Lemon Zest Cake with Whipped Cream Frosting
3 hours 10 minutes
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About Lemon Zest Cake with Whipped Cream Frosting
Indulge in the bright, citrusy delight of our Lemon Zest Cake, a sophisticated yet simple breakfast treat perfect for a special brunch or a leisurely weekend morning. This bakery-style cake boasts a melt-in-your-mouth texture, achieved with a harmonious blend of buttery richness and zesty lemon flavor.Made with simple ingredients, this recipe is surprisingly easy to follow. The delicate lemon flavor is balanced beautifully by a luscious whipped cream frosting, creating a truly unforgettable experience.Elevate your breakfast game with this elegant and delicious cake. Serve warm with a cup of coffee or tea for the ultimate morning indulgence.
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Recipe Time & More
Prep1 hour
Cook2 hours 10 minutes
Total3 hours 10 minutes
Ingredients
Cake Ingredients
- 120 gm All-Purpose Flour
- 120 gm Sugar powdered
- 80 gm Butter softened, unsalted
- 1/4 tsp Baking Powder
- 3 Egg large
- 3 tbsp Vanilla Extract
- 2 tsp Lemon Extract
- 3 tbsp Lemon Juice freshly squeezed
- 1 tbsp Lemon Zest
- Few drops Food Coloring to achieve desired lemon color, yellow
- Few drops Food Coloring for a marbled effect, green, optional
Lemon Toffee & Decoration
- 8 Lemon Toffee crunchy, store-bought or homemade
- 3 Lemon Jelly Toffees for decoration, optional
Frosting
- 500 ml Heavy Whipping Cream cold
- Water as needed, for adjusting cake batter consistency
- Optional Colored Sugar for garnish
Instructions
Preparation
- Collect all ingredients.
- Preheat oven to 175°C (350°F).
- Sift together flour and baking powder.
- Grease and flour a round cake pan; line the bottom with parchment paper.
- Prepare lemon toffee (or use store-bought).
Making the Cake Batter
- Cream together softened butter and powdered sugar until light and fluffy. Add lemon zest and mix well.
- In a separate bowl, whisk eggs until doubled in volume. Gradually add vanilla extract, lemon extract, lemon juice, and food coloring, mixing until combined.
- Gently pour the egg mixture into the butter mixture, mixing until just combined. Adjust color and taste as needed; the batter should be pale yellow and have a sweet and tangy taste.
- Gradually add the sifted flour mixture to the wet ingredients, using a cut-and-fold method. Add water, a tablespoon at a time, if needed to reach a dropping consistency.
- Pour batter into prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
Frosting and Assembly
- Whip the heavy cream until stiff peaks form. Divide into three portions.
- Mix one portion of whipped cream with the crunchy lemon toffee.
- Keep one portion plain, and tint the remaining portion pale lemon yellow with food coloring.
- Once the cake is completely cool, carefully level the top if necessary. Slice horizontally into two layers.
- Place the bottom layer on a serving plate or cake board. Spread the toffee-whipped cream mixture evenly over the bottom layer.
- Freeze for 30 minutes to allow the cream to set.
- Place the second cake layer on top of the toffee layer. Frost the top and sides with plain whipped cream. Freeze for 15 minutes.
- Transfer the frosted cake to a serving plate or cake board. Pipe decorative swirls of the lemon-colored whipped cream along the edges and create a rosette in the center with the remaining plain whipped cream. Top with lemon jelly toffees.
- Garnish with colored sugar sprinkles and freeze for another 20 minutes before serving.
Recipe Notes
Expert Tips
- For a more intense lemon flavor, use Meyer lemons.
- Ensure your butter and cream are thoroughly chilled before whipping for best results.
- If making your own lemon toffee, be sure to let it cool completely before using.
- For a professional finish, use a piping bag with different tips to create decorative swirls and rosettes.
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Recipe Nutrition
Calories: 318kcalCarbohydrates: 47gProtein: 7gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gCholesterol: 1mgFiber: 4gSugar: 23g
RATNESH SRIVASTAVA
Articles: 2
8 Comments
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This looks so appealing! Thanks for sharing.
Such an enticing dish! Thanks for the recipe.
Looks so delectable! Thanks for posting.
Such a delicious dish! Thank you.
Such a beautiful dish! Can’t wait to try it.
Luk tasty….
Gr8……
Excellent….taste…yyyuuummmyyy….