Description
A light and airy lemon cake topped with fluffy whipped cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 tablespoon lemon zest
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Stir in the milk, lemon zest, vanilla extract, and lemon extract.
- In a separate bowl, whisk together flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Once the cake is cooled, spread whipped cream between the layers and on top of the cake.
Notes
- You can add more lemon zest for a stronger flavor.
- This cake can be stored in the refrigerator for up to 3 days.
- Try adding fresh berries on top for decoration.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Fluffy Lemon Cake, Whipped Cream, Dessert, Lemon Cake