Quilt cake with lemon cream, a soft, fragrant, and very easy-to-make dessert, that is also beautiful to present at the table. The preparation is very simple, after pouring the batter into the cake pan, just create cream strips with a piping bag to achieve the quilt effect during baking. Try this recipe, it’s really delicious!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 323.46 (Kcal)
- Carbohydrates 37.79 (g) of which sugars 19.36 (g)
- Proteins 5.29 (g)
- Fat 18.02 (g) of which saturated 4.10 (g)of which unsaturated 13.31 (g)
- Fibers 0.53 (g)
- Sodium 60.47 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup whole milk
- 1 egg (medium)
- 1/4 cup sugar
- 3 tbsp cornstarch
- 2 tbsp lemon juice
- lemon zest
- 1 1/2 tbsp butter (optional)
- 2 cups all-purpose flour
- 3 eggs (medium)
- 2/3 cup sugar
- 2/3 cup vegetable oil (or 13 tbsp melted butter)
- 1/4 cup yogurt (plain or lemon)
- 2 tbsp lemon juice
- 1 packet baking powder
- 1 pinch salt
Tools
- Cake pan 9.5-10 inches
- Saucepan
- Bowl
- Grater
- Juicer
- Mixer
- Piping bag
Preparation
Start by preparing the cream: in a bowl, mix a medium egg (whole) with sugar, grated lemon zest, and cornstarch, using a whisk.
Add the lemon juice and milk, a little at a time. Mix well, then transfer the mixture to a saucepan.
Bring to a boil, then let it simmer on low heat for 5-6 minutes, stirring continuously to prevent lumps.
When the cream reaches the right consistency, turn off the heat and add butter if desired. Mix well, then pour everything into a glass container to let the cream cool. You can cover it with cling film in contact to prevent it from hardening on the surface.
Now focus on the batter: using a mixer, beat the 3 eggs with sugar until fluffy and light.
Add a pinch of salt, pour in the oil, then the yogurt and lemon juice, continuing to mix.
Finally, add the sifted flour along with the baking powder. Mix without creating lumps, you should obtain a smooth and quite liquid batter.
Line a cake pan with parchment paper (or grease and flour it) and pour the batter (1).
Place the lemon cream in a piping bag. I didn’t use any nozzle, I just cut the tip a bit.
First, outline the edge of the cake, then create horizontal and vertical lines, like the lattice of a pie (2).
Place the cake in a static oven at 350°F and bake for approximately 40 minutes. Always perform the toothpick test to check if it is cooked in the center.
When done, remove from the oven and allow to cool well.
The quilt cake with lemon cream is ready, soft and fragrant. Sprinkle it with a little powdered sugar if desired.
If you like, you can cut it in half and fill it with more cream; in this case, you will need to prepare a double batch of lemon cream.
Advice and Variations
Use an organic lemon or one that is untreated, with edible peel.
You can also fill it with a classic custard flavored with lemon zest if you prefer to use your own tried-and-true recipe.
If you have time, prepare the cream a few hours before so it has time to cool well.
If you don’t have cornstarch for the cream, you can replace it with potato starch or regular all-purpose flour.
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