Dreamy Lemon Cream Cake Recipe: Bright & Sweet Homemade Joy

Whisking magic happens when creamy lemon cake meets pure dessert bliss.

Sweet citrus notes dance across delicate layers of soft, pillowy goodness.

Zesty flavors burst through each delectable bite, promising pure indulgence.

Delightful aromas will drift through your kitchen, tempting everyone nearby.

Combining simple ingredients creates something extraordinary that feels both elegant and comforting.

Smooth, rich textures melt perfectly on your palate with every forkful.

Ingredients For Lemon Cream Cake

• Butter: A creamy ingredient that provides richness and helps create a soft cake texture.
• Sugar: Adds sweetness and helps in creating a light, fluffy cake structure.
• Eggs: Bind the ingredients together and provide structure to the cake.

• All-Purpose Flour: The main dry ingredient that forms the base of the cake.
• Baking Powder: Helps the cake rise and become light and airy.
• Salt: Enhances the overall flavor of the cake.

• Milk: Adds moisture and helps create a tender cake crumb.
• Lemon Juice, Lemon Zest: Provide a bright, citrusy flavor and tanginess to the cake.
• Vanilla Extract: Adds depth and complexity to the cake's flavor profile.

• Heavy Cream, Lemon Juice, Lemon Zest: Create a creamy, tangy filling for the cake.

• Sugar, Lemon Juice, Heavy Cream, Lemon Zest: Combine to make a light, zesty frosting.

• Powdered Sugar: Adds a sweet, decorative touch to the finished cake.

How To Make Lemon Cream Cake

Step 1: Prep Your Baking Station

Get your oven warmed up to 350°F. Grab two round cake pans and generously coat them with butter and flour to prevent sticking. Set these aside while you work your magic.

Step 2: Create A Fluffy Cake Base

In a spacious mixing bowl, blend butter and sugar until they transform into a light, airy mixture. Incorporate eggs one by one, whisking thoroughly after each addition to create a smooth consistency.

Step 3: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Gently fold these dry ingredients into your butter mixture, alternating with splashes of milk to keep the batter silky and smooth.

Step 4: Add Zesty Flavor Boosters

• Fresh lemon juice
• Lemon zest
• Vanilla extract

Mix until everything is beautifully combined and fragrant.

Step 5: Prepare For Baking

Evenly distribute the batter between your prepared pans, smoothing the tops with a spatula for a perfect finish.

Step 6: Bake To Golden Perfection

Slide the pans into the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick – it should come out clean when the cake is ready.

Step 7: Cool And Rest

Let the cakes rest in their pans for 10 minutes, then carefully transfer to a wire rack to cool completely.

Step 8: Craft The Luscious Cream Filling

• Heavy cream
• Lemon juice
• Lemon zest (optional)

Blend until smooth and creamy.

Step 9: Create Decadent Frosting

• Sugar
• Lemon juice
• Heavy cream
• Lemon zest

Whisk until you achieve a silky, tangy frosting.

Step 10: Final Touches

Gently dust the cake with powdered sugar for an elegant finish.

Nutrition Note: Approximately 320 calories per serving

Serving Suggestion: Best enjoyed with friends, bringing a taste of Italian sunshine to your table!

Tips For Lemon Cream Cake

• Zest Up Your Batter: Finely grate fresh lemon zest for maximum flavor intensity and avoid the bitter white pith underneath.
• Prevent Cake Sinking: Ensure ingredients are at room temperature and don't overmix the batter to maintain a light, fluffy texture.
• Cream Perfection: Whip heavy cream until stiff peaks form for a stable and voluminous filling that holds its shape beautifully.
• Enhance Moisture: Brush cooled cake layers with simple syrup to keep the cake extra moist and add a subtle sweetness.
• Balance Citrus Punch: Adjust lemon juice quantity based on your preference for tartness, tasting the filling as you go for perfect tanginess.

Variations For Lemon Cream Cake

• Gluten-Free Lemon Cream Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly version. Maintain the same measurements and baking instructions.
• Vegan Lemon Cream Cake: Swap butter with coconut oil, eggs with applesauce or flax eggs, and use plant-based milk. Adjust cream filling with coconut cream and dairy-free alternatives.
• Low-Sugar Lemon Cream Cake: Substitute sugar with stevia or monk fruit sweetener. Reduce overall sugar content while maintaining the cake's delightful lemony flavor.
• Dairy-Free Lemon Cream Cake: Use coconut cream instead of heavy cream, and replace milk with almond or oat milk. Keep the zesty lemon essence intact.

Pairing Suggestions For Lemon Cream Cake

• Pair with Chilled Prosecco: The bright, effervescent bubbles of Italian Prosecco complement the cake's zesty lemon flavor, creating a refreshing and celebratory combination that elevates the dessert's citrusy notes.
• Serve with Lavender Earl Grey Tea: The delicate floral and bergamot undertones of this tea beautifully balance the cake's tangy lemon cream, offering a sophisticated and soothing drinking experience that enhances the dessert's delicate texture.
• Match with Honey Mascarpone Cream: A small dollop of smooth, sweet mascarpone cream drizzled with local honey provides a rich, creamy counterpoint to the cake's bright lemon flavor, adding depth and complexity to each bite.

Storage Advice For Lemon Cream Cake

• Store leftover cake in an airtight container with a tight-fitting lid. Keep chilled for up to 3-4 days to maintain freshness and prevent drying out.
• Wrap individual cake slices in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months for later enjoyment. Thaw overnight in the refrigerator before serving.
• If serving within 1-2 hours, leave cake at room temperature covered with a cake dome or plastic wrap. Avoid direct sunlight or warm areas.
• Warm individual slices in the microwave for 10-15 seconds on low power. Alternatively, let cake sit at room temperature for 15-20 minutes before serving to soften cream and restore texture.

Lemon Cream Cake FAQs

• Is this cake difficult to make?

This lemon cream cake is quite easy to prepare, even for beginner bakers. The recipe uses basic ingredients and straightforward mixing techniques that anyone can follow with simple kitchen tools.

• Can I substitute the milk in the recipe?

Yes, you can use alternatives like almond milk, soy milk, or buttermilk. Each substitute will slightly change the cake’s texture, but the overall taste will remain delicious.

• How can I make sure my cake is moist?

To ensure a moist cake, avoid overmixing the batter and don’t overbake. Check the cake around 25 minutes and use the toothpick test to determine doneness. Remove the cake from the oven as soon as the toothpick comes out clean.

Lemon Cream Cake Delight

• Burst with Zesty Flavor: Discover a tangy lemon cream cake that delivers an explosion of citrusy goodness in every single bite.
• Quick Kitchen Companion: Prepare this delightful dessert with minimal effort, requiring just basic baking skills and straightforward ingredients you probably already have at home.
• Crowd-Pleasing Celebration Dessert: Perfect for gatherings, birthdays, and special moments, this cake brings joy and excitement to any table with its bright, refreshing taste and beautiful presentation.
• Versatile Serving Option: Enjoy this cake as a stunning afternoon treat, elegant dinner dessert, or delightful weekend indulgence that suits multiple dining scenarios.

Lemon Cream Cake Recipe

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4.6 from 25 reviews

• Total Time: 45-50 minutes
• Yield: 12 1x

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Description

Creamy lemon cake delights taste buds with its zesty Mediterranean charm. Sweet layers meld tangy citrus notes, promising a refreshing dessert that beckons you to savor each delectable slice.

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Ingredients

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Main Ingredients:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup whole milk
• 1 cup unsalted butter, softened
• 4 large eggs

Flavoring Ingredients:

• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1 teaspoon vanilla extract

Leavening and Seasoning Ingredients:

• 1 tablespoon baking powder
• 1/2 teaspoon salt

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Instructions

1. Warm the oven to 350F (175C) and prepare two 9-inch round cake pans with butter and flour coating.
2. Whip butter and sugar in a large mixing bowl until achieving a light, airy consistency.
3. Incorporate eggs individually, thoroughly mixing after each addition to create a smooth batter.
4. Combine flour, baking powder, and salt in a separate bowl, creating the dry ingredient mixture.
5. Gradually fold dry ingredients into the wet mixture, alternating with milk to maintain a silky texture.
6. Infuse the batter with fresh lemon juice, zesty lemon zest, and vanilla extract, stirring until perfectly blended.
7. Evenly distribute the batter between prepared pans, smoothing the surfaces for uniform baking.
8. Bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
9. Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
10. Prepare filling by whipping heavy cream with lemon juice and optional zest until light and creamy.
11. Create icing by blending sugar, lemon juice, heavy cream, and lemon zest into a smooth, glossy mixture.
12. Once cooled, layer cakes with lemon cream filling and generously coat with prepared icing.
13. Optional final touch: dust with delicate powdered sugar for an elegant presentation.
14. Serve chilled and enjoy this zesty Italian-inspired dessert that promises to delight the senses.

Notes

• Ensure butter and sugar are at room temperature for smoother, fluffier creaming process.
• Gently fold dry ingredients to prevent overmixing, which can lead to tough cake texture.
• Use fresh lemon juice and zest for the most vibrant, bright citrus flavor.
• Gluten-free option: Replace wheat flour with almond or gluten-free all-purpose flour blend for sensitive diets.
• Cool cake completely before adding cream filling to prevent melting and maintain structural integrity.
• Reduce sugar content by using stevia or monk fruit sweetener for lower-calorie version.
• Store cake in refrigerator to maintain cream’s freshness and prevent spoilage.
• For dairy-free adaptation, substitute heavy cream with coconut cream and use plant-based butter.

• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 455
• Sugar: 35 g
• Sodium: 125 mg
• Fat: 22 g
• Saturated Fat: 14 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 58 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 85 mg