Introduction:

There’s nothing quite like a lusciously moist and zesty lemon cream cake to elevate your dessert game and impress all your guests. This delightful treat combines the fresh tang of lemon with a rich and velvety cream, making every bite irresistible. Follow our step-by-step guide on how to make the best lemon cream cake that’ll leave everyone craving more.

Ingredients:

– 1 1/2 cups all-purpose flour

– 1 1/2 teaspoons baking powder

– 1/4 teaspoon salt

– 3/4 cup unsalted butter, softened

– 1 cup granulated sugar

– 3 large eggs

– 2 teaspoons vanilla extract

– Zest of 2 lemons

– 1/4 cup fresh lemon juice

– 1/2 cup whole milk

For the lemon cream filling:

– 1 cup heavy whipping cream

– 1/3 cup granulated sugar

– Zest of 1 lemon

– 3 tablespoons fresh lemon juice

Instructions:

Preparing the cake batter:

1. Preheat your oven to 350°F (180°C) and grease a round cake pan with butter or oil.

2. In a medium-sized bowl, combine the flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream together the softened butter and sugar until pale and fluffy.

4. Add the eggs, one at a time, into the butter-sugar mixture while continuously mixing. Stir in vanilla extract, lemon zest, and lemon juice.

5. Gradually add the dry ingredients into the wet mixture alternating with milk, starting and ending with the dry ingredients. Mix until well combined but be careful not to overmix.

6. Pour the batter into the prepared pan and use a spatula to level off the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

7. Remove the cake from oven and allow it to cool in the pan for 10 minutes before gently transferring it to a wire rack to cool completely.

Preparing the lemon cream filling:

8. In a mixing bowl, beat the heavy whipping cream until soft peaks form. Gradually add sugar, lemon zest, and lemon juice, then continue beating until stiff peaks form.

Assembling the lemon cream cake:

9. Once the cake is completely cooled, use a long serrated knife to slice it horizontally into two equal layers.

10. Place one layer on a serving plate and spread half of the lemon cream filling evenly over it. Place the second layer on top and spread the remaining filling all over the top and sides of the cake.

11. Refrigerate your beautiful lemon cream cake for at least 2 hours before slicing and serving.

This mouthwatering lemon cream cake is sure to delight dessert lovers everywhere! Share it with friends and family to create lasting memories while relishing in its sweet, tangy flavors.