Lemon Cream Cake

I generally share recipes that are easy and quick to prepare.  But once in a while I love to spend a little time puttering in the kitchen creating something special and this lemon cream cake is the perfect way to do that.  There are several steps involved but you can do a few of them the day before so it’s not so much work at one time.  I can tell you though, the extra effort is definitely worth it.

Ingredients Needed 

• Cake flour. Cake flour will give you a more tender lemon cream cake and a better crumb but all purpose flour will work too. This cake is a little bit more involved so if you’re going to go to all the effort make it the best you can and buy some cake flour.
• Buttermilk. Real buttermilk will give you the best results but you can make your own by adding 1 Tbsp of lemon juice or vinegar to 1 cup of milk.
• Eggs. Only the whites will be used in the cake. The yolks can be used in the lemon curd.
• Baking Powder. Make sure it is fresh for best results
• Salt. I use a sea salt.
• Sugar. Granulated sugar for cake and filling and powdered sugar for crumb topping.
• Butter. I use salted but if using unsalted add in a pinch more salt.
• Vanilla Extract. Pure vanilla is the best
• Lemons. You will be using the zest and the juice.
• Cream Cheese. You want it softened, at room temperature for best results.
• Whipping Cream. I like to use heavy whipping cream.
• Gelatin. This is plain gelatin (not Jello). It works as a thickener.
• Lemon Curd. You can use store bought lemon curd for the lemon cream cake or you can use the leftover egg yolks from this recipe to make your own. There is a recipe below.

How to Make Lemon Cream Cake

• Sift together the flour, baking powder and salt in a bowl.
• Whisk together the milk and egg whites in a medium bowl.
• Combine lemon zest and sugar and rub togetherwith your fingers until the sugar is moist and fragrant.
• Combine sugar and butter and beat with the paddle attachment in a stand mixer or with a hand mixer, beat on medium speed for a full 3 minutes, until the butter and sugar are very light.
• Beat in the extract, then alternate adding in dry ingredients and wet ingredients, one third at a time. Once all ingredients are incorporated, mix for two minutes until well combined.
• Divide the batter between the two 9 inch pans that have been greased and floured.  Line the bottom of the pans with wax paper and grease and flour that also.
• Bake for 30-35 minutes the cakes are well risen and springy to the touch, or until a thin knife or toothpick comes out clean.
• Cool cake completely on a cooling rack. (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

• Whip the whipping cream in a chilled mixing bowl until it forms stiff peaks.  Transfer to another bowl and set aside.
• Beat the cream cheese and the lemon curd until it is well mixed.
• Drizzle in the cooled simple syrup slowly into cream cheese mixture, scraping down sides as needed
• Add the whipping cream and beat with the whisk attachment until incorporated.  Chill the mixture until slightly thickened.

• Brush the tops of the cooled cake with the remaining simple syrup.
• Spread 2/3 of the filling on the bottom half of the cake and top with the other layer.
• Frost the top and the outside of the cake with the remaining filling and then press the crumb mixture onto the sides and top of the cake. ( I only did it on the top) The crumb topping can be eliminated if you prefer.
• Chill for several hours or freeze to firm up the filling.