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Lemon Cream Cake

Print Recipe
Course Dessert

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.