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Lemon Cake Recipe with Pineapple Passion Fruit Jam Filling and Cream Cheese Frosting

A fresh, zesty lemon cake can brighten any occasion. This recipe creates a light, moist cake layered with Shantastic Pineapple Passion Fruit Jam and topped with a smooth whipped cream cheese frosting. The tropical jam adds a sweet and tangy twist that pairs perfectly with the citrus flavor of the cake. Whether you’re baking for a small gathering or a simple treat, this easy lemon cake recipe is sure to impress you.


Ingredients You Will Need


For the Lemon Cake

  • 1 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 cup granulated sugar

  • 1/4 cup salted butter, softened

  • 1 large egg

  • 1/4 cup buttermilk

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon lemon zest


For the Pineapple Passion Fruit Jam Filling

  • 1/2 cup Shantastic Pineapple Passion Fruit Jam


For the Whipped Cream Cheese Frosting

  • 4 ounces cream cheese, softened

  • 1/4 cup unsalted butter, softened

  • 1 cup powdered sugar, sifted

  • 1 teaspoon vanilla extract

  • 1-2 tablespoons heavy cream (optional, for consistency)


Preparing the Lemon Cake


Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.


  1. In a medium bowl, whisk together the flour and baking powder. Set aside.

  2. In a large bowl, beat the softened butter and sugar until light and fluffy. This usually takes about 3-4 minutes with an electric mixer.

  3. Add the egg and beat until fully incorporated.

  4. Mix in the lemon juice and lemon zest.

  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until combined; avoid overmixing to keep the cake tender.

  6. Pour the batter into the prepared pan and smooth the top.

  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

  8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.


Making the Whipped Cream Cheese Frosting


While the cake cools, prepare the frosting.


  1. Beat the cream cheese and butter together until smooth and creamy.

  2. Gradually add the powdered sugar, mixing well after each addition.

  3. Stir in the vanilla extract.

  4. If the frosting is too thick, add heavy cream one tablespoon at a time until you reach a spreadable consistency.


Assembling the Cake


Once the cake is completely cool, it’s time to assemble.


  1. Carefully slice the cake horizontally into two even layers.

  2. Spread the Shantastic Pineapple Passion Fruit Jam evenly over the bottom layer. The jam adds a tropical burst that complements the lemon flavor beautifully.

  3. Place the top layer over the jam.

  4. Use a spatula to spread the whipped cream cheese frosting evenly over the top and sides of the cake.

  5. For an extra touch, garnish with thin lemon slices or zest curls if desired.


Tips for Success


  • Use fresh lemon juice and zest for the best flavor. Bottled lemon juice lacks the brightness fresh lemons provide.

  • Make sure the cake is completely cool before frosting to prevent the frosting from melting.

  • For a lighter frosting, whip the cream cheese and butter longer to incorporate more air.

  • Store the cake in the refrigerator due to the cream cheese frosting. Bring it to room temperature before serving for the best texture.



Final Thoughts


This lemon cake with pineapple passion fruit jam filling and cream cheese frosting is a delightful way to enjoy a classic dessert with a tropical twist. The recipe’s simplicity makes it easy to bake any time, while the flavors bring a bright, fresh note to your table. Try this recipe for your next celebration or whenever you want a sweet, citrusy treat that feels both comforting and exciting.




 
 
 

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