Drenched Lemon Cream Cake
Cake Ingredients:
- 1/2 cup butter
- 1/2 cup water
- 1 1/8 cups cake flour
- 1 cup white sugar
- 1 egg, lightly beaten
- 1/4 cup sour cream
- 1/8 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- a few drops yellow food coloring (optional)
- zest of 1/2 a lemon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Lemon Simple Syrup Ingredients:
- 1/3 cup sugar
- 1/3 cup water
- 2 tablespoons lemon juice
Whipped Cream Ingredients:
- 2 cups heavy whipping cream
- 5 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Directions:
- Make the cake: Preheat the oven to 375 degrees and spray a 8-inch square baking sheet with cooking spray. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour and sugar before adding the egg, sour cream, vanilla extract, lemon extract, food coloring, lemon zest, baking soda, and salt. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into the prepared baking sheet.
- Bake at 375 degrees for 15-17 minutes or until a toothpick inserted in several places comes out with a few moist crumbs. While the cake cools, mix the lemon juice, sugar, and water for the lemon syrup together in a medium saucepan over high heat. Heat until the mixture boils, stirring regularly, before removing from the heat and letting it cool slightly. After the cake and lemon syrup have been cooling around 10 minutes, poke holes throughout the cake with a fork. Gently pour the lemon syrup all over the cake (it’ll seem like a lot, but use it all.) Cover and chill it in the fridge until totally cool.
- Make the frosting: Beat together the heavy cream, powdered sugar, and vanilla extract in a chilled bowl with chilled beaters until the cream reaches stiff peaks. Frost your completely cooled cake with a thick layer.
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