Lemon Cream Cake

Course Dessert
Servings 8


For the cake:

For the filling:

  • 2 eggs
  • 8 oz water 300 ml
  • 4.5 oz sugar 120 g
  • 2 tbsp butter
  • 2 tbsp starch
  • lemon juice
  • peel of 1 lemon


  • Prepare Kathi's Lemon Cake Mix as directed.
  • Pour dough evenly into a well greased and floured 10 inch springform pan (26 cm) and bake for about 30-40 minutes at 350 °F until toothpick comes out clean (baking times may vary depending on oven type and altitude).
  • When cooled, remove cake from pan and cut it horizontally twice to yield three rounds.

For the filling:

  • Stir all additional ingredients in pot and briefly bring to a boil.
  • Surround one of the cake layers with a springform and spread 1/2 of the hot filling evenly on top. Put the second cake layer gently on top and spread the remaining filling evenly. Put the third cake layer on top and press gently.
  • Let cake cool down.
  • Prepare the lemon glaze (provided) as directed and coat the cake evenly.
  • Perfect your Lemon Cream Cake by decorating it with chocolate flakes or chopped pistachios.
Recipe courtesy of Kathi