Ingredients
Method
Prepare the Cake
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
- Stir in the lemon zest and lemon juice.
- Pour the batter into the prepared cake pan and bake for 25 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely before removing from the pan.
Make the Lemon Cream Filling
- In a mixing bowl, beat the chilled heavy cream until soft peaks form.
- Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
- Fold in the lemon juice and lemon zest gently until well combined.
Assemble the Cake
- Once the cake is cool, slice it in half horizontally to create two layers.
- Spread half of the lemon cream filling on the bottom layer of the cake.
- Place the second layer on top and spread the remaining lemon cream filling over the top.
- Garnish with lemon slices and fresh mint.
Nutrition
Notes
For best results, chill the cake in the refrigerator for at least 1 hour before serving.