🍋 Irresistible Lemon Cream Cake Recipe – A Zesty Delight!
Looking for a dessert that’s light, luscious, and bursting with citrusy charm? This Lemon Cream Cake is everything you love about summer on a plate! With layers of fluffy vanilla cake, a silky lemon cream filling, and a dusting of powdered sugar, it’s the perfect crowd-pleaser for brunches, birthdays, or just because you deserve something sweet.
Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and delivers bakery-quality results. Let’s dive into lemony bliss!
🧁 Ingredients:
For the Cake:
– 1½ cups all-purpose flour
– 1½ tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 2 tsp lemon zest (fresh is best!)
– ¾ cup buttermilk
For the Lemon Cream Filling:
– 1 cup heavy whipping cream
– 4 oz cream cheese, softened
– ½ cup powdered sugar
– 1½ tbsp lemon juice (freshly squeezed)
– 1 tbsp lemon zest
For Topping:
– Powdered sugar, for dusting
– Fresh lemon slices or zest curls (optional, for garnish)
👩🍳 Instructions:
1. Preheat and Prepare:
– Preheat your oven to 350°F (175°C).
– Grease and flour two 8-inch round cake pans or line with parchment paper.
2. Make the Cake Batter:
– In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
– In a large mixing bowl, cream the butter and sugar until light and fluffy (about 3 minutes).
– Add eggs, one at a time, beating well after each addition.
– Mix in vanilla extract and lemon zest.
– Add dry ingredients in three additions, alternating with buttermilk. Begin and end with dry ingredients. Mix just until combined—don’t overmix!
3. Bake:
– Divide the batter evenly between the prepared cake pans.
– Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
– Remove from oven and let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
4. Make the Lemon Cream Filling:
– In a chilled bowl, whip the heavy cream until soft peaks form. Set aside.
– In a separate bowl, beat the cream cheese, powdered sugar, lemon juice, and zest until smooth and creamy.
– Gently fold whipped cream into the cream cheese mixture until well combined. Refrigerate for 15–20 minutes to firm up slightly.
5. Assemble:
– Place one cake layer on a serving plate.
– Spread the lemon cream filling generously over the top.
– Place the second cake layer on top and press lightly.
– Optional: Dust the top with powdered sugar and garnish with lemon slices or zest curls for a fresh, elegant look.
6. Chill & Serve:
– Chill the assembled cake for at least 1 hour before serving (for best texture and flavor).
– Slice and enjoy your zesty, creamy creation!
🎉 Bonus Tip: Want an extra punch of lemon flavor? Brush a little lemon syrup (equal parts lemon juice and sugar simmered until dissolved) over the cake layers before adding the cream filling.
This Lemon Cream Cake is heavenly with a cup of tea or as the grand finale to your next dinner party. Its bright, refreshing flavor and cloud-like texture make every bite absolutely unforgettable.
Tag someone you’d love to share a slice with! 🍰💛 #LemonLove #CakeDreams #LemonCreamCake
