layers with this delightful cream.
📝 Final Note
For the best taste, store this lemon cream cake in the refrigerator. Take it out about 30 minutes before serving so it can soften slightly.
Easy No Bake Lemon Blueberry Cream Cake: Refreshing & Simple
When you need a dessert that’s quick and delicious without turning on the oven, this no-bake lemon blueberry cream cake is perfect. It combines the bright flavors of lemon and blueberries with a creamy texture, all on a simple cookie crust.
Key Ingredients & Tips for No Bake Lemon Blueberry Cake
- Graham Cracker Crust: You can use store-bought crumbs or crush your own graham crackers for the crust. Make sure to press it down firmly so it holds its shape.
- Fresh Blueberries: Fresh blueberries are best for this recipe as they add a lovely burst of color and natural sweetness. You can gently fold them into the filling or just use them as a topping.
What You Need
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream
- 1 cup fresh blueberries
⏱️ Time: 20 minutes (plus chilling)🍽️ Yields: 8 servings
How to Make It
Step 1: Prepare the Crust
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix them well. Press this mixture firmly into the bottom of a 9-inch pie plate or a springform pan. Place the crust in the refrigerator while you make the filling.
Step 2: Create the Creamy Lemon Filling
In a large bowl, beat the softened cream cheese with powdered sugar, lemon juice, lemon zest, and vanilla until smooth and creamy. In a separate cold bowl, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined. Pour the filling over the prepared crust.
Step 3: Chill and Serve
Evenly spread the fresh blueberries over the top of the lemon cream filling. Cover the cake loosely with plastic wrap and chill it in the refrigerator for at least 4 hours, or until it is firm enough to slice.
📝 Final Note
For a firmer cake, you can place it in the freezer for about 30 minutes before serving. This makes slicing easier, especially on a warm day.
