Lemon Truffle Cake

This Lemon Truffle Cake is the perfect dessert for Easter. It’s a four-layer white cake with a creamy lemon filling. The “lemon truffle” consists of lemon curd with white chocolate and cream cheese mixed in.

lemon truffle cake

Lemon Truffle Cake

This Lemon Truffle Cake is one of the most delicious lemon cake recipes I’ve ever eaten.  All of those layers of lemon make this such a pretty and elegant cake, but it’s really not that difficult to make.  Just follow the directions step-by-step, and you’ll have this beautiful cake to share with your guests!

vanilla cake layers for Lemon Truffle Cake

How to Make a Lemon Truffle Cake

Start with the homemade vanilla cake recipe listed in the instructions below.  Lemon cake would make this cake far too lemony, so vanilla it is!

Lemon Truffle Filling

Make the lemon truffle filling.  Don’t skip this step.  This filling is completely and totally addicting and amazing.  You’ll want to dive in with a giant spoon!

first cake layer of Lemon Truffle Cake

Cut each of your baked cake layers in half so you have four layers.  This is probably the trickiest part of the recipe because you want to try to get them fairly even.  Just take your time and use a serrated knife.  I use a large bread knife to do this.  Then place one cake layer cut-side-up on your platter.  I like to tuck some waxed paper underneath the edges of the cake so I can pull them out after it has been decorated.  This will help you decorate it neatly and not get the frosting all over your platter. Spread the first cake layer with some of the filling.

Layers of Lemon Truffle Cake

Place a second cake layer on top and spread more filling.

layers of lemon truffle cake

Add layer number three and more truffle filling.

lemon truffle cake without whipped cream

Place the last cake layer on top.  This time with the cut-side facing down.

lemon truffle cake with lemon curd topping

Spread lemon curd on top.

lemon truffle cake with whipped cream

Spread the sides of the cake with sweetened whipped cream.

lemon truffle cake

I promise it will get prettier!

lemon truffle cake with whipped cream

Use a piping bag to pipe some whipped cream decoratively around the top and bottom edges.  It doesn’t have to be perfect!

lemon truffle cake

Give your cake plenty of time to chill in the refrigerator.  Overnight is perfect.

lemon truffle cake sliced into

Once given time to chill, all of the filling holds those cake layers together nicely, and it’s easy to slice.

lemon truffle cake slice

It’s a totally rich and delicious slice of cake.  Everyone will think it came from a bakery.

I recently tested this recipe by serving it to friends at a pre-Easter dinner party. It’s safe to say that we all absolutely loved it. The cake is very tender, and those layers of lemon truffle filling are incredible. If you’re making this cake ahead of time, I’d put together the layers & spread the lemon curd on top… then wait until a few hours before serving to pipe on the whipped cream. We had leftovers for a few days after the party, and the leftovers were just as delicious as the day it was served.

If you are looking for more Easter cake recipes, you might enjoy my one layer Carrot Cake, Meyer Lemon Cheesecake Cake or my Malted Mousse Cake.

Lemon Truffle Cake

This elegant silvery white cake is layered with a creamy lemon-truffle filling. It's a nice cake for a spring event, and it's perfect for Easter.
Yield: 16 servings

Prep Time:45 minutes

Cook Time:50 minutes



  • 2 1/4 cups all-purpose flour
  • 1 2/3 cups granulated white sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/4 cups milk
  • 3/4 cup unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 5 large egg whites


  • 3/4 cup granulated white sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup water
  • 2 large egg yolks
  • 1 tablespoon unsalted butter
  • 1/3 cup lemon juice, freshly squeezed
  • 1 teaspoon grated lemon zest
  • 6 ounces (1 cup) chopped white chocolate or chips
  • 1 (8 ounce) package cream cheese


  • 1 cup whipping cream
  • 3 tablespoons powdered sugar
  1. Preheat the oven to 350 F. Grease and flour two 9-inch round cake pans.
  2. Prepare the cake: In a large bowl with an electric mixer, combine the flour, sugar, baking powder, salt, milk, and butter. Blend until the butter is evenly mixed. Add the vanilla. Beat at low speed for 1 minute, then increase the speed to high and beat for 2 minutes, scraping the bowl constantly, beating until the mixture is light and fluffy.
  3. In another bowl, beat egg whites until stiff. Gently but thoroughly fold the whites into the cake batter. Pour evenly into the prepared pans.
  4. Bake 35 to 40 minutes, or until the cakes are no longer jiggly in the center. Remove from the oven and cool on a wire rack. Split the cooled layers horizontally to make 4 layers in all. (I use a serrated knife… and gently saw around the center to cut even layers).
  5. Prepare the filling: In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in water until smooth. Cook over medium-high heat until mixture comes to a boil, stirring constantly. Reduce the heat to low and cook 2 minutes longer, stirring constantly. Remove from the heat. In a small bowl, beat the egg yolks with a fork. Slowly stir about 1/4 cup of the hot mixture into the egg yolks, whisking quickly while adding the hot liquid. (You don’t want to create scrambled eggs, so be sure to add the hot mixture slowly, whisking it into the eggs as quickly as possible). Continue adding 1/4 cups of the hot mixture to the eggs until you have warmed up the egg mixture. Whisk the egg yolk mixture back to the mixture in the saucepan. Cook over low heat until the mixture boils, whisking constantly, then continue to cook for 2 minutes, stirring.
  6. Remove from the heat and stir in the butter and lemon juice and zest. Transfer half of the hot filling to a small bowl and set aside to cool. Add the white chocolate to the hot filling in the saucepan and stir until the chocolate is melted; set aside. In a small bowl, beat the cream cheese until fluffy. Beat in the white chocolate mixture until light and smooth. At this point, you should have a small bowl of lemon curd and a bowl of white chocolate truffle filling.
  7. Spread one third of the white chocolate filling over one layer of the cake. Top with a second cake layer, then spread with one third more of the filling; top with a third cake layer and spread the remaining filling over. Top with the last cake layer and spread reserved lemon curd. Refrigerate, uncovered, until the filling is set (2 to 3 hours).
  8. Make the whipped cream: In another bowl, whip the cream and sweeten it with the confectioners’ sugar. Frost the sides of the cake with half of the whipped cream frosting. Put the remaining frosting into a pastry bag and pipe decoratively around the top and bottom edge of the cake. Refrigerate up to 8 hours before serving.
SOURCE: RecipeGirl.com (Adapted slightly from The Great Holiday Baking Book)

Lemon Truffle Cake recipe

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  • Todd wrote:

    Simply delivious and beautiful. Definitely worth the effort. Thank you for sharing this recipe

  • Mim wrote:

    I think I made this exactly as the recipe is written and the filling doesn’t seem quite thick enough nor the lemon curd. Next time I would cook the curd a little longer. I think the cake should also be vey cool to touch so the filling will stay on a little better. I used a wooden skewer down through all layers so that the layers don’t slide off. It is in the refrigerator now but I expect it to be delicious.

  • Janice wrote:

    This is such a great cake! I made this on Tuesday. It was just a lot of work. But I will make it again. No problems, it came out perfect.

  • Aimee wrote:

    I just made this cake for a baby shower!  Everyone couldn’t stop talking about how tasty it was.  I heard the word “amazing” over and over!  The lemon flavour was just right and the truffle filling was divine (so divine I could have grabbed a spoon and eaten the whole bowl).  For those of you commenting on using buttercream frosting instead of the whipping cream, I would stick with whipping cream.  I think for this cake buttercream frosting would be way too sweet.  The whipping cream really lets the lemon flavour shine!  My cake sat out on a buffet table for a couple hours and the whipping cream held up fine!  This is an awesome recipe!  Thanks Lori!

  • Anne Marie wrote:

    Hi…I was wondering if anybody had considered making this in another flavor? I was thinking strawberry would be good but am worried about leaving out the lemon juice in the filling part of the recipe. Any suggestions would be greatly appreciated…the recipe as is looks incredible too.

  • Norman wrote:

    going to try the cake…..am planning on using stablized whipped cream so it will stand up better to transport and being in and out of the fridge

  • Nicole wrote:

    I’d like to make/assemble the cake and filling the night before, refrigerate overnight, then add whipped cream frosting just before serving. Would this work or is this best made and eaten on the same day?

  • Lisa Revelle wrote:

    Made the filling but it seems to soft to support layers… I have added a bunch of icing sugar but didn’t help too much… it was nice and stiff before the white chocolate chips…. what should i do? just wait… ?

    • Lori Lange wrote:

      Mine was fine after refrigeration.

  • Brooke wrote:

    Hi! For my birthday this year I want to make a raspberry lemon truffle cake. I was just wondering if the filling would work to frost the outside of a cake or if it would be too soft? Also would it hold up if I was to pour a white chocolate ganache over the top? Thanks!

    • Lori Lange wrote:

      The filling is not good to act as a “frosting.” Not sure about the ganache idea!

  • Amie wrote:

    Amazing cake!!! This is going to be a huge hit at Easter and all spring!!!!

  • Paula wrote:

    Hi Lori, Can you tell me what the difference would be in this lemon cake recipe if I used whole eggs vs. just whites? Thank you.

    • Lori Lange wrote:

      Not sure- but it would probably be ok. Using whites only might make the texture a little lighter, as well as the color.

  • Ed wrote:

    Hi Lori,

    Thank you for sharing this recipe with us and for the excellent work and effort put into your website. I’ve been there, and have a keen understanding of the time it takes to develop and maintain one. In order to bring it this far it has to be a labor of love.

    Quick question about the cake if I may; I would like to make this for a co-workers BD. Since it will sit out at room temp I would like to use something a little more durable than whip cream. Do you think a vanilla buttercream frosting would work well (taste wise) with the cake and lemon curd?

    Thank you and please keep up the good work. 🙂

    • Lori Lange wrote:

      Yes, I think a buttercream would be fine w/ this cake.

  • Kara wrote:

    I made this cake for my sister’s graduation party this weekend and it was fabulous!! I decorated it based on this cake: http://www.flickr.com/photos/saucydragonfly/224678456/, omitting the lemon curd on top, but it was still delicious. 🙂 Everyone raved about it.

    • Lori Lange wrote:

      Great to hear!

  • Kristin R. wrote:

    Thank you for this recipe! I made it for Easter and it was amazing. I blogged about it, with a link back to you.

  • Brook wrote:

    I made this cake for Easter today and it is fabulous. It was worth the effort to make and is by far the moat delicious lemon cake I have ever eaten.

    • Lori Lange wrote:

      Excellent! We were just reminiscing about that cake recipe today…

  • renee wrote:

    Ms Lori,
    I already have some lemon curd made up that i’d like to use with this so about how much lemon curd does it use? I’d love to be able to jsut add to the white choc’ & cream cheese! thanks!

    • Lori Lange wrote:

      @renee, To be safe, I’d have between 2 and 3 cups of lemon curd on hand for this recipe.

  • Christine wrote:

    Great recipe the truffle filling is amazing.I made this for my sisters birthday and it went down a treat.

  • kim wrote:

    I made this last night with a few minor changes, like using my own lemon curd recipe that I am comfortable with. YUM!! It is so good! Thanks for sharing!

  • Danette wrote:

    Thank you for this recipe! I made this for Easter dinner on Saturday at my in-laws and it was a huge hit. I will be making it for all special occasions! A very rewarding cake to make and put together, and surprisingly easy! The recipe is very fluid making it easy to coordinate all of the preparation without any panic 🙂

    • Lauren wrote:

      I agree, was fluid in preparation. I added flattened fresh raspberries atop each layer of lemon truffle, then a thin skimming of whipped cream over the raspberries to get the layers to set together, and covered the entire top with fresh raspberries!

  • Alexandra wrote:

    I made this for Easter. Didn’t come out nearly as pretty as the one above, but it tasted good! 🙂