Martha Stewart Lemon Crepe Cake

This Martha Stewart Lemon Crepe Cake is a light and elegant dessert, which uses homemade crepes and a rich lemon curd filling. It’s a show-stopping, restaurant-quality dish, perfect for special occasions, ready in about 5 hours and 10 minutes.

Martha Stewart Lemon Crepe Cake Ingredients

Crepes:

• 1 3/4 cups whole milk
• 4 large eggs
• 1/2 stick unsalted butter, melted and cooled
• 1 cup all-purpose flour
• 6 tablespoons finely ground cornmeal
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter, for cooking crepes

Lemon Curd:

• 6 tablespoons unsalted butter, softened
• 3/4 cup sugar
• 1 large egg
• 3/4 cup fresh lemon juice (from about 5 lemons)
• 3 large egg yolks

Assembly:

• 2 1/2 cups heavy cream, divided
• 6 tablespoons sugar, divided
• 5 ounces mascarpone cheese
• 1 teaspoon pure vanilla extract
• Crushed amaretti cookies, for garnish (optional)

How To Make Martha Stewart Lemon Crepe Cake

1. Prepare the crepe batter: Blend all crepe ingredients until smooth. Transfer to a bowl, cover, and refrigerate for at least 2 hours.
2. Cook the crepes: Stir batter. Heat 1/2 tsp butter in a 10-inch nonstick skillet. Pour 1 oz batter, swirl to coat pan, and cook 45 seconds. Flip and cook 30 seconds more. Stack crepes on paper towels. Repeat to make 20–22 crepes. Cool completely.
3. Make the lemon curd: Beat butter and sugar until light and fluffy. Mix in egg, then yolks, then lemon juice. Cook in saucepan over medium heat, stirring constantly, until thick (5–7 minutes). Cover and chill for 2 hours.
4. Whip cream and fold into lemon curd: Whip 1 1/4 cups cream with 3 tbsp sugar to soft peaks. Fold one-third into lemon curd, then gently fold in remaining cream.
5. Assemble the crepe cake: Place parchment strips on a cake plate. Stack crepes with 3 tbsp lemon curd cream between each layer, ending with a plain crepe.
6. Top with mascarpone cream: Whip remaining 1 1/4 cups cream with mascarpone, 3 tbsp sugar, and vanilla until soft peaks form. Spread over top and sides of cake. Chill for 2 hours.
7. Finish and garnish: Let stand at room temp for 30 minutes before serving. Remove parchment and garnish with crushed amaretti cookies if desired.

Recipe Tips

• Can I make crepes ahead of time?
  Yes, crepes can be made a day in advance and stored in the fridge.
• What if I don’t have mascarpone?
  You can substitute with cream cheese, though it will be tangier and firmer.
• Why cornmeal in the crepes?
  It adds a subtle texture and depth of flavor that complements the lemon.
• How long does the cake need to chill?
  At least 2 hours after assembly for best texture.
• Can I use store-bought lemon curd?
  Yes, but homemade curd offers fresher flavor and better consistency.

What To Serve With Lemon Crepe Cake

This bright, layered cake pairs beautifully with light and fruity sides:

• Fresh berries or berry compote
• Sparkling wine or prosecco
• Lemon sorbet
• Earl Grey or mint tea
• Vanilla bean ice cream

How To Store Lemon Crepe Cake

Refrigerate: Keep covered in the fridge for up to 3 days. Best served within 24 hours for ideal texture.

Freeze: Not recommended, as the cream layers may separate when thawed.

Lemon Crepe Cake Nutrition Facts

• Calories: ~470 kcal per slice
• Carbohydrates: 38g
• Protein: 6g
• Fat: 32g
• Sugar: 24g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

How many crepes should I make?
Aim for 20–22 crepes to get the perfect stack.

Why did my crepes tear?
The pan may not be hot enough, or batter may be too thick—add a splash of milk if needed.

Can I use regular lemons?
Yes, but Meyer lemons are sweeter and preferred for this recipe.

How do I get neat layers?
Spread filling evenly and keep crepes centered during stacking.

What’s the best knife to slice this cake?
Use a sharp serrated knife and wipe between slices for clean cuts.

Try More Recipes:

• Martha Stewart Lemon Coffee Cake
• Martha Stewart Lemon Bundt Cake
• Martha Stewart Lemon Angel Food Cake