Introduction
Imagine sinking your fork into a slice of luscious lemon cream cake. The tangy lemon flavor dances on your taste buds, while the velvety cream filling adds a decadent touch. This classic dessert is a true crowd-pleaser, perfect for any occasion. In this article, we’ll explore the art of creating the perfect lemon cream cake, from the tender cake layers to the creamy filling and tangy frosting. Get ready to embark on a culinary journey that will leave you craving more.
Why You’ll Love This Recipe
There are several reasons why this lemon cream cake recipe is a must-try. First and foremost, it’s incredibly easy to make. Even if you’re a novice baker, you can achieve bakery-worthy results with this recipe. The cake layers turn out light, fluffy, and moist, thanks to the inclusion of buttermilk and lemon zest. Secondly, the creamy filling adds a luxurious touch to each bite. It’s made with a combination of cream cheese, whipped cream, and lemon curd, resulting in a smooth and tangy filling that complements the cake perfectly. Lastly, the lemon cream cheese frosting ties everything together, providing a sweet and tangy finish that will leave you longing for more.
Ingredients
For the cake:
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 tablespoon lemon zest
– 1 cup buttermilk
– 1/4 cup fresh lemon juice
– Yellow food coloring (optional)
For the cream filling:
– 8 ounces cream cheese, softened
– 1 cup powdered sugar
– 1 cup heavy cream
– 1/2 cup lemon curd
– 1 teaspoon vanilla extract
For the lemon cream cheese frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 4 cups powdered sugar
– 2 tablespoons fresh lemon juice
– 1 teaspoon lemon zest
– 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and lemon juice. Begin and end with the dry ingredients.
6. If desired, add a few drops of yellow food coloring to achieve a vibrant lemony hue.
7. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
10. While the cakes are cooling, prepare the cream filling. In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
11. In a separate bowl, whip the heavy cream until stiff peaks form.
12. Gently fold the whipped cream into the cream cheese mixture. Stir in the lemon curd and vanilla extract until well combined.
13. Once the cakes have cooled completely, spread the cream filling evenly over one cake layer.
14. Carefully place the second cake layer on top of the filling, creating a sandwich.
15. To make the lemon cream cheese frosting, beat the softened cream cheese and butter together until smooth and creamy.
16. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until the frosting is light and fluffy.
17. Frost the top and sides of the cake with the lemon cream cheese frosting, using a spatula or piping bag.
18. Decorate the cake with additional lemon zest or edible flowers, if desired.
19. Refrigerate the cake for at least 1 hour to allow the flavors to meld together.
20. Slice and serve the lemon cream cake, savoring each tangy and creamy bite.
Expert Tips for Success
– Make sure to use room temperature ingredients for the cake batter. This allows for better mixing and ensures a lighter texture.
– Zest your lemons before juicing them. It’s much easier to zest a whole lemon than a squeezed one.
– To achieve a vibrant lemon color in the cake, you can add a few drops of yellow food coloring to the batter. However, this step is optional.
– For a more intense lemon flavor, brush the cooled cake layers with a lemon syrup made from equal parts lemon juice and granulated sugar before adding the cream filling.
– When whipping the cream for the filling, make sure to chill the bowl and beaters beforehand. This helps to achieve maximum volume and stability.
Variations and Substitutions
– For a zesty twist, add a teaspoon of freshly grated ginger to the cake batter.
– If you prefer a lighter filling, you can substitute Greek yogurt for half of the cream cheese in the cream filling.
– To make a gluten-free version, swap the all-purpose flour with a gluten-free flour blend, and adjust the baking time if necessary.
– If you’re not a fan of cream cheese frosting, you can use a traditional buttercream frosting flavored with lemon extract or lemon zest instead.
Serving Suggestions
This lemon cream cake is delightful on its own, but you can enhance the experience by serving it with a few accompaniments. A dollop of freshly whipped cream on the side adds an extra touch of luxury. You can also serve the cake with a side of mixed berries or a scoop of lemon sorbet for a refreshing contrast. Pair it with a cup of hot tea or a glass of sparkling lemonade for a truly delightful treat.
FAQs
Q: Can I make the cake layers in advance and freeze them?
A: Absolutely! You can bake the cake layers ahead of time and freeze them for up to 1 month. Just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe bag or container.
Q: Can I use store-bought lemon curd instead of making it from scratch?
A: Yes, you can use store-bought lemon curd if you’re short on time. However, homemade lemon curd offers a fresher and more vibrant flavor.
Q: How long will the cake stay fresh?
A: The cake will stay fresh for up to 3-4 days if stored in an airtight container in the refrigerator.
Final Thoughts
Indulge in the tantalizing flavors of lemon cream cake and treat yourself to a dessert that is sure to impress. Whether you’re celebrating a special occasion or simply satisfying a sweet craving, this cake is a perfect choice. With its moist cake layers, creamy filling, and tangy frosting, it’s a true delight for lemon lovers. Give this recipe a try and experience the joy of homemade goodness.
lemon cream cake
A luscious and tangy lemon cream cake with moist cake layers, a luxurious cream filling, and a sweet and tangy lemon cream cheese frosting. This classic dessert is easy to make and sure to impress.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup buttermilk
- 1/4 cup fresh lemon juice
- Yellow food coloring
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1/2 cup lemon curd
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest.
- Gradually add dry ingredients to the butter mixture, alternating with buttermilk and lemon juice.
- Add yellow food coloring if desired.
- Divide batter between prepared cake pans and smooth the tops.
- Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans, then transfer to a wire rack to cool completely.
- Prepare the cream filling by beating cream cheese and powdered sugar until smooth, whip heavy cream until stiff peaks form, fold whipped cream into cream cheese mixture, stir in lemon curd and vanilla extract.
- Spread cream filling over one cake layer, place the second cake layer on top.
- Make the lemon cream cheese frosting by beating cream cheese and butter until smooth, gradually add powdered sugar, lemon juice, lemon zest, and vanilla extract until light and fluffy.
- Frost the cake with the lemon cream cheese frosting, decorate as desired.
- Refrigerate the cake for at least 1 hour before serving.
- Slice and serve the lemon cream cake.
Nutrition Facts
