Lemon Cream Cake


  • Cake
    • 1¾ cups cake flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1¼ cups sugar
    • ½ cup vegetable oil
    • 6 eggs (separated)
    • ¾ cup water
    • 1 tablespoon grated lemon zest
    • ½ teaspoon cream of tartar
  • Lemon Filling
    • 1 cup heavy cream
    • 2½ cups lemon pie filling
    • 8 slices lemon


Preheat the oven to 350° F.

To make the cake, in a large bowl, combine the flour, baking powder, salt and ½ cup of the sugar. Add the oil, egg yolks, water, and lemon zest. Beat with an electric mixer until smooth.

Using clean beaters in a small bowl, beat the egg whites and cream of tartar until peaks form. Slowly add the remaining ¾ cup sugar, and beat until stiff peaks form.

Fold 1/3 of the whites into the batter, then quickly fold in the remaining whites until no streaks form.

Turn the batter into an ungreased 10-inch tube pan. Bake for 1 hour or until a toothpick inserted in the center of the cake comes out clean.

Invert the tube pan on a rack and let the cake cool completely in the pan. When cool, loosen the edges of the cake to remove it from the pan.


Beat the cream to stiff peaks. Fold in the lemon pie filling. Refrigerate until firm.

To Assemble

Slice the cake horizontally into 3 equal layers. Cover the bottom layers with 1/3 cup of the filling. Spread the remaining filling on the top layer. Decorate with the lemon slices.

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