Recipe: Lemon Cake with Vanilla Cream Filling

Recipe: Lemon Cake with Vanilla Cream Filling

Lemon cake with a vanilla cream filling is a delightful dessert that combines the bright, zesty flavor of lemon with the rich, smooth texture of vanilla cream. The fluffy cake layers are perfectly complemented by the velvety filling, creating a perfect balance of sweetness and tang. This cake is ideal for any occasion, from birthdays to afternoon tea or a simple family treat. Whether you're an experienced baker or just starting out, this recipe is easy to follow and guaranteed to impress.

Let’s dive into the step-by-step process of creating this irresistible lemon cake with vanilla cream filling.

Ingredients

For the Lemon Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice

For the Vanilla Cream Filling:

• 1 1/2 cups heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch (optional, for thicker filling)

For Garnish:

• Lemon zest
• Thin lemon slices

Instructions

Step 1: Prepare the Lemon Cake

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.

2. Mix the Dry Ingredients
   In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

3. Cream the Butter and Sugar
   In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-5 minutes.

4. Add the Eggs and Vanilla
   Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract and lemon zest.

5. Alternate Adding Wet and Dry Ingredients
   Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and finish with the dry ingredients. Mix until just combined.

6. Add the Lemon Juice
   Stir in the fresh lemon juice, which will enhance the cake's citrus flavor.

7. Bake the Cake
   Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

Step 2: Prepare the Vanilla Cream Filling

1. Whip the Heavy Cream
   In a large mixing bowl, whisk the heavy cream and powdered sugar together until stiff peaks form. You can use an electric mixer or a hand whisk for this. Make sure the cream is chilled for better results.

2. Add the Vanilla Extract
   Stir in the vanilla extract to infuse the filling with a rich flavor.

3. Optional: Thicken the Cream
   If you prefer a thicker filling, dissolve the cornstarch in a small amount of cold water and heat it gently in a saucepan until it thickens. Let it cool and then fold it into the whipped cream. This will give your filling a smoother consistency.

Step 3: Assemble the Cake

1. Layer the Cake
   Once the cakes have cooled completely, place one cake layer on a serving platter. Spread a generous amount of vanilla cream filling on top, making sure to cover the entire surface evenly.

2. Top with the Second Cake Layer
   Place the second cake layer on top of the filling. Gently press down to ensure the layers stick together.

3. Decorate the Cake
   Garnish the top of the cake with lemon zest and thin slices of lemon. You can also sprinkle a little powdered sugar on top for an extra touch of elegance.

Step 4: Serve and Enjoy

1. Chill the Cake
   For best results, refrigerate the assembled cake for about 30 minutes to allow the flavors to set and the filling to firm up.

2. Serve
   Slice the cake into pieces and serve. Enjoy the refreshing combination of the light lemon cake and the smooth vanilla cream filling. This cake is perfect for spring or summer, but it can be enjoyed year-round.

Tips and Variations

1. Add Fresh Berries: Fresh berries such as raspberries or blueberries make an excellent addition to the garnish. They complement the tartness of the lemon and add a pop of color to the cake.
2. Gluten-Free Option: To make this cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
3. Lemon Syrup: For extra lemony flavor, brush each cake layer with a light lemon syrup (made from lemon juice and sugar) before assembling the cake. This will keep the cake moist and enhance the lemon taste.
4. Make It a Layer Cake: For a more dramatic presentation, you can make this cake into a three-tier layer cake by doubling the recipe and stacking more layers.

Health Benefits

1. Lemon: Lemons are an excellent source of vitamin C, which helps boost the immune system and improve skin health.
2. Heavy Cream: Although high in fat, heavy cream provides essential vitamins such as A, D, and E. Used in moderation, it can be part of a balanced diet.
3. Eggs: Eggs are rich in protein and essential amino acids that support muscle repair and growth.

Storage

If you have leftovers, store the cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. For longer storage, you can freeze the cake layers before frosting and filling. When ready to serve, thaw and assemble.

Conclusion

Lemon cake with vanilla cream filling is a perfect dessert for any occasion. The combination of light, fluffy lemon cake with a rich and creamy filling creates an unforgettable flavor profile that is both refreshing and indulgent. Whether you're serving it for a special celebration or just enjoying a treat for yourself, this cake is sure to impress. Try this recipe today and delight your taste buds with the refreshing, citrusy goodness of lemon and the smooth, comforting flavor of vanilla cream.