Description
A light and airy cake bursting with lemon zest and creamy texture, perfect for summer gatherings and celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Incorporate lemon juice and lemon zest.
- Combine flour, baking powder, and salt in a separate bowl. Gradually add to wet mixture, alternating with milk.
- Fill the prepared pans with batter.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring to a wire rack.
- Whip the heavy cream until soft peaks form, then add powdered sugar and vanilla until stiff peaks form.
- Layer the cooled cakes with whipped cream.
- Serve chilled and enjoy!
Notes
For the best flavor, always use fresh lemon juice and zest. Ensure your butter is at room temperature for ideal creaming. Use cold cream for whipping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 398
- Sugar: 33g
- Sodium: 106mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 186mg