Lemon Cream Cake
Ingredients
Cake
- Cooking Spray
- 2 3/4 c. (330 g) All-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon Kosher salt
- 1 1/2 c. (300 g) Granulated sugar
- 1/2 c. (1 stick) softened unsalted butter
- zest of 1 lemon
- 1/2 c. vegetable oil
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 c. Whole Milk
Crumb Topping
- 1/3 c. (65 g) Granulated Sugar
- 1/3 c. (40 g) all-purpose flour
- 3 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1 teaspoon pure vanilla extract
Lemon Cream Filling
- 1/2 cup heavy cream
- 1 1/4 cups powdered sugar (140 g), plus more for dusting
- 5 oz. Mascarpone
- and Juice of a Large Lemon
Lemon Cream Cake
Directions
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Cake
- Step 1
Preheat oven to 350°. Line a 9-inch (20 cm) cake tin with baking paper and grease with cooking spray. In a large bowl, combine flour, baking powder, and salt.
Step 2
In another large bowl, whisking with an electric mixer on medium-high speed, combine the granulated sugar, butter, and lemon zest, then add the oil and beat until smooth and creamy. Add the eggs, one at a time, beating well after each addition, then add the vanilla and mix. Add the dry ingredients and mix on medium-low speed until just a few dry streaks remain. Add milk and stir until dissolved. Divide the dough into the prepared pans. smooth tips.
Step 3
Bake the cake for 18 to 20 minutes, until the batter in the center comes out clean. Place cake on a wire rack to cool completely. Leave the oven on.
Crumb Topping
Step 1
Combine granulated sugar and flour in a medium bowl. Add the butter and cut into the flour mixture with your fingertips until the mixture comes together when squeezed. Add the vanilla and continue to mix by hand. Sprinkle the mixture onto a small baking sheet.
Step 2
Bake for 12 to 15 minutes until the edges of the streusel begin to turn golden brown (they will flatten and spread as they bake). Stir with a rubber spatula to break up the streusel (it will solidify as it cools). Crush large pieces by hand. Wait until completely cool.
Lemon Cream Filling
Step 1
In a large bowl, using an electric mixer on high speed, beat the cream until stiff peaks form.
Step 2
In another large bowl, using an electric mixer on medium-high speed, mix together the powdered sugar and mascarpone until smooth. Add the lemon zest and juice and stir until well combined. Mix in the whipped cream.
Step 3
Smooth the top of the cake if desired. Cover half of the cake with lemon cream filling. Top with the other half of the cake. Push sprinkles into the sides of the cake where the filling is exposed. Refrigerate until ready to eat.
Step 4
Dust the top of the cake with powdered sugar.