Description
Luscious lemon cream dream cake elevates dessert expectations with its tangy sophistication. Silky layers of citrus-infused bliss promise pure indulgence you’ll savor to the last delectable crumb.
Ingredients
Scale
Main Ingredients:
Flour:
- 120 g (4.2 ounces) flour
Eggs:
- 4 whole eggs
- 4 egg yolks
- 3 eggs
Sugar:
- 120 g (4.2 ounces) sugar
- 190 g (6.7 ounces) sugar
- 75 g (2.6 ounces) powdered sugar
Cream Cheese:
- 300 g (10.6 ounces) soft cream cheese
Secondary Ingredients:
Liquid Components:
- 30 ml (1 fluid ounce) water
- 40 ml (1.4 fluid ounces) lemon juice
- 130 ml (4.4 fluid ounces) lemon juice
Dry Seasonings and Thickeners:
- 4 g (0.14 ounces) baking powder
- 10 g (0.35 ounces) cornstarch
- 1 teaspoon lemon peel
- 1 pinch of salt
Garnish and Flavoring:
- 75 g (2.6 ounces) powdered sugar
Instructions
- Prepare the oven at 180°C (350°F) and thoroughly grease a cake pan with butter and dust with flour to prevent sticking.
- Whip eggs with a pinch of salt until they reach a light, airy consistency. Gradually incorporate sugar, continuing to beat until the mixture transforms into a pale, voluminous texture.
- Delicately fold in egg yolks, ensuring a smooth incorporation. Gently sift flour and baking powder into the mixture, followed by freshly grated lemon peel, water, and lemon juice.
- Transfer the batter into the prepared cake pan, spreading evenly with a spatula to create a uniform surface.
- Bake for 20-25 minutes, monitoring closely. Test cake doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Remove from oven and allow the cake to cool completely on a wire rack, preventing moisture accumulation.
- For the lemon filling, combine eggs, sugar, lemon peel, cornstarch, and lemon juice in a saucepan over medium heat.
- Continuously whisk the mixture, cooking until it thickens to a custard-like consistency. Remove from heat and let cool to room temperature.
- Prepare the cream cheese frosting by beating cream cheese and powdered sugar until smooth and creamy.
- Carefully slice the cooled cake into layers. Spread a generous layer of cream cheese mixture on the first layer.
- Evenly distribute the cooled lemon filling over the cream cheese layer, ensuring complete coverage.
- Repeat the layering process with remaining cake layers, creating a decadent, multi-layered dessert.
Notes
- Swap out regular flour with gluten-free flour blend for a celiac-friendly version without compromising cake texture.
- Use Greek yogurt as a partial cream cheese replacement to reduce fat and boost protein content while maintaining creamy consistency.
- Room temperature ingredients ensure smoother mixing and prevent lumpy batter, creating a more uniform cake texture.
- Zest lemons carefully to avoid bitter white pith, extracting only the bright yellow outer layer for maximum flavor intensity.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 305
- Sugar: 34 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 100 mg