Heavenly Lemon Cream Cake

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🍋 Heavenly Lemon Cream Cake

This dessert looks like a soft lemon layer cake filled with silky lemon pastry cream (or lemon curd mixed with whipped cream) and topped with whipped cream, powdered sugar, fresh lemon slices, mint, and lemon zest. Here’s a delicious homemade version that closely matches the picture.

📝 Ingredients

🍰 For the Cake

  • 2½ cups (315 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup (225 g) unsalted butter, softened
  • 1½ cups (300 g) granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 tbsp lemon zest
  • ¾ cup (180 ml) whole milk

🍋 For the Lemon Pastry Cream

  • 2 cups (480 ml) whole milk
  • ½ cup (100 g) granulated sugar
  • 4 egg yolks
  • ¼ cup (30 g) cornstarch
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest

🍦 Whipped Cream Topping

  • 1 cup (240 ml) heavy whipping cream
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract

✨ Garnish

  • Powdered sugar
  • Fresh lemon slices
  • Lemon zest
  • Fresh mint leaves
  • Optional: crushed shortbread cookies or toasted almond crumbs

👩‍🍳 Instructions

1️⃣ Bake the Cake

  1. Preheat the oven to 350°F (175°C).
  2. Grease and line an 8-inch square pan.
  3. Whisk together the flour, baking powder, and salt.
  4. Beat the butter and sugar until light and fluffy (about 3–4 minutes).
  5. Add eggs one at a time, mixing well after each addition.
  6. Mix in vanilla and lemon zest.
  7. Alternate adding the dry ingredients and milk until just combined.
  8. Bake for 30–35 minutes, or until a toothpick comes out clean.
  9. Let cool completely.

2️⃣ Make the Lemon Pastry Cream

  1. Heat the milk until steaming but not boiling.
  2. Whisk together egg yolks, sugar, and cornstarch until smooth.
  3. Slowly pour the hot milk into the egg mixture while whisking.
  4. Return everything to the saucepan.
  5. Cook over medium heat, stirring constantly until thick.
  6. Remove from heat and stir in butter, vanilla, lemon juice, and lemon zest.
  7. Cover with plastic wrap touching the surface.
  8. Chill for at least 2 hours.

3️⃣ Make the Whipped Cream

  1. Beat the heavy cream with powdered sugar and vanilla until stiff peaks form.
  2. Transfer to a piping bag fitted with a star tip.

🍰 Assemble the Cake

  1. Slice the cooled cake in half horizontally.
  2. Spread a thick layer of chilled lemon pastry cream over the bottom layer.
  3. Place the second cake layer on top.
  4. Dust generously with powdered sugar.
  5. Pipe whipped cream rosettes around the top.
  6. Garnish with fresh lemon slices, lemon zest, mint leaves, and optional cookie crumbs.

💡 Tips

  • Chill the assembled cake for 1–2 hours before serving for cleaner slices.
  • For extra lemon flavor, brush the cake layers with a simple lemon syrup (¼ cup lemon juice + ¼ cup sugar, heated until dissolved).
  • Store refrigerated for up to 3 days.

🍽️ Servings

  • 8–10 servings

Prep Time: 35 minutes
Cook Time: 35 minutes
Chilling Time: 2 hours
Total Time: About 3 hours 10 minutes

Enjoy this light, creamy, and refreshing lemon cake with a cup of tea or coffee! 🍋🍰☕

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