Indulge in this Refreshing Lemon Cream Cold Cake, an ideal dessert for those who enjoy the zesty punch of lemon paired with the softness of a light, airy sponge cake. This version of a cold cake incorporates a rich lemon cream filling, nestled between layers of delicately baked sponge, making it a perfect choice for warm weather or a sophisticated dessert offering at any gathering.
Why You’ll Love This:
The combination of fluffy sponge cake with a creamy, tangy lemon filling offers a delightful contrast in textures and flavors. The light sponge provides a neutral base that perfectly complements the bright, citrusy notes of the lemon cream. This cake is not just delicious but also visually appealing, making it a great centerpiece for your dessert table.
Perfect Occasion:
This Lemon Cream Cold Cake is wonderfully suited for spring and summer gatherings, outdoor picnics, or any festive occasion where a refreshing dessert is desired. It’s also perfect for birthdays and celebrations where a lighter dessert option is appreciated.
Decoration Tips:
Enhance the cake’s appearance by garnishing with thinly sliced lemon wheels, a sprinkle of grated lemon zest, or even a few edible flowers for a touch of elegance. For an added flair, drizzle a little lemon syrup over the top just before serving to intensify the lemon flavor and add a glossy finish.
Ingredients:
- For the Cake:
- 5 eggs
- 1 and a half cups of refined sugar
- 1/2 cup of oil
- 1 cup of warm milk
- 2 cups of all-purpose flour
- A pinch of salt
- Vanilla paste (optional)
- 1 tablespoon of baking powder
- For the Filling:
- 2 cans of sweetened condensed milk
- 2 cups of heavy cream
- 1 cup of milk powder
- 150 ml of lemon juice
- For the Syrup:
- 200 ml of filtered water
- 1/2 can of sweetened condensed milk
Instructions:
- Prepare the Cake:
- Preheat the oven to 180°C (356°F).
- In a large mixing bowl, whisk together eggs and sugar until light and fluffy.
- Gradually mix in the oil and warm milk.
- Sift in the flour, salt, and baking powder, folding gently to incorporate. Add vanilla paste if using.
- Pour the batter into a greased 22×30 cm baking pan.
- Bake for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the Filling:
- In a bowl, whisk together sweetened condensed milk, heavy cream, milk powder, and lemon juice until smooth.
- Chill the mixture in the refrigerator to thicken slightly.
- Prepare the Syrup:
- Combine water and sweetened condensed milk in a saucepan and warm slightly. Stir until well mixed.
- Assemble the Cake:
- Once the cake is cool, slice horizontally to create layers.
- Moisten each layer with the syrup, then spread the lemon cream filling evenly between the layers.
- Reassemble the cake layers.
- Chill and Serve:
- Refrigerate the assembled cake for at least a few hours until set.
- Serve chilled, garnished with lemon slices or zest as desired.
Enjoy this Refreshing Lemon Cream Cold Cake, a perfect blend of tangy and sweet, sure to be a hit at your next event or family gathering!
