Lemon Cream Cake Recipe
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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:
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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.
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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.