Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 2 tablespoons lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Lemon Cream Filling:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 2 tablespoons lemon curd (optional but recommended)
- 1 teaspoon lemon zest
For the Glaze (optional):
- ½ cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan (or line with parchment paper).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar together until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla, lemon zest, and lemon juice.
- Add the dry ingredients to the wet mixture in 2 batches, alternating with the milk. Mix just until combined — do not overmix.
- Pour batter into prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool completely.
- Meanwhile, make the lemon cream: Whip the heavy cream with powdered sugar until soft peaks form. Gently fold in lemon curd and lemon zest.
- Slice cooled cake in half horizontally to create 2 layers. Spread lemon cream over the bottom layer, then place the top layer back on.
- For the glaze (optional), whisk together powdered sugar and lemon juice until smooth. Drizzle over the top of the cake.
- Chill for 30 minutes before slicing for best texture. Serve and enjoy your fresh, tangy lemon cream cake!
Would you like a version for cupcakes or loaf instead? I can adjust it!