🍋 Irresistible Lemon Cream Cake Recipe: A Bright & Zesty Delight! 🍰
If you love light, citrusy desserts that melt in your mouth with a creamy tang, this Lemon Cream Cake is going to become your new favorite. With layers of moist vanilla sponge cake, luscious lemon cream filling, and a sweet crumble topping, this cake is the perfect harmony of sweet and tart. It’s ideal for spring and summer gatherings—or any time you want something fresh and fabulous.
Let’s get whisking!
🧁 Ingredients:
For the Cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter (softened)
– 3 large eggs
– 1/2 cup milk
– 2 tsp baking powder
– 1 tsp vanilla extract
– Zest of 1 lemon
– Pinch of salt
For the Lemon Cream Filling:
– 8 oz cream cheese (softened)
– 1/2 cup powdered sugar
– 1 tbsp lemon juice (freshly squeezed)
– 1 tbsp lemon zest
– 1 cup heavy whipping cream
For the Crumble Topping:
– 3/4 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 cup cold butter (cut into cubes)
– Optional: Powdered sugar for dusting
👩🍳 Instructions:
Step 1: Preheat & Prepare
– Preheat your oven to 350°F (175°C).
– Grease and line two 8-inch round cake pans with parchment paper.
Step 2: Make the Cake Layers
– In a large bowl, cream together the softened butter and sugar until light and fluffy.
– Add eggs one at a time, beating well after each.
– Stir in the vanilla extract and lemon zest.
– In a separate bowl, whisk together flour, baking powder, and salt.
– Add dry ingredients to the wet mixture alternately with milk, beginning and ending with the flour mixture.
– Divide the batter evenly between the two prepared pans and smooth the tops.
– Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
– Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
Step 3: Prepare the Lemon Cream Filling
– In a medium bowl, beat the cream cheese with powdered sugar until smooth.
– Add the lemon zest and lemon juice and mix well.
– In a separate bowl, whip the heavy cream until stiff peaks form.
– Gently fold the whipped cream into the cream cheese mixture. Refrigerate until ready to assemble.
Step 4: Crumble Topping
– In a small bowl, combine flour and sugar.
– Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
– Spread the crumble on a baking sheet and bake for 10–12 minutes at 350°F or until golden brown. Let it cool.
Step 5: Assemble the Cake
– Place one cake layer on a serving plate.
– Spread an even layer of lemon cream filling on top.
– Gently place the second cake layer over the filling.
– Frost the top of the cake with remaining lemon cream (you may choose to leave the sides bare for a rustic look).
– Sprinkle the crumble topping generously over the top.
– Dust with powdered sugar if desired for a beautiful finish.
🍋 Final Touch:
Refrigerate for at least an hour to let everything set. Slice and serve chilled for the ultimate lemon-lover’s dream!
💛 Pro Tip:
For extra zing, you can brush each cake layer with a little lemon syrup (equal parts lemon juice and sugar boiled together) before adding the filling.
Save this recipe, share it with your fellow sweet-tooth friends, and get ready for everyone’s new favorite dessert! 🍰✨
