Lemon cream cake

Lemon Cream Cake: A Refreshing and Decadent Dessert to Brighten Your Day

If you’re looking for a dessert that combines the perfect balance of tangy citrus and creamy sweetness, then look no further than Lemon Cream Cake! This luscious, fluffy cake is the perfect treat for any occasion, whether it’s a family gathering, a dinner party, or just a way to indulge yourself on a lazy afternoon. With its zesty lemon flavor and rich creaminess, this cake is sure to be a crowd-pleaser that will leave everyone asking for seconds.

In this article, we’ll guide you through the steps to create this refreshing and decadent dessert that will elevate your baking skills and satisfy your sweet cravings.

Ingredients for Lemon Cream Cake

For the Cake:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup whole milk
• Zest of 2 lemons
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract

For the Lemon Cream Filling:

• 1 cup heavy cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1-2 tablespoons milk (to adjust consistency)

Instructions to Make Lemon Cream Cake

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. This will take about 3-5 minutes of mixing with an electric mixer.
3. Add the eggs, one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, and starting and ending with the dry ingredients. Mix until just combined.
6. Stir in the lemon zest, lemon juice, and vanilla extract until fully incorporated. The lemon juice will create a wonderfully soft and moist batter.
7. Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
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Step 2: Make the Lemon Cream Filling

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