Ingredients

For the Dough:

• Eggs: 4 (separate the whites and yolks)
• Salt: A pinch
• Sugar: 120g
• Egg Yolks: 4 additional yolks
• Flour: 120g
• Baking Powder: 4g
• Lemon Zest: 1 teaspoon
• Water: 30 ml
• Lemon Juice: 40 ml

For the Cream:

• Soft Cream Cheese: 300g
• Powdered Sugar: 75g

For the Lemon Filling:

• Eggs: 3
• Sugar: 190g
• Lemon Zest: 1 teaspoon
• Cornstarch: 10g
• Lemon Juice: 130 ml

Step-by-Step Instructions

Step 1: Prepare the Sponge Cake

1. Preheat the Oven: Preheat your oven to 180°C (350°F). Grease and line a round cake pan with parchment paper.
2. Whisk the Egg Whites: In a large bowl, whisk the 4 egg whites with a pinch of salt until stiff peaks form. Gradually add the 120g of sugar, continuing to whisk until glossy.
3. Mix the Yolks: In a separate bowl, beat the 4 egg yolks (plus the 4 additional yolks) with the lemon zest, water, and lemon juice until combined.
4. Combine the Ingredients: Gently fold the egg yolk mixture into the egg whites. Sift the flour and baking powder over the mixture and fold everything together carefully to avoid deflating the batter.
5. Bake the Cake: Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before removing it from the pan.

Step 2: Prepare the Lemon Filling

1. Make the Lemon Custard: In a saucepan, whisk together 3 eggs, 190g sugar, and 1 teaspoon of lemon zest. Add the cornstarch and whisk until smooth.
2. Cook the Filling: Place the saucepan over medium heat and gradually add the 130 ml of lemon juice, stirring constantly. Cook for about 7-10 minutes, or until the mixture thickens into a custard-like consistency.
3. Cool the Filling: Remove from heat and let the lemon filling cool completely before using.

Step 3: Prepare the Cream Cheese Frosting

1. Make the Frosting: In a bowl, beat the 300g of soft cream cheese with 75g of powdered sugar until smooth and creamy. Set aside.

Step 4: Assemble the Cake

1. Slice the Cake: Once the cake is completely cool, slice it horizontally into two layers.
2. Add the Lemon Filling: Spread the lemon filling evenly over the bottom layer of the cake. Place the top layer back on.
3. Frost the Cake: Use the cream cheese frosting to cover the entire cake, spreading it evenly over the top and sides.
4. Chill the Cake: Let the cake chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.

Cooking Tips

1. Separate the Eggs Carefully: When separating the egg whites and yolks, ensure no yolk gets into the whites, or they may not whip properly.
2. Cool the Cake Completely: It’s important to let the cake cool completely before slicing or assembling it. If the cake is warm, the filling and frosting could melt or become runny.
3. Lemon Zest: Use a fine grater to zest the lemons without grating the white pith, which can be bitter.
4. Cream Cheese Softness: Make sure the cream cheese is soft before making the frosting. This helps achieve a smooth and creamy texture.

Storage

1. Refrigeration: Store the cake in the refrigerator in an airtight container for up to 3 days. The cake will remain moist, and the flavors will intensify as it sits.
2. Freezing: You can freeze the assembled cake without the frosting. Wrap the cake tightly in plastic wrap and foil and freeze for up to 2 months. When ready to serve, thaw the cake in the refrigerator overnight and frost before serving.

Nutritional Facts (Per Serving)

• Calories: 350 kcal
• Protein: 8g
• Fat: 15g
• Carbohydrates: 45g
• Sugar: 30g
• Fiber: 1g
• Sodium: 150mg

This cake offers a good balance of carbohydrates and proteins, with a refreshing flavor from the lemon filling and a rich, creamy texture from the cheese frosting.

FAQs

1. Can I make the cake layers ahead of time?

• Yes, you can bake the sponge cake layers a day in advance. Just wrap them tightly in plastic wrap and store them in the fridge until you’re ready to assemble the cake.

2. Can I use store-bought lemon curd instead of making my own?

• Absolutely! If you’re short on time, using store-bought lemon curd will work just as well. However, homemade lemon filling gives a fresher taste.

3. Can I substitute the cream cheese in the frosting?

• If you don’t have cream cheese, you can use mascarpone or whipped cream for a lighter frosting.

4. How do I prevent my cake from being too dense?

• Be careful when folding the egg whites into the batter. Gently fold them in to avoid knocking out too much air, which helps keep the cake light and fluffy.

5. Can I use lime instead of lemon?

• Yes! Lime juice and zest will give the cake a slightly different but equally delicious citrus flavor.

Conclusion

Lemon Cream Cake is a delightful, tangy, and creamy dessert that’s sure to please citrus lovers. The soft sponge cake provides the perfect base for the zesty lemon filling, while the smooth cream cheese frosting adds a rich finishing touch. This cake is an excellent choice for any celebration or even a casual get-together. Its balance of sweet and tart, along with its light texture, makes it a refreshing treat that everyone will love. Whether you’re an experienced baker or just starting out, this Lemon Cream Cake is a recipe worth trying.