Dessert

Lemon Cream Dream Cake: A Refreshing Delight Recipe

Bylina Carter November 20, 2025November 20, 2025

Introduction

The Lemon Cream Dream Cake is a light, refreshing dessert that combines the tangy brightness of lemon curd with rich whipped cream. Its delicate layers make it perfect for warm days or any time you want a sweet treat with a citrus twist.

A square slice of lemon cream dessert sits on a white plate, showing three layers: the bottom layer is a light, airy cake with a pale yellow tone; the middle layer is a smooth, bright yellow lemon cream; and the top layer is a thick, fluffy white whipped cream with soft peaks. On top, there are three thin, round slices of lemon placed as decoration, adding a fresh yellow accent. The background is a white marbled texture with blurred lemons in a wooden bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g flour
240g lemon curd

480g heavy whipping cream
Butter and sugar (quantities assumed for cake base)

Eggs (quantity assumed for cake base)
Vanilla extract (quantity assumed for cake base and cream)

Milk (quantity assumed for cake base)
Sugar (for whipping cream)
Lemon slices for garnish

Instructions

Step 1: Preheat your oven to 175°C (350°F) and grease an 8×8-inch pan.
Step 2: Beat butter and sugar together until the mixture is fluffy.
Step 3: Add eggs and vanilla extract, mixing well to combine.

Step 4: Alternately add flour and milk to the batter, mixing until smooth.
Step 5: Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
Step 6: Whip the heavy cream with sugar and vanilla extract until stiff peaks form.

Step 7: Once the cake has cooled, layer it with lemon curd and the whipped cream. Use the whipped cream to frost the cake completely.
Step 8: Chill the cake in the refrigerator for at least 2 hours to set.
Step 9: Before serving, garnish the top of the cake with fresh lemon slices for an extra touch of brightness.

Tips & Variations

Use fresh lemon zest in the batter to enhance the lemon flavor.
Substitute lemon curd with raspberry jam for a different fruity twist.
For a lighter version, try using half-and-half instead of heavy cream.

Make sure the cake is completely cool before layering to prevent the cream from melting.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the whipped cream’s texture. To serve, let it sit at room temperature for about 10 minutes to soften slightly. Avoid freezing as it may affect the cream’s consistency.

How to Serve

A close-up of a square slice of lemon cream cake on a white plate, showing three distinct layers: a soft, light yellow sponge base, a thick middle layer of smooth, glossy pale yellow lemon cream, and a thick top layer of fluffy, white whipped cream with several soft peaks. On top, three thin, circular lemon slices lay flat, adding bright yellow color contrast. The background has whole lemons out of focus on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare and assemble the cake a day in advance. Just keep it refrigerated and garnish with lemon slices just before serving for freshness.

What if I don’t have lemon curd?

You can make a simple lemon curd at home with lemon juice, sugar, butter, and eggs or use a good quality store-bought one. Alternatively, a lemon-flavored pudding can work as a substitute.