LEMON CAKE CREAM

Ingredients

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest
  • ¼ cup fresh lemon juice
  • ½ cup buttermilk

For the Lemon Cream:

  • 1 cup heavy whipping cream, chilled
  • 4 oz cream cheese, softened
  • ½ cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

For Garnish:

  • Lemon slices or zest
  • Powdered sugar for dusting (optional)

Instructions

  1. Prepare the Cake Batter:
    • Preheat oven to 350°F (175°C) and grease a cake pan.
    • Whisk flour, baking powder, baking soda, and salt in a bowl.
    • In a separate bowl, cream butter and sugar until light and fluffy.
    • Beat in eggs, vanilla, lemon zest, and juice.
    • Gradually add dry ingredients, alternating with buttermilk.
    • Pour batter into pan and bake for 25-30 minutes, or until a toothpick comes out clean.
    • Let the cake cool completely.
  2. Make the Lemon Cream:
    • Beat cream cheese until smooth.
    • Add powdered sugar, lemon juice, lemon zest, and vanilla extract.
    • In a separate bowl, whip heavy cream until stiff peaks form.
    • Gently fold whipped cream into the lemon mixture for a light, fluffy cream.
  3. Assemble:
    • Slice cake in half (optional) and spread lemon cream between layers and on top.
    • Garnish with lemon slices or a dusting of powdered sugar.
  4. Chill & Serve:
    • Refrigerate for 30 minutes to set the cream, then slice and enjoy!

Would you like me to turn this into a layered cake or cupcakes version too? 🍋✨

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