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–+ servings

Lemon Cream Cake

This German Lemon Cream Cake is made with Kathi Lemon Pound Cake, sliced into three soft layers, filled with homemade lemon cream, and finished with a sweet lemon glaze. Bright, creamy, and easy to decorate with pistachios, chocolate flakes, or lemon zest, it is perfect for Kaffee und Kuchen, spring brunch, or a refreshing dessert.
Servings 8

Ingredients

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

Instructions

  • 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.

Notes

Tips for Slicing the Cake Layers

Let the cake cool completely before slicing it into layers. A warm cake can tear or crumble, especially when cut horizontally. Use a long serrated knife and rotate the cake slowly as you cut. For more even layers, mark the sides of the cake with toothpicks before slicing.

How to Make the Lemon Cream Filling

The lemon cream filling is cooked briefly on the stovetop with eggs, water, sugar, butter, starch, lemon juice, and lemon peel. The starch helps the filling thicken, while the lemon juice and peel give it a fresh citrus flavor. Stir constantly as it heats so the filling stays smooth and does not scorch.

Decorating Ideas

The current recipe suggests decorating the finished cake with chocolate flakes or chopped pistachios. You can also add thin lemon slices, lemon zest, powdered sugar, candied lemon peel, whipped cream, or a few fresh berries for a brighter presentation.

What to Serve with Lemon Cream Cake

Lemon Cream Cake is a natural fit for Kaffee und Kuchen, spring brunches, Easter gatherings, summer parties, or afternoon coffee. Serve it with hot coffee, black tea, herbal tea, sparkling wine, fresh berries, whipped cream, or vanilla ice cream.

FAQ section

What is German Lemon Cream Cake?

German Lemon Cream Cake is a layered lemon dessert made with a lemon cake base, lemon cream filling, and sweet glaze. This version uses Kathi Lemon Pound Cake mix for the cake layers.

Can I make Lemon Cream Cake with a cake mix?

Yes. This recipe uses Kathi Lemon Pound Cake mix as the base, then turns it into a filled layer cake with homemade lemon cream and glaze.

How many layers does this cake have?

The cooled cake is cut horizontally twice to create three cake rounds.

How do I keep the lemon filling smooth?

Stir the filling constantly while heating it briefly on the stovetop. The starch helps it thicken, but steady stirring helps prevent lumps.

What can I use to decorate Lemon Cream Cake?

Chocolate flakes and chopped pistachios are suggested in the current recipe. Lemon zest, candied lemon peel, powdered sugar, or whipped cream would also work well.

Should Lemon Cream Cake be served warm or cold?

Serve it cooled. The cake needs time to set after layering so the lemon cream filling holds between the cake rounds.
Course: Dessert