Lemon Cream Cake

by

Introduction:
This Lemon Cream Cake is a delightful dessert that combines a light and fluffy cake with a creamy lemon filling and a tangy lemon glaze. It’s perfect for any occasion, from afternoon tea to special celebrations, and is sure to impress with its refreshing citrus flavor and delicate texture.

Ingredients Quantities:

For the Cake:

  • 1 and 1/2 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (120ml) whole milk
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon

For the Lemon Cream Filling:

  • 1 cup (240ml) heavy whipping cream
  • 1/2 cup (60g) powdered sugar
  • 1/2 cup (120g) lemon curd (store-bought or homemade)

For the Lemon Glaze:

  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons fresh lemon juice

Optional Additions:

  • Fresh berries for garnish
  • Mint leaves for garnish

Instructions:

1. Prepare the Cake:

  • Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
  • In a large bowl, combine the flour, sugar, baking powder, and salt.
  • Add the vegetable oil, milk, eggs, vanilla extract, lemon juice, and lemon zest. Beat on medium speed with an electric mixer until well combined and smooth.
  • Divide the batter evenly between the prepared pans.

2. Bake the Cake:

  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the cakes in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

3. Prepare the Lemon Cream Filling:

  • In a large bowl, whip the heavy whipping cream and powdered sugar together until stiff peaks form.
  • Gently fold in the lemon curd until well combined and smooth.

4. Assemble the Cake:

  • Place one cake layer on a serving plate. Spread a thick layer of the lemon cream filling on top.
  • Place the second cake layer on top of the filling.

5. Prepare the Lemon Glaze:

  • In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency with more lemon juice if necessary.

6. Glaze the Cake:

  • Pour the lemon glaze over the top of the cake, letting it drip down the sides.
  • Allow the glaze to set before serving.

7. Serve and Enjoy:

  • Garnish with fresh berries and mint leaves if desired.
  • Slice and serve. Enjoy with a cup of tea or coffee.

Tips for Success:

  • Make sure all your ingredients are at room temperature for the best results.
  • For a stronger lemon flavor, add a bit more lemon zest to the cake batter.
  • Chill the lemon cream filling slightly before spreading it on the cake for easier assembly.

Nutritional Estimate:
(Per Serving, based on 12 servings)

  • Calories: 380
  • Fat: 18g
  • Saturated Fat: 8g
  • Cholesterol: 85mg
  • Sodium: 190mg
  • Carbohydrates: 52g
  • Fiber: 1g
  • Sugars: 40g
  • Protein: 4g

Recommendation:
This Lemon Cream Cake is a fantastic dessert for spring and summer gatherings. Its bright and tangy flavors are sure to be a hit. Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature for the best flavor.

Leave a Comment