This Lemon Cream Cake is soft, moist, and perfect for spring and summer celebrations!
In this delicious dessert, moist lemon cake layers are filled with a simple lemon cream filling and frosted in heavenly lemon cream cheese frosting.
What Makes this Lemon Cake Different?
We've made many lemon cake recipes over the years, including our most popular scratch lemon cake as well as a delicious lemon doctored cake mix recipe.
What makes this Lemon Cake different is the softened cream cheese that is incorporated into the cake batter. The added cream cheese adds richness to the cake, giving it the flavor and texture of a scratch recipe.
We often use cream cheese in our scratch cake recipes and love the results. Lemon Velvet Cake, Vanilla Velvet Cake, and White Velvet Cake are just a few examples!
How to Make Lemon Cream Cake
This delicious lemon dessert starts with a box of white cake mix. We then add lemon extract, lemon zest and juice as well as cream cheese frosting, eggs, etc. to make it extra special.
You can find the full, printable recipe card further down in this post. Here is a quick rundown of our steps!
- First, preheat the oven to 325 degrees.
- Next, grease and flour three 8x2 round cake pans. We always line the bottom with circles of parchment.
- In the bowl of your mixer, combine the dry ingredients: cake mix, cake flour, sugar, and salt. Mix or stir to combine.
- Add lemon juice, lemon flavoring, and lemon zest to the 1 ¼ cup milk (It will thicken to a buttermilk consistency).
- Add eggs, cream cheese, vegetable oil, and milk/lemon mixture to the dry ingredients. Mix on low speed for about 20 seconds to incorporate and increase medium speed for 2 minutes. (Stop at the halfway point to scrape the sides of the bowl if needed). We used a stand mixer with paddle attachment. You can also use a handheld mixer.
- Divide the cake batter between the three prepared 8 inch cake pans. Bake at 325 for 22-25 minutes. Baking times can vary.
- The cake is done when a toothpick can be and inserted and removed with no crumbs (or just a few) attached. Or, if the top center of the cake springs back when lightly touched.
Easy Lemon Cream Filling
Combine the lemon pudding mix and heavy cream in a mixing bowl. (We prefer to mix with a hand held mixer, but a whisk is just fine too!) If using a mixer, start on low speed until well combined. Then, switch to high speed and whip the pudding until thick and fluffy.
If you want to increase the lemon flavor, add a small amount of lemon extract, lemon zest, or a bit of lemon juice.
If the lemon cream is too thick, mix in small amounts of heavy cream to reach desired consistency.
Lemon Cream Cheese Frosting
We love lemon cream cheese frosting and have used it for several of our lemon cakes! It makes a great filling, frosting, and pipes perfectly too! Today, we are not using it as our filling, but just as the outer frosting.
- Add the softened butter to the bowl of your mixer, mix until smooth.
- Cut the softened cream cheese into pieces and add to the butter, mixing until blended.
- Add the lemon juice and lemon zest. Add one teaspoon lemon extract if needed for a stronger lemon flavor.
- Gradually add powdered sugar and mix until well blended.
If at any time, the cream cheese frosting becomes too soft to work with, chill it in the refrigerator for a few minutes to firm it back up again.
Assembling the Cake
- Place first cake layer on cake pedestal. Spread with lemon cream filling. I do not take the filling all the way to the edge-- leave about ¼-1/2 inch of space around the edge.
- Top with the second cake layer and repeat. Top with the third cake layer and fill in any gaps between cake layers with cream cheese frosting.
- Apply a thin "crumb coat" layer of frosting on top and around the sides of the cake. I like to chill the cake at this point for 15 minutes in the freezer to firm things up. (Or longer in the refrigerator)
- Apply the final coat of lemon cream cheese frosting. I smoothed around the sides with a bench scraper and then added a ridged/textured look with my offset spatula.
- I added borders with a 1M piping tip (reverse shell on top, shell border on bottom)
I decided to add a little design on top with my small tapered spatula, starting at the outer edge and drawing the spatula towards the center. Normally I would do this step before adding the top border ;0)
Here is the finished cake!
So pretty! We hope that you enjoy this recipe!
More Lemon Desserts
We love lemon desserts and have made many lemon cakes over the years! Here are just a few lemon cakes, fillings, and frostings below. Make sure to check out our collection of Favorite Lemon Recipes!
Enjoy the Recipe!
Thanks so much for stopping by! If you give this recipe a try, we would love for you to leave a comment and photo below.
Keep this light, lemony layer cake in mind for all of your celebrations, from birthdays to bridal showers, holidays, or just because!
Lemon Cream Cake (Doctored Cake Mix)
This moist Lemon Cream Cake starts with a cake mix! It consists of soft, moist lemon cake layers filled with lemon cream filling and frosted with lemon cream cheese frosting! Perfect for the lemon lovers in your life!
Ingredients
- 1 box white cake mix ( Do not follow directions on the box, use only the ingredients listed below. We used Duncan Hines Perfectly Moist Classic White cake mix)
- 1 cup (121g) cake flour
- 1 cup (200g) sugar
- ½ teaspoon (3g) salt
- 1 package (8oz) Cream Cheese- (Not Reduced Fat), softened completely
- ¼ cup vegetable oil (we use canola)
- 1 ¼ cup milk (we used whole milk)
- Zest and juice of one lemon ( this is about 1 T zest, ¼ cup juice)
- 1 Tablespoon Lemon Emulsion/Extract (See notes below)
- 4 whole eggs
For the Lemon Cream Filling
- 1 small box instant lemon pudding (3.4 oz/96g) We used Jello- Brand, sifted
- 2 c. (464g) heavy cream or whipping cream (plus additional if needed).
- Optional: Lemon extract, lemon zest for even more lemon flavor
For the Lemon Cream Cheese Frosting
- 2 sticks (226g) unsalted butter, softened
- 2 8oz packages Cream Cheese (453 total gram weight) Use full fat cream cheese. Do not use reduced fat or cream cheese in the tub containers. Softened.
- 2 teaspoons (8g) lemon juice
- 1 teaspoon (4g) lemon extract/emulsion
- Zest from 1 lemon, approximately 1 ½ teaspoons (3g)
- 6 to 6 ½ cups (690g - 747g) powdered sugar, adding more if necessary
Instructions
- Preheat the oven to 325 degrees.
- Grease and flour three 8x2 round cake pans. We like to line the bottom with parchment also.
- In the bowl of your mixer, combine the dry ingredients: cake mix, cake flour, sugar, and salt. Mix or stir to combine.
- Add lemon juice, lemon flavoring, and lemon zest to the 1 ¼ cup milk (It will thicken to a buttermilk consistency).
- Add eggs, cream cheese, vegetable oil, and milk/lemon mixture to the dry ingredients. Mix on low speed for about 20 seconds to incorporate and increase medium speed for 2 minutes. (Stop at the halfway point to scrape the sides of the bowl if needed). We used a stand mixer with paddle attachment. You can also use a handheld mixer.
- Divide the cake batter between the three prepared 8 inch cake pans. Bake at 325 for 22-25 minutes. Baking times may vary, the cake is done when a toothpick can be and inserted and removed with no crumbs (or just a few) attached. Or, if you can lightly touch the center and it springs pack, it is done.
- This recipe makes about 6.5-7 cups of batter. Works for cupcakes also.
Easy Lemon Cream Filling
- Combine the lemon pudding mix and heavy cream in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk works also. If using an electric mixer, start on low speed until well combined. Then, switch to medium-high speed and mix until thick and fluffy.
- If lemon cream filling is too thick, mix in small amounts of heavy cream to reach desired consistency. If you want to increase the lemon flavor, add a bit of lemon extract (start with ½ teaspoon), lemon zest, or even a small amount of fresh lemon juice. Adjust to your liking. The lemon pudding gives the cream a light lemon flavor.
- Refrigerate until ready to use.
Lemon Cream Cheese Frosting
- Add the softened butter to the bowl of your mixer, mix until smooth.
- Cut the softened cream cheese into pieces and add to the butter, mixing until blended.
- Add the lemon juice and lemon zest. Add one teaspoon lemon extract as needed for a stronger lemon flavor.
- Gradually add powdered sugar and mix until well blended.
This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly and remix. Chill as needed if it becomes too soft.
Assembling the Cake
- Place first cake layer on cake pedestal. Spread with lemon cream filling. I do not take the filling all the way to the edge-- leave about ¼-1/2 inch of space around the edge.
- Top with the second cake layer and repeat. Top with the third cake layer and fill in any gaps between cake layers with cream cheese frosting.
- Apply a thin "crumb coat" layer of frosting on top and around the sides of the cake. I like to chill the cake at this point for 15 minutes in the freezer to firm things up. (Or longer in the refrigerator)
- Apply the final coat of lemon cream cheese frosting. I smoothed around the sides with a bench scraper and then added a ridged/textured look with my offset spatula. Decorate however you like!
- I added borders with a 2D piping tip (reverse shell on top, shell border on bottom), and added a design on top with a small tapered spatula.
Refrigeration
Because of the cream filling and cream cheese frosting, this cake should be refrigerated. However, for best flavor and texture, remove the cake from the refrigerator 2-3 hours before serving to allow the cake to warm and soften.
Notes
Lemon Flavoring
Sometimes lemon extracts/flavorings (or any flavorings for that matter) go bad. Even if the expiration date hasn't passed, smell the flavoring to make sure that it smells right- in this case, make sure that it still smells lemony.
Lemon Bakery Emulsion
We often use McCormick brand Lemon Extract in our recipes but for today's cake we substituted LorAnn Lemon Bakery Emulsion. Emulsions are water based (rather than alcohol based) and so the flavor is less likely to "bake out". We were happy with the emulsion and we did have a more lemony final result. (**This is not to be confused with LorAnn candy oils which are extremely potent.)
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Delish! :-)
I would prefer to bake a cake in a 9 x 12 cake pan. Will it work?
This turned out delicious! The crumb was just perfect! I was afraid to beat for 2 minutes since all the recipies I ever tried always say to be sure not to over mix. Just curious...why did overmixing this batter work? Also, if I omit the lemon juice/zest/extract, can I substitute with 1/4 cup additional milk and vanilla extract to make a vanilla cake using the same method?
Hi Patsy! Thanks so much for your comment. I'm so glad that you enjoyed the recipe!! That's a good question about mixing for two minutes-- When we make scratch recipes, we mix on low speed, alternating between dry & wet ingredients just until mixed. But, since the box mixes call for mixing for 2 minutes on medium, we just go with it ;0) -
I think that your plan for vanilla cake would work well-- buttermilk may even be a closer match since milk+lemon juice is often used as a substitution for buttermilk. But, either way I would think would work-- let us know how it goes!