Lemon Cream Cake
Get ready to indulge in the perfect blend of tangy lemon and smooth cream with this delightful Lemon Cream Cake recipe!
Ingredients:
- 1 box of lemon cake mix
- 1 cup of water
- 1/3 cup of vegetable oil
- 3 eggs
- 1 cup of heavy cream
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- Zest of 1 lemon
Instructions:
- Preheat the oven to 350°F and grease a cake pan.
- In a mixing bowl, combine the lemon cake mix, water, oil, and eggs. Mix until well combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- In a separate bowl, whip the heavy cream, powdered sugar, vanilla extract, and lemon zest until stiff peaks form.
- Once the cake has cooled, spread the whipped cream mixture on top.
- Serve and enjoy the delicious lemon cream cake!
Nutrition Information:
- Calories: 280
- Fat: 15g
- Carbohydrates: 32g
- Protein: 4g
Popular Questions:
- Q: Can I use a different type of cake mix?
- Q: Can I use light cream instead of heavy cream?
- Q: Can I omit the lemon zest?
A: Yes, you can experiment with different flavors of cake mix for a variation in taste.
A: While light cream can be used, it may result in a slightly different texture for the whipped cream topping.
A: The lemon zest adds a refreshing citrus flavor, but you can omit it if you prefer a milder taste.
Helpful Tips:
- Try adding a touch of lemon juice to the whipped cream for an extra burst of citrus flavor.
Expert Secrets:
- To achieve the perfect texture, be sure to whip the cream until stiff peaks form, but be careful not to overmix.
- For a more lemony flavor, you can add a bit of lemon extract to the cake batter.