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? 🍋✨