Quilted cake with lemon cream, a soft, fragrant and very easy-to-make dessert that also looks lovely on the table. The preparation is very simple: after pouring the batter into the pan, just create strips of cream with a piping bag to obtain the quilted effect while baking. Try this recipe — it’s really indulgent!
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- Difficulty: Easy
- Cost: Low cost
- Preparation time: 25 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3/4 cup whole milk
- 1 egg (medium)
- 1/4 cup granulated sugar
- 2 1/2 tbsp cornstarch
- 1 2/3 tbsp lemon juice
- lemon zest
- 1 1/2 tbsp butter (optional)
- 2 cups all-purpose flour
- 3 eggs (medium)
- 2/3 cup granulated sugar
- 2/3 cup vegetable oil (or 6.3 oz (about 3/4 cup) melted butter)
- 1/4 cup yogurt (plain or lemon)
- 1 2/3 tbsp lemon juice
- 1 sachet baking powder
- 1 pinch salt
Tools
- Cake pan 9.5–10.25 in (24–26 cm)
- Small saucepan
- Bowl
- Grater
- Citrus juicer
- Mixer
- Piping bag
Preparation
Start by preparing the cream: in a bowl, whisk together one medium egg (whole) with the sugar, the grated lemon zest from one lemon and the cornstarch, using a whisk.
Add the lemon juice and the milk, a little at a time. Mix well, then transfer the mixture to a small saucepan.
Bring to a boil, then let it simmer over low heat for 5–6 minutes, stirring continuously to prevent lumps from forming.
When the cream reaches the right consistency, remove from heat and add butter to taste. Mix well, then transfer everything to a glass container so the cream can cool. You can cover it with plastic wrap directly on the surface to prevent a skin from forming.
Now prepare the batter: with a mixer, beat the 3 eggs with the sugar until they are fluffy and pale.
Add a pinch of salt, pour in the oil, then the yogurt and the lemon juice, continuing to mix.
Finally add the sifted flour together with the baking powder. Incorporate without creating lumps; you should obtain a smooth and fairly liquid batter.
Line the cake pan with parchment paper (or grease and flour it) and pour in the batter (1).
Put the lemon cream into a piping bag. I didn’t use any nozzle; I simply cut the tip a little.
First draw the outline of the cake, then create horizontal and vertical lines, like the strips on a tart (2).
Place the cake in a conventional oven at 347°F and bake for about 40 minutes. Always use the toothpick test to check that the center is cooked.
When done, remove from the oven and let cool completely.
The quilted cake with lemon cream is ready, soft and fragrant. Dust with a little powdered sugar if you like.
If you wish, you can slice it in half and fill it with the cream as well; in that case you will need to prepare a double batch of lemon cream.
Tips and variations
Use an organic lemon or at least an untreated one with edible peel.
You can also fill it with a classic pastry cream flavored with lemon zest if you prefer to use your tried-and-true recipe.
If you have time, prepare the cream a few hours in advance so it has time to cool well.
If you don’t have cornstarch for the cream, you can substitute it with potato starch or regular all-purpose flour.
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