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Lemon Filling

Read Reviews (42)

"Lemony whipped cream filling. A wonderful filling for white, yellow, or citrus cakes." — Carol

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Original recipe makes 2 cups Change Servings

3/4 cup white sugar
2 tablespoons all-purpose flour
2 tablespoons grated orange zest
1/2 cup orange juice

2 tablespoons fresh lemon juice
1 egg
1 cup whipped cream

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Directions

In a saucepan over medium heat mix the white sugar, flour, orange juice, orange zest, lemon juice and the egg. Cook until thickened. Remove from heat and let cool completely before folding in the whipped cream. Makes enough to fill one 2 layer 9 inch round layer cake.

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This filling is delicious! I bake custom wedding cakes and my brides adore this filling in French vanilla or lemon cakes. I do call it "Citrus Filling" instead of lemon, though. I think it has a little too much orange flavor to call it lemon. Forget the cake...I could just eat the filling with a spoon!!!

—Cake Lady

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Most Helpful Critical Review

Jan 05, 2004

Would definitely call this an "orange filling". I was a little disappointed. It seemed more fluffy than a cake filling should be, and the cake was wobbly with this filling inside, which made it more difficult to ice, a little too sweet as well. I probably will not use this again.

—So many recipes, so little...

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47 Ratings

Aug 28, 2003

this is a great lemon filling! I filled a white sheet cake with this filling and topped with a whipped cream frosting and fresh fruit slices. I brought it in to work an got rave reviews!! not a day goes by with out someone asking when I'll be bringing in another cake !!

—Jesscam

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Jun 17, 2005

Great recipe and will make again but with one exception. I will use only the yolk of the egg without the white as the white wanted to curdle a bit. Adding an extra yolk, I think this icing will thicken up more, which it needs. Could eat the icing alone for it is fantastic!!! Can't wait for all to enjoy on Father's Day!

—KATHYDUKES

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Aug 28, 2003

I brought a cake with this filling inside to a restaurant where we were having a birthday party and the chef and owner tasted it and I had to give him the recipe. Everyone loved it. I make it all the time now for special cakes.

—COLL

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Aug 28, 2003

Very nice filling-- I thought it was much better served very cold (as in, leftovers after the cake had been stored in the fridge). I think if I make it again, I'll omit the whipped cream-- I liked the thicker, gel consistancy of the plain filling.

—Simi

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Jun 08, 2009

I read the other reviews and changed the lemon to orange ratio just a bit. Instead of 1/2 cup of OJ, I did 1/4 cup of OJ and 1/4 cup of lemon juice. I also took another readers suggestion and substituted the one egg, for two egg yolks instead. This turned out AMAZING!!! I made a vanilla cake for my daughter's first birthday and this was the perfect filling!!!

—tucsonmom

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Aug 28, 2003

This is a great filling. I used it with the Creamy White Layers cake and the Special Buttercream Frosting recipes from this website. It is not overly tart and it was easy to use and didn't ooze out when I put the top layer on and frosted the remainder of the cake. I used lemon zest instead of orange zest because I didn't have an orange handy and it still tasted great.

—JL8MP31

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Nutrition

Calories
78 kcal
4%

Carbohydrates
15.7 g
5%

Cholesterol
21 mg
7%

Fat
1.6 g
2%

Fiber
0.2 g
< 1%

Protein
0.9 g
2%

Sodium
13 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Filling

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 78
Calories from Fat: 14

% Daily Value *
Total Fat 1.6g 2 %
Saturated Fat 0.8g 4 %
Cholesterol 21mg 7 %
Sodium 13mg < 1 %
Potassium 40mg 1 %
Total Carbohydrates 15.7g 5 %
Dietary Fiber 0.2g < 1 %
Protein 0.9g 2 %
** Sugars 13.9g
Vitamin A 2 %
Vitamin C 13 %
Calcium 1 %
Iron 2 %
Thiamin 3 %
Niacin 2 %
Vitamin B6 < 1 %
Magnesium 1 %
Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.