Drenched Lemon Cream Cake

Why You’ll Love This Recipe

• Quick and Easy: No need to wait for butter to soften; this cake comes together in a flash.

• Moist and Flavorful: The lemon syrup ensures each bite is bursting with citrus goodness.

• Light and Refreshing: The whipped cream topping adds a light, airy finish that's not overly sweet.

• Versatile: Perfect for summer gatherings, picnics, or as a sweet ending to any meal.

Ingredients

For the Cake:

• ½ cup butter

• ½ cup water

• 1 ⅛ cups cake flour

• 1 cup white sugar

• 1 egg, lightly beaten

• ¼ cup sour cream

• ⅛ teaspoon vanilla extract

• ½ teaspoon lemon extract

• A few drops yellow food coloring (optional)

• Zest of ½ a lemon

• ½ teaspoon baking soda

• ½ teaspoon salt

For the Lemon Simple Syrup:

• ⅓ cup sugar

• ⅓ cup water

• 2 tablespoons lemon juice

For the Whipped Cream:

• 2 cups heavy whipping cream

• 5 tablespoons powdered sugar

• ½ teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Cake: Preheat the oven to 375°F (190°C) and grease an 8-inch square baking pan.

2. Mix Dry Ingredients: In a large bowl, whisk together the cake flour and sugar.

3. Add Wet Ingredients: To the dry mixture, add the beaten egg, sour cream, vanilla extract, lemon extract, food coloring (if using), lemon zest, baking soda, and salt. Mix until well combined.

4. Incorporate Boiling Mixture: In a saucepan, bring the butter and water to a boil. Gradually add this boiling mixture to the batter, stirring continuously until fully incorporated. The batter will be thin.

5. Bake: Pour the batter into the prepared pan and bake for 15-17 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

6. Prepare the Syrup: While the cake bakes, combine the sugar, water, and lemon juice in a saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from heat and let cool slightly.

7. Soak the Cake: Once the cake is done and slightly cooled, poke holes all over the surface using a fork. Pour the lemon syrup evenly over the cake, allowing it to soak in. Let the cake cool completely.

8. Whip the Cream: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

9. Frost the Cake: Spread the whipped cream evenly over the cooled cake.

10. Serve: Slice and enjoy the refreshing, lemony goodness!

Servings and Timing

• Servings: 9 slices

• Prep Time: 15 minutes

• Bake Time: 15–17 minutes

• Cooling Time: Approximately 1 hour

• Total Time: Approximately 1 hour 30 minutes

Variations

• Berry Topping: Add fresh berries like raspberries or blueberries on top of the whipped cream for added flavor and color.

• Lemon Curd Layer: Spread a thin layer of lemon curd between the cake and whipped cream for an extra citrus punch.

• Gluten-Free Option: Substitute the cake flour with a gluten-free flour blend to accommodate dietary needs.

Storage/Reheating

• Storage: Keep the cake refrigerated in an airtight container for up to 3 days.

• Reheating: For best taste, enjoy the cake chilled. If preferred warm, microwave individual slices for 10-15 seconds.

FAQs

How can I make the cake more moist?

Ensure the cake is thoroughly soaked with the lemon syrup while it's still warm, allowing it to absorb the moisture effectively.

Can I use regular flour instead of cake flour?

Yes, but cake flour yields a lighter, more tender crumb. If using all-purpose flour, consider adding a tablespoon of cornstarch to each cup of flour to mimic cake flour's texture.

Is it necessary to use food coloring?

No, food coloring is optional. It adds a subtle yellow hue but doesn't affect the flavor.

Can I use a different citrus juice for the syrup?

Yes, orange or lime juice can be used as alternatives for a different citrus flavor profile.

How do I prevent the cake from becoming soggy?

Allow the cake to cool slightly before pouring the syrup, and ensure the syrup isn't too hot to prevent it from soaking in too quickly.

Can I freeze this cake?

It's best enjoyed fresh. Freezing may alter the texture, especially of the whipped cream topping.

How can I make the whipped cream sweeter?

Adjust the amount of powdered sugar to taste, but be cautious not to over-sweeten.

Can I make this cake ahead of time?

Yes, the cake can be baked and soaked with syrup a day in advance. Add the whipped cream topping just before serving.

What can I serve with this cake?

Pair with a light tea or a scoop of vanilla ice cream for a delightful dessert experience.

How do I know when the cake is fully baked?

Insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter.

Conclusion

The Drenched Lemon Cream Cake is a simple yet elegant dessert that brings a burst of citrus flavor to your palate. Its moist texture and light whipped cream topping make it a refreshing treat for any occasion. Whether you're bidding farewell to summer or simply indulging in a sweet moment, this cake is sure to delight.