Lemon cake with creamy lemon cream
Miscellaneous / / December 31, 2020
The preparation of this very simple cake will take a minimum of effort, and the taste will be excellent. Soft cakes with aromatic lemon cream - try it!
In a large bowl, combine 420 g flour, sugar, baking powder and zest. Add milk, 90 g butter and vanilla extract.
Whisk with a mixer on low speed until the ingredients are combined, then continue to beat on high speed for about 2 minutes.
Add eggs and beat on high speed for 2 minutes.
Divide the dough in two and pour into two 22 cm tins, oiled and sprinkled with the remaining flour.
Bake the cakes in an oven preheated to 180-200 ℃ for 25-30 minutes.
Check the readiness with a wooden skewer: stick it into the cakes, it should come out dry.
Hold the finished cakes in tins for 10 minutes, then remove and let cool completely.
In the meantime, prepare the cream. In a bowl, beat the butter with a mixer. While continuing to beat, gradually add half of the powder.
Reduce speed and add lemon juice, vanilla extract, and remaining powdered sugar. Whisk until creamy.
When the cakes are cool, collect the cake. Place the base on a plate, brush with cream and cover with a second crust. Spread the cream evenly over the top and sides of the cake.
Dessert can be served as it is or garnished with lemon zest.