Description

This Lemon Cream Cake offers a delightful combination of sweet and tangy flavors with a light, fluffy texture. The cake layers are complemented by a creamy lemon filling and topped with a smooth vanilla-infused cream frosting, making it perfect for any occasion.

Ingredients

For the Cake:

2 1/2 cups all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, softened

1/2 cup vegetable oil

1 3/4 cups granulated sugar

4 large eggs

2 tbsp fresh lemon zest

1/4 cup fresh lemon juice

1 tsp vanilla extract

1 cup whole milk

For the Lemon Cream Filling:

1/2 cup heavy whipping cream

1/4 cup powdered sugar

1/2 cup lemon curd (store-bought or homemade)

For the Cream Frosting:

1 1/2 cups heavy whipping cream

1/4 cup powdered sugar

1 tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter, oil, and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the lemon cream filling: In a medium bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in the lemon curd. Refrigerate until ready to use.
For the cream frosting: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Refrigerate until needed.
Assemble the cake: Place one cake layer on a serving plate. Spread the lemon cream filling evenly over the top. Add the second cake layer. Frost the top and sides of the cake with the whipped cream frosting. Decorate with lemon zest for garnish, if desired.

Notes

If you don’t have lemon curd, you can use lemon pudding or a lemon-flavored cream filling.
For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.
Fresh berries like raspberries or blueberries can be added between the layers for a fruity twist.
If you prefer a dairy-free option, substitute the heavy cream with whipped coconut cream or a non-dairy cream substitute.
Store leftovers in an airtight container in the refrigerator for up to 4-5 days.

Prep Time: 20 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 150mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg