Delicious Lemon Cream Cake Recipe for Perfectly Tangy Delight

There’s something truly magical about a slice of Lemon Cream Cake. Picture this: a warm afternoon, golden sunlight pouring through the kitchen window, and laughter echoing through the house as friends gather around the table. It’s those moments that inspire me to bake this delightful cake, a recipe that has become a staple at family gatherings and celebrations. With its bright, zesty flavor and luxuriously creamy layers, this cake is not just a treat; it’s an experience that makes every occasion feel special. So, grab a cup of coffee, and let’s dive into the world of Lemon Cream Cake!

Why You’ll Love This Recipe

Why should you try making this Lemon Cream Cake? Well, let me tell you, it’s a breeze to whip up and tastes like something straight from a charming café. It’s the kind of dessert that brings people together, sparking joy with every tangy, sweet bite. You’ll save time on busy nights, knowing that this cake can be prepared in advance, ready to impress friends and family on those sunny afternoons. Plus, who doesn’t love the invigorating scent of lemons wafting through the kitchen? Trust me, it’s impossible to eat just one slice!

What It Tastes Like

Imagine biting into a slice of this Lemon Cream Cake. The first taste is a refreshing burst of citrus, bright and invigorating, that dances playfully on your tongue. As the cake melts in your mouth, the creamy filling provides a perfect balance, smooth and rich—like a luxurious cloud of joy. Each layer harmonizes beautifully, with the cake’s slight sweetness complementing the tangy, luscious lemon cream. It’s an experience that feels akin to leisurely enjoying a warm summer day, with just the right touch of sunshine to lift your spirits.

Ingredients You’ll Need

• 2 cups all-purpose flour: This is the backbone of our cake, giving it structure and a tender crumb.
• 1 ½ cups granulated sugar: Sweetness is key, and this will create that delicious contrast with our zesty lemon.
• 1 cup unsalted butter (softened): Adds a rich flavor and moisture, ensuring our cake is lush and tender.
• 3 large eggs: They provide stability and a lovely richness that ties the flavors together.
• 1 cup buttermilk: This ingredient adds a delightful tang and helps keep the cake moist and fluffy.
• 2 tablespoons lemon zest: The zest brings an intense, aromatic lemon flavor—don’t skip it!
• 1 tablespoon lemon juice: Brightens up the cake’s flavor, making each bite sing with zest.
• 1 teaspoon baking powder: A leavening agent that helps the cake rise, making it light and airy.
• ½ teaspoon baking soda: Works alongside the baking powder for that perfect bounce.
• ½ teaspoon salt: Balances the sweetness and enhances all the flavors.
• 1 teaspoon vanilla extract: Adds depth and warmth, complementing the lemon beautifully.

Optional Additions

• Blueberries or raspberries: Fold these into the batter for a fruity twist!
• Alternative sweeteners: If you prefer, you can use honey or maple syrup for a different sweetness.

Special Garnishes

• Lemon slices: Place these on top for a fresh look.
• Whipped cream: A dollop of homemade whipped cream never hurt anyone!
• Fresh mint leaves: For a pop of color and an aromatic touch.

Step-by-Step Instructions

Ready to bring this delicious Lemon Cream Cake to life? Let’s get started!

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This is crucial for ensuring an even bake!
2. Prepare Your Pans: Grease and flour two 9-inch round cake pans. This will prevent your cake from sticking. Seriously, no one likes a cake that refuses to leave its pan.
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly throughout the flour.
4. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy—about 4-5 minutes. This is where the magic begins, so don’t rush it!
5. Add the Eggs: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Your batter will start smelling heavenly!
6. Incorporate Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and finishing with the dry ingredients. Mix just until combined—overmixing can lead to a dense cake!
7. Fold in Lemon: Gently fold in the lemon zest and juice, giving your cake that bright flavor boost. The color is stunning; you’ll see!
8. Pour and Bake: Divide the batter evenly between the prepared cake pans, smoothing the tops. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
9. Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes, then remove from the pans and transfer them to a wire rack to cool completely.
10. Prepare the Cream Filling: While the cakes cool, whip together some cream, sugar, and additional lemon juice to make the luscious lemon cream filling. It should be fluffy and delicious!
11. Assemble the Cake: Place one layer of cake on a serving plate, spread a generous amount of lemon cream filling on top, then add the second layer. Top with more cream filling and any garnishes you desire. Enjoy the fruits of your labor!

Recipe Variations

Feeling adventurous? Try these simple twists:

• Berry Bliss: Add fresh berries between the layers for a gorgeous and fruity surprise.
• Chocolate Drizzle: Who says lemon and chocolate can’t be friends? A light drizzle of dark chocolate ganache can add an unexpected but delightful element.

Serving & Storage Tips

This cake will stay fresh for about 3 days when stored in the refrigerator. Just be sure to cover it lightly with plastic wrap or place it in an airtight container. The flavors continue to develop, and some even say it tastes better the next day—if you can resist the urge to eat it all at once!

Got leftovers? Slice the cake, and enjoy it with morning coffee or as an afternoon treat. You can even make cake parfaits by layering the lemon cream with fresh fruit and crumbled cake. Yum!

Helpful Tips

• Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature. This helps create a smooth, well-combined batter.
• Don’t Rush Cooling: Allow cakes to cool completely before frosting. Otherwise, you’re looking at a melted mess instead of a beautifully layered cake.
• Test for Doneness: If you’re not sure the cakes are done, stick a toothpick in the center. If it comes out clean, it’s ready! If there’s batter on it, give it a few more minutes.

Special Equipment

• Mixing Bowls: A good set of mixing bowls will make your life easier! Opt for glass or stainless steel that are easy to clean.
• Whisk and Spatula: A sturdy whisk helps mix your batter well, while a spatula is perfect for folding in gentle ingredients. Together, they’re your best pals in the kitchen!
• Cooling Rack: You’ll thank me later for recommending this! It allows air to circulate around the cakes, ensuring they cool evenly without getting soggy.

Frequently Asked Questions

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance. Just wrap them well in plastic wrap and refrigerate. Assemble with the cream filling on the day you plan to serve it for maximum freshness!

Can I freeze the Lemon Cream Cake?

Yes! You can freeze individual layers wrapped tightly. For best results, frost the cake after it has thawed to maintain the cream’s texture.

What can I use if I don’t have buttermilk?

If you’re missing buttermilk, you can easily make a substitute! Simply mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and voilà—homemade buttermilk!

Conclusion

The Lemon Cream Cake has found its way not just into my kitchen, but also into my heart. It’s more than just a dessert; it’s a slice of joy that captures the essence of sunshine and laughter. Whether you’re celebrating a milestone or simply brightening up a regular Tuesday, this cake is a delightful addition to any table.

So, what’s your favorite memory linked to lemon desserts? I’d love to hear your stories or variations! And when you make this Lemon Cream Cake, tag me or leave a comment below about your experience. Happy baking!

Delicious Lemon Cream Cake Recipe for Perfectly Tangy Delight

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• Author: souzanfood
• Total Time: 1 hour
• Yield: 12 servings 1x

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Description

Savor a zesty Lemon Cream Cake with a rich flavor and creamy texture, perfect for any occasion. Your new go-to dessert awaits!

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Ingredients

Scale 1x2x3x

2 cups of all-purpose flour

1 ½ cups of granulated sugar

1 cup of unsalted butter (softened)

3 large eggs

1 cup of buttermilk

2 tablespoons of lemon zest

1 tablespoon of lemon juice

1 teaspoon of baking powder

½ teaspoon of baking soda

½ teaspoon of salt

1 teaspoon of vanilla extract

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Instructions

Preheat your oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large mixing bowl, beat the softened butter and sugar until light and fluffy—about 4-5 minutes.

Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix just until combined.

Gently fold in the lemon zest and juice.

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes.

Allow the cakes to cool in the pans for about 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

While the cakes cool, whip together cream, sugar, and lemon juice to make the lemon cream filling.

Assemble by placing one layer of cake on a serving plate, spreading lemon cream filling on top, adding the second layer, and topping with more cream filling.

Notes

A delightful Lemon Cream Cake with bright, zesty flavor and luxuriously creamy layers, perfect for family gatherings and celebrations.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 12 servings
• Calories: 350 calories
• Sugar: 20g
• Fat: 22g
• Carbohydrates: 39g
• Fiber: 1g
• Protein: 3g