Name: Lemon Cream Cake
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Cooking spray -; 2 3/4 c. (330 g.) all-purpose flour -; 2 tsp. baking powder -; 1 tsp. kosher salt -; 1 1/2 c. (300 g.) granulated sugar -; 1/2 c. (1 stick) unsalted butter, softened -; Zest of 1 lemon -; 1/2 c. vegetable oil -; 4 large eggs -; 2 tsp. pure vanilla extract -; 1 c. whole milk -; 1/3 c. (65 g.) granulated sugar -; 1/3 c. (40 g.) all-purpose flour -; 3 tbsp. cold unsalted butter, cut into 1/2" cubes -; 1 tsp. pure vanilla extract -; 1/2 c. heavy cream -; 1 1/4 c. (140 g.) powdered sugar, plus more for dusting -; 5 oz. mascarpone -; Zest and juice of 1 large lemon -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Cream Cake

1. Cooking spray -

2. 2 3/4 c. (330 g.) all-purpose flour -

3. 2 tsp. baking powder -

4. 1 tsp. kosher salt -

5. 1 1/2 c. (300 g.) granulated sugar -

6. 1/2 c. (1 stick) unsalted butter, softened -

7. Zest of 1 lemon -

8. 1/2 c. vegetable oil -

9. 4 large eggs -

10. 2 tsp. pure vanilla extract -

11. 1 c. whole milk -

12. 1/3 c. (65 g.) granulated sugar -

13. 1/3 c. (40 g.) all-purpose flour -

14. 3 tbsp. cold unsalted butter, cut into 1/2" cubes -

15. 1 tsp. pure vanilla extract -

16. 1/2 c. heavy cream -

17. 1 1/4 c. (140 g.) powdered sugar, plus more for dusting -

18. 5 oz. mascarpone -

19. Zest and juice of 1 large lemon -

How to cook deliciously - Lemon Cream Cake

1. Stage

Preheat oven to 350°. Line 2 (8") cake pans with parchment and grease with cooking spray. In a large bowl, whisk flour, baking powder, and salt.

2. Stage

In another large bowl, using an electric mixer on medium-high speed, beat granulated sugar, butter, and lemon zest until combined. Add oil and beat until smooth and creamy. Add eggs, one at a time, beating well after each addition, then beat in vanilla. Add dry ingredients and beat on medium-low speed until just a few dry streaks remain. Add milk and beat until incorporated. Divide batter between prepared pans; smooth tops.

3. Stage

Bake cake until a tester inserted into the center comes out clean, 18 to 20 minutes. Invert cakes onto a wire rack and let cool completely. Leave oven on.

4. Stage

In a medium bowl, mix granulated sugar and flour. Add butter and cut into flour mixture with your fingertips until mixture holds together when squeezed. Add vanilla and continue to mix with your hands to combine. Crumble mixture onto a small baking sheet.

5. Stage

Bake crumble until edges start to turn golden, 12 to 15 minutes (it will flatten and spread as it bakes). Stir with a rubber spatula to break crumble apart (it will harden as it cools). Break any big pieces with your hands. Let cool completely.

6. Stage

In a large bowl, using electric mixer on high speed, beat cream until stiff peaks form.

7. Stage

In another large bowl, using electric mixer on medium-high speed, beat powdered sugar and mascarpone until smooth. Add lemon zest and juice and beat until combined. Fold in whipped cream.

8. Stage

Level tops of cakes, if needed. Top one cake half with lemon cream filling. Top with other cake half. Press crumble into sides of cake where filling is exposed. Refrigerate until ready to serve.

9. Stage

Dust top of cake with powdered sugar.