Lemon Princess Cake
This Zesty Swedish Cake Is the Secret Showstopper Your Next Party Needs
Forget everything you thought you knew about cake. This is not your average sponge and frosting situation. This is the Lemon Princess Cake—a Swedish classic with a citrusy twist. Soft sponge cake, raspberry jam, homemade lemon curd, a thick layer of whipped cream, and golden marzipan to finish it all off. It looks like something from a European bakery window but you can actually make it right at home.
Picture this
A soft, three-layered sponge stacked with bright lemon curd and sweet raspberry jam, topped with a thick swirl of whipped cream. The whole thing gets cloaked in yellow marzipan and dusted with powdered sugar. One slice in, and you’re hit with lightness, creaminess, and citrus brightness all at once.
You might need
Electric mixer
Mixing bowls
Spatula and whisk
Large baking sheet (approx. 12 x 16 inches)
Parchment paper
Rolling pin
Silicone baking mat or cornstarch for rolling out marzipan
Ingredients
Serves 6–8
Sponge cake
3 large eggs
¾ cup granulated sugar
¾ cup all-purpose flour
¼ cup cornstarch or potato starch
2 teaspoons vanilla sugar (or 1 teaspoon vanilla extract)
1½ teaspoons baking powder
Lemon curd
5 egg yolks
2 whole eggs
Zest of 1 lemon
½ cup lemon juice (from about 3 lemons)
½ cup granulated sugar
3½ tablespoons cold butter
Assembly and decoration
⅓ cup raspberry jam
1¼ cups heavy whipping cream
1 pound yellow marzipan
Powdered sugar for dusting
Optional: candy eggs or edible flowers for decoration
How to make it
Start with the lemon curd. In a heatproof bowl, mix the yolks, whole eggs, lemon zest, juice, and sugar. Place the bowl over a pot with gently simmering water. Stir constantly for about 5 minutes, until thick like hollandaise sauce. Remove from heat, stir in butter until smooth, and refrigerate at least an hour before using.
Next, make the sponge. Preheat oven to 435°F. Line your baking sheet with parchment. Beat eggs and sugar until pale and fluffy. Gently fold in the flour, cornstarch, vanilla, and baking powder until smooth. Pour the batter onto the baking sheet and spread evenly. Bake 5–7 minutes, just until set. Let cool completely, then cut into three long, even strips.
Time to assemble. Place one sponge strip on a platter and spread with raspberry jam. Add the second strip and spread lemon curd. Add the final strip on top and refrigerate while you whip the cream.
Whip the cream until it holds soft peaks—don’t overbeat. Cover the entire cake in whipped cream and pile extra on top to form a dome. Chill again while you prep the marzipan.
Knead the marzipan until soft and roll it out into a thin sheet (2–3 mm thick). Drape it gently over the cake, smooth it down, and trim off the excess. Dust with powdered sugar and decorate as you like.
That’s it. The Lemon Princess Cake is ready to serve. It’s elegant, bright, and surprisingly easy. Perfect for birthdays, baby showers, or anytime you want to impress without stress.
