"I decided to bring some sunshine to your day with this lovely lemon cake. It features a lemon flavored sponge topped with fluffy whipped cream and a tangy lemon curd. You can use store bought lemon curd or make your own using your favorite recipe."
Lemon Cake
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Prep time 30mins
Cook time 30mins
Serves or Makes: 8
Recipe Card
ingredients
Cake
- 1/3 cup butter, melted
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup milk
- 1/4 cup lemon zest
- 2 tablespoons lemon juice
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
ingredients
Topping
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/3 cup lemon curd
Method
Step 1
Preheat your oven to 350 degrees. Grease and flour a 9 inch cake pan.
Step 2
In a large bowl, add the melted butter, sugar, vanilla extract, eggs, milk, lemon zest, and lemon juice. Whisk together until just combined.
Step 3
Add in the flour, baking powder, and salt. Stir until just combined - some small lumps in the batter are okay. You don’t want to over-mix.
Step 4
Scrape this mixture into your prepared pan and smooth it out into an even layer. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and place on a wire rack to cool completely before topping.
Step 5
To make the whipped cream topping, place the heavy cream in a medium bowl. Whisk on high for a minute, and then add the powdered sugar and continue whipping until soft peaks form. (Soft little triangular peaks that stick to the end of your beaters/whisk.)
Step 6
Use a spoon to scoop and spread the whipped cream topping on your cooled cake. Randomly dollop the lemon curd on top of your cake, and use a chopstick or a spoon handle to swirl them together a bit. Slice and enjoy! Keep the leftovers refrigerated.