Description
This Zesty Lemon Cream Cake is a light, moist, and citrusy dessert that melts in your mouth! The fluffy cake is perfectly balanced with a rich, silky lemon cream filling, making every bite a delightful mix of sweetness and tang. Whether for a special occasion or an everyday treat, this cake is sure to impress with its fresh, vibrant flavors and soft texture.
Ingredients
Scale
For the Lemon Cream:
- 1 egg
- 50 g (1/4 cup) sugar
- 20 g (2 tablespoons) starch
- 200 g (3/4 cup + 1 tablespoon) milk
- Zest from 1 lemon
- Juice from 1/2 lemon
- 20 g (1 1/2 tablespoons) butter
For the Cake:
- 3 eggs
- A pinch of salt
- 120 g (1/2 cup + 2 tablespoons) sugar
- 50 g (3 1/2 tablespoons) sour cream
- 100 g (7 tablespoons) vegetable oil
- 200 g (1 1/2 cups + 1 tablespoon) flour
Instructions
-
Prepare the Lemon Cream:
- In a saucepan, whisk together the egg, sugar, starch, and milk.
- Heat over low heat, stirring continuously until thickened.
- Remove from heat, then stir in the lemon zest, lemon juice, and butter. Set aside to cool.
-
Make the Cake Batter:
- In a mixing bowl, beat the eggs, salt, and sugar until light and fluffy.
- Add the sour cream and vegetable oil, mixing until smooth.
- Gradually fold in the flour until fully combined.
-
Assemble & Bake:
- Pour half of the cake batter into a greased baking pan.
- Spread the cooled lemon cream evenly over the batter.
- Pour the remaining cake batter on top and smooth it out.
- Bake at 350°F (175°C) for 30–35 minutes, or until golden brown.
-
Cool & Serve:
- Allow the cake to cool before slicing. Enjoy as is, or dust with powdered sugar for an extra touch!
Notes
- For Extra Moisture: Use full-fat sour cream for a richer texture.
- Storage Tips: Keep in the fridge for up to 4 days; serve chilled for an extra refreshing treat.
- Flavor Boost: Add a few drops of vanilla extract or swap lemon for orange zest for a twist.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European