Description
Silky smooth lemon cream cake whispers sweet sophistication with each delicate slice. Refreshing citrus notes and creamy layers promise a Mediterranean-inspired dessert that delights your senses from first bite to last.
Ingredients
Scale
Lemon Cream:
Dairy and Liquid Ingredients:
- 500 milliliters (2 cups) milk
- 100 milliliters (1/2 cup) fresh lemon juice
Sweeteners and Thickeners:
- 120 grams (2/3 cup) sugar
- 70 grams (1/2 cup) cornstarch
Additional Ingredients:
- 1 egg
- A few drops yellow food coloring
Cake Base:
Main Ingredients:
- 4 eggs
- 130 grams (1 cup) sifted flour
- 100 grams (1/2 cup) sugar
Liquid Ingredients:
- 100 milliliters (1/2 cup) vegetable oil
- 120 milliliters (1/2 cup) milk
Leavening and Seasoning:
- 10 grams (2 teaspoons) baking powder
- 8 grams (2 teaspoons) vanilla sugar
- 1 pinch salt
Baking Pan:
- 28 centimeters x 18.5 centimeters (11 inches x 7 inches)
Instructions
- Prepare the lemon cream foundation by combining sugar and cornstarch in a saucepan, creating a smooth dry mixture.
- Gradually introduce milk while continuously whisking to prevent lumps from forming, establishing a uniform liquid base.
- Heat the mixture over medium temperature, stirring consistently until it thickens and reaches a gentle boiling point.
- Remove from heat and incorporate fresh lemon juice, creating a tangy citrus essence.
- Temper the beaten egg by slowly integrating it into the warm lemon mixture, ensuring a silky smooth texture without scrambling.
- Enhance the visual appeal by adding yellow food coloring, creating a vibrant lemony hue.
- Transfer the cream to a clean bowl, cover with plastic wrap directly touching the surface to prevent skin formation, and allow to cool to room temperature.
- Preheat the oven to 180°C (350°F), preparing the baking environment for the cake base.
- Whip eggs with sugar, vanilla sugar, and salt until the mixture becomes light and voluminous, creating an airy foundation.
- Gradually blend vegetable oil and milk into the egg mixture, maintaining a consistent, smooth batter.
- Sift flour and baking powder together, gently folding into the wet ingredients to preserve the mixture’s delicate structure.
- Pour the batter into a prepared baking pan, distributing evenly for uniform baking.
- Bake for 25-30 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center.
- Allow the cake to rest in the pan for 10 minutes, then transfer to a wire rack for complete cooling.
- Slice the cooled cake horizontally into two equal layers, creating a platform for cream application.
- Spread the prepared lemon cream evenly across the bottom layer, ensuring full coverage.
- Carefully position the top cake layer, creating a beautiful two-tier dessert.
- Refrigerate for a minimum of 2 hours to allow flavors to meld and cream to set firmly.
- Before serving, dust with powdered sugar and optionally garnish with fresh lemon zest for an elegant presentation.
- Serve chilled, maximizing the refreshing citrus flavor and creamy texture.
Notes
- Swap fresh lemon juice with bottled if you’re short on time, but the zesty flavor will be less vibrant.
- Use room temperature eggs to ensure smoother, more even cake batter consistency.
- Fold dry ingredients gently to maintain the cake’s light and airy texture, preventing dense results.
- Test cake doneness by gently pressing the center – it should spring back immediately when fully baked.
- For dairy-free version, replace milk with almond or coconut milk and use vegetable oil margarine.
- Prevent lemon cream from becoming lumpy by whisking constantly while cooking and adding ingredients gradually.
- Enhance lemon flavor by adding extra lemon zest to both cake batter and cream for a more intense citrus punch.
- Store cake away from strong-smelling foods in refrigerator to prevent flavor absorption.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 26g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg