Easy Lemon Cream Cake (Romanian Alba ca Zăpada)

Easy lemon cream cake (Romanian Alba ca Zăpada) with 4 crispy pastry layers and tangy lemon custard. Traditional recipe perfect for Easter, Mother's Day, and celebrations. Serves 16!

🇷🇴 Traditional Romanian | 🎂 Layer Cake

This easy lemon cream cake is the kind of dessert that brings people together around the table. My mum and aunt made this Romanian Alba ca Zăpada (which means "White as Snow") for every celebration. This is also called "Lămâița," which means "little lemon.

What I love most is how straightforward it is. Four thin pastry layers, a silky lemon cream filling, and some patience while everything comes together overnight. That resting time transforms the cake into something truly special-tender, melt-in-your-mouth perfection.

If you enjoy making traditional sweets that require a little love and patience, you must try my authentic Romanian walnut-filled star bread for your next special occasion.

A Christmas Tradition Close to My Heart

This easy lemon cream cake is one of many layered cakes we make during the holidays, especially at Christmas. These cakes became popular in Romania because they feed so many people-perfect for welcoming extended family and neighbours.

I'd bake the pastry layers a few days before Christmas, then prepare the cream closer to the celebration. Alba ca zapada holds a special place in Romanian hearts, bringing us closer to home no matter where we are in the world.

While this is traditionally a Christmas cake, it's become one of my favorite dessert ideas for spring celebrations like Easter and Mother's Day, when the bright lemon flavor feels especially perfect. If you're looking for more festive bakes, my traditional Romanian sweet cheese pastry is another classic for holiday gatherings.

💗 Why You'll Love This Recipe

• Feeds a crowd - Feeds a crowd - One tray serves 16+ people, perfect for spring celebrations, Easter, and Mother's Day
• Make-ahead friendly - This easy recipe tastes better after sitting overnight. You can bake the cake sheets up to 2 weeks in advance.
• Not too sweet - The tangy lemon balances everything
• Stable at room temperature - Perfect for parties and potlucks
• Traditional Romanian recipe - Authentic family favourite

🥧 Ingredients

*See the recipe card for full information on ingredients and quantities.

• Baking Powder and Ammonium Bicarbonate: While baking powder serves as the primary leavening agent in this version, using ammonium bicarbonate as a substitute is what creates the truly traditional, honeycomb-like crumb in the thin pastry layers.
• High-Fat Butter: To ensure the lemon cream is stable and easy to slice, use butter with at least 80% fat. Using lower-fat spreads can cause the custard to become too thin or run.
• Cornstarch: This is the essential ingredient that provides the structural "set" for the custard, allowing the layers to hold their shape perfectly once assembled.
• Lemon Juice: For the bright, aromatic profile expected of this classic cake, use freshly squeezed lemon juice rather than the bottled concentrate. Take a look at my moist and zesty lemon drizzle cake for another tangy treat.

👩‍🍳 How To Make Easy Lemon Cream Cake

Step 1 - Make the lemon cream: Start by making the lemon cream so it has time to reach room temperature before you bake the pastry layers.

Step 2: Make the pastry dough: I used my food processor to make the dough-just a few quick mixes, and it was ready. You can also use a hand mixer to beat the butter and eggs, then finish the dough by hand. Both ways are quick and easy.

Step 3 - Shape and bake: I rolled one ¼ of the dough on a piece of parchment paper, pricked it and baked it until golden brown.

Step 4: Assemble: I layered the cake in the same pan that was baked, alternating the pastry sheets with the lemon cream.

Step 5: Chill: Wrap the cake in cling film and let it sit at room temperature for at least 24 hours so the pastry layers soften from the lemon buttercream.

*See the recipe card for detailed instructions. 

💭 Expert Tips

• Make sure both the custard and butter are at room temperature before mixing. This prevents curdling. You have some leftovers, you can serve them with my cranberry upside-down cake.
• The cake needs those 24-36 hours to soften properly. Cutting it too early gives you crunchy sheets instead of tender layers.
• Use a sharp knife dipped in hot water to cut clean slices. Wipe it clean between cuts.
• Cool completely before assembling. Warm pastry will melt the cream.

❓Lemon Cream Cake FAQs

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📖 Recipe

Easy Lemon Cream Cake (Romanian Alba ca Zăpada)

Claudia Ciorteanu

Traditional Romanian lemon layered cake with 4 crispy pastry layers and smooth lemon custard filling. This Alba ca Zăpada recipe is perfect for special occasions.

5 from 13 votes

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Resting time 1 day d 12 hours hrs

Total Time 1 day d 13 hours hrs 15 minutes mins

Course Dessert

Cuisine Romanian

Servings 16

Calories 629 kcal

Equipment

• ▢
  Small rolling pin

Ingredients

  

1x2x3x

For the Pastry Sheets:

• ▢ 6¾ cups (800g) all-purpose flour
• ▢ 2 large eggs
• ▢ ¾ cup + 1½ tablespoons (200g) unsalted butter , softened (min. 80% fat)
• ▢ 1⅔ cups (150g) powdered sugar
• ▢ ¾ cup + 1 tablespoon (200g) sour cream (minimum 20% fat)
• ▢ 1½ sachets (10g) baking powder or 10g baker's ammonia, dissolved in 3 tablespoons cold milk
• ▢ Zest of 1 lemon
• ▢ 1 teaspoon vanilla extract

For the Lemon Cream:

• ▢ 4 large egg yolks
• ▢ Pinch of salt
• ▢ 1¾ cups (150g) granulated sugar
• ▢ ⅓ cup + 1 tablespoon (50g) cornstarch
• ▢ 2 cups (500ml) cold whole milk
• ▢ 1 teaspoon vanilla extract
• ▢ Zest from 1 lemon
• ▢ 6-8 tablespoon lemon juice , from 2 lemons
• ▢ 1½ cups (350g) unsalted butter ,softened to room temperature

For Decoration:

• ▢ Powdered sugar for dusting

Instructions

 

• Make the Lemon Cream: Whisk egg yolks, sugar, salt, vanilla, lemon zest, and cornstarch in a saucepan. Gradually whisk in the cold milk until smooth.
  4 large egg yolks, Pinch of salt, 1¾ cups (150g) granulated sugar, ⅓ cup + 1 tablespoon (50g), 1 teaspoon vanilla extract, Zest from 1 lemon, 2 cups (500ml) cold whole milk
• Cook over medium heat, stirring constantly. Once it bubbles, keep stirring for 1 minute until very thick. Press plastic wrap directly on the surface of the lemon cream, and cool to room temperature (30-45 minutes).
• Make the Pastry Sheets: Beat the softened butter, powdered sugar, vanilla, and lemon zest until creamy (2-3 minutes) using a hand mixer ot a stand mixer. Add the eggs and sour cream, mixing just until combined.
  2 large eggs, ¾ cup + 1½ tablespoons (200g) unsalted butter, 1⅔ cups (150g) powdered sugar, Zest of 1 lemon, 1 teaspoon vanilla extract, ¾ cup + 1 tablespoon (200g) sour cream (minimum 20% fat)
• Then add the flour and baking powder. Mix just until a smooth dough forms, using your hands if necessary. Cover the dough and let it rest at room temperature for 20 minutes. If using ammonia, dissolve it in cold milk and add it to the mixture before the flour.
  6¾ cups (800g) all-purpose flour, 1½ sachets (10g) baking powder
• Preheat oven to 350°F (180°C). Divide dough into 4 equal pieces. Roll each piece on parchment paper into a 13x15 inch (33x38cm) rectangle, about ⅛ inch thick. I find that rolling the dough with a medium rolling pin is much easier than using a regular one. I use the pan that comes with the oven and prick the entire surface with a fork before baking.
• Bake for 6-8 minutes until pale with golden edges. Don't overbake. Let cool completely on the parchment paper. While it bakes, prepare the next one, and you will finish baking quicker.
• Now you can finish making the lemon cream by stirring lemon juice into the cooled custard. In a separate bowl, beat the softened butter until pale and fluffy (3-4 minutes). Add the lemon custard one tablespoon at a time, beating well after each addition. If it curdles, keep beating at high speed for 10-15 minutes until smooth.
  6-8 tablespoon lemon juice, 1½ cups (350g) unsalted butter
• Assemble the Cake: Place one pastry sheet on baking pan or a wooden board and spread with ⅓ of the lemon cream. Repeat with two more sheets and cream portions.
• Top with the final sheet (leave it plain). Press down gently, cover with parchment paper, and wrap with cling film and place a flat baking pan on top to weight it down.
• Leave at room temperature for 24-36 hours. Before serving, dust with powdered sugar and cut into small rectangles or diamond shapes. You can then refrigerate the leftovers.
  Powdered sugar for dusting

Notes

This cake must rest at room temperature for 24-36 hours before serving. Do not refrigerate during this time. The pastry sheets need time to absorb moisture from the cream and become tender.

Nutrition

Calories: 629kcalCarbohydrates: 80gProtein: 8gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 148mgSodium: 107mgPotassium: 143mgFiber: 1gSugar: 36gVitamin A: 1009IUVitamin C: 2mgCalcium: 79mgIron: 3mg

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