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Lemon Cream Cake

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A refreshing Lemon Cream Cake that balances tangy lemon flavors with sweet, creamy frosting.

Ingredients

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  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1/4 cup freshly squeezed lemon juice
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • Lemon slices for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Creaming together the sugar and softened butter until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Combine flour, baking powder, and salt in another bowl.
  5. Gradually add the dry mixture to the creamed mixture, alternating with milk.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  9. Whip the heavy cream with powdered sugar until soft peaks form.
  10. Top the cooled cake with whipped cream and garnish with lemon slices.

Notes

For best results, use fresh lemons and ensure the cake is cooled before adding the cream.

Nutrition

Find it online: https://ameliasweets.com/2026/06/30/lemon-cream-cake/

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