A decadent dessert that’s lightened up and gluten-free. And don’t forget gorgeous! Each delicious crepe is layered with buttercream and topped with tangy lemon curd! Who wants a slice?
So yeah, this cake.
It’s like, probably the most amazing cake I’ve ever had. And I have tasted a lot of cakes in my time. But this one is incredibly special.
Lemon is my everything right now. Yup, it just bumped out peanut butter for my number 1 favorite. Ok, let’s not get crazy. It’s neck and neck. But you get the idea. I am loving all the lemon things right now.
Just saying, this cake will be PERFECT for Mother’s Day. Guaranteed, you will be the favorite child.
Check out my fun video…
Remember a few weeks ago when I shared that lemon curd with you guys?
I figured there were some other ways to eat besides straight out of the jar (only half joking). And then I realized that it tastes delicious on EVERYTHING! Seriously, just about everything.
Lemon just screams spring to me. It makes me think of blooming flowers, sunshine, longer days and happier times. It’s so fresh and light. And oh so perfect.
And there’s fresh berries because, well, fresh berries. I may have gone a little overboard with them but in my opinion, there can never be too many.
I found a crepe cake on Martha Stewart when I was home recovering from surgery. It was gorgeous. And then it reminded me of a beautiful crepe cake that my friend Taylor from Food Faith Fitness made. I was inspired.
One of my kids didn’t want to try it because he said he doesn’t like lemon. I had two choices. 1. Send him to him room immediately for talking so ridiculous or 2. Bribe him to try it because you know there is no way in the whole wide world he wouldn’t like it and he hates trying new things.
This is a judgement free zone, right?
Ok, so I may or may not have told him he could play an extra few minutes of video games if he tried it. Guess what? He LOVED it. And begged for it after dinner. And almost cried when it was finished. My job here is done, folks.
And full disclosure, I gave him a bunch more screen time. It takes a lot for him to try new things so I was really happy. And even more exciting, he loved it!
This was such a huge score for me because it proved that he might actually like things once he tries them. And you know what? He has been trying more new foods ever since. Winning!
Baby steps, right? I am certainly not asking him to try a piece of liver or anything like that (gasp) but this was a gigantic step in the right direction.
I recommend making the crepes and the lemon curd ahead of time so that the preparation isn’t too much. I made them the night before I prepared the cake and it was a huge time saver. And aren’t we always looking to save time?
Shhhhh….don’t tell anyone but this cake might look fancy, but it’s really simple to make. It’ll be our secret.
Besides being incredibly delicious, it’s super gorgeous too. This cake is a show stopper and perfect for family gatherings for Mother’s Day, Easter or any plain old brunch you have. Such a beautiful presentation.
I like to make the crepes before hand and store them in the refrigerator until I am ready to prepare the cake. I have also heard from readers that they have also bought crepes from the grocery store and prepped the rest themselves. Whatever works! I am all for convenience,
- 24 gluten-free crepes double batch
- Buttercream Frosting:
- 2 tablespoons butter softened (not melted)
- 1/4 cup plain Greek yogurt
- 1 teaspoon vanilla
- 1/4 teaspoon lemon juice
- 1 1/2 cups unrefined powdered sugar
- lemon curd and fresh berries for topping
- Prepare crepes according to instructions. Place in an airtight container until ready to prepare the cake.
- Prepare lemon curd according to instructions. Place in an airtight jar in the refrigerator until ready to use.
- Prepare frosting by adding all ingredients except powdered sugar in a medium bowl.
- Mix well.
- Slowly add sugar and mix with an electric mixer until smooth.
- Place in the refrigerator for 20 minutes to thicken.
- Place a crepe on a cake stand or a plate.
- Layer about 1-2 tablespoons of buttercream frosting over the crepe.
- Layer with another crepe and continue to spread frosting on top and layer until all frosting is finished.
- Allow to sit in the refrigerator for at least 30 minutes for cake to set.
- Spread prepared lemon curd on top of last crepe.
- Top with fresh berries.
Here’s the deal, perfectionists might want to lighten up a bit when you make this cake. The edges are not all the same when you prepare the crepes and that’s ok. I started to trim the edges of the crepes so that they were all he same size and then I gave up.
It’s ok if it’s not perfect. It still tastes delicious and looks pretty darn gorgeous (if I do say so myself). The most important part is that the cake tastes incredible, not how perfect the edges are.
You can also top with whatever fresh fruit you have in your house or whatever you like. I chose berries because they are not only bright and colorful, but also nutritious and healthy. They are also in season now which is another positive!
I wanted to share some more Crepe Cakes with you guys that I thought you might like:
Crepe Cake Recipe from Natasha’s Kitchen
Strawberry Crepe Cake from Contemplating Sweets
Chocolate Vegan Crepe Cake with Raspberries from Food Faith Fitness
No Bake Strawberries and Cream Crepe Cake from Skinnytaste
I hope you love this beauty as much as we did! Please come back and let me know if you made my crepe cake or any other other ones I have shared. I love to hear from you!
Thanks for stopping by! Come back soon!