Lemon & Cream Cake Recipe
Indulge in our zesty Lemon & Cream Cake, featuring layers of moist lemon-infused sponge cake, rich cream filling, and a tangy lemon glaze that perfectly balances sweetness and tartness.
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Ingredients
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Cake Ingredients
Method
Cake Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 3
Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- 4
Add Eggs and Flavorings
Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and vanilla extract.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- 6
Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
