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1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and lemon juice. Begin and end with the dry ingredients.
6. If desired, add a few drops of yellow food coloring to achieve a vibrant lemony hue.
7. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
10. While the cakes are cooling, prepare the cream filling. In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
11. In a separate bowl, whip the heavy cream until stiff peaks form.
12. Gently fold the whipped cream into the cream cheese mixture. Stir in the lemon curd and vanilla extract until well combined.
13. Once the cakes have cooled completely, spread the cream filling evenly over one cake layer.
14. Carefully place the second cake layer on top of the filling, creating a sandwich.
15. To make the lemon cream cheese frosting, beat the softened cream cheese and butter together until smooth and creamy.
16. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until the frosting is light and fluffy.
17. Frost the top and sides of the cake with the lemon cream cheese frosting, using a spatula or piping bag.
18. Decorate the cake with additional lemon zest or edible flowers, if desired.
19. Refrigerate the cake for at least 1 hour to allow the flavors to meld together.
20. Slice and serve the lemon cream cake, savoring each tangy and creamy bite.
Expert Tips for Success
– Make sure to use room temperature ingredients for the cake batter. This allows for better mixing and ensures a lighter texture.
– Zest your lemons before juicing them. It’s much easier to zest a whole lemon than a squeezed one.
– To achieve a vibrant lemon color in the cake, you can add a few drops of yellow food coloring to the batter. However, this step is optional.
– For a more intense lemon flavor, brush the cooled cake layers with a lemon syrup made from equal parts lemon juice and granulated sugar before adding the cream filling.
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