Lemon Cream Cake
Lemon Cream Cake offers a moist, tender crumb infused with fresh lemon zest and a rich buttery flavor. Its bright citrus notes make it perfect for spring and summer gatherings, appealing to those who enjoy tangy, sweet desserts with a creamy texture. Ideal for celebrations or afternoon tea.
Ingredients
Instructions
- Grease three 9-inch round cake pans.
- Cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla and grated lemon rind.
- Sift together the flour, baking powder, soda, and salt.
- Alternately add the dry ingredients and sour cream to the creamed mixture, starting and ending with the dry ingredients.
- Divide the batter evenly among the prepared pans.
- Bake at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then remove and cool completely before frosting or serving.
Tips & Substitutions
For a lighter cake, use room temperature ingredients and ensure that the butter is well-creamed with the sugar. You can substitute Greek yogurt for sour cream for a tangier flavor. For a gluten-free option, replace the flour with a 1:1 gluten-free baking blend. Adding a bit of lemon juice can enhance the lemon flavor as well.
Serving Suggestions
Serve this Lemon Cream Cake with a dusting of powdered sugar or a light lemon glaze for an extra touch. It pairs beautifully with a cup of tea or coffee, making it a delightful afternoon treat. For a complete dessert experience, consider serving it alongside fresh berries or a scoop of vanilla ice cream.
Storage & Reheating
Store any leftover Lemon Cream Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze slices wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Cream Cake contains roughly 301 calories, with 6g protein, 55g carbohydrates, and 4g fat. It is a good source of vitamin C (17% of the Daily Value), protein (13% of the Daily Value), and dietary fiber (13% of the Daily Value). Note that it is relatively high in sodium, at 941mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of citrus instead of lemon?
Absolutely! You can substitute orange or lime zest for a different flavor profile. Just make sure to adjust the amount according to your taste preference. The baking time will remain the same, so you can enjoy a citrus twist on this classic cake.
How can I make this cake more moist?
To enhance moisture, consider adding an additional 1/2 cup of sour cream or a few tablespoons of milk to the batter. You can also brush the cooled layers with simple syrup infused with lemon juice for extra flavor and moisture before frosting.
Can I make this cake in advance?
Yes, you can bake the cake layers in advance and store them wrapped in plastic wrap at room temperature for up to 2 days. If you plan to frost it later, refrigerate the layers to keep them fresh. Just allow them to come to room temperature before assembling and frosting.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).