Lemon Cream Cake
Ingredients
Cake
- 2 3/4 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1 zest lemon ( approx 1 tbsp )
- 1/2 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk
Crumb Topping
- 1/3 cup sugar
- 1/3 cup all-purpose flour
- 3 tbsp cold, unsalted butter, cut into 1/2" cubes
- 1 tsp vanilla extract
Lemon Cream Filling
- 1/2 cup heavy whipping cream
- 1 1/4 cup confectioner/icing sugar ( plus more for dusting )
- 5 oz marscapone ( or softened cream cheese )
- 1 lemon zest and juice ( approx 1 tbsp, 3 tbsp )
Instructions
Cake
- Preheat oven to 350F
- Line 2x 8" cake pans with parchment paper and grease with cooking spray
- Whisk flour, baking powder, and salt.
- In another large bowl, beat sugar, butter, lemon zest until combined.
- Add oil and beat until creamy.
- Add eggs, one at a time, beating well after each egg.
- Add vanilla, and mix thoroughly.
- Slowly add dry ingredients and mix on medium-low until just a few dry streaks remain.
- Add Milk and beat until incorporated.
- Pour batter evenly into both cake pans, and smooth the tops.
- Bake until toothpick test comes out clean, approx 18-20 minutes.
- Invert on wire rack and let cool completely.
Crumb Topping
- Mix sugar and flour.
- Add the butter, and cut in with fingertips (or pair of knives or pastry cutter if you have), until the mix holds together when squeezed.
- Add vanilla, and mix thoroughly by cutting it some more.
- Crumble the mixture onto a small baking sheet.
- Bake until the edges start to turn golden brown, approx 12-15 minutes.
- Stir with a spatula to break the piececs apart ( it will harden as it cools ).
- Break any large pieces by hand.
- Let cool completely.
Lemon Cream Filling
- In a large bowl, beat cream until stiff peaks form.
- In another large bowl, beat sugar and cheese until smooth.
- Add lemon zest and juice until well combined.
- Fold in whipped cream.
Assembly
- Level the tops of cakes if needed.
- Top one cake with the lemon cream filling.
- Top with the other cake half.
- Press the crumble into the sides of the cake where the filling is exposed.
- Refrigerate until ready to serve.
- Dust with powdered sugar just before serving.