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An Easter Dessert- Yellow Cake,Lemon Cream,Whipped Cream Frosting

Lemon filled yellow cake with whipped cream frosting

Lemon filled yellow cake with whipped cream frosting

Growing up one of my favorite cakes was a simple yellow cake with lemon filling and whipped cream frosting. The tender cake filled with a bright, tangy lemon filling and topped with whipped cream is delicious and makes me think of Spring. This Easter I decided to make this cake and it brings back such wonderful memories of my Mother and childhood. My Mom used lemon pie filling, you know the kind that came in a box like pudding and had that yellow hard candy type thing, I guess it was lemon flavoring. I amped this cake up a bit by using the genius recipe on Food52 from Tartine bakery’s cookbook for lemon cream. This lemon cream or curd is wonderful, and is made in your blender. I love it, it’s so creamy, easy and delicious. The whipped cream frosting is from James McNair’s Cakes, what I love about it is that the whipped cream is stabilized using a cornstarch pudding. If you have ever made whipped cream frosting you know it can break down after a short time, this will not. This recipe was a revelation and I use it all the time. The cake recipe is from my Mom, it is the best yellow cake recipe IMHO, it took her quite some time and a lot of testing to finally come up with this recipe and it’s a keeper. The cake is like a cross between a regular yellow cake and chiffon, there is no butter used in the cake only vegetable oil and to make the cake light and airy you fold in the whipped egg whites, it’s so light and the crumb is just perfect. Thanks Mom for a great recipe. Happy Easter to all of you, I hope you have a wonderful day!

Lemon Cream

Lemon Cream

 Recipe for Tartine Bakery’s Lemon Cream

Makes about 2 1/2 cups (625 ml)

1/2 cup + 2 tbsp (5 oz/155 ml) lemon juice (Meyer or regular)

3 large eggs

1 large egg yolk

3/4 cup (6 oz/170 g) sugar

Pinch of salt

1 cup (8 oz/225 g) unsalted butter

Pour water to a depth of about 2 inches into a saucepan, place over medium heat, and bring to a simmer.

Combine the lemon juice, whole eggs, yolk, sugar, and salt in a stainless steel bowl that will rest securely in the rim of a saucepan over, not touching, the water. (Never let the egg yolks and sugar sit together for more than a moment without stirring; the sugar will cook the yolks and turn them granular.) Place the bowl over the saucepan and continue to whisk until the mixture becomes very thick and registers 180° F on a thermometer. This will take 10 to 12 minutes. If you don’t have or trust your thermometer, don’t worry. It should thicken to the point that your whisk leaves a trail through the curd. NOTE: I don’t use a thermometer, the lemon mixture will thicken and coat the back of the spoon, draw a line on the back of the spoon with your finger, the line will stay intact. It took about 11 minutes for mine to thicken properly.

Remove the bowl from over the water and let cool to 140° F, stirring from time to time to release the heat.

Meanwhile, cut butter into 1-tablespoon (15-ml) pieces. When the cream is ready, leave it in the bowl if using an immersion blender, or pour it into a countertop blender. With the blender running, add the butter 1 tablespoon at a time, blending after each addition until incorporated before adding the next piece. The cream will be pale yellow and opaque and quite thick.

You can use the cream immediately, or pour it into a storage container with a tight-fitting lid and refrigerate for up to 5 days. To use after refrigeration, if necessary, gently heat in a stainless steel bowl set over simmering water until it has softened, whisking constantly.

The Best Yellow Cake Ever!

photo courtesy Food52!

Tender Yellow Cake

  • 3 large eggs separated and at room temperature
  • 1 1/2 cup sugar divided
  • 2 1/4 cups cake flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup + 1 tbs vegetable oil (I use canola)
  • 1 cup whole milk (1 or 2% work also)
  • 1 1/2 teaspoon pure vanilla extract

Pre-heat oven to 350 degrees

Line your pans with a parchment round, butter the bottom of the pan, lay the parchment then butter again on bottom and sides and then flour the pans.

Beat egg whites until frothy then add 1/2 cup of the sugar (reserving the rest) a tablespoon at a time until egg whites are stiff and glossy

Sift flour, remaining 1 cup sugar, baking powder and salt into large mixing bowl or bowl of a stand mixer. If using a stand mixer use the paddle attachment.I actually prefer to use my hand held mixer for this recipe. Add the oil, 1/2 cup of the milk and the vanilla. Beat for 1 minute on medium speed, mixture will be quite thick.

Add the egg yolks and remaining milk and beat on medium speed for 1 minute. Fold in the egg whites.

Pour the batter into the prepared pans dividing evenly, bake for 30-35 minutes. Cake will be golden brown. Be careful not to overbake start checking the cake at 25 minutes. Cake tester will come out clean.

Let cool in pans for 10 minutes then turn out onto cooling rack remove parchment and cool completely before frosting.

Whipped Cream Frosting:

From James Mcnair’s Cakes

  • 1/4 cup powdered sugar
  • 2 1/2 teaspoons cornstarch
  • 2 cups Heavy whipping cream Divided
  • 1 teaspoon Pure vanilla extract
  1. Place metal bowl and wire whisk beater or beaters in freezer to chill.
  2. In a small saucepan combine the powdered sugar and cornstarch whisk until mixed. Slowly whisk in 1/2 cup heavy cream whisk until smooth. Place on medium heat and stir constantly to prevent scorching at the bottom stir constantly until mixture thickens and almost comes to a boil. Remove from heat, transfer to a bowl and set aside stirring occasionally until it reaches room temperature.
  3. In the chilled bowl combine the remaining 1 1/2 cups of heavy cream and the vanilla beat with the chilled whisk of your stand mixer or your hand held mixer until the cream begins to hold shape. While still beating add the powdered sugar mixture a little at a time. Beat just until the mixture forms stiff peaks when the beater is raised and is spreadable, be careful not to over beat. Use immediately.
46 Comments Post a comment
  1. Pat #

    Just beautiful suzanne!! Happy Easter!

    March 30, 2013
  2. Lemon is one my all-time favourite flavours. This cake is BEAUTIFUL!
    Happy Easter!!!

    March 30, 2013
    • Thank you and I hope you and yours have a wonderful holiday! Lemon is the best!!

      March 30, 2013
  3. What a spectacular cake! I bet it tastes as good as it looks as well. I love lemon cake. Good to see you posting again 🙂

    March 30, 2013
    • Thank you so much, I finally feel well enough to cook, it seems like it’s been forever. I hope you have a wonderful holiday!

      March 30, 2013
  4. Oh wow Suzanne. So crisp, clean and pretty! I seriously want to just shove my face in it! Happy Easter! I was hoping to have an Easter dessert post, but to no avail…my mother-n-law has been here so I haven’t had time. I love lemon too….I bet it tasts amazing.

    March 30, 2013
    • Thank you so much, Happy Easter Brandi. I haven’t tasted it yet but the lemon cream and frosting are really good. I’ve made the cake a thousand times and it’s good so I hope it tastes good!

      March 30, 2013
  5. What a sweet reminder and memory of your mom. The lemon cream looks really good – quite lush. mmm mmmm mmm. Happy Easter!

    March 30, 2013
    • It’s quite rich with all that butter and egg but really yummy and it’s ok to indulge a bit on a holiday, thank you and Happy holiday!

      March 30, 2013
  6. Suzanne !! I was waiting for one of your post for a long time (actually, it’s not like you didn’t post for months but it sounds to me like this haha) !! And I am soooo in love with this new post which is totally awesome !! This cake looks terrible and so delicious ! I can’t describe but the frosting looks like heaven ! So yummy ! You always post some delicous recipes . And, oh my, I am in love with the last picture. It’s beautiful and corresponds perfectly to the kind of food picture I love ! What a fantastic job you did !! Happy Easter and Hag Pessah Sameah !
    Sending love from France !!

    March 30, 2013
    • I know it seems like forever since I actually cooked anything, I really wasn’t feeling well. Thank you so much, the icing is heavenly, so light and just a little sweet. A very happy Passover to you and your family, I hope you are all enjoying the holidays!

      March 30, 2013
  7. Happy Easter my friend, this looks brilliant 😀


    March 30, 2013
  8. Beautiful post, scrumptious cake! Happy Easter dear Sweet Suzanne! 😀 Fae.

    March 30, 2013
  9. Your cake sounds light and delicious. I can’t wait to give it a try with the whipped cream frosting.

    March 30, 2013
  10. Suzanne, your lemon cream just talks to me 🙂 I have to admit that I have never made frosting because I have mixed feelings about it but your cake looks divine.
    Happy Easter to you and your family.

    March 30, 2013
    • Thanks so much Francesca, the whipped cream frosting is very different from a buttercream, it is only slightly sweet, very light and creamy. That lemon cream is hard to resist!!

      March 30, 2013
  11. Looks so yummy!
    Happy Easter, Suzanne! 🙂

    March 30, 2013
  12. Happy Easter to you, Suzanne! I love, love, love this cake. It’s my favorite one that I’ve every made. And now I’ll need to make it again so that I can make the lemon cream and the frosting!! Love!

    March 30, 2013
    • It’s so simple but so wonderful, this has been my favorite cake for a long time. Thank you so much Susan and Happy Easter!

      March 30, 2013
  13. Stunning, Suzanne! I love lemon desserts and whipped cream…your cake really has it all. What a special Easter dessert. Happy Easter to you!

    March 30, 2013
    • Thank you Hannah, a joyous Holiday to you and your family and I continue to look forward to all of your wonderful posts.

      March 30, 2013
  14. Happy Easter! Great looking cake!

    March 30, 2013
  15. This cake sounds lovely and the lemon cream, divine. I love fhe bright flavors. Nothing quite says spring quite like lemons.

    March 30, 2013
    • Thank you so much, you are so right, when I look at and taste this cake I think of Spring. Happy Holiday!

      March 30, 2013
  16. Sounds heavenly.

    March 31, 2013
  17. This looks wonderful!! Love lemon!
    Happy Easter!

    March 31, 2013
  18. Yum! Looks amazing! My mouth is watering!

    April 1, 2013
  19. This looks delicious Suzanne! I have the Tartine cookbook and have been intrigued by the lemon cream. Will definitely have to give this a try now – thank you for the inspiration! Hope you had a lovely Easter! xo

    April 2, 2013
    • I love Tartine’s lemon cream. I have used the basic recipe and made mange cream, also blackberry it is fantastic and so easy!

      April 2, 2013
    • OMG, I meant mango not mange. Ugh!!

      April 2, 2013
  20. Ok! This is the next cake I’m making! Looks so good!

    July 27, 2013
    • I know you will like it, the yellow cake recipe is amazing and the lemon cream and whipped cream icing go together so beautifully, Thank you so much.

      July 27, 2013
      • Racking my brains on who to bake a cake for right now 🙂

        July 27, 2013
      • I do the same thing sometimes, LOL!

        July 28, 2013

Trackbacks & Pingbacks

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