Lemon Cream Cake. Mrs. C. H. Recipe

Lemon Cream Cake Recipe

History:

Lemon cream cake is a classic dessert that has been enjoyed for generations. It is believed to have originated in the early 1900s and has since become a popular treat around the world. This delightful cake features a fluffy and moist texture paired with a creamy and tangy lemon filling. It is perfect for special occasions, tea parties, or simply as a delicious treat to enjoy with friends and family.

Fun Facts:

- Lemon cream cake is often associated with summertime due to its refreshing lemon flavor.
- Lemon cream cake is commonly enjoyed in many countries, including the United States, United Kingdom, and Australia.
- Lemon cream cake is also known as lemon chiffon cake or lemon sponge cake in some regions.
- The vibrant yellow color of the cake is often enhanced with natural food coloring or garnished with lemon zest.

Ingredients:

- 1/2 cup (1 stick) butter, softened
- 2 cups sugar
- 1 cup sweet milk
- 3 eggs (yolks and whites beaten separately)
- 3 cups flour
- 3 teaspoonfuls baking powder

Filling:

- 1 cup sugar
- 2 teaspoonfuls butter
- 2 eggs
- Grated rind and juice of 2 lemons

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.

3. Gradually add the beaten egg yolks into the butter and sugar mixture, mixing well after each addition.

4. In a separate bowl, combine the flour and baking powder. Gradually add the flour mixture to the butter mixture, alternating with the sweet milk. Mix until well combined.

5. In another bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter.

6. Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.

7. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

8. Meanwhile, prepare the lemon filling. In a saucepan, combine the sugar, butter, eggs, grated lemon rind, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens to a jelly-like consistency. Remove from heat and let it cool.

9. Once the cakes have cooled completely, carefully remove them from the pans. Place one cake layer on a serving plate and spread a generous amount of the lemon filling on top.

10. Place the second cake layer on top of the filling and press gently to secure.

11. Dust the top of the cake with powdered sugar for an extra touch of sweetness.

Serve and enjoy this delicious and refreshing lemon cream cake!

Similar Recipe Dishes:

If you enjoy the tangy and refreshing flavors of lemon cream cake, you might also enjoy these similar recipe dishes:

- Lemon Bars: A sweet and tangy lemon filling atop a buttery shortbread crust.
- Lemon Meringue Pie: A classic dessert featuring a zesty lemon filling topped with a fluffy meringue.
- Lemon Pound Cake: A dense and buttery cake with a lemon glaze on top.
- Lemon Poppy Seed Muffins: Fluffy muffins with a burst of lemon flavor and the crunch of poppy seeds.
- Lemon Cheesecake: Creamy and tangy lemon-flavored cheesecake on a graham cracker crust.

These dishes are perfect for lemon lovers and are sure to satisfy any sweet tooth!