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–+ servings

Lemon Cream Delight

Discover the joy of Lemon Cream Delight, a moist and fluffy cake with a zesty lemon filling. Perfect for any occasion, this easy-to-make recipe is a crowd-pleaser.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 40 minutes
Total Time: 1 hour 30 minutes
Servings: 12 people
Calories: 320kcal
Cost: $15

Equipment

  • Electric mixer
  • Measuring cups and spoons
  • Wire rack
  • Spatulas
  • Zester

Ingredients

  • 1 cup whole milk
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • 1 cup lemon curd
  • 1 cup powdered sugar
  • 3 lemons, zest of (2 for the cake, 1 for the glaze)
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1/2 tsp salt
  • 1/4 cup fresh lemon juice
  • q.s. yellow food coloring optional
  • q.s. lemon slices and mint leaves to decorate

Instructions

  • Preheat your oven to 175°C (350°F) and grease and flour three 8-inch round pans.
  • In a bowl, combine flour, baking powder, and salt; set aside.
  • Beat butter and granulated sugar until light and fluffy; add eggs one at a time, mixing well after each addition, then mix in lemon zest, lemon juice, and vanilla extract.
  • Alternate adding the flour mixture and milk to the butter mixture until fully combined.
  • Divide batter evenly among prepared pans and bake for 25-30 minutes, until a toothpick comes out clean; let cool in pans for 10 minutes before moving to wire rack.
  • Beat heavy cream with powdered sugar until firm peaks form; gently stir in lemon curd.
  • Beat butter, powdered sugar, lemon juice, and lemon zest until creamy; add yellow food coloring if desired.
  • Assemble the cake by layering, spreading cream filling between layers, and topping with glaze; decorate with lemon slices and mint leaves.

Notes

For a dairy-free option, use almond milk and vegan butter. To enhance flavor, consider adding a pinch of cardamom to the batter. Store leftovers in the refrigerator for up to 5 days or freeze wrapped layers for up to 3 months. Level cake layers with a serrated knife for better assembly and presentation.

Nutrition

Calories: 320kcal | Carbohydrates: 45g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 150mg | Potassium: 120mg | Sugar: 30g | Vitamin A: 400IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg
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