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
- 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.
- 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.
- 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.
- 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? 🍋✨