Introduction: Nothing beats the refreshing flavor of lemon when it comes to desserts. Its tangy sweetness offers the perfect balance to rich and creamy cakes, making it a favorite for many. If you’re in the mood for a bright and airy dessert, this Lemon Cream Cake recipe is the perfect treat. The cake is light and fluffy, while the smooth lemon cream filling adds an irresistible tang. Whether you’re preparing for a family gathering or celebrating a special occasion, this cake will surely impress your guests with its zesty flavor and beautiful presentation. Let’s dive into how to make this delicious dessert that will satisfy both your sweet tooth and your love for citrus.
Ingredients:
For the Cake:
1 ½ cups all-purpose flour
1 cup granulated sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
½ cup whole milk
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
For the Lemon Cream Filling:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
¼ cup mascarpone cheese (or cream cheese for a tangier flavor)
For the Lemon Glaze (optional):
½ cup powdered sugar
2 tablespoons fresh lemon juice
Instructions:
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal of the cake.
Prepare the Cake Batter: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In a separate bowl, cream together the softened butter and eggs using a hand mixer or stand mixer on medium speed until light and fluffy.
Add Wet Ingredients: Mix in the vanilla extract, lemon zest, and lemon juice into the butter mixture. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Stir until just combined, making sure not to overmix.
Bake the Cake: Pour the batter into the prepared cake pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before transferring it to a wire rack.
Make the Lemon Cream Filling: While the cake is cooling, prepare the lemon cream filling. In a mixing bowl, whisk together the heavy whipping cream, powdered sugar, vanilla extract, lemon juice, and lemon zest. Beat until soft peaks form. Then, gently fold in the mascarpone cheese (or cream cheese) until fully combined.
Assemble the Cake: Once the cake has cooled completely, slice it horizontally into two even layers. Spread a generous amount of the lemon cream filling over the bottom layer. Place the second layer on top and spread more lemon cream on top and the sides of the cake.
Prepare the Lemon Glaze (Optional): For a finishing touch, mix powdered sugar and fresh lemon juice in a small bowl until smooth. Drizzle the glaze over the top of the cake, letting it drip down the sides for a beautiful effect.
Chill and Serve: Let the cake sit in the fridge for at least an hour before serving to allow the flavors to meld. Serve chilled for the best flavor and texture.
Tips for Serving and Storing:
Serving Suggestions: This cake pairs wonderfully with a cup of tea or a refreshing glass of lemonade. You can also garnish it with extra lemon zest or fresh mint leaves for an added burst of color and freshness.
Storing: Store any leftover cake in an airtight container in the refrigerator. The cake can last up to 3 days when properly stored. Make sure to place a layer of parchment paper between the layers of the cake to prevent it from sticking together.
Freezing: To store this cake for a longer period, you can freeze the cake layers before frosting. Wrap the cooled cake layers tightly in plastic wrap and foil, then store them in the freezer for up to 3 months. Thaw before frosting and serving.
Variants:
Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the batter for a delightful texture and extra lemony flavor. The poppy seeds will add a slight crunch that complements the smoothness of the lemon cream filling.
Lemon Blueberry Cake: Incorporate fresh blueberries into the cake batter for an extra fruity layer. Blueberries pair beautifully with lemon and add a pop of color.
Lemon Coconut Cake: Add shredded coconut to the cake batter and filling for a tropical twist. This variation pairs especially well with a coconut glaze or a toasted coconut topping.
FAQ:
Q1: Can I use a different type of cheese for the filling?
A1: Yes, you can substitute mascarpone cheese with cream cheese or even ricotta cheese, depending on your preference. Mascarpone gives a smooth and creamy texture, while cream cheese adds a slight tanginess that complements the lemon.
Q2: Can I make this cake gluten-free?
A2: Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour. Be sure to use one that is designed to replace regular flour in cake recipes for the best results.
Q3: Can I use store-bought lemon curd instead of making the filling?
A3: While lemon curd can be a great alternative to homemade filling, the lemon cream filling recipe offers a smoother texture and lighter consistency that pairs beautifully with the fluffy cake. You can certainly use lemon curd if you’re looking for a quicker option, but we recommend the homemade filling for the best results.
Q4: How do I make the cake less sweet?
A4: If you prefer a less sweet cake, you can reduce the amount of sugar in both the cake batter and the filling. The natural tartness from the lemon will balance out the sweetness, so feel free to adjust the sugar levels to your taste.
Q5: Can I prepare the cake ahead of time?
A5: Yes, you can prepare the cake layers and filling a day in advance. Just assemble and frost the cake before serving. This will actually allow the flavors to deepen and make the cake even more delicious!
This Lemon Cream Cake is the perfect dessert to brighten up any occasion with its citrusy zing and creamy texture. Its light, fluffy layers combined with the refreshing lemon cream filling make for a truly irresistible treat. Whether you’re celebrating a special event or just indulging in a sweet moment, this cake is sure to delight your taste buds and leave you craving more.