Introduction: Nothing beats the refreshing flavor of lemon when it comes to desserts. Its tangy sweetness offers the perfect balance to rich and creamy cakes, making it a favorite for many. If you’re in the mood for a bright and airy dessert, this Lemon Cream Cake recipe is the perfect treat. The cake is light and fluffy, while the smooth lemon cream filling adds an irresistible tang. Whether you’re preparing for a family gathering or celebrating a special occasion, this cake will surely impress your guests with its zesty flavor and beautiful presentation. Let’s dive into how to make this delicious dessert that will satisfy both your sweet tooth and your love for citrus.
Ingredients:
For the Cake:
1 ½ cups all-purpose flour
1 cup granulated sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
½ cup whole milk
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
For the Lemon Cream Filling:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
¼ cup mascarpone cheese (or cream cheese for a tangier flavor)
For the Lemon Glaze (optional):
½ cup powdered sugar
2 tablespoons fresh lemon juice
Instructions:
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal of the cake.
Prepare the Cake Batter: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In a separate bowl, cream together the softened butter and eggs using a hand mixer or stand mixer on medium speed until light and fluffy.
Add Wet Ingredients: Mix in the vanilla extract, lemon zest, and lemon juice into the butter mixture. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Stir until just combined, making sure not to overmix.
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