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Drenched Lemon Cream Cake

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A moist and tangy lemon-infused cake soaked in a zesty lemon syrup, topped with fluffy whipped cream, perfect for a refreshing summer dessert.

Ingredients

1/2 cup butter

1/2 cup water

1 1/8 cups cake flour

1 cup white sugar

1 egg, lightly beaten

1/4 cup sour cream

1/8 teaspoon vanilla extract

1/2 teaspoon lemon extract

A few drops yellow food coloring (optional)

Zest of 1/2 a lemon

1/2 teaspoon baking soda

1/2 teaspoon salt

For the Lemon Simple Syrup:

1/3 cup sugar

1/3 cup water

2 tablespoons lemon juice

For the Whipped Cream:

2 cups heavy whipping cream

5 tablespoons powdered sugar

1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 375°F (190°C) and grease an 8-inch square baking pan.
  2. In a large bowl, whisk together the cake flour and sugar.
  3. Add the beaten egg, sour cream, vanilla extract, lemon extract, food coloring (if using), lemon zest, baking soda, and salt to the dry mixture. Mix until well combined.
  4. 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. 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. 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. 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. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  9. Spread the whipped cream evenly over the cooled cake.
  10. Slice and serve the refreshing, lemony cake.

Notes

  • The yellow food coloring is optional and only for appearance.
  • For extra moisture, ensure the cake is soaked thoroughly with the syrup while still warm.
  • Substitute cake flour with a gluten-free flour blend for a gluten-free version.
  • Store the cake refrigerated in an airtight container for up to 3 days.
  • Best served chilled, but can be microwaved briefly for a warm slice.
  • Optional toppings include fresh berries or a layer of lemon curd for added flavor.

Nutrition

Find it online: http://recipesbyjanet.com/drenched-lemon-cream-cake/