Lemon Cream Cake Recipe From Scratch
Ingredients
This delicious lemon cream cake recipe is the perfect treat for any occasion! The cake is light and airy and the lemon cream frosting is bright and tart. All you’ll need to make this cake is some cake flour, baking powder, salt, butter, sugar, eggs, milk, lemon juice, and lemon zest. For the frosting, you’ll need cream cheese, butter, confectioners’ sugar, and lemon zest. To make the cake extra-special, you can also add some fresh berries or a sprinkle of lemon zest on top.
Cake Ingredients:
3 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup milk
2 tablespoons lemon juice
1 tablespoon lemon zest
Frosting Ingredients:
8 ounces cream cheese, softened
1/2 cup (1 stick) butter, softened
3 cups confectioners’ sugar
1 tablespoon lemon zest
Instructions
Preheat the oven to 350°F and grease a 9-inch round cake pan. In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside. In a separate large bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the milk, lemon juice, and lemon zest and beat until combined. Slowly add the flour mixture to the wet ingredients and beat until just combined. Pour the batter into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.
To make the frosting, beat together the cream cheese and butter until creamy. Add the confectioners’ sugar and lemon zest and beat until light and fluffy. Spread the frosting over the cooled cake and decorate with fresh berries or a sprinkle of lemon zest, if desired.
Nutrition
This lemon cream cake recipe is sure to be a hit! Each slice of cake has about 554 calories, 22 grams of fat, 75 grams of carbohydrates, and 5 grams of protein. The frosting adds an additional 114 calories, 9 grams of fat, 12 grams of carbohydrates, and 1 gram of protein. This cake is best served the same day it is made, but it can be stored in the refrigerator for up to 3 days.
If you’re looking for a light, delicious dessert, this lemon cream cake recipe is sure to please. The bright and tart frosting complements the light and airy cake perfectly. Give this recipe a try and let us know what you think!
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