Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk (or milk with 1 tbsp lemon juice)
- 2 tbsp freshly grated lemon zest
- 2 tbsp fresh lemon juice
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
For the Lemon Cream Filling:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Optional Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan (or line with parchment).
- Make the cake batter: In a large bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in lemon zest and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with flour. Mix until just combined—do not overmix.
- Bake: Pour the batter into the prepared pan. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the lemon cream filling: In a chilled bowl, whip the heavy cream until soft peaks form. Add powdered sugar, lemon juice, and lemon zest. Whip until stiff peaks form.
- Assemble: Once the cake is completely cool, slice it horizontally to create 2 layers. Spread the lemon cream over the bottom layer, then place the top layer back on.
- Optional glaze: Mix powdered sugar and lemon juice until smooth and pourable. Drizzle over the top of the cake.
- Serve: Chill for at least 30 minutes for the cream to set. Slice and enjoy!
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