Lemon Cream Cake Bliss - Refreshing Recipe You’ll Adore
Enjoy a vibrant Lemon Cream Cake with a zesty filling and crunchy vanilla crumble, perfect for any occasion.
Equipment
- - Mixing bowls
- Whisk
- Cake Pans
- - Mixer
- Spatula
- refrigerator
Ingredients
For the Cake
- 2 cups All-Purpose Flour Can be substituted with gluten-free flour
- 2 teaspoons Baking Powder Acts as a leavening agent
- 1/2 teaspoon Kosher Salt Balances flavors
- 1 cup Granulated Sugar Sweetens the cake
- 1/2 cup Unsalted Butter Softened, for easy blending
- 1 tablespoon Lemon Zest Infuses citrus aroma
- 1/2 cup Vegetable Oil Maintains moisture
- 3 Large Eggs Room temperature
- 1 teaspoon Pure Vanilla Extract Adds flavor
- 1 cup Whole Milk Adds richness
For the Lemon Cream Filling
- 1 cup Heavy Cream Whips into a stable filling
- 8 ounces Mascarpone Rich consistency for filling
- 1/2 cup Powdered Sugar Adds sweetness
- 1/4 cup Lemon Juice Brightens flavor
For the Topping
- 1 cup Vanilla Crumble Crunchy texture
Instructions
Preparation
- In a large mixing bowl, combine the all-purpose flour, baking powder, and kosher salt.
- In another bowl, cream the softened unsalted butter and granulated sugar until fluffy.
- Add eggs one at a time, then mix in the pure vanilla extract, lemon zest, vegetable oil, and whole milk.
- Gradually blend in the dry ingredients until just combined.
Baking
- Pour the batter evenly into prepared cake pans.
- Bake in a preheated oven at 350°F for 25-30 minutes or until golden brown.
- Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Filling
- In a chilled mixing bowl, whip the heavy cream until soft peaks form.
- Gently fold in the mascarpone, lemon juice, lemon zest, and powdered sugar until smooth.
Assembly
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread a generous layer of the lemon cream filling over the top, then place the second layer on top and repeat with additional filling.
- Sprinkle the vanilla crumble evenly on top of the final layer.
- Chill the assembled cake in the refrigerator for at least 1 hour.
Notes
Serve with fresh berries for added flavor and visual appeal.