Delicious Lemon Cream Cake Recipe for Perfectly Tangy Delight
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Author:souzanfood
Total Time:1 hour
Yield:12 servings 1x
Description
Savor a zesty Lemon Cream Cake with a rich flavor and creamy texture, perfect for any occasion. Your new go-to dessert awaits!
Ingredients
Scale
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
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.
