Lemon is a fantastic summer flavor. Light, tangy, and with just the right amount of zest, it’s hard to find a dessert that lemons don’t go well in. When you combine it with cream, the resulting dessert is absolutely decadent. This lemon cream cake is no different. The recipe is pretty simple, so it’ll be easy to please all of the lemon lovers in your life. Try it out!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- zest of 1 medium lemon
- 1/2 cup unsalted butter, softened
- 1 & 1/4 cups granulated sugar
- 3 large eggs
- juice of 1 medium lemon
- 1 cup milk
- 8 ounces cream cheese, softened
- 1 cup heavy cream
- 1/2 cup lemon curd
Preheat oven to 350 degrees F. Grease 2 9 inch round cake pans and line with parchment paper. Also grease the parchment.
Whisk flour, baking powder, salt, and lemon zest, then set aside.
Beat butter and sugar until light and fluffy, then add the eggs, mixing after each addition. Mix in lemon juice.
Add flour slowly, alternating with milk, and mix until combined.
Divide batter evenly between pans, then bake 30 to 35 minutes. Cool cakes for 10 minutes, then invert onto a wire rack.
Blend cream cheese, cream, and lemon curd thoroughly. Spread half the frosting over the top of the cake. Place other layer on top, then spread remaining frosting over the cake. Chill for an hour to set the frosting. Serve chilled.