Very Tasty Lemon Cake

This Very Tasty Lemon Cake is light, fluffy, and bursting with citrus flavor. The zesty lemon cream filling adds a smooth, velvety texture, making this cake the perfect treat for any occasion. Simple ingredients, easy steps, and a deliciously moist result!

Preparation Time

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Servings: 6–8 slices

Ingredients
For the Lemon Cream Filling:

  • 1 egg
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • 200 ml milk
  • 2 tbsp butter

For the Cake Batter:

  • 3 eggs
  • Pinch of salt
  • 8 tbsp sugar
  • 8 tbsp vegetable oil
  • 2 tbsp sour cream
  • 8 tbsp all-purpose flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract (or vanillin)

For Topping:

  • Powdered sugar
  • Almond blossoms (optional)

Directions

  • Prepare the Lemon Cream Filling
    • In a saucepan, whisk 1 egg, lemon zest, lemon juice, sugar, cornstarch, and milk.
    • Cook over medium heat, stirring continuously, until thickened.
    • Remove from heat, add butter, stir until smooth, and cover. Let cool.
  • Prepare the Cake Batter
    • Preheat the oven to 180°C (350°F).
    • In a bowl, whisk 3 eggs, salt, and sugar until fluffy.
    • Gradually add vegetable oil and sour cream, mixing well.
    • Sift in flour, baking powder, and vanilla extract, stirring until smooth.
  • Assemble & Bake
    • Pour half the batter into a greased baking pan.
    • Spread the cooled lemon cream evenly on top.
    • Pour the remaining batter over the cream.
    • Bake at 180°C (350°F) for 35 minutes, until golden brown.
    • Check doneness with a skewer—if it comes out clean, the cake is ready.
  • Cool & Serve
    • Let the cake cool slightly before removing from the pan.
    • Dust with powdered sugar and decorate with almond blossoms (optional).

Serving Suggestions

  • Serve with a cup of tea or coffee for a cozy treat.
  • Enjoy warm with whipped cream or vanilla ice cream.
  • Drizzle with lemon glaze for an extra citrusy touch.
  • Pair with fresh berries for a refreshing twist.

Cooking Tips

  • For a stronger lemon flavor, increase the lemon zest and juice.
  • Use room temperature eggs for a fluffier batter.
  • For extra moistness, replace some of the vegetable oil with melted butter.
  • Store leftovers in an airtight container at room temperature for up to 3 days.

Nutritional Benefits

  • Lemon: High in vitamin C and antioxidants.
  • Eggs: Provide protein and structure for a fluffy cake.
  • Milk & Butter: Add creaminess to the lemon filling.

Why You’ll Love This Recipe

  • Soft, Moist, and Fluffy – Perfect texture every time!
  • Easy & Simple Ingredients – Pantry-friendly and quick to make.
  • Zesty Lemon Flavor – Refreshing and light.
  • Perfect for Any Occasion – Great for breakfast, dessert, or afternoon tea.

Frequently Asked Questions

  • Can I use lime instead of lemon? Yes! Lime gives a similar citrusy kick.
  • What if I don’t have sour cream? Use yogurt or milk with ½ tsp vinegar as a substitute.
  • Can I make this cake dairy-free? Yes! Use almond milk and dairy-free butter.
  • Can I add poppy seeds? Absolutely! Add 1 tbsp poppy seeds for extra texture.
  • How do I store leftovers? Keep in an airtight container for 3 days or refrigerate for up to 5 days.

Enjoy this very tasty lemon cake—a perfect blend of sweet and tangy flavors! 🍋💕