This Lemon Cream Cake is a delicious and quick dessert, perfect for serving with tea or coffee. The cake features a light and fluffy base with a zesty lemon cream filling that’s both refreshing and satisfying. It’s easy to make and sure to impress your family and friends with its bright flavors and soft texture.
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Preparation Time
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Ingredients
For the Lemon Cream:
- Egg: 1
- Sugar: 50 g (1/4 cup)
- Starch: 20 g (2 tablespoons)
- Milk: 200 g (3/4 cup + 1 tablespoon)
- Lemon Zest: From 1 lemon
- Lemon Juice: From 1/2 lemon
- Butter: 20 g (1 1/2 tablespoons)
For the Cake:
- Eggs: 3
- Salt: A pinch
- Sugar: 120 g (1/2 cup + 2 tablespoons)
- Sour Cream: 50 g (3 1/2 tablespoons)
- Vegetable Oil: 100 g (7 tablespoons)
- Flour: 200 g (1 1/2 cups + 1 tablespoon)
- Baking Powder: 1 teaspoon
- Vanillin: A pinch
For Garnish:
- Powdered Sugar: For sprinkling
Directions
- Prepare the Lemon Cream:
- In a saucepan, whisk together 1 egg, 50 g of sugar, and 20 g of starch.
- Gradually add 200 g of milk, lemon zest, and lemon juice, stirring continuously.
- Cook over medium heat until the mixture thickens to a dense consistency.
- Remove from heat and add 20 g of butter, stirring until fully melted.
- Cover the cream and refrigerate until needed.
- Prepare the Cake Batter:
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, beat 3 eggs with a pinch of salt using a mixer until frothy.
- Gradually add 120 g of sugar and continue beating until the mixture is well combined and slightly thickened.
- Mix in 50 g of sour cream and 100 g of vegetable oil until smooth.
- Sift in 200 g of flour, 1 teaspoon of baking powder, and a pinch of vanillin. Mix until the batter is smooth and free of lumps.
- Assemble and Bake:
- Line a casserole dish with parchment paper and pour the cake batter into it, spreading evenly.
- Fill a piping bag with the prepared lemon cream and pipe it into the batter, creating swirls or a pattern.
- Bake for 30 minutes, or until a skewer inserted into the cake comes out clean.
- Finish and Serve:
- Once baked, allow the cake to cool slightly before removing it from the dish.
- Sprinkle with powdered sugar before serving.
- Serve warm or at room temperature.
Additional Information
- Serving Suggestions:
- Enjoy this cake with a cup of tea, coffee, or lemonade.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Cooking Tips:
- For a more intense lemon flavor, increase the amount of lemon zest in the cream.
- Ensure the cream is fully chilled before filling the cake to prevent it from melting during baking.
- Nutritional Benefits:
- Lemons: High in vitamin C and antioxidants.
- Eggs: Provide protein and structure to the cake.
- Dietary Information:
- Vegetarian
- Nut-Free
- Nutritional Facts (per slice):
- Calories: 250
- Protein: 4g
- Carbohydrates: 35g
- Fat: 10g
- Fiber: 1g
- Storage:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
- The cake can also be frozen for up to 1 month; thaw in the refrigerator before serving.
- Why You’ll Love This Recipe:
- Quick and easy to prepare with simple ingredients.
- The combination of soft cake and tangy lemon cream is irresistible.
- Perfect for casual gatherings or a special treat with your afternoon tea.
Conclusion
This Lemon Cream Cake is a delightful and easy dessert that’s perfect for any occasion. With its light, fluffy texture and refreshing lemon flavor, it’s sure to become a favorite in your household. The simple preparation and quick baking time make it an excellent choice for when you need a delicious treat in a hurry. Enjoy this cake with your loved ones and savor the bright, citrusy goodness!
Frequently Asked Questions
- Can I use lime instead of lemon?
- Yes, lime can be substituted for a different citrus flavor.
- Can I prepare the lemon cream in advance?
- Yes, you can prepare the cream a day ahead and store it in the refrigerator.
- Can I add fruit to the cake batter?
- Yes, you can add berries or small fruit pieces to the batter for added flavor.
- How do I prevent lumps in the batter?
- Make sure to sift the flour and baking powder before mixing, and stir gently until smooth.
- Can I make this cake gluten-free?
- Yes, use a gluten-free flour blend in place of regular flour.
- What can I use instead of sour cream?
- You can substitute with plain yogurt or buttermilk.
- How do I prevent the cake from sticking to the pan?
- Line the pan with parchment paper or grease it well with butter and flour.
- Can I use powdered sugar in the batter?
- It’s best to use granulated sugar for the batter, but you can dust the finished cake with powdered sugar.
- What type of dish is best for baking this cake?
- A standard casserole dish or a round cake pan works well.
- Can I freeze the lemon cream?
- The lemon cream is best used fresh, but you can freeze it if needed. Thaw in the refrigerator before using.