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This week, my contributor CP Choong is back with a beautiful cake—lemon cream cake.
Have you seen a better looking cake?
As a non-baker, this lemon cream cake is probably one of the best looking cakes I have set my eyes on.
So much so that I just wanted to grab it from my screen and eat it.
It was baked with a swirl shape bundt pan and it was simply gorgeous!
Anyway, this is basically a butter cake with a little twist, using the French Genoise technique, which means that the cake is made using the sponge cake method and butter is added towards the end, unlike the traditional creaming of butter and sugar first.
Cream is also used in the recipe so the cake is moist.
As its name suggest, this lemon cream cake is flavored with lemon zest from three lemons and some lemon juice, infusing the cake with a very nice citrusy and lemony aroma, which is enticing to the taste buds.
If you love cakes, I think this lemon cream cake recipe will be great for you and your family.
The prep time is only 30 minutes and the ingredients are simple, everyday ingredients.
You just have to get a bundt pan if you want your cake to look as pretty as the pictures here.
Happy baking and have a good weekend!
How Many Calories per Serving?
This recipe is only 569 calories per serving.
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Lemon Cream Cake
Ingredients
- 5 large eggs
- 1 3/4 cups sugar
- 1 pinch salt
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2/3 cup heavy cream
- 6 tablespoons melted butter
- 3 lemons (finely grated zest)
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 375°F (190°C). Butter and flour a 9x5x3-inch loaf pan. (I used a bundt pan)
- In the bowl of an electric mixer, combine the eggs, sugar and salt, beat until thick and a light lemon color.
- In another bowl, sift together the flour and baking powder. Gently stir the flour mixture into the egg and sugar mixture a little at a time, blend well.
- Blend in the cream and melted butter and then stir in the lemon zest and lemon juice.
- Pour the batter into the prepared loaf pan. Bake for 40-45 minutes, or until golden brown around the edges. Remove to a rack to cool for about 5 minutes, then turn the cake out onto the rack to cool completely.
Notes
Serve the cake with berries, a simple fruit sauce or lemon sauce.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
must say its looking yummy
I tried the recipe..yum it is
Wow that looks really good! But how do u get the butter and flour nicely coated on that fancy bundy pan? My cakes often come out with flour stuck to it.
Melt one tablespoon of butter and stir in 1 tablespoon of flour- use a silicone pastry brush to coat the whole pan/ use cocoa powder for chocolate cake- this tip is from Americas Test Kitchen