Lemon Cream Cake Recipe

A Lemon Cream Cake is a delicious, zesty dessert with a rich, creamy texture. It’s perfect for any occasion where you want something light yet indulgent. Here’s a recipe for a lemon cream cake that’s sure to impress!

Ingredients:

For the Lemon Cake:

• 1 ½ cups all-purpose flour (or almond flour for a low-carb option)
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar (or your preferred sweetener)
• 3 large eggs
• ½ cup milk (or almond milk for a dairy-free version)
• 1 tablespoon fresh lemon zest (about 2 lemons)
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

For the Lemon Cream Filling:

• 1 cup heavy cream
• ½ cup powdered sugar (or sweetener of your choice)
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• ½ teaspoon vanilla extract

For the Lemon Glaze:

• ½ cup powdered sugar (or powdered sweetener)
• 2 tablespoons fresh lemon juice
• 1-2 teaspoons milk (or cream) to adjust the consistency

Instructions:

1. Prepare the Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line with parchment paper).
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes).
4. Add the eggs one at a time, beating well after each addition. Then add the lemon zest, lemon juice, and vanilla extract, mixing until combined.
5. Gradually add the dry ingredients to the wet ingredients in batches, alternating with the milk. Start and finish with the dry ingredients, mixing gently after each addition until just combined.
6. Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
7. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. Make the Lemon Cream Filling:

1. In a chilled mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form.
2. Add the lemon zest, lemon juice, and vanilla extract, and continue whipping until stiff peaks form and the cream holds its shape. Set aside.

3. Make the Lemon Glaze:

1. In a small bowl, mix the powdered sugar with the lemon juice.
2. If the glaze is too thick, add milk or cream 1 teaspoon at a time until you achieve a smooth, drizzle-able consistency.

4. Assemble the Cake:

1. Once the cakes have cooled, place one layer on a serving platter.
2. Spread the lemon cream filling evenly over the first layer.
3. Place the second cake layer on top and gently press down.
4. Drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides.

5. Serve and Enjoy:

1. Slice and serve! Garnish with additional lemon zest or fresh berries, if desired.

Tips:

• You can make the cake ahead of time and store it in an airtight container for up to 3 days.
• If you want a stronger lemon flavor, feel free to increase the amount of lemon juice or zest in both the cake and cream filling.
• For an extra luxurious touch, add a bit of lemon curd between the layers along with the cream filling.

This Lemon Cream Cake is perfect for any celebration or as a delightful dessert after dinner. Enjoy the balance of sweet and tangy flavors in every bite!