Description
Creamy lemon cake celebrates sunshine on a plate, blending zesty citrus with delicate sweetness. Sweet memories of Mediterranean summers dance through each silky slice, inviting you to savor pure culinary delight.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter
- 1/2 cup milk
- 2 tsp baking powder
- 1/4 tsp salt
Lemon Cream Filling:
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1/4 cup lemon juice
- 2 tbsp lemon zest
- 1/3 cup powdered sugar
Topping and Garnish:
- 1/4 cup powdered sugar (for dusting)
- 2 tbsp fresh lemon slices
- 1 sprig fresh mint (optional)
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9-inch round cake pan with butter, then dust lightly with flour to prevent sticking.
- Sift together flour, baking powder, and salt in a medium bowl to ensure a smooth, lump-free cake base.
- In a separate large mixing bowl, cream softened butter and granulated sugar until the mixture becomes light and fluffy, using an electric mixer at medium speed.
- Incorporate eggs one at a time into the butter-sugar mixture, beating well after each addition to create a uniform batter.
- Gradually fold in the dry ingredients, alternating with milk, mixing gently until just combined to maintain a tender cake texture.
- Pour the batter into the prepared cake pan, spreading evenly with a spatula, and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely on a wire rack for approximately 45 minutes to an hour.
- Whip heavy cream in a chilled bowl until soft peaks form, then gently fold in mascarpone cheese, powdered sugar, lemon juice, and lemon zest to create a vibrant, tangy filling.
- Carefully slice the cooled cake horizontally into two even layers using a serrated knife.
- Spread the lemon cream filling generously between the cake layers, ensuring an even distribution.
- Reassemble the cake layers, pressing gently to secure the filling.
- Dust the top of the cake with powdered sugar using a fine-mesh sieve for an elegant finish.
- Garnish with fresh lemon slices and a sprig of mint just before serving to add a pop of color and fresh aroma.
- Refrigerate the cake for at least 30 minutes before serving to allow the filling to set and flavors to meld together.
Notes
- Soften butter and eggs at room temperature for smoother mixing and better cake texture.
- Use fresh, high-quality lemons for the most vibrant and zesty flavor in the cream filling.
- Avoid overmixing the batter to prevent a dense, tough cake; mix just until ingredients are combined.
- Create a gluten-free version by substituting all-purpose flour with a 1:1 gluten-free baking blend.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 26 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg