Lemon Cake with White Filling & Creamy Frosting

Here’s a delightfully moist lemon cake with a luscious white filling and creamy frosting—perfect for bright, fresh flavors!

For the Lemon Cake:

• 3 eggs, room temperature

• 1 cup (200g) sugar

• 1 cup (240ml) warm milk

• ½ cup (120ml) neutral oil (like vegetable or sunflower)

• 2 cups (250g) all-purpose flour

• 1½ tsp baking powder

• Zest of 1 lemon

• 2 tbsp lemon juice

• 1 tsp vanilla extract

For the White Filling (Custard):

• 1 cup (240ml) milk

• 2 tbsp cornstarch

• 3 tbsp sugar

• 1 egg yolk

• 1 tsp vanilla extract

For the Creamy Frosting:

• 1 cup (240ml) heavy cream, chilled

• ½ cup (60g) powdered sugar

• 4 oz (115g) cream cheese, softened

• 1 tsp vanilla extract

Optional Garnish:

• Lemon slices

• Zest curls

• Fresh berries

Instructions

1. Make the Lemon Cake

1. Preheat oven to 350°F (175°C). Grease two 8-inch round pans.

2. Whisk eggs + sugar until pale. Add warm milk, oil, lemon zest/juice, and vanilla.

3. Sift in flour + baking powder; mix until just combined.

4. Divide batter between pans. Bake 25–30 mins until a toothpick comes out clean. Cool completely.

2. Prepare the White Filling

1. Heat ¾ cup milk in a saucepan until steaming.

2. Whisk cornstarch + sugar + egg yolk + remaining milk. Slowly pour into hot milk, stirring constantly.

3. Cook on low until thickened (like pudding). Stir in vanilla. Cool completely.

3. Whip the Frosting

1. Beat cream cheese + powdered sugar + vanilla until smooth.

2. In another bowl, whip heavy cream to stiff peaks. Fold into cream cheese mixture.

4. Assemble

1. Place one cake layer on a plate. Spread with white filling. Top with second layer.

2. Frost the top and sides with creamy frosting. Garnish with lemon zest or berries.

Why You’ll Love It

✅ Ultra-moist from oil + milk.
✅ Bright lemon flavor balanced by sweet custard.
✅ Light yet decadent frosting (cream cheese stabilizes the whipped cream!).

Tips

• For extra lemon punch: Brush cake layers with lemon simple syrup (equal parts lemon juice + sugar, heated until dissolved).

• Make ahead: Cake layers can be baked 1 day in advance.

Slice, serve, and enjoy the burst of freshness!