Lemon crepe cake is an elegant dessert made from delicate crepe layers stacked with tangy lemon curd and fluffy whipped cream. Finished with a chilled lemon curd topping and fresh zest, this cake is as refreshing as it is beautiful. It’s the perfect treat for spring gatherings, special occasions, or simply when you want a light and citrusy dessert.
Why You’ll Love This Recipe
This lemon crepe cake is a showstopper. The layers of paper-thin crepes, whipped cream, and lemon curd create a dessert that is both visually stunning and deliciously refreshing. Each bite delivers a balance of sweet, tangy, and creamy flavors. Unlike traditional cakes, this one requires no baking, making it an ideal choice when you want something impressive yet manageable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Lemon Curd
60 g fresh lemon juice (1/4 cup, 2–3 lemons)
50 g sugar (1/4 cup)
1 egg
1 egg yolk
20 g unsalted butter (4 tsp)
Zest of 2–3 lemons
Crepes
250 g milk (1 cup)
80 g heavy cream (1/3 cup)
20 g unsalted butter (4 tsp, melted)
25 g sugar (2 tbsp)
50 g cake flour (1/3 cup)
25 g cornstarch (3 tbsp)
3 eggs
1 tbsp vanilla extract
Cream
500 g heavy cream (2 cups)
50 g sugar (1/4 cup)
Remaining lemon curd
1 tbsp vanilla extract
Directions
- Prepare the lemon curd: Zest 2–3 lemons and place the zest in a pot with lemon juice, sugar, 1 egg, and 1 egg yolk. Cook over medium heat, stirring, until thickened. Stir in butter until smooth. Pour a thin layer of lemon curd into a 4-inch cake ring lined with plastic wrap, chill until set, and refrigerate the remaining curd.
- Make the crepe batter: Mix milk, cream, sugar, cake flour, cornstarch, eggs, melted butter, and vanilla extract until smooth. Sift once or twice, cover, and chill for 1 hour.
- Cook the crepes: Heat a nonstick 8-inch pan, pour in a small amount of batter, and swirl to coat the bottom in a thin layer. Cook until bubbles form and the edges lift, then transfer to a cooling rack. Repeat until all batter is used. Once cooled, trim crepes to 6 inches with a cake ring.
- Prepare the cream: Whip heavy cream, sugar, and vanilla extract until slightly thickened. Add the reserved lemon curd and whip until stiff peaks form. Transfer to a piping bag and chill.
- Assemble the cake: Layer one crepe with whipped cream, repeat until all crepes and cream are used. Chill for 30 minutes. Top with the set lemon curd disc, pipe whipped cream around the sides, and garnish with lemon zest. Slice and serve.
Servings and timing
This recipe makes about 6 servings. Preparation and assembly take around 1 hour, plus additional chilling time of 1–2 hours, for a total of 2–3 hours before serving.
Variations
- Add fresh berries like raspberries or blueberries between layers for a fruity twist.
- Swap the lemon curd with lime, orange, or passion fruit curd for different citrus flavors.
- Use mascarpone or cream cheese in the cream filling for a richer taste.
- Make a chocolate version by adding cocoa powder to the crepe batter and filling with chocolate ganache.
- For a lighter option, reduce the sugar in the cream or use Greek yogurt mixed with lemon curd.
Storage/Reheating
Lemon crepe cake should be stored in the refrigerator, covered, for up to 3 days. The flavors actually improve after a few hours as the layers meld together. This cake is best served chilled and does not require reheating. Freezing is not recommended, as the crepes and cream may lose their texture.
FAQs
Can I make the crepes ahead of time?
Yes, you can make the crepes a day in advance and keep them covered in the fridge until ready to assemble.
Can I use store-bought lemon curd?
Absolutely. Store-bought lemon curd works fine if you want to save time.
Do I need a cake ring for this recipe?
A cake ring helps with neat layering, but you can stack the crepes freeform for a rustic look.
How do I keep the crepes from sticking to the pan?
Use a good nonstick pan and lightly butter it before cooking each crepe.
Can I make this without cornstarch?
Cornstarch helps keep the crepes light, but you can replace it with more cake flour if needed.
How long does the cake need to chill before serving?
At least 30 minutes after assembly, but 1–2 hours is best for clean slices.
Can I use whipping cream instead of heavy cream?
Yes, just make sure it has enough fat (at least 35%) to whip properly.
Can I decorate the cake differently?
Yes, you can add candied lemon slices, powdered sugar, or fresh berries on top.
What’s the best way to slice the cake?
Use a sharp knife dipped in hot water and wiped dry between cuts for neat slices.
Is this cake very sweet?
No, it’s lightly sweet with a refreshing lemon tang, making it perfect for those who don’t like overly sweet desserts.
Conclusion
Lemon crepe cake is a bright, elegant dessert that combines layers of delicate crepes with lemon curd and whipped cream. It’s refreshing, light, and perfect for special occasions or simply indulging in a citrusy treat. With its beautiful presentation and balanced flavors, this cake is sure to impress anyone who tries it.
Print
Lemon Crepe Cake
- Total Time: 2 hrs 30 mins (including chilling)
- Yield: 6 servings
- Diet: Vegetarian
Description
Lemon crepe cake is a light and elegant no-bake dessert made with layers of delicate crepes, tangy lemon curd, and fluffy whipped cream. Topped with a chilled lemon curd layer and fresh lemon zest, this refreshing cake is perfect for springtime celebrations, brunches, or anytime you crave a citrusy treat. This visually stunning and deliciously balanced cake is a showstopper that’s easier to make than it looks. Optimized for SEO with keywords like ‘lemon crepe cake’, ‘no-bake lemon dessert’, and ‘layered crepe cake’.
Ingredients
Lemon Curd:
60 g fresh lemon juice (1/4 cup, 2–3 lemons)
50 g sugar (1/4 cup)
1 egg
1 egg yolk
20 g unsalted butter (4 tsp)
Zest of 2–3 lemons
Crepes:
250 g milk (1 cup)
80 g heavy cream (1/3 cup)
20 g unsalted butter (4 tsp, melted)
25 g sugar (2 tbsp)
50 g cake flour (1/3 cup)
25 g cornstarch (3 tbsp)
3 eggs
1 tbsp vanilla extract
Cream:
500 g heavy cream (2 cups)
50 g sugar (1/4 cup)
Remaining lemon curd
1 tbsp vanilla extract
Instructions
- Make the lemon curd: In a saucepan, combine lemon juice, zest, sugar, 1 egg, and 1 egg yolk. Cook over medium heat, stirring until thickened. Stir in butter until smooth. Spread a thin layer into a 4-inch cake ring lined with plastic wrap and chill. Refrigerate the remaining curd.
- Prepare crepe batter: Blend milk, cream, sugar, cake flour, cornstarch, eggs, melted butter, and vanilla until smooth. Sift the mixture once or twice, cover, and refrigerate for 1 hour.
- Cook the crepes: Heat a nonstick 8-inch pan, pour in a small amount of batter, and swirl to coat the pan. Cook until bubbles form and edges lift. Cool on a rack and repeat until all batter is used. Trim crepes to 6 inches using a cake ring.
- Make the whipped cream: Whip heavy cream with sugar and vanilla until slightly thickened. Add reserved lemon curd and whip to stiff peaks. Transfer to a piping bag and refrigerate.
- Assemble the cake: Layer a crepe with whipped cream, repeat until all crepes and cream are used. Chill for 30 minutes.
- Finish the cake: Top with the set lemon curd disc. Pipe whipped cream around the edges and garnish with lemon zest.
- Serve: Slice using a hot knife for clean edges and serve chilled.
Notes
- Make crepes ahead of time and store in the fridge.
- Store-bought lemon curd is a great time-saver.
- Use a nonstick pan and butter lightly to prevent sticking.
- Swap lemon with lime, orange, or passion fruit curd for variety.
- Use mascarpone or cream cheese for a richer filling.
- Chill for at least 1 hour for best results before serving.
- Add fresh berries or candied lemon slices as decoration.
- Prep Time: 1 hr
- Cook Time: 30 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 55mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 160mg
