Dante's Summer Lemon Cake

Ingredients for the lemon cake batter

  • 2 Cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/8 Teaspoon salt
  • 1 Cup fine granulated sugar
  • 3 Medium eggs, at room temperature
  • 2 Teaspoons clear vanilla extract
  • 200ml Liquid whipping cream
  • 2 Tablespoon lemon zest

Directions for the lemon cake batter

Before starting, set your oven to 160°C, grease a 24cm cake pan, line with parchment paper, then grease the parchment paper.

  1. Whisk the flour, baking powder, sugar, and salt. Set aside.
  2. Using a handheld or stand mixer fitted with a whisk attachment, add the dry ingredients and combine them well. Slowly add the liquid whipping cream on high speed until smooth and creamy.
  3. Add the eggs one at the time and mix at high speed for 5 more minutes, or keep mixing until the batter is silky smooth.
  4. When the mix is thick and velvety, add lemon zest, vanilla extract and combine well with the help of a rubber spatula.
  5. Pour batter into the cake pan. Bake for around 50-55 minutes or until the cake is baked through. To test, insert a toothpick in the center of the cake. If it comes out clean, it's done. Let the cake rest on a cooling rack.

***The cake must be completely cool before adding the frosting.

Ingredients for the lemon cream cheese glaze

  • 80g Unsalted butter softened to room temperature
  • 200g Cream cheese softened to room temperature
  • 3 Cups confectioners sugar
  • 2 Tablespoons fresh lemon juice (about one lemon)
  • 2 Tablespoons liquid milk
  • 1 Tablespoon lemon zest

Directions for the lemon cream cheese glaze

  1. Cream the butter and cream cheese, with a handheld or stand mixer fitted with a whisk attachment.
  2. Add the confectioner's sugar and keep mixing, try to avoid any lumps by sifting the sugar and adding it slowly.
  3. Add the fresh lemon juice and milk.
  4. The consistency of the frosting should be a bit runny and glossy, add more sugar if the glaze is too liquid.

Final touches

  1. Place the cake on the cooling rack and elevate it with a bowl under it.
  2. Pour de mixture on top of the cake, colllecting it in the bowl under the rack. Pour the collected glaze again if necessary.
  3. Evenly cover the top with the glaze. Spread the remaining frosting all over the top and sides.
  4. Decorate the cake with lemon zest or lemon slices. Do as you like!
  5. Refrigerate for at least 30 minutes before slicing it.

Enjoy it!