Lemon Cream Dream Cake

Ingredients

For the Cake Layers (two 8-inch round pans)

• 1 ½ cups (190 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• ½ cup (115 g) unsalted butter, softened
• 2 large eggs, room temperature
• ½ cup (120 ml) milk, room temperature
• 2 teaspoons lemon zest (from about 2 medium lemons)
• 2 tablespoons fresh lemon juice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon fine salt
• 1 teaspoon vanilla extract

For the Lemon Cream Filling

• 1 cup (240 ml) heavy cream, well chilled
• 1 cup (approximately 300 g) lemon curd, store-bought or homemade
• ¼ cup (30 g) powdered sugar, sifted
• 1 teaspoon vanilla extract

For Decoration (optional)

• Powdered sugar for dusting
• Thin lemon slices or candied lemon
• Fresh mint leaves (optional)

Instructions

1. Prepare: Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and lightly grease the parchment.
2. Combine dry ingredients: In a medium bowl whisk together the flour, baking powder, baking soda, and salt until evenly blended.
3. Cream butter and sugar: In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes with an electric mixer on medium speed.
4. Add eggs and flavorings: Add the eggs one at a time, beating briefly after each addition until incorporated. Stir in the lemon zest, lemon juice, and vanilla extract.
5. Incorporate dry ingredients and milk: With the mixer on low, add one-third of the dry mixture, then half the milk, then another third of the dry ingredients, the remaining milk, and finish with the last of the dry ingredients. Mix only until combined; overmixing will produce a tougher crumb.
6. Bake: Divide the batter evenly between the prepared pans, smooth the tops, and bake in the preheated oven for 20–25 minutes, or until the cakes are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
7. Cool: Allow the cakes to cool in the pans for 10 minutes, then invert onto a wire rack to cool completely before assembling. Completely cooled layers keep the filling from melting.
8. Whip the cream: In a chilled bowl, whip the heavy cream to soft peaks. Add the sifted powdered sugar and vanilla extract, then continue whipping to medium peaks.
9. Fold in lemon curd: Gently fold the lemon curd into the whipped cream in two additions until homogeneous and spreadable. Take care not to deflate the cream; use a soft folding motion.
10. Assemble: Place one cake layer on a serving plate. Spread about half of the lemon cream evenly across the top, leaving a small border. Place the second layer on top and spread the remaining cream over the top. Smooth or texture as desired.
11. Chill and finish: Chill the assembled cake for at least 30 minutes to firm the filling. Before serving, dust lightly with powdered sugar and garnish with lemon slices or mint if desired.
12. Slice and serve: For clean slices, warm a knife under hot water, dry it, and make each cut with a single decisive stroke.