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Lemon Puff Cake

Gentle and scrumptious these Lemon Cream Puffs are baked till puffy and crammed with a light-weight lemon cream filling! An ideal addition to your dessert line!


Cream Puffs:

  • 1/2 cup butter unsalted
  • 1 cup water
  • 1 Tablespoons granulated sugar
  • 1 cup all-purpose flour
  • four giant eggs
  • Powdered sugar


  • 1 cup heavy cream whipped to stiff peaks
  • eight ozcream cheese softened
  • 1/four cup powdered sugar
  • 1/three cup milk
  • 2 Tablespoons lemon juice


  • Preheat oven to 425.
  • In a sauce pan over medium-high head add your butter, water and sugar and stir till melted and convey to boil.
  • Add in your flour and stirring fast and proceed to stir to prepare dinner away your moisture just a little till the dough pulls away and begins forming a ball.
  • Take away from warmth and place in bowl to chill for about 5 minutes.
  • Combine in your eggs separately ensuring to completely mix every egg after every addition.
  • Add your dough to a piping bag and pipe out about 2″ mounds on a silpat or parchment lined baking sheet. {You’ll be able to flatten out peaks with just a little water by dabbing them with finger so you do not get any peaks on completed puffs).
  • Bake in oven for 10 minutes then scale back warmth to 350 (don’t open oven) and bake for about 15-20 minutes longer or till golden.
  • Take away from oven and let cool.

To make your filling:

  • In bowl whip your heavy cream till stiff peaks kind, put aside.
  • In one other bowl beat your cream cheese till easy.
  • Add in your powdered sugar, milk and lemon juice and proceed to beat till mixed.
  • Fold in your whipped cream till combination is mild and fluffy.
  • Minimize your cooled cream puffs in half and utilizing piping bag fill your cream puffs along with your lemon cream filling.
  • Sprinkle with powdered sugar and serve.


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