Heavenly Lemon Cream Cake: A Slice of Sunshine

The Delightful Story Behind the Cake

There’s something magical about a cake that captures the essence of sunshine on a plate. This Lemon Cream Cake is more than just a dessert – it’s a celebration of bright, refreshing flavors and comforting texture. Imagine a cake so light it practically melts in your mouth, with a creamy filling that brings a burst of citrusy joy. Each slice tells a story of careful crafting, balancing the zesty tang of lemon with the rich, smooth cream nestled between delicate cake layers.

Ingredients

For the Cream Filling

• Milk: 240ml (0.85 cups / 8 fl oz)
• Sugar: 50g (1.76 oz / 1/4 cup)
• Cornstarch: 20g (0.71 oz / 2 tablespoons)
• Egg: 1 large
• Lemon Peel: From 1/2 lemon
• Lemon Juice: From 1/2 lemon (about 15ml / 1 tablespoon)
• Butter: 25g (0.88 oz / 2 tablespoons)
• Salt: A pinch

For the Cake Layers

• Eggs: 3 large
• Sugar: 150g (5.29 oz / 3/4 cup)
• Salt: A pinch
• Vanilla Sugar: 10g (0.35 oz / 1 tablespoon)
• Vegetable Oil: 150ml (0.63 cups)
• Sour Cream: 60g (2.11 oz / 1/4 cup)
• All-Purpose Flour: 240g (2.11 cups)
• Baking Powder: 15g (0.53 oz / 2 tablespoons)

For Decoration

• Almond Flakes: 50g (1.76 oz)
• Powdered Sugar: For dusting

Step-by-Step Instructions

1. Prepare the Cream Filling
   • In a medium saucepan, combine milk, sugar, and cornstarch
   • Whisk until smooth
   • Add egg and whisk thoroughly
   • Grate lemon peel into the mixture
   • Cook over medium heat, stirring constantly
   • When mixture thickens, remove from heat
   • Add lemon juice and butter
   • Stir until smooth and glossy
   • Transfer to a bowl
   • Cover with plastic wrap touching the surface
   • Refrigerate to cool completely
2. Make the Cake Batter
   • Preheat oven to 180°C (350°F)
   • Grease and line a rectangular baking pan
   • In a large mixing bowl, beat eggs
   • Gradually add sugar while beating
   • Continue until mixture is light and fluffy
   • Add vanilla sugar and salt
   • Slowly pour in vegetable oil
   • Mix in sour cream
   • Sift together flour and baking powder
   • Gently fold dry ingredients into wet mixture
   • Mix until just combined
   • Avoid overmixing
3. Bake the Cake
   • Pour half the batter into prepared pan
   • Spread evenly
   • Bake for 15-20 minutes
   • Test with a toothpick for doneness
   • Remove and let cool completely
   • Repeat with remaining batter
   • You’ll have two cake layers
4. Assemble the Cake
   • Place one cake layer on serving plate
   • Spread cooled cream filling evenly
   • Gently place second cake layer on top
   • Sprinkle almond flakes over the surface
   • Dust generously with powdered sugar
5. Serve and Enjoy
   • Let cake rest for 30 minutes
   • Cut into squares
   • Serve at room temperature

Nutritional Information

Per Serving:

• Calories: Approximately 320
• Protein: 5g
• Carbohydrates: 40g
• Fat: 16g
• Fiber: 1g
• Sugar: 22g

Preparation Time: 30 minutes Cooking Time: 40 minutes Chilling Time: 1 hour Total Time: 2 hours Servings: 9-12 pieces

Pro Cooking Tips and Tricks

• Use room temperature ingredients for better mixing
• Don’t overbeat the eggs to maintain cake’s lightness
• Cool cream filling completely to prevent soggy cake
• Use a serrated knife for clean cake cuts
• Rotate pan midway through baking for even browning

Variations and Substitutions

• Gluten-Free: Use gluten-free flour blend
• Dairy-Free: Replace milk with almond milk
• Nut-Free: Omit almond flakes or use seeds
• Flavor Variations: Add orange or lime zest
• Less Sweet: Reduce sugar or use alternative sweeteners

Frequently Asked Questions

Q1: Can I make this cake ahead of time? A: Yes, it keeps well for 2-3 days in the refrigerator.

Q2: How do I store the cake? A: Cover and refrigerate, bring to room temperature before serving.

Q3: Can I freeze this cake? A: Freeze without almond flakes and powdered sugar for up to 1 month.

Q4: What if I don’t have vanilla sugar? A: Use vanilla extract or regular sugar with vanilla essence.

Q5: How can I make the cream filling thicker? A: Add an extra teaspoon of cornstarch or use more egg yolk.

Storage and Make-Ahead Tips

• Refrigeration: Store in airtight container for 3-4 days
• Room Temperature: Keep for 1-2 days
• Freezing: Wrap tightly, freeze up to 1 month
• Prep Ahead: Make cream filling a day in advance

Indulge in this sublime Lemon Cream Cake – a true celebration of flavor and texture!