Description
A delightful and refreshing Lemon Cream Dream Cake that combines a light sponge cake with a luscious lemon cream filling, perfect for any occasion.
Ingredients
Scale
- 1 cup (120 g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- ¼ cup (60 ml) whole milk, warm
- ¼ cup (60 g) unsalted butter, melted
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 ½ cups (360 ml) heavy whipping cream, cold
- 225 g (8 oz) cream cheese, softened
- ½ cup (60 g) powdered sugar
- ½ cup lemon curd (store-bought or homemade)
- ½ cup lemon curd (extra, for layering)
- Powdered sugar, for dusting
- Lemon slices and fresh mint, for garnish
Instructions
- Preheat oven to 175°C (350°F). Grease and line two 8-inch round cake pans.
- In a bowl, sift flour, baking powder, and salt.
- In another bowl, beat eggs and sugar until pale and fluffy (about 5 minutes).
- Gently fold in dry ingredients, alternating with warm milk, melted butter, vanilla, and lemon zest.
- Divide batter evenly between pans and bake 20–25 minutes, until golden and springy.
- Cool completely before assembly.
- In a large bowl, beat cream cheese and powdered sugar until smooth.
- In another bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into cream cheese mixture.
- Swirl in ½ cup lemon curd. Chill until ready to use.
- Place one sponge layer on a serving plate.
- Spread a generous layer of lemon cream filling, then spoon some lemon curd on top.
- Place the second sponge layer over.
- Dust with powdered sugar.
- Garnish with a lemon slice and fresh mint leaves.
- Slice and enjoy chilled for the dreamiest lemon flavor.
Notes
- Ensure all ingredients are at room temperature for best results.
- Chill the cake for a few hours before serving for enhanced flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg