There’s something about a bright, citrusy dessert that just screams summer, right? And if you’re looking for the perfect recipe to impress your family and friends, look no further than this delicious lemon cream cake.

This cake is everything you could want in a dessert: tangy, creamy, and with a delightful lemony aroma that will fill your kitchen. I still remember the first time I baked it – I was a teenager, and my family was coming over for Sunday lunch. The cake was a hit, and everyone kept asking for the recipe. From then on, it became a staple in our house, perfect for birthdays, picnics, or just a simple after-dinner treat.

The best part? It’s surprisingly easy to make! Don’t be intimidated if you’re not a baking expert. With this step-by-step guide, you’ll be whipping up this delightful lemon cream cake like a pro in no time. Let’s get started!

Table of Contents

Ingredients You’ll Need:

For the Cake:

1 1/2 cups (190g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
1 3/4 cups (350g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (240ml) buttermilk
Zest of 2 lemons

For the Lemon Cream:

1 cup (240ml) heavy cream
1/2 cup (60g) powdered sugar
1/4 cup (60ml) lemon juice
1 tablespoon lemon zest

Tools You’ll Need:

Two 9-inch round cake pans
Parchment paper
Electric mixer
Spatulas
Zester
Piping bag (optional)

Step-by-Step Instructions:

1. Prepare the Cake Pans:

Grease and flour two 9-inch round cake pans. This will prevent the cake from sticking. You can also line the bottom of the pans with parchment paper for easier removal later.

2. Make the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined. Don’t overmix!
Fold in the lemon zest.

3. Bake the Cake Layers:

Pour the batter evenly into the prepared cake pans.
Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely.

4. Make the Lemon Cream:

While the cakes are cooling, prepare the lemon cream.
In a large bowl, beat the heavy cream with an electric mixer until soft peaks form.
Gradually add the powdered sugar, then pour in the lemon juice and zest.
Continue beating until stiff peaks form. Be careful not to over-whip!

5. Assemble the Cake:

Once the cakes have completely cooled, use a serrated knife to carefully level the tops if necessary.
Place one cake layer on a serving plate and top with half of the lemon cream.
Carefully place the second cake layer on top and frost the entire cake with the remaining lemon cream.

6. Decorate and Chill:

You can decorate the cake as you like. Some popular options include fresh berries, lemon slices, or a sprinkle of powdered sugar.
Refrigerate the cake for at least 30 minutes before serving. This will allow the flavors to meld and the cream to set.

Tips and Tricks for the Perfect Lemon Cream Cake:

Room Temperature Ingredients: For best results, make sure your butter, eggs, and buttermilk are at room temperature before you start baking. This will help them to incorporate more easily into the batter, resulting in a lighter and fluffier cake.
Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix the ingredients just until combined.
Cool the Cakes Completely: It’s important to let the cake layers cool completely before frosting to prevent the cream from melting.
Adjust the Tanginess: If you prefer a more tart flavor, add a little extra lemon juice to the cream. You can also add a tablespoon of cream cheese to the lemon cream for extra richness.

FAQs about Lemon Cream Cake:

Can I make this cake ahead of time?

Yes, you can assemble the cake up to a day in advance. Keep it refrigerated until ready to serve.

Can I use a different type of frosting?

Absolutely! While the lemon cream frosting perfectly complements the citrusy cake, feel free to get creative. A classic buttercream frosting would also be delicious.

What can I serve with this cake?

This lemon cream cake is delicious on its own, but you can pair it with a scoop of vanilla ice cream, fresh berries, or a dollop of whipped cream.

Slice of Lemon Cream Cake

Conclusion:

There you have it – a simple yet impressive lemon cream cake recipe that’s sure to tantalize your taste buds. This refreshingly delicious dessert is perfect for any occasion, and with our easy-to-follow instructions, you’ll be baking like a pro in no time. Don’t forget to share your culinary masterpiece with us by leaving a comment below! Happy baking!

Ingredients for Lemon Cream Cake

Looking for other delectable cake recipes? Check out our guides on how to make a zesty lemon cake and how to make a cinnamon apple cake.

Article by Family Cuisine

We are the food lovers, the taste testers, the kitchen experimenters who make up the familycuisine.net team. We're chefs, home cooks, and culinary enthusiasts who have come together to share our passion for food with you. With the help of AI, we're able to bring you the most delicious, reliable, and exciting content from around the world.