Very Tasty Lemon Cake

This Very Tasty Lemon Cake is light, fluffy, and bursting with citrus flavor. The zesty lemon cream filling adds a smooth, velvety texture, making this cake the perfect treat for any occasion. Simple ingredients, easy steps, and a deliciously moist result!

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6–8 slices

Ingredients
For the Lemon Cream Filling:

• 1 egg
• Zest of 1 lemon
• Juice of 1 lemon
• 2 tbsp sugar
• 1 tbsp cornstarch
• 200 ml milk
• 2 tbsp butter

For the Cake Batter:

• 3 eggs
• Pinch of salt
• 8 tbsp sugar
• 8 tbsp vegetable oil
• 2 tbsp sour cream
• 8 tbsp all-purpose flour
• 1 tsp baking powder
• 1 tsp vanilla extract (or vanillin)

For Topping:

• Powdered sugar
• Almond blossoms (optional)

Directions

• Prepare the Lemon Cream Filling
  • In a saucepan, whisk 1 egg, lemon zest, lemon juice, sugar, cornstarch, and milk.
  • Cook over medium heat, stirring continuously, until thickened.
  • Remove from heat, add butter, stir until smooth, and cover. Let cool.
• Prepare the Cake Batter
  • Preheat the oven to 180°C (350°F).
  • In a bowl, whisk 3 eggs, salt, and sugar until fluffy.
  • Gradually add vegetable oil and sour cream, mixing well.
  • Sift in flour, baking powder, and vanilla extract, stirring until smooth.
• Assemble & Bake
  • Pour half the batter into a greased baking pan.
  • Spread the cooled lemon cream evenly on top.
  • Pour the remaining batter over the cream.
  • Bake at 180°C (350°F) for 35 minutes, until golden brown.
  • Check doneness with a skewer—if it comes out clean, the cake is ready.
• Cool & Serve
  • Let the cake cool slightly before removing from the pan.
  • Dust with powdered sugar and decorate with almond blossoms (optional).Serving Suggestions
    • Serve with a cup of tea or coffee for a cozy treat.
    • Enjoy warm with whipped cream or vanilla ice cream.
    • Drizzle with lemon glaze for an extra citrusy touch.
    • Pair with fresh berries for a refreshing twist.

    Cooking Tips

    • For a stronger lemon flavor, increase the lemon zest and juice.
    • Use room temperature eggs for a fluffier batter.
    • For extra moistness, replace some of the vegetable oil with melted butter.
    • Store leftovers in an airtight container at room temperature for up to 3 days.

    Nutritional Benefits

    • Lemon: High in vitamin C and antioxidants.
    • Eggs: Provide protein and structure for a fluffy cake.
    • Milk & Butter: Add creaminess to the lemon filling.

    Why You’ll Love This Recipe

    • Soft, Moist, and Fluffy – Perfect texture every time!
    • Easy & Simple Ingredients – Pantry-friendly and quick to make.
    • Zesty Lemon Flavor – Refreshing and light.
    • Perfect for Any Occasion – Great for breakfast, dessert, or afternoon tea.

    Frequently Asked Questions

    • Can I use lime instead of lemon? Yes! Lime gives a similar citrusy kick.
    • What if I don’t have sour cream? Use yogurt or milk with ½ tsp vinegar as a substitute.
    • Can I make this cake dairy-free? Yes! Use almond milk and dairy-free butter.
    • Can I add poppy seeds? Absolutely! Add 1 tbsp poppy seeds for extra texture.
    • How do I store leftovers? Keep in an airtight container for 3 days or refrigerate for up to 5 days.