Lemon Whipping Cream Cake
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
10
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Course
Cake
Lemon Whipping Cream Cake
Description
Lemon Whipping Cream Cake involves combining granulated sugar mixed with fresh lemon zest to infuse citrus flavor throughout the cake. Unsalted butter is creamed with this sugar mixture until fluffy before adding eggs one at a time to build structure. The batter is developed by alternating additions of all-purpose flour and heavy cream, ensuring even hydration while preserving moisture. Vanilla extract provides depth of flavor without overpowering the lemon.
The batter is poured into a prepared 8x4-inch loaf pan lined with parchment paper, then baked starting in a cold oven set to 325°F, which allows the cake to rise gradually and maintain a soft, tender texture. The cake bakes for just over an hour until a toothpick comes out clean, then cools within the pan before removal to retain shape.
This cake pairs well with tea or coffee and is subtly flavored, making it suitable for a light dessert or snack. Its moist crumb and gentle lemon notes provide a refreshing alternative to heavier cakes.
Ingredients
- 1 ¼ cups granulated sugar
- lemon zest of 2 large lemons
- ½ cup butter room temperature, unsalted
- 3 egg room temperature, large
- 1 ½ cups all-purpose flour
- ½ cup heavy whipping cream do not whip
- 1 teaspoon vanilla extract
Instructions
- Spray an 8x4-inch loaf pan with nonstick cooking spray and line the pan with parchment paper. Set aside.
- In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer on medium speed, beat the butter and sugar-zest mixture until light and fluffy - about 5 minutes.
- Add one egg at a time, beating after each egg.
- Alternately add the flour and heavy whipping cream starting and ending with the flour. Scrape down the sides and mix to combine. Add in vanilla extract and mix until incorporated.
- Add the batter to the prepared loaf pan. Start the cake in a COLD oven by placing the cake into the oven, closing the door and heating the oven to 325°F. Bake for 1 hour and 15 mins or until a toothpick inserted into the center comes out clean. Allow the cake to cool on a wire rack for 45 minutes before removing from the loaf pan.
- Top with whipped cream and fresh berries.
User Reviews
Overall Rating
4.4
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