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In a separate large bowl, cream together the **butter** and **sugar** using a hand mixer or stand mixer on medium speed. Beat for about 3-4 minutes, or until the mixture is light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the **vanilla extract**, **lemon zest**, and **lemon juice**.
Gradually add the dry ingredients into the wet mixture in batches, alternating with the **milk**. Start and end with the dry ingredients. Mix just until combined—don’t overmix, or the cake could become dense.
### **Step 3: Bake the Cake Layers**
Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops of the batter. Bake the cakes in the preheated oven for **25-30 minutes**, or until a toothpick inserted into the center of the cakes comes out clean.
Once the cakes are done, remove them from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
### **Step 4: Prepare the Lemon Cream Filling**
While the cakes are cooling, prepare the **lemon cream filling**. In a medium bowl, beat the **cream cheese** until smooth and creamy. Gradually add the **heavy cream**, **powdered sugar**, **lemon zest**, and **lemon juice**. Continue beating until the filling is light and fluffy.
If the filling is too thick, add a little more lemon juice or cream to achieve the desired consistency. Taste and adjust the lemon flavor to your liking.
### **Step 5: Assemble the Cake**
Once the cakes have completely cooled, place one cake layer on a serving platter. Spread an even layer of the **lemon cream filling** over the top of the first cake layer. Be generous with the filling, but make sure to leave a small border around the edges.
Place the second cake layer on top and gently press down. Use the remaining filling to frost the top and sides of the cake.
### **Step 6: Make the Lemon Glaze (Optional)**
If you’d like to add a lemon glaze, mix the **powdered sugar** and **lemon juice** in a small bowl. Add **milk** as needed to achieve a smooth, pourable consistency. Drizzle the glaze over the top of the cake, allowing it to drip down the sides.
### **Step 7: Garnish and Serve**
For a final touch, garnish your Lemon Cream Cake with **lemon slices**, **fresh mint leaves**, or a dollop of **whipped cream**. Slice the cake, serve, and enjoy the tangy, creamy goodness!
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## **Tips for Making the Perfect Lemon Cream Cake**
1. **Use Fresh Lemons:** Fresh lemon juice and zest will give the cake its bright, aromatic flavor. Avoid bottled lemon juice, as it lacks the depth of flavor that fresh lemons provide.
2. **Don’t Overmix the Batter:** Overmixing the batter can result in a dense cake. Mix just until the ingredients are combined to keep the cake light and airy.
3. **Cool the Cake Completely:** Allow the cake to cool completely before frosting. If the cake is still warm, the frosting can melt and become too runny.
4. **Chill the Cake Before Serving:** If possible, chill the assembled cake in the refrigerator for at least an hour before serving. This helps the flavors meld together and ensures the cake is firm and easier to slice.
5. **Customize the Frosting:** If you prefer a tangier frosting, you can add more lemon juice or use lemon curd in place of the cream cheese filling.
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## **Conclusion**
A **Lemon Cream Cake** is the perfect dessert to celebrate any occasion or simply treat yourself to something special. Its balance of sweet and tangy flavors, combined with the light texture of the cake and rich cream filling, creates a dessert that is both satisfying and refreshing. Whether you’re making it for a holiday, a birthday, or just as a delightful weekend treat, this cake will quickly become a favorite in your dessert repertoire.
So, the next time you’re craving something that combines the bright, sunny flavors of lemon with the indulgence of cream, give this **Lemon Cream Cake** recipe a try. It’s easy to make, visually stunning, and sure to impress everyone who gets a slice. Happy baking!
