Hello Sunshine 🌞 well I’m not sure if it’s a welcoming hello but it sure is a warm one! 😑
Lemon cake is something new to me. I never really appreciated the flavour of lemon or all citrus in cakes really, but I’m starting to really love this buttery lemon vanilla flavour 😊 I blame these rolls, that’s where it all started!
I made this cake because I wanted something new and fresh. I spent a few minutes trying to decide what frosting/topping I wanted to make for the cake and finally settled on my favourite creamy cream cheese glaze. I actually didn’t have enough frosting so I ended up drizzling it on top and I LOVE how it turned out! I topped each slice with some fresh strawberries, absolutely delicious 😋
The base recipe is just like a regular cake just with some extra sour cream and zingy fresh lemon zested into the sugar. Make sure you use a good quality vanilla and lotsa butta of course 😄
This cake is very easy and quick to make and perfect for all this hot weather 🍋
I hope you guys enjoy this cake and do send me your pics of it and all other dutch baker bakes that you make #dutchbakerblog 💛
Drizzled Lemon Cream Cake
Makes an 8 or 9 inch round or square cake
- 1 1/2 cups (190gms) minus 1 tablespoon flour*
- 1 tablespoon cornstarch/cornflour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cups (65gms) sugar
- Zest of 2 lemons
- 1/2 cup (100gms) butter, chopped into pieces
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup (60gms) sour cream
- 1/2 cup (125mls) buttermilk**
- Optional:1 – 2 tablespoons fresh lemon juice
Cream cheese drizzle
- 1 1/2 tablespoons cream cheese
- 1/2 cup (62gms) icing sugar
- 1 – 2 teaspoons cream or milk
- Optional: Lemon zest
- Preheat oven to 180C. Grease and flour cake tins. In a small bowl, add sugar and lemon zest then using your fingers, rub the zest into the sugar until all the sugar has moistened and is fragrant.
- In a large bowl, whisk together flour, cornflour, baking powder and salt. Add in the lemon sugar and whisk well until combined.
- Add in the butter and whisk until all the flour is moistened and mixture resembles coarse sand.
- Add in the egg and sour cream and whisk on high for 60 – 70 seconds until mixture is smooth and fluffy.
- Pour in the buttermilk and vanilla and whisk until well combined and batter is smooth. It will be thick.
- Pour into cake tin and bake for 20 – 22 minutes until cooked through and a toothpick comes out clean or with a few moist crumbs. Allow to cool for about 15 minutes in the tin then move to wire rack. Cool slightly before glazing.
For the glaze
- Whisk all the ingredients together adding more cream until desired consistency is reached.
- Drizzle over cake and serve. Store cake in an air tight container for up to 3 days.
*Measure 1 1/2 cups flour then remove 1 tablespoon and replace with 1 tablespoon cornflour/cornstarch. Whisk well then use as stated.
**If you can’t find buttermilk then make your own by measuring 1/2 cup/125mls milk in a glass. Remove 1 1/2 teaspoons milk and replace with 2 teaspoons lemon juice. Sit for a few minutes then stir and use as stated.
Recipe by the dutch baker.