Lemon Cake with a moist batter

Here’s an amazing lemon cake with a moist batter, a tangy passion fruit glaze, and a creamy filling.

Lemon Cake with a moist batter

Lemon Cake with a moist batter


  • For the batter:
  • 5 eggs
  • 280g sugar
  • 1 packet of vanilla sugar
  • 350g flour
  • 1 packet of baking powder
  • 120ml neutral-tasting oil
  • 180ml orange lemonade
  • For the filling:
  • 500g mascarpone cheese
  • 400g heavy cream
  • 200g sour cream
  • 2 packets of whipped cream stabilizer
  • 50g sugar
  • 1 packet of vanilla sugar
  • For the fruit glaze:
  • 300ml passion fruit juice (alternatively, pineapple juice)
  • Pulp from 5-6 passion fruits
  • 1 packet of gelatin fix


Start by whisking the eggs with the sugar and vanilla sugar until creamy. Mix the flour and baking powder and add it to the egg mixture. While stirring, slowly pour in the oil, then briefly mix in the lemonade. Pour the batter into a square baking pan lined with parchment paper or greased (about 24 by 24 cm) and bake at 160°C (320°F) in a convection oven (180°C / 356°F conventional oven) for approximately 35-40 minutes. Perform a toothpick test to ensure it’s baked through. If needed, extend the baking time. Once done, let it cool and then slice it horizontally to get two cake layers. Place the first layer back into the pan.

For the cream, mix all the ingredients together until creamy. Spread half of the mixture onto the first cake layer, place the second layer on top, and spread the remaining cream on it.

For the fruit glaze, whisk together the passion fruit juice, pulp, and gelatin fix until smooth. Pour it on top of the cake surface. Chill for at least 4 hours before removing the cake from the pan.

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