The Ultimate Lemon Lover’s Delight: A Luscious Lemon Cake with Creamy Lemon Frosting Recipe

This recipe offers a delightful Lemon Cake paired with a rich, creamy Lemon Frosting, sure to captivate your taste buds. It’s made with simple ingredients that can be adjusted to suit dairy or dairy-free preferences, making it versatile for all dietary needs. The cake boasts a light and fluffy texture with a bold lemon flavor, achieved through the use of fresh lemon zest and juice. The creamy lemon frosting adds a smooth, velvety layer, enriched with lemon extract for an extra zing.

Why You’ll Love This

Lemon enthusiasts will find this cake irresistibly appealing. Its vibrant, citrusy flavor is perfectly balanced with sweetness, providing a refreshing treat. The cake’s moist crumb and the creamy frosting offer a delightful contrast in textures. Additionally, the flexibility to use either dairy or dairy-free ingredients makes this cake a fantastic option for entertaining guests with varying dietary preferences.

Perfect Occasion

This Lemon Cake is perfect for various occasions, whether it’s a springtime brunch, a summer picnic, or a festive celebration. It serves as an excellent dessert for Easter gatherings, Mother’s Day, or any time you crave a light yet satisfying sweet. Its elegant appearance and refreshing taste also make it ideal for afternoon tea or as a special treat during family gatherings.

Decoration Tips

To elevate the appearance of this Lemon Cake:

1. Dust the top lightly with icing sugar just before serving for a sophisticated touch.
2. Garnish with thin lemon slices or lemon zest swirls to enhance its citrusy theme.
3. Consider adding a few edible flowers like violets or marigolds around the edges for a pop of color.
4. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream to complement the zesty lemon flavor.

Ingredients:

• Lemon Cake:
  • 110g unsalted butter (can be dairy or dairy-free), melted
  • 150g caster sugar
  • Zest from 2 lemons
  • 1 tsp vanilla extract
  • 100g Greek-style full-fat yogurt (dairy or dairy-free), room temperature
  • Juice from 1 lemon
  • 165g plain flour
  • 1 tsp baking powder
  • Pinch of salt
• Lemon Cream:
  • 180g cream cheese (can be dairy or dairy-free), full-fat, room temperature
  • 300g icing sugar
  • 4 tbsp cornflour
  • 100g Greek-style full-fat yogurt (dairy or dairy-free), room temperature
  • 2 tsp lemon extract

Directions:

1. Preheat your oven to 170°C. Prepare an 8″ round springform pan by greasing and lining it with parchment paper.
2. In a bowl, rub the lemon zest into the sugar to release the oils. Add the melted butter and whisk until well combined. Incorporate the lemon juice, vanilla extract, and yogurt, whisking thoroughly.
3. Sift together the flour, baking powder, and salt, and then blend into the wet ingredients until the mixture is smooth.
4. Transfer the cake mixture to the prepared pan.
5. For the lemon cream: In a separate bowl, using a mixer, blend the cream cheese until smooth. Gradually add the icing sugar, continuing to mix until creamy. Incorporate the yogurt, lemon extract, and cornflour, whisking until the mixture is thick and creamy.
6. Gently pour the lemon cream over the cake batter in the pan.
7. Bake for 35-40 minutes, or until the cake is golden on top and has risen evenly.
8. Allow the cake to cool at room temperature for about 30 minutes, then chill in the refrigerator for at least 2 hours, uncovered.
9. Once chilled, remove from the pan and dust with icing sugar for serving.

Enjoy this heavenly slice of citrus bliss!