This cream birthday cake is definitely the best delicacy, it has the most delicious and soft cake, with sweet and attractive cream, and decorated with various fruits. Preheat the oven to 350F then in a large mixing bowl, add 3 cups of all-purpose flour, half a teaspoon of baking soda, 2 tablespoons of baking powder and half a teaspoon of salt.

Give it a quick whisk and set it aside. Into the bowl of a stand mixer, add one cup of butter and cream it up for 30 seconds until light and fluffy then add two cups of granulated sugar while the mixer is on low speed. Add one full lemon zest then mix on medium to medium-high speed for about 5 minutes until light and fluffy.

While mixing on low, add 2 teaspoons of vanilla extract and 4 eggs one at a time and let the egg incorporate in the mixture before adding the next. After adding the last egg, mix on high speed for about 3 minutes until you have a beautiful fluffy-like mixture. Measure one cup of room temperature whole milk and add a third of the flour mixture to the butter mixture and mix on low then add half of the milk. Add another third mixture of the flour and the rest of the milk and mix until almost combined then add the remaining flour.

Mix until almost combined then add a quarter cup of lemon juice and continue mixing just until combined then finish the mixing with a spatula but do not overmix the batter. Pour the batter into a round prepared cake pan and bake in the preheated oven for 45 to 50 minutes. For the cream, add sugar to the egg yolk and stir until the colour of the egg yolk becomes lighter and thicker, then sift in cornstarch and mix well.

In a pot, add milk and butter and cook slowly on low heat until there are many small bubbles on the edge. Pour the boiled milk into the egg yolk paste and stir it to mix. Add water to the milk pot, bring it to a slight boil, then put the mixed milk paste on top of the milk pot, and stir slowly over the water, stirring continuously until the milk paste becomes thick. Take it out and let it cool for later use.

Add sugar and lemon juice to the whipped cream and beat until it reaches soft peaks. Add it to the milk paste in batches and mix evenly, you will get a thick and slightly flowing paste. Put the milk paste in a piping bag and cut a small hole. Your cake should be done baking and cooled at this point, dig out the centre of the cake to make room for the cream.

Squeeze the milk cream in the middle part of the cake, then squeeze the edges around, and then squeeze the whole surface of the cake. Finally, sprinkle some cooked almond slices and fruit decorations and serve.


For the Cake:

  • 3 cups all-purpose flour (360g/12.6Oz)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter at room temperature (227g/8Oz)
  • 2 cups granulated sugar (400g/14.1Oz)
  • 2 tablespoons lemon zest
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 cup whole milk at room temperature (240ml)
  • ¼ cup lemon juice (about 2 lemons)

Milk Cream;

  • 2 egg yolks
  • 18 grams of sugar
  • 3 grams of cornstarch
  • 4 grams of milk
  • 150 grams of butter
  • 0.5 grams of light cream
  • 130 grams of white sugar, 12 grams.