“Indulge in the bright and zesty flavors of this Lemon Cream Cake Recipe. With its moist and tender layers of lemon-infused cake, luscious lemon cream filling, and creamy frosting, this dessert is a citrus lover’s dream come true.
The combination of tangy lemon and sweet cream creates a perfect balance of flavors, making each bite a refreshing and delightful experience.
Whether you’re celebrating a special occasion or simply craving a burst of citrusy goodness, this Lemon Cream Cake is sure to impress and leave your taste buds singing.
How To Prepare Lemon Cream Cake Recipe?
Ingredients:
For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
For the lemon cream filling:
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
For the lemon buttercream frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
For decoration (optional):
- Lemon slices or zest curls
How To Make:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition.
- Stir in the lemon zest and lemon juice.
- Divide the cake batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the lemon cream filling. In a mixing bowl, whip the heavy cream until it starts to thicken. Gradually add the powdered sugar, lemon juice, and lemon zest. Continue whipping until stiff peaks form. Set aside.
- To make the lemon buttercream frosting, cream together the softened butter, powdered sugar, lemon juice, and lemon zest until smooth and creamy.
- Once the cakes are completely cooled, place one cake layer on a serving plate. Spread the lemon cream filling evenly over the top.
- Carefully place the second cake layer on top of the filling.
- Frost the sides and top of the cake with the lemon buttercream frosting.
- If desired, garnish the cake with lemon slices or zest curls for decoration.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
Enjoy this delightful Lemon Cream Cake Recipe! The combination of tangy lemon and creamy filling is sure to be a hit.
Nutrition Facts Of Lemon Cream Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 498 |
| Fat | 24 g |
| Saturated Fat | 7.3 g |
| Carbohydrates | 75.6 g |
| Protein | 3.2 g |
| Fiber | 0.1 g |
| Cholesterol | 32 mg |
What Is A Creme Cake?
Creme cake or creme-filled cake is a light, rich cake filled with a thick, creamy filling. These cakes are usually covered in fondant or icing to give them a smooth texture.
It can contain fruit, chocolate, or vanilla layers and sometimes even has fillings between the layers.
Is This Recipe Gluten Free?
Yes, it was made gluten-free. I tried my best to keep every ingredient gluten-free.
However, I can not guarantee 100% that all these ingredients are completely free of gluten. Mostly, I believe this recipe falls within the gluten-free range.
How To Serve Lemon Cream Cake Recipe?
Serve lemon cream cake as a layer for baby showers, celebrations, or any special occasion. You can also serve it as a snack or dessert when guests are over.
As a bonus to this recipe, it will last up to a week in your refrigerator if covered well with plastic wrap.
Conclusion
This Lemon Cream Cake Recipe is a delightful dessert that combines the bright and refreshing flavor of lemon with a luscious cream filling.
The moist and tender lemon-flavored cake layers provide the perfect base for the creamy filling and tangy lemon curd.
The light and fluffy whipped cream topping adds a touch of indulgence to this elegant cake.
So, gather your ingredients, follow the steps carefully, and enjoy the heavenly combination of zesty lemon and creamy goodness in every bite of this delectable Lemon Cream Cake.
