Ingredients:
2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter (softened)
2 large eggs
1 tsp vanilla extract
½ cup milk
🍋 For the Lemon Cream Filling
Ingredients:
1 cup heavy cream (cold)
½ cup powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest
½ tsp vanilla extract
🍯 For the Lemon Syrup (Extra Moisture & Flavor)
Ingredients:
½ cup water
¼ cup sugar
2 tbsp lemon juice
🍰 For the Topping (Optional but Recommended)
Ingredients:
Whipped cream or extra lemon cream
Powdered sugar (for dusting)
Lemon zest (for garnish)
👩🍳 Instructions
- Prepare the Cake
Preheat your oven to 180°C (350°F).
Grease and flour a cake pan.
In a bowl, mix: flour, baking powder, baking soda, and salt.
In another bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, then vanilla extract.
Gradually add dry ingredients and milk, alternating between them.
Mix until smooth (do not overmix).
Pour batter into the pan and bake for 30–35 minutes.
Let it cool completely.
- Make the Lemon Syrup
In a small saucepan, combine water and sugar.
Bring to a light boil until sugar dissolves.
Remove from heat and add lemon juice.
Let it cool. - Prepare the Lemon Cream
Whip the heavy cream until soft peaks form.
Add powdered sugar, lemon juice, zest, and vanilla.
Continue whipping until smooth and creamy.
- Assemble the Cake
Cut the cake into two layers.
Brush each layer with lemon syrup.
Spread a generous layer of lemon cream in the middle.
Place the top layer and cover with more cream. - Decorate & Chill
Smooth the cream on top and sides.
Sprinkle powdered sugar and lemon zest.
Chill in the fridge for at least 1 hour before serving.
✨ Tips for Best Results
Use fresh lemon juice for the best flavor 🍋
Don’t skip the syrup — it makes the cake extra soft
Chill well before serving for that “melt-in-your-mouth” texture
You can add berries for a fancy touch