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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! 🍋💕