Lemon and Caramel Cream Cake

Creating a Lemon and Caramel Cream Cake is like weaving together a tapestry of flavors and textures that surprise and delight with each bite. This cake combines the bright zestiness of lemon with the deep, rich sweetness of caramel, layered between fluffy sponges and enveloped in a velvety cream. Perfect for special occasions or as a luxurious weekend treat, this recipe will guide you through making a dessert that’s as beautiful as it is delicious.


For the Lemon Sponge Cake:

  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • Zest of 2 lemons
  • 1/2 cup lemon juice
  • 1/2 cup buttermilk

For the Caramel Cream:

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 1 cup butter, room temperature
  • 1/2 tsp salt
  • 2 cups powdered sugar

For the Assembly:

  • Lemon curd (store-bought or homemade)
  • Extra lemon zest for garnish
  • Edible flowers or lemon slices for decoration (optional)


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