Lemon Cream-Filled Cake

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Introduction:
This Lemon Cream-Filled Cake is a delightful treat that perfectly balances light, fluffy cake layers with a rich, tangy lemon cream filling. Ideal for spring and summer celebrations, this cake is sure to impress with its bright flavor and elegant appearance. Whether it’s for a birthday, a holiday gathering, or just a special dessert, this cake is a refreshing and indulgent choice that everyone will love!

Ingredients:

For the Cake:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup milk
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • Zest of 1 lemon

For the Lemon Cream Filling:

  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice

For the Lemon Glaze (optional):

  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice
  • Lemon zest for garnish

Instructions:

Make the Cake:

  1. Preheat Oven:
  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  1. Mix Dry Ingredients:
  • In a large bowl, whisk together the flour, baking powder, and salt.
  1. Cream Butter and Sugar:
  • In another bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
  1. Add Eggs and Flavoring:
  • Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
  1. Combine Mixtures:
  • Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
  1. Bake:
  • Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Make the Lemon Cream Filling:

  1. Whip the Cream:
  • In a large bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar, lemon zest, and lemon juice, continuing to whip until stiff peaks form.
  1. Fill the Cake:
  • Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of lemon cream filling over the top. Place the second cake layer on top and press down gently.

(Optional) Make the Lemon Glaze:

  1. Prepare Glaze:
  • In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the top of the cake.

Tips for Success:

  • Cooling the Cake: Ensure the cake layers are completely cool before adding the filling to prevent it from melting.
  • Filling Variations: You can also add fresh berries, such as blueberries or raspberries, to the filling for added flavor and color.
  • Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

Recommendation:

Serve this Lemon Cream-Filled Cake chilled, adorned with extra lemon zest or fresh berries for a pop of color. It’s a perfect dessert for spring gatherings, summer picnics, or any occasion that calls for a refreshing, citrusy treat. Enjoy the bright, zesty flavors in every slice!

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