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