This Lemon Cream Cake is a delightful, zesty dessert that perfectly balances the tartness of fresh lemons with the rich, creamy texture of a light, airy cake. It’s an ideal treat for warm weather, afternoon tea, or any occasion that calls for a refreshing, citrusy dessert. The combination of moist lemon cake layers and a luscious lemon cream filling makes this cake a showstopper.
Why You’ll Love This Cake:
- Zesty and Fresh: The vibrant lemon flavor is perfect for lemon lovers.
- Creamy Filling: The lemon cream filling adds a luxurious, smooth texture to the cake.
- Perfect for Any Occasion: Elegant enough for special occasions, but simple enough for everyday indulgence.
Ingredients:
For the Lemon Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 tablespoon lemon zest (from 1-2 lemons)
- 1/2 cup whole milk (room temperature)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Cream Filling:
- 1 cup heavy cream (chilled)
- 1/4 cup powdered sugar
- 1/4 cup lemon curd (store-bought or homemade)
- 1 teaspoon lemon zest (optional, for extra zing)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional, for garnish)