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Lemon Éclair Cake

Lemon Éclair Cake

The Crispy Chef
Lemon Éclair Cake is a stunning layered dessert that transforms everything you love about classic éclairs into a bright, citrusy cake. With lemon pastry cream or curd, a light cake base, and a glossy lemon glaze, this showstopper is perfect for special occasions or anytime you need a refreshing treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 10
Calories 290 kcal

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Saucepan
  • Whisk
  • 9x13 inch cake pan
  • Offset spatula
  • Wire rack
  • Baking paper

Ingredients
  

Cake Base:

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 4 large eggs
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tsp baking powder

Lemon Pastry Cream:

  • 2 cups whole milk
  • 1/2 cup sugar
  • 4 egg yolks
  • 1/4 cup cornstarch
  • 2 tbsp butter
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice

Lemon Glaze:

  • 1 1/2 cups powdered sugar
  • 3 –4 tbsp fresh lemon juice
  • 1 tbsp corn syrup for shine
  • Optional: yellow food coloring

Instructions
 

Make the Cake Base:

  • Preheat oven to 350°F (175°C). Grease and line a 9x13-inch cake pan.
  • Beat eggs and sugar until light and fluffy. Add vanilla and milk.
  • Gently fold in flour, salt, and baking powder until just combined.
  • Pour batter into pan and bake 20–25 minutes, until golden and springy.
  • Cool completely.

Make Lemon Pastry Cream:

  • In a saucepan, heat milk with lemon zest until warm.
  • In a bowl, whisk egg yolks, sugar, and cornstarch.
  • Gradually pour in hot milk, whisking constantly.
  • Return to saucepan and cook over medium heat until thickened.
  • Stir in lemon juice and butter.
  • Chill covered with plastic wrap touching the surface.

Assemble Cake:

  • Slice cake in half horizontally (or bake two thin layers).
  • Spread chilled lemon pastry cream between layers.
  • Refrigerate 1–2 hours to set.

Make Lemon Glaze:

  • Mix powdered sugar, lemon juice, and corn syrup until smooth and pourable.
  • Tint with food coloring if desired.
  • Pour glaze over top of cake and let set before serving.

Notes

You can substitute lemon curd for the pastry cream for a tangier flavor.
For added texture and color, layer in fresh raspberries or blueberries.
Cake is best chilled and served within 3 days.
Freeze cake layers (unfilled) for up to 1 month.

Nutrition

Calories: 290kcalCarbohydrates: 38gProtein: 5gFat: 13gSugar: 25g
Keyword lemon éclair cake
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