Description
A light and fluffy cake filled with creamy lemon goodness, perfect for spring gatherings.
Ingredients
- 1 cup (230 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups (315 g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup (180 ml) whole milk
- ¼ cup (60 ml) fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp pure vanilla extract
- 1 package (225 g) cream cheese, softened
- ½ cup (60 g) powdered sugar
- 2 tbsp lemon curd (or more to taste)
- 1 tsp lemon zest
- ½ tsp vanilla extract
- 1 ½ cups (360 ml) heavy whipping cream, chilled
- Whipped cream (for piping)
- Powdered sugar, for dusting
- Lemon zest or mint leaves (optional)
Instructions
- Preheat your oven to 350°F (175°C) while you prepare your pans. Grease and line two 8-inch round cake pans.
- Cream the softened butter and granulated sugar together for about 3–4 minutes until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the lemon zest and vanilla extract.
- Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.
- Gradually alternate adding the dry ingredients with the milk and fresh lemon juice into the butter mixture, beginning and ending with the flour mixture.
- Divide the cake batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Notes
Dust with powdered sugar before serving and garnish with lemon zest or mint leaves for added appeal.
