1. Prepare the Lemon Cake:
1.1 Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.
1.2 Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
1.3 Cream Butter and Sugar:
- In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
1.4 Add Eggs and Flavorings:
- Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and vanilla extract until combined.
1.5 Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the butter mixture in three additions, alternating with the milk and lemon juice. Begin and end with the flour mixture. Mix just until combined, being careful not to overmix.
1.6 Bake the Cakes:
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
1.7 Cool the Cakes:
- Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.
2. Prepare the Lemon Cream Filling:
2.1 Whip the Cream:
- In a large mixing bowl, beat the chilled heavy cream and powdered sugar with an electric mixer on medium-high speed until soft peaks form.
2.2 Add Lemon Curd:
- Gently fold in the lemon curd and lemon zest (if using) until well combined and smooth.
3. Assemble the Cake:
3.1 Layer the Cake:
- Place one of the cooled cake layers on a serving plate or cake stand. Spread the lemon cream filling evenly over the top. Place the second cake layer on top.
3.2 Chill the Cake:
- Refrigerate the cake for at least 1 hour to allow the filling to set and the flavors to meld.
4. Prepare the Lemon Glaze:
4.1 Mix the Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. The glaze should be thick but pourable. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
5. Finish the Cake:
5.1 Glaze the Cake:
- Pour the lemon glaze over the top of the chilled cake, allowing it to drip down the sides. If desired, sprinkle the top with extra lemon zest for a burst of color and flavor.
5.2 Serve and Enjoy:
- Slice and serve the cake chilled or at room temperature. Store any leftovers in the refrigerator for up to 3 days.
Tips for the Best Lemon Cream Cake:
- Lemon Flavor: For an extra punch of lemon flavor, you can add a bit more lemon zest to the cake batter or filling.
- Cream Filling: Make sure the heavy cream is well chilled before whipping to ensure it reaches the right consistency.
- Presentation: Garnish the cake with lemon slices or edible flowers for an elegant touch.
This Lemon Cream Cake is a perfect blend of tangy lemon and sweet, creamy goodness. Whether for a summer gathering or a special treat at home, this cake is sure to impress with its fresh flavors and beautiful presentation. Enjoy each bite of this citrus delight!