Lemon Cream Cake Recipe

INGREDIENTS

For the Cake:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp lemon zest (about 2 lemons)
• ½ cup whole milk
• 2 tbsp fresh lemon juice

For the Lemon Cream Filling:

• 1 cup heavy whipping cream
• 3 tbsp powdered sugar
• ½ tsp vanilla extract
• ¼ cup lemon curd (store-bought or homemade)

For the Topping:

• Powdered sugar (for dusting)
• Optional: Extra lemon zest or lemon slices for garnish

INSTRUCTIONS

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
2. Make the Cake Batter:
   In a medium bowl, whisk together flour, baking powder, and salt.
   In a large mixing bowl, cream the butter and sugar until light and fluffy.
   Beat in eggs, one at a time, then stir in vanilla and lemon zest.
   Add lemon juice. Alternate adding the flour mixture and milk, mixing just until combined.
3. Bake the Cake:
   Pour the batter into the prepared pan.
   Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
   Let the cake cool completely in the pan, then transfer to a wire rack.
4. Prepare the Lemon Cream Filling:
   In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
   Gently fold in the lemon curd until just combined.
5. Assemble the Cake:
   Slice the cooled cake in half horizontally using a serrated knife.
   Spread the lemon cream evenly over the bottom half.
   Top with the other cake layer.
6. Finish and Serve:
   Dust the top with powdered sugar and garnish with lemon zest or slices if desired.
   Chill in the fridge for 30 minutes before serving for best texture.

Would you like a no-bake version or a sheet cake adaptation too?