Lemon Cream Cake is a light, refreshing dessert that combines the tangy zest of lemon with a smooth, creamy filling. The cake is perfect for spring and summer events or any time you want a citrusy treat. With layers of lemon-infused cake, creamy lemon filling, and a hint of lemon zest, this cake is both elegant and delicious. Here’s how to make it from scratch.

Ingredients:

For the Lemon Cake:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice added)
• 2 tablespoons lemon zest (from about 2 lemons)
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon vanilla extract

For the Lemon Cream Filling:

• 1 cup heavy cream
• 8 ounces cream cheese, softened
• ½ cup granulated sugar
• 1 tablespoon lemon zest
• ¼ cup freshly squeezed lemon juice
• 1 teaspoon vanilla extract

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon milk or water (if needed to adjust consistency)

For Garnish (optional):

• Lemon zest
• Fresh mint leaves
• Lemon slices

Instructions:

1. Prepare the Lemon Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
6. Fold in the lemon zest and lemon juice.
7. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

https://temu.to/m/uno265ghdx1

2. Make the Lemon Cream Filling:

1. In a medium bowl, use an electric mixer to beat the softened cream cheese until smooth.
2. Gradually add the granulated sugar and beat until well combined and fluffy.
3. Add the lemon zest, lemon juice, and vanilla extract. Mix well.
4. In a separate bowl, whip the heavy cream until stiff peaks form.
5. Gently fold the whipped cream into the cream cheese mixture until fully combined. Be careful not to deflate the whipped cream.

3. Make the Lemon Glaze:

1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
2. If the glaze is too thick, add a tablespoon of milk or water to reach the desired consistency. The glaze should be pourable but not too runny.

4. Assemble the Lemon Cream Cake:

1. Level the tops of the cooled cakes with a serrated knife if necessary to ensure even layers.
2. Place one cake layer on a serving plate or cake stand. Spread a generous layer of lemon cream filling over the top.
3. Place the second cake layer on top and gently press down to level.
4. Pour the lemon glaze over the top of the cake, allowing it to drizzle down the sides. Use a spatula to smooth out the glaze if needed.
5. Refrigerate the cake for at least 1 hour to set the filling and glaze. This will also help the flavors meld together.

5. Garnish and Serve:

1. Before serving, garnish the cake with additional lemon zest, fresh mint leaves, and lemon slices if desired.
2. Slice the cake with a sharp knife for clean cuts. Serve chilled and enjoy!

Tips:

• For an extra lemony flavor, you can add a tablespoon of lemon curd to the cream filling.
• To ensure the cake layers are even, you can use a cake leveler or serrated knife to trim the tops.
• If the lemon cream filling is too soft, you can chill it in the refrigerator for a few minutes before spreading it on the cake.

Conclusion:

Lemon Cream Cake is a delightful dessert that pairs the bright flavor of lemon with a creamy, dreamy filling. Its light, fluffy cake layers and zesty glaze make it a refreshing choice for any occasion. Whether it’s a summer celebration or a simple indulgence, this cake is sure to impress and satisfy. Enjoy every bite of this citrusy delight!