This Lemon Cream Cake is a delightful and refreshing dessert perfect for any occasion. Combining a fluffy cake base with a rich and zesty lemon cream, this cake is sure to impress your family and friends. The vibrant yellow color and tangy lemon flavor make it a wonderful treat for warm days or festive gatherings. The combination of textures and flavors creates a harmonious balance that will leave everyone asking for seconds.
Total Time: 2 hours 30 minutes
Active Preparation Time: 40 minutes
Chilling Time: 2 hours
Ingredients
For the Lemon Cream:
- 500 ml milk
- 120g sugar
- 70g cornstarch
- 100 ml fresh lemon juice
- 1 egg
- A few drops of yellow food coloring
For the Cake Base:
- 4 eggs
- 100g sugar
- A pinch of salt
- 8g vanilla sugar
- 100 ml vegetable oil
- 120 ml milk
- 130g sifted flour
- 10g baking powder
Baking Pan:
- Size: 28 cm x 18.5 cm
Directions
Lemon Cream:
- Mix Dry Ingredients: In a saucepan, combine the sugar and cornstarch. Mix well.
- Add Milk: Gradually add the milk to the mixture, stirring constantly to avoid lumps.
- Cook the Mixture: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to boil.
- Add Lemon Juice: Once thickened, remove from heat and slowly add the fresh lemon juice while stirring.
- Incorporate Egg: Beat the egg in a separate bowl and gradually add it to the lemon mixture, stirring continuously to combine.
- Add Food Coloring: Add a few drops of yellow food coloring to achieve a vibrant lemon color.
- Cool Down: Pour the lemon cream into a bowl, cover it with plastic wrap to prevent a skin from forming, and let it cool to room temperature.
Cake Base:
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- Preheat Oven: Preheat your oven to 180°C (350°F).
- Beat Eggs and Sugar: In a large bowl, beat the eggs with the sugar, vanilla sugar, and a pinch of salt until the mixture is light and fluffy.
- Add Wet Ingredients: Gradually add the vegetable oil and milk, mixing until well combined.
- Incorporate Dry Ingredients: Sift together the flour and baking powder, then gradually add them to the wet mixture, folding gently to avoid deflating the batter.
- Bake the Cake: Pour the batter into the prepared baking pan (28 cm x 18.5 cm) and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Once baked, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Assembly:
- Layer the Cake: Once the cake is completely cooled, cut it into two equal layers.
- Add Lemon Cream: Spread the lemon cream evenly over the bottom layer of the cake.
- Top Layer: Place the top layer of the cake over the lemon cream.
- Chill: Refrigerate the assembled cake for at least 2 hours to allow the cream to set and flavors to meld.
Serving Suggestions
- Dust with powdered sugar before serving.
- Garnish with lemon zest or slices for a decorative touch.
- Serve chilled for the best taste experience.
Cooking Tips
- Ensure the milk mixture for the lemon cream is cooked thoroughly to avoid a raw cornstarch taste.
- Beat the eggs well for a light and fluffy cake base.
- Allow the cake to cool completely before cutting and layering to prevent it from breaking.
Nutritional Benefits
- Lemon Juice: Rich in vitamin C and antioxidants.
- Eggs: Provide high-quality protein and essential nutrients.
- Milk: A source of calcium and vitamin D.
Dietary Information
- Vegetarian: Yes
- Nut-free: Yes
- Dairy: Contains milk
Nutritional Facts (per serving, estimated)
- Calories: 250
- Protein: 6g
- Carbohydrates: 34g
- Sugars: 18g
- Fat: 10g
Storage Tips
- Store the lemon cream cake in the refrigerator for up to 3 days.
- Cover the cake with plastic wrap or store it in an airtight container to prevent it from drying out.
Why You’ll Love This Recipe
- The combination of fluffy cake and zesty lemon cream is refreshing and delightful.
- It’s a perfect dessert for gatherings and special occasions.
- Easy to make with simple ingredients.
- Versatile and perfect for any season.
Conclusion
This Lemon Cream Cake is the perfect balance of light, fluffy cake and rich, tangy lemon cream. It’s an ideal dessert for any occasion, bringing a burst of citrus flavor to your table. Easy to make and delightful to eat, this cake will surely become a favorite in your recipe collection. Enjoy every bite of this refreshing treat!
10 Frequently Asked Questions
- Can I use bottled lemon juice instead of fresh lemon juice?
Yes, you can use bottled lemon juice, but fresh lemon juice will give a more vibrant and natural flavor. - Can I make this cake gluten-free?
Yes, you can substitute the flour with a gluten-free flour blend that is suitable for baking. - What can I use instead of cornstarch in the lemon cream?
You can use tapioca starch or arrowroot powder as a substitute for cornstarch. - How can I make this cake dairy-free?
Use a plant-based milk alternative (like almond milk or oat milk) for the lemon cream and cake batter. - Can I prepare the lemon cream in advance?
Yes, you can prepare the lemon cream a day in advance and refrigerate it. Just make sure to cover it well to prevent it from drying out. - Can I add other flavors to the cake base?
Yes, you can add a tablespoon of lemon zest or a few drops of lemon extract for more lemon flavor in the cake base. - How do I prevent the cake from becoming too dry?
Make sure not to overbake the cake and check it with a toothpick a few minutes before the suggested baking time. - Can I freeze this cake?
Yes, you can freeze the assembled cake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. - What size baking pan should I use?
A 28 cm x 18.5 cm baking pan is ideal for this recipe, but similar-sized pans can work as well. - Can I double the recipe?
Yes, you can double the recipe ingredients and use a larger pan to make a bigger cake.