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Conclusion
Ingredients for Lemon Cream Cake
To create a delicious Lemon Cream Cake, you’ll need simple yet quality ingredients that elevate the flavors of the lemon. Below is a breakdown of what you’ll need:
For the Lemon Cake Layers:
2 cups all-purpose flour – The foundation of your cake, giving it structure.
2 teaspoons baking powder – This will help the cake rise and become light and fluffy.
1/2 teaspoon salt – A pinch of salt balances the sweetness and enhances the lemon flavor.
1/2 cup unsalted butter (room temperature) – Butter adds richness and a soft texture to the cake.
1 cup granulated sugar – For sweetness, balancing the tangy lemon.
2 large eggs – Eggs act as a binder and provide moisture.
1 teaspoon vanilla extract – A hint of vanilla complements the lemon flavor without overpowering it.
1/2 cup milk – Milk adds moisture and makes the cake soft.
1/4 cup fresh lemon juice – This is the star ingredient, giving the cake its signature zesty flavor.
Zest of 2 lemons – Adds an aromatic, citrusy depth to the cake.
For the Lemon Cream Filling:
1 1/2 cups heavy cream – Provides the creamy base for the filling, making it smooth and luxurious.
1/4 cup powdered sugar – Sweetens the cream filling without being too heavy.
2 teaspoons fresh lemon juice – A little extra lemon juice will brighten the filling and tie everything together.
1 teaspoon lemon zest – Lemon zest adds a punch of flavor and texture to the cream.
1 teaspoon vanilla extract – Vanilla provides a nice undertone to the filling.
Optional: 1 tablespoon cornstarch – If you prefer a thicker filling, cornstarch can help stabilize the cream.
For the Lemon Glaze (optional):
1/4 cup powdered sugar – To sweeten the glaze.
2 teaspoons fresh lemon juice – A touch of lemon juice for a glossy finish.
Step-by-Step Instructions
Let’s dive into the process of making this heavenly Lemon Cream Cake. We’ll break down each part: the cake, the filling, and how to assemble it for maximum flavor and elegance.
1. Preparing the Lemon Cake Layers
Step 1: Preheat the Oven and Prepare Your Pans Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottom with parchment paper to ensure the cake layers don’t stick.
Step 2: Mix Dry Ingredients In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for later.
Step 3: Cream Butter and Sugar In a large bowl, using an electric mixer, beat together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. The air incorporated during this step helps the cake rise and keeps it soft.
Step 4: Add Eggs and Flavorings Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract, fresh lemon juice, and lemon zest.
Step 5: Alternate Adding Wet and Dry Ingredients With the mixer on low speed, alternate adding the dry ingredients (flour mixture) and the milk. Start and end with the dry ingredients. This ensures that the flour is evenly incorporated without over-mixing, which could make the cake dense.
Step 6: Bake the Cake Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula to ensure even baking. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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