Lemon Cream Cake

A refreshing and decadent dessert with layers of moist lemon cake and creamy filling, perfect for any occasion!

Ingredients:

For the Cake:

All-Purpose Flour – 2 cups

Granulated Sugar – 1 cup

Baking Powder – 1 tbsp

Salt – 1/2 tsp

Lemon Zest – from 2 lemons

Lemon Juice – 1/4 cup, freshly squeezed

Milk – 1/2 cup

Butter – 1/2 cup, softened

Eggs – 3 large

Vanilla Extract – 1 tsp

For the Lemon Cream Filling:

Heavy Whipping Cream – 1 cup, chilled

Lemon Zest – 1 tbsp

Powdered Sugar – 1/2 cup, sifted

Vanilla Extract – 1/2 tsp

For Dusting:

Powdered Sugar – for dusting on top

Instructions:

Prepare the Batter

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

Stir in the lemon zest, lemon juice, milk, and vanilla extract.

Combine the Dry Ingredients

In a separate bowl, combine the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

Prepare the Lemon Cream Filling

In a mixing bowl, beat the chilled whipping cream with the powdered sugar, lemon zest, and vanilla extract until soft peaks form.

Assemble the Cake

Slice the cooled cake in half horizontally to create two layers. Spread the lemon cream filling evenly over the bottom layer, then place the top layer over it.

Finish and Serve

Dust the top with powdered sugar for a simple, elegant finish. Slice and serve!

This Lemon Cream Cake is a refreshing, decadent dessert that’s sure to impress! Enjoy every lemony bite!