This delightful lemon cream cake is a perfect combination of light, fluffy cake and a rich, tangy lemon cream filling. The zesty lemon cream adds a burst of refreshing citrus flavor, while the cake remains soft and airy. Topped with powdered sugar, this dessert is an elegant treat that is sure to impress at any gathering. Whether you’re hosting a party or simply craving a sweet, tangy indulgence, this lemon cream cake will be a favorite!
Preparation Time:
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Ingredients:
For the Lemon Cream:
- 1 egg
- 50 g (1/4 cup) sugar
- 20 g (2 tablespoons) starch
- 200 g (3/4 cup + 1 tablespoon) milk
- Zest from 1 lemon
- Juice from 1/2 lemon
- 20 g (1 1/2 tablespoons) butter
For the Cake:
- 3 eggs
- A pinch of salt
- 120 g (1/2 cup + 2 tablespoons) sugar
- 50 g (3 1/2 tablespoons) sour cream
- 100 g (7 tablespoons) vegetable oil
- 200 g (1 1/2 cups + 1 tablespoon) flour
- 1 teaspoon baking powder
- A pinch of vanillin
For Garnish:
- Powdered sugar for sprinkling
Directions:
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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, along with lemon zest and lemon juice, stirring continuously to combine.
- Cook over medium heat, stirring constantly, until the mixture thickens into a dense consistency.
- Remove from heat and stir in 20 g of butter until fully melted.
- Cover the cream and refrigerate until ready to use.
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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, continuing to beat until the mixture is well combined and slightly thickened.
- Mix in 50 g of sour cream and 100 g of vegetable oil until smooth and well incorporated.
- 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.
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Assemble and Bake:
- Line a casserole dish with parchment paper and pour the cake batter into it, spreading it 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.
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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.
Serving Suggestions:
- This cake pairs wonderfully with a cup of tea, coffee, or lemonade.
- For extra indulgence, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
- It’s also a great dessert for a spring or summer gathering.
Cooking Tips:
- For a more intense lemon flavor, feel free to 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.
- If you prefer a lighter cake, you can substitute the vegetable oil with melted butter for a richer flavor.
Nutritional Benefits:
- Lemons: High in vitamin C and antioxidants, which support a healthy immune system.
- Eggs: A good source of protein, vitamins, and minerals.
- Sour cream: Contains healthy fats that provide energy and help the body absorb nutrients.
Why You’ll Love This Recipe: This lemon cream cake is light, refreshing, and easy to make. The combination of smooth lemon cream and fluffy cake creates a perfect balance of flavors and textures. It’s the perfect dessert for anyone who loves citrus-flavored sweets. Whether for a special occasion or a simple treat, this cake is sure to satisfy your sweet tooth.
Conclusion: Lemon cream cake is an elegant and delicious dessert that’s perfect for any occasion. The citrusy zing from the lemon cream perfectly complements the soft, airy cake, making each bite a delightful experience. With simple ingredients and an easy-to-follow method, this cake is sure to become a staple in your dessert repertoire.
Frequently Asked Questions (FAQs):
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Can I use a different citrus fruit for the filling?
- Yes, you can substitute lemons with oranges or limes for a different flavor profile.
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Can I make the cream in advance?
- Yes, you can prepare the lemon cream the day before and store it in the refrigerator until ready to use.
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Can I freeze this cake?
- Yes, the cake can be frozen without the cream topping. Wrap it tightly in plastic wrap and foil for up to 3 months. Thaw before serving.
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What should I do if the cream doesn’t thicken?
- If the cream isn’t thickening, continue to cook it over low heat, stirring constantly. You can also add a little more cornstarch mixed with cold milk to help it thicken.
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Can I use a different flour for this recipe?
- Yes, you can use gluten-free flour or almond flour as a substitute for all-purpose flour, though the texture may vary slightly.