There’s nothing quite like the zesty freshness of lemons to brighten up a dessert, and this Lemon Whipped Cream Cake does just that. This recipe is a delightful combination of light, airy cake layers, tangy lemon whipped cream, and a hint of sweetness. Perfect for any occasion, from afternoon tea to a special celebration, this cake is sure to impress your guests with its refreshing flavor and fluffy texture.
Lemon Whipped Cream Cake
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1/2 cup buttermilk
– 1/4 cup freshly squeezed lemon juice
– Zest of 1 lemon
– 1 teaspoon vanilla extract
For the lemon whipped cream:
– 2 cups heavy cream
– 1/2 cup powdered sugar
– 1/4 cup freshly squeezed lemon juice
– Zest of 1 lemon
Instructions:
1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottom of the pans with parchment paper for easy removal.
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 butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Mix in the lemon zest and vanilla extract until well combined. Alternate adding the dry ingredients with the buttermilk and lemon juice, starting and ending with the dry ingredients.
5. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. While the cakes are cooling, make the lemon whipped cream. In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar, lemon juice, and lemon zest, continuing to whip until stiff peaks form.
8. Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of the lemon whipped cream on top, then place the second cake layer over the whipped cream.
9. Frost the top and sides of the cake with the remaining lemon whipped cream, creating swirls and peaks for a decorative finish.
10. Refrigerate the cake for at least an hour before serving to allow the whipped cream to set. Garnish with additional lemon zest or slices before serving.
Enjoy the light and refreshing flavors of this Lemon Whipped Cream Cake with your loved ones. The perfect balance of tangy lemon and sweet cream makes it a delightful treat for any occasion. Let this recipe brighten up your day and spread joy with every slice!
