Melt-in-Your-Mouth Lemon Crepe Cake with Silky Cream
Cake Decorations Dessert
Lemon Crepe Cake
Lemon Crepe Cake is a light and elegant dessert made with delicate layers of soft crepes and silky lemon cream.
Every bite combines the refreshing brightness of lemon with smooth whipped cream and tender crepes, creating a dessert that feels rich without being too heavy.
The thin layers give the cake a beautiful texture, while the homemade lemon curd adds a fresh citrus flavor that balances sweetness perfectly.
Chilled and topped with extra lemon zest, this crepe cake is perfect for spring gatherings, afternoon tea, or whenever you want something refreshing and special.
Ingredients
Lemon Curd
- 60 g fresh lemon juice
- 50 g granulated sugar
- 1 egg
- 1 egg yolk
- 20 g unsalted butter
- Zest of 2–3 lemons
Crepes
- 250 g milk
- 80 g heavy cream
- 20 g unsalted butter, melted
- 25 g granulated sugar
- 50 g cake flour
- 25 g cornstarch
- 3 eggs
- 1 tbsp vanilla extract
Lemon Cream
- 500 g heavy cream
- 50 g granulated sugar
- Prepared lemon curd
- 1 tbsp vanilla extract
Instructions
1. Make the Lemon Curd
- Wash and dry the lemons, then finely grate the zest.
- In a saucepan, combine lemon zest, lemon juice, sugar, egg, and egg yolk. Cook over medium-low heat while stirring constantly until the mixture thickens.
- Add the butter and stir until fully melted and smooth.
- Pour a thin layer of lemon curd into a small plastic wrap-lined ring mold if you want a decorative lemon layer on top. Chill until firm. Refrigerate the remaining lemon curd until needed.
2. Prepare the Crepe Batter
- In a large bowl, whisk together milk, heavy cream, melted butter, sugar, eggs, and vanilla extract.
- Sift in the cake flour and cornstarch. Mix until smooth with no lumps remaining.
- Strain the batter once or twice for an extra silky texture.
- Cover and refrigerate for at least 1 hour.
3. Cook the Crepes
- Heat a lightly greased non-stick pan over medium heat.
- Pour in a small amount of batter and swirl the pan quickly to create a thin crepe.
- Cook until the surface bubbles slightly and the edges release easily. Carefully flip or remove the crepe and let cool on a wire rack.
- Repeat with the remaining batter.
- Once cooled, trim the crepes into even circles using a cake ring if desired.
4. Make the Lemon Cream
- In a chilled bowl, whip the heavy cream, sugar, and vanilla extract until slightly thickened.
- Add the remaining lemon curd and continue whipping until stiff peaks form.
- Transfer the cream into a piping bag or keep chilled until assembly.
5. Assemble the Cake
- Place one crepe on a serving plate or cake board.
- Spread a thin layer of lemon cream evenly over the crepe.
- Repeat the layering process with the remaining crepes and cream until finished.
- Smooth the sides if desired and chill the cake for at least 30 minutes before serving.
- Top with the chilled lemon curd layer, extra whipped cream, fresh lemon zest, or thin lemon slices.
Tips
* Chill the crepe batter before cooking for softer, more flexible crepes.
* Straining the batter helps create smooth, delicate layers.
* The cake tastes even better after chilling for several hours.
* Decorate with berries, mint leaves, or powdered sugar for a more elegant finish.