Lemon Cake with Whipped Cream

Cake. Cake. Cake. I love cake. Especially if it’s a citrus cake with a whole lotta whipped cream.

I decided to make this cake on a total whim, and luckily I already had ALL the ingredients on hand. And I bet you can find most of these ingredients in your pantry too.

I wanted a flavorful cake with a “light” frosting, but I wanted to jazz it it up with some candied lemon zest which ended up being my favorite part of the cake!

Ingredients for a 2-layered round cake:

  • 2 sticks butter, at room temperature, plus more for pans
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 lemons, zested and juiced
  • 2 cups sugar
  • 4 eggs
  • ½ cup sour cream
  • 1 cup milk


  • 2 cups heavy cream
  • 2 tablespoons confectioners’ sugar
  • ½ teaspoon vanilla


  • Zest of 1 lemon, julienned
  • Water
  • 2 tablespoons sugar, plus more for coating

For the cake:

Preheat oven to 350 degrees. Grease and flour 2 round baking pans.

In a bowl, combine the flour, baking powder, baking soda, salt, and lemon zest. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time.  Add the dry ingredients, alternating with the milk in 3 batches. Then add the sour cream and lemon juice. Beat until just combined.

Divide the batter between the two baking pans and bake for 30 minutes, or until an inserted toothpick comes out clean. Set the pans on racks and allow to cool completely.

Meanwhile make the candied lemon zest:

In a small saucepan, add the lemon zest and enough water to cover. Cook over medium heat for 10 minutes.

Remove from heat and drain. Return the strips back into the sauce pan and add ¼ cup water and 2 tablespoons sugar. Cook on low heat for 15 minutes, or until a thick syrup develops.

Carefully remove the strips to a piece of wax paper and allow to cool just a bit and then roll in sugar. Set aside.

For the frosting:

In a large bowl, combine all the ingredients and whipped until stiff peaks form. Refrigerate.

Frost the cake with the whipped cream and top with candied zest. Best eaten that day.

Published in: on February 4, 2011 at 8:00 am  Comments (1)  

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One CommentLeave a comment

  1. This cakes looks absolutely splendid! Very moist and delicious.

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