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Lemon Whipping Cream Cake
4.4 from 225 votes

Lemon Whipping Cream Cake

The Lemon Whipping Cream Cake blends lemon zest, sugar, butter, eggs, flour, and heavy cream to create a moist, tender loaf cake with a delicate citrus aroma. Its batter is mixed to combine carefully without whipping the cream, resulting in a balanced crumb and light texture. The cake is baked slowly from a cold oven to ensure gentle rising and a tender crumb.

Prep Time
20 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings: 10
Course: Cake

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

    Cup of Yum
  1. Spray an 8x4-inch loaf pan with nonstick cooking spray and line the pan with parchment paper. Set aside.
  2. In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant.
  3. 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.
  4. Add one egg at a time, beating after each egg.
  5. 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. 
  6. 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.
  7. Top with whipped cream and fresh berries.