Lemon & Cream Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper, leaving an overhang for easy removal.

In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.

In a large bowl, whisk the melted butter and granulated sugar until combined. Add the eggs one at a time, whisking briefly after each addition. Stir in the milk, lemon zest, lemon juice, and vanilla until smooth.

Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula until just combined. Do not overmix — batter should be smooth but slightly thick.

Pour the batter into the prepared pan, smoothing the top. Bake on the center rack for 22–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

Remove the cake from the oven and let it cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely before assembling (about 1 hour).

While the cake cools, prepare the lemon cream. Place the cream cheese and mascarpone (if using) in a mixing bowl and beat with a hand mixer or stand mixer on medium speed until smooth and lump-free, about 1–2 minutes.

Add the powdered sugar, lemon zest, and lemon juice and beat on low speed until incorporated, then increase speed to medium and beat until light and fluffy, about 1 minute.

In a separate chilled bowl, whip the heavy cream to soft peaks (when you lift the whisk peaks hold but curl over). Gently fold the whipped cream into the lemon-cream cheese mixture in two additions, folding until homogeneous and smooth. Taste and adjust sweetness or lemon intensity by adding up to 1 tbs more powdered sugar or 1 tsp extra lemon juice if desired.

Fold in the lemon curd gently, leaving small swirls of curd if you want a marbled look, or fold until fully incorporated for uniform lemon flavor.

If desired, level the cooled cake by trimming a thin layer off the top so it’s flat. Slice the cake horizontally into two even layers using a serrated knife or cake leveler.

Place the bottom layer on a serving plate. Spread about half of the lemon cream filling evenly over the bottom layer (about 3/4 cup). If you prefer more intense lemon pockets, dollop 2–3 tbs of extra lemon curd on top of the cream and swirl gently.

Place the top cake layer over the filling. Spread the remaining lemon cream over the top and sides of the cake for a semi-naked finish or smooth it fully for a clean look (use an offset spatula).

Dust the top lightly with confectioners' sugar, arrange lemon slices or twists and mint leaves as garnish. Refrigerate the assembled cake for at least 1 hour to set the filling and make slicing neater.

Bring the cake to room temperature for 15–20 minutes before serving for best texture. Slice with a sharp knife dipped in hot water and wiped dry between cuts.