Lemon Cream Cake: A Fluffy Delight for Sweet Lovers
Experience the soft, fluffy texture of Lemon Cream Cake, a perfect treat for citrus lovers.
Equipment
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Electric mixer
Ingredients
For the Cake
- 300 g Granulated Sugar Adds sweetness and moisture
- 1 stick Unsalted Butter Softened
- 1 cup Whole Milk
- 4 Large Eggs At room temperature
- 1 cup All-Purpose Flour Can substitute with gluten-free flour
- 2 tsp Pure Vanilla Extract
- 2 tsp Baking Powder
- 1 tsp Kosher Salt
- 1 Zest of 1 Lemon Intensifies flavor
- 1/2 cup Vegetable Oil
For the Lemon Cream Filling
- 65 g Granulated Sugar Balances tartness
- 40 g All-Purpose Flour Thickening agent
- 3 tbsp Cold Unsalted Butter Cut into cubes
- 1/2 cup Heavy Cream
- 140 g Powdered Sugar Plus more for dusting
- 5 oz Mascarpone
- 1 Zest and Juice of 1 Large Lemon Adds tartness and flavor
Instructions
How to Make Lemon Cream Cake
- Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan with cooking spray.
- Whisk together all-purpose flour, baking powder, and kosher salt in a large bowl.
- Cream together granulated sugar and softened butter until light and fluffy, about 3-5 minutes.
- Add large eggs one at a time, mixing well after each addition. Stir in vegetable oil, vanilla extract, and whole milk.
- Combine wet and dry mixtures by slowly adding the flour mix to the wet bowl. Pour the batter into the cake pan.
- Bake for about 25-30 minutes, or until a toothpick inserted comes out clean. The top should be golden brown.
- Prepare the filling by whisking together granulated sugar, all-purpose flour, and cold butter. Add heavy cream and fold in mascarpone and lemon zest/juice.
- Once the cake has cooled, slice it in half horizontally and layer the lemon cream filling between the halves.
- Dust the top with powdered sugar before serving.
Notes
Use fresh lemons for the best flavor and ensure eggs are at room temperature before mixing. Monitor baking time closely.