Lemon Cream Cake Recipe

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If you’re in search of a dessert that embodies lightness and brightness, look no further than the Lemon Cream Cake. This delightful treat combines a moist lemon-flavored cake with a luscious cream filling and zesty frosting, making it the perfect indulgence for any occasion. Whether it’s a spring gathering, a summer picnic, or simply a sweet way to brighten your day, this cake is sure to impress friends and family alike.

Why You’ll Love Lemon Cream Cake

  1. Refreshing Flavor:
  • The tangy lemon flavor makes this cake a refreshing dessert that balances sweetness with a citrusy zing.
  1. Light and Fluffy Texture:
  • The use of cream and whipped egg whites creates a light and airy texture that melts in your mouth.
  1. Stunning Presentation:
  • With its bright yellow hue and elegant frosting, this cake is not only delicious but also visually appealing.
  1. Easy to Make:
  • Despite its impressive appearance, this cake is straightforward to prepare, making it accessible for bakers of all skill levels.

Ingredients

For the Lemon Cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest (from about 1 lemon)
  • ½ cup lemon juice (freshly squeezed)
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk

For the Lemon Cream Filling:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

For the Lemon Frosting:

  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1-2 tablespoons milk (as needed for consistency)

    Instructions

    1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure easy removal after baking.
    1. Prepare the Cake Batter:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition.
    1. Add Flavors:
    • Mix in the lemon zest, lemon juice, and vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
    1. Bake the Cakes:
    • Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
    1. Make the Lemon Cream Filling:
    • In a chilled mixing bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form. Set aside in the refrigerator.
    1. Prepare the Lemon Frosting:
    • In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest. Mix until smooth and fluffy. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.
    1. Assemble the Cake:
    • Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of the lemon cream filling over the top. Place the second cake layer on top and gently press down.
    1. Frost the Cake:
    • Use the lemon frosting to cover the top and sides of the cake. Smooth it out with a spatula for a clean finish. For an extra touch, decorate with additional lemon zest or lemon slices on top.
    1. Chill and Serve:
    • Refrigerate the cake for at least 30 minutes to allow the flavors to meld. Slice and serve chilled for the best flavor and texture.

    Tips for the Perfect Lemon Cream Cake

    • Use Fresh Ingredients:
    • Fresh lemons for juice and zest make a significant difference in flavor compared to bottled lemon juice.
    • Don’t Overmix:
    • When combining the wet and dry ingredients, mix just until combined to ensure a tender cake.
    • Customize Your Cake:
    • Feel free to add fresh berries or lemon curd between the layers for an added burst of flavor.
    • Storing the Cake:
    • Store leftover cake in an airtight container in the refrigerator for up to three days.

    Conclusion

    Lemon Cream Cake is a delightful dessert that is sure to become a favorite in your household. Its refreshing citrus flavor, combined with a light and creamy texture, makes it perfect for any occasion. Whether you’re celebrating a special event or simply treating yourself, this cake offers a bright and joyful taste that will have everyone coming back for seconds. So gather your ingredients, roll up your sleeves, and enjoy the process of creating this beautiful and delicious lemon treat!

     

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