Indulge in this delightful lemon cake with pastry cream and a luscious cream cheese glaze. The cake itself is moist and flavorful, thanks to the addition of fresh lemon juice and zest. Topped with a rich cream cheese glaze and filled with creamy pastry cream, this cake is a perfect combination of tangy and sweet, making it an irresistible treat for any occasion.
Why You'll Love This: You’ll love this lemon cake for its bright, zesty flavor and moist, tender crumb. The pastry cream filling adds a luxurious texture and flavor, while the cream cheese glaze provides a perfect balance of sweetness and tang. This recipe is easy to follow and yields a stunning cake that is both impressive and delicious. Whether you’re a lemon lover or simply enjoy a well-made cake, this recipe is sure to become a favorite.
Perfect Occasion: This lemon cake is perfect for any occasion, from casual gatherings to special celebrations. It’s an excellent choice for birthdays, holidays, or simply as a treat to enjoy with your afternoon tea or coffee. Its beautiful presentation and delightful flavor make it a standout dessert for any event, and it’s sure to impress your guests.
Decoration Tips: For an elegant finish, dust the cooled cake with powdered sugar or drizzle with a lemon glaze. You can also add fresh lemon slices or zest on top for extra flavor and visual appeal. If you’re feeling creative, use a piping bag to create decorative swirls or patterns with the cream cheese glaze. Edible flowers or a sprinkle of chopped nuts can also add a lovely touch.
Ingredients:
For the Cake:
- 140g unsalted butter, softened
- 200g sugar
- 3 large eggs, at room temperature
- 280g all-purpose flour
- 10g baking powder
- A pinch of salt
- 210g milk, at room temperature
- 3 tablespoons lemon juice
- Lemon zest
For the Cream Cheese Glaze:
- 200g mascarpone cheese (or cream cheese)
- 50g powdered sugar
- 3 tablespoons hot milk
Instructions:
Prepare the Cake:
- Preheat your oven to 180°C (356°F) with heat from both top and bottom.
- Add the lemon juice to the milk and let it sit until it curdles.
- In a large bowl, beat the softened butter with the sugar and lemon zest for about two minutes until light and fluffy.
- Add the eggs one at a time, mixing at medium speed until the mixture is pale and smooth, about one minute.
- In a separate bowl, combine the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the butter mixture, alternating with the curdled milk. Mix on low speed until just combined.
- Pour the batter into a parchment-lined baking pan and spread it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool on a wire rack.
Prepare the Cream Cheese Glaze:
- In a bowl, warm the milk and add the room temperature cream cheese and powdered sugar. Beat with a whisk until smooth and free of lumps.
Assemble the Cake:
- Once the cake is completely cool, use a straw or the handle of a spoon to poke holes in the top of the cake.
- Fill the holes with pastry cream (optional).
- Spread the cream cheese glaze over the top of the cake, making sure it seeps into the holes.
- Optionally, add a bit of pastry cream on top and create swirls using a toothpick or skewer for a decorative touch.
Enjoy your lemon cake with pastry cream and cream cheese glaze!