Lemon Cream Cake Recipe

 Ingredients:

**For the Cake:**
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 3 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup milk
– 1/4 cup fresh lemon juice
– Zest of 2 lemons

**For the Lemon Cream Filling:**
– 1 cup heavy whipping cream
– 1/2 cup powdered sugar
– 1 cup lemon curd

**For the Topping:**
– Powdered sugar, for dusting

Instructions:

1. **Preheat the Oven:**
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.

2. **Prepare the Cake Batter:**
– In a large bowl, cream together the butter and sugar until light and fluffy.
– Beat in the eggs one at a time.
– In another bowl, sift together the flour, baking powder, and salt.
– Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture.
– Stir in the lemon juice and lemon zest.

3. **Bake the Cake:**
– Pour the batter into the prepared baking pan.
– Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
– Allow the cake to cool completely in the pan on a wire rack.

4. **Prepare the Lemon Cream Filling:**
– In a chilled bowl, whip the heavy cream until soft peaks form.
– Gradually add the powdered sugar and continue whipping until stiff peaks form.
– Gently fold in the lemon curd until well combined.

5. **Assemble the Cake:**
– Once the cake is completely cooled, spread the lemon cream filling evenly over the top of the cake.
– Chill the cake in the refrigerator for at least 2 hours to allow the flavors to meld together.

6. **Serve:**
– Before serving, dust the top of the cake with powdered sugar.
– Cut into squares and enjoy!

This lemon cream cake is a delightful dessert perfect for any occasion, offering a refreshing burst of citrus flavor combined with a creamy texture.