The lemon cream cake recipe is a simple type of cake recipe. It tastes great, with a hint of tartness from the lemon juice on the cake.

It has been made using lemon juice and zest in the batter and topped with powdered sugar to taste like a lemon pie filling.

It is not an actual lemon cake recipe since there is no egg, but it tastes like a fresh homemade lemon cheesecake.

The cheese filling makes it incredibly moist and rich in flavour. Served chilled, the cream cheese lemon filling gives an extra zesty component to the natural taste of citrus with the sugar topping.

How To Prepare Lemon Cream Cake Recipe?

Preparation Time: 10 min

Cooking Time: 35 min

Serves: 6

Equipment:

Mixer,
Plate or Bowl,

Spatula,

Ingredients For Lemon Cream Cake Recipe:

Cake:

One tablespoon of lemon zest

2 cups of flour
¼ cup of unsalted butter softened
One teaspoon of baking powder

One teaspoon of baking soda
½ teaspoon of salt
½ cup of buttermilk or sour milk

One teaspoon of vanilla extract
¾ cup of granulated white sugar

Lemon Cream Filling:

8 oz of cream cheese, softened
½ cup of granulated white sugar
½ teaspoon of lemon essence

One egg yolk, beaten (for brushing on the bottom of the cake)

Making Method Step By Step:

Step 1: Preheat the oven to 375° F. Position the rack in the centre. Grease a 13×9 baking pan with butter.

Step 2: Cream butter and sugar until light and fluffy in a large mixing bowl using an electric mixer at medium speed. Blend in the eggs, lemon zest, and vanilla extract until well blended.

Step 3: Sift the flour, baking powder, soda and salt together in another bowl. With the mixer on low speed, add half of the flour mixture to creamed mixture and mix well.

Add the remaining flour mixture and buttermilk alternately in three parts, beginning and ending with the flour mixture. Stir until smooth after each addition.

Step 4: Pour batter into the prepared pan. Bake for 35 minutes or until a toothpick inserted in the centre comes out clean; cool for 15 minutes in a pan on a wire rack.

Step 5: Meanwhile, beat cream cheese until fluffy in a medium bowl with an electric mixer on medium-high speed; mix in sugar, lemon juice and lemon zest until well blended. Gently stir in egg yolk.

Step 6: Spread the cream cheese mixture on the bottom when the cake is completely cool. Sprinkle with powdered sugar to taste.

Step 7: Refrigerate lemon cream cake overnight before serving.

Note: If you are not making this lemon cream cake recipe in advance, add a drop of egg white or milk to the batter before baking so it will be slightly wet.

Otherwise, it will cook through and become dry and nuggety in flavour when served chilled.

Nutrition Facts Of Lemon Cream Cake Recipe

Calories	709
Fat	19 g
Carbohydrates	96 g
Protein	7 g
Cholesterol	88 mg
Sodium	1020 mg

7 Incredible Health Benefits Of Lemon Cream Cake Recipe

1. Weight Loss:

The presence of high protein and low calories makes the lemon cream cake recipe a sure-shot weight loss recipe to lose weight fast.

It would be best if you consumed this cake daily, as it is a good combination of proteins and carbohydrates.

2. Skin Care:

The vitamin C content in this cake is very high, which helps reduce wrinkles from the skin by boosting collagen production.

The presence of Vitamin C makes the skin soft and light and keeps it moisturized all the time.

3. Prevention Of Cancer:

The fibre in this cake is highly beneficial for treating certain cancers such as colon, breast and ovarian cancer.

4. Heart Care:

This cake contains a very high amount of potassium in it. It helps maintain blood pressure and ensures proper heart functioning.

5. Increases Energy Levels:

To produce enough energy to keep us active all day long, our body needs to have enough carbohydrates, which can be found in the lemon cream cake recipe.

6. Treats Constipation:

This recipe has a lot of fibre in it. Fibres are suitable for maintaining bowel regularity and help to treat constipation by increasing the amount of water in the body.

7. Reduces High Cholesterol:

The high amount of fibre in this cake helps reduce cholesterol and triglycerides.

What Happens When You Add Lemon Juice To Cream?

When you add lemon juice to the cream, the acidity reacts with the protein in the cream, which causes a curdling effect.

It is also known as acid coagulation. After curdling, the mixture becomes a semi-solid mass due to curd forming.

How Do You Thicken Lemon Cream?

The best way to thicken lemon cream is to use cornstarch and add it to the mixture. After that, heat it on a low flame and stir until the mixture thickens.

You can add cornstarch to cooled lemon cream and store it in a refrigerator.

What Should Not Be Mixed With Lemon?

Lemon contains citric acid, which acts as an oxidizing agent. This means that lemon will react with most other ingredients with a high pH level. It would help if you did not mix lemon with vinegar, wine or tomatoes.

Does Lemon Juice Affect A Cake Rising?

Cream and water are the two primary ingredients used to make a cake. The cream gives tenderness to the cake, and water is used to make it soft. Lemon juice is acidic

and will affect the reaction which takes during baking. So, lemon juice can reduce or speed up a cake-rising process.

What Makes A Cake Nice And Moist?

It is the proteins in a cake which make it moist. When you plan to add any curdling agent like lemon to your cake, proteins help bind the curdling agent.

Adding too much lemon juice will form a layer, and the cake will not bake or become hard and dry.

How To Store Lemon Cream Cake Recipe?

I have already mentioned that you should store this lemon cream cake recipe in the refrigerator. This will help in keeping the cake moist and will improve its taste.

Do not keep a cake at room temperature for long. After preparation, it should be refrigerated within 2 hours.

Conclusion

The lemon cream cake recipe perfectly combines flavour, appearance and nutrition. Adding fresh lemon juice to the cream offers an incredible taste with coffee or tea.

You can also spread the cream cheese mixture and top it up with powdered sugar or add strawberries, as they go well with lemon.

The best thing about this recipe is that it tastes great even when refrigerated for 2 hours.