(utterly straightforwards) lemon cream cake

lemon cream cake
lemon cream cake
lemon cream cake

There is a trifecta of celebration cakes that are my go-to’s for occasions with family: black forest cake, glazed lemon loaf, and this lemon cream cake. They are all cakes that we used to buy from bakeries, but if I’m around, I’ll now usually make it. The lemon cake, filled with lemon curd and covered with whipped cream is what we used to get for my sister’s birthday. I’ve made it many times and it’s finally now on the blog!

It is, as the recipe title suggests, a very straightforwards cake – and just as with the other two. When it comes to family celebrations, it’s better not to be too stressed with a pretentious bake. And somehow my family seems to not want for novelty despite having these cakes year on and year out (…maybe because my more creative bakes always need some trial and error!).

lemon cream cake
lemon cream cake
lemon cream cake
lemon cream cake
lemon cream cake
lemon cream cake

This cake is all about bright tartness with plenty of minimally sweetened lemon curd between the layers and light fluffy textures with a lemon chiffon cake and piles of whipped cream. The thing I love about chiffon cake with whipped cream is that chiffon cake stays soft and moist even when cold from the fridge, so it better handles the refrigeration required by whipped cream than a butter-based cake.

lemon cream cake

(utterly straightforwards) lemon cream cake

  • Servings: 7-inch round cake
  • Print

lemon chiffon cake

Adapted from Make Fabulous Cakes. It was a fabulous cake, which fit very well in two 7″ round springform pans.

  • 140g flour
  • 1 1/2 tsp baking powder (6g)
  • 1/4 tsp kosher salt
  • finely grated zest of 2 lemons
  • 100g (1/2 cup) granulated sugar, divided
  • 90mL milk
  • 90mL neutral oil
  • 4 eggs, divided

Preheat the oven to 325F. Butter two 7-inch springform cake tins. Line the bottom with a round of parchment paper and flour the sides of the tins.

In a large bowl, whisk together the flour, baking powder and salt. In a small dish, rub together 50g of the sugar with the lemon zest until fragrant. Measure out the milk and oil in a 2 cup liquid measuring cup, then add the yolks and whisk to combine.

Place the egg whites in the bowl of a stand mixer and begin to beat with the whisk attachment until the egg whites are foamy. Slowly add in the remaining sugar and whip until stiff peaks form.

Make a well in the dry ingredients, add in the egg yolk mixture, and whisk until fully combined. Whisk one scoop of egg whites until fully incorporated to lighten the batter. Follow this with the rest of the egg whites, folding with a rubber spatula until just fully incorporated.

Divide the batter between the two prepared pans and spread into an even layer. Tap the pans on the counter in order to pop any large air bubbles. Bake for around 25-30 minutes or until an inserted skewer into the centre of each cake is removed clean. Let cool on a wire rack.

lemon curd

Adapted from All Recipes. This makes a very tart lemon curd so I note in the recipe a good time to taste it and add additional sugar as per your liking. You’ll have some extra lemon curd leftover, but that’s not exactly a bad thing!

  • 180g (3/4 cup) lemon juice
  • 75g granulated sugar
  • 3 large eggs
  • 113g (1 stick) butter

In a small saucepan (or, if you’d like to be very careful use a bain marie by placing a glass bowl over a pot of simmering water), whisk together the lemon juice, sugar and eggs. Whisking constantly, place over medium heat and add the butter a bit at a time, allowing it to melt in. Continue to whisk constantly and gently cook until thickened; you’ll know it’s thick enough when the whisk begins to leave lines in the curd. For those that like temperature, look for 165C or higher to ensure the eggs are cooked. Immediately remove from the heat and pass through a sieve (in case there are any eggy bits) into a container or bowl.

While still warm, taste the curd – if you would like it to be sweeter (this makes a rather tart curd as per my tastes), whisk in some more sugar while the curd is still warm and the sugar will easily dissolve. Cover and chill the curd completely.

assembly

  • 280g whipping cream, divided
  • 2 lemon slices, optional

Whip 200g of the cream until just stiff. You can leave it unsweetened (as I tend to ) or sweeten the cream to taste to your own liking!

Slice the two cakes in half. Stack the cake layers with lemon curd layered between them. Finish by covering the cake in the whipped cream.

Whip the remaining 70mL of whipped cream with 1 tsp of sugar (I find this helps keep the cream smoother for piping purposes) and transfer to a piping bag fitted with a large star tip, such as Wilton 2D, and pipe eight rosettes on top of the cake.

Take two lemon slices and cut into quarters, arranging the slices on top of the cake. Chill the cake completely so the cream has time to firm up before serving and slicing.

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