Lemon Delight Cake with Bavarian Cream
Introduction
If you’re in search of the perfect cake to brighten any occasion, look no further than this delightful Lemon Delight Cake paired with creamy, smooth Lemon Bavarian Cream. This recipe brings together the sweet tanginess of lemon and the luxurious texture of Bavarian cream, creating a dessert that’s sure to captivate and satisfy any audience. Don’t forget to subscribe to receive more delectable recipes directly in your inbox!
Why You’ll Love This Recipe
This Lemon Delight Cake is a showstopper — not only for its vibrant citrus flavors but also for its simplicity and elegance. It’s easy to prepare and is sure to impress both family and friends at your next gathering. Whether you’re a lemon enthusiast or just love a good cake, this recipe combines a moist, fluffy cake with a rich cream, making it incredibly irresistible.
Ingredients
– 2 1/2 cups all-purpose flour
– 2 1/2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup unsalted butter, room temperature
– 1/2 cup vegetable oil
– 1 3/4 cups granulated sugar
– 1 tbsp lemon zest
– 4 large eggs
– 1 1/2 tsp vanilla extract
– 1 cup milk
– 1/4 cup fresh lemon juice
Lemon Bavarian Cream:
– 1 envelope unflavored gelatin
– 1/4 cup cold water
– 1 cup heavy whipping cream
– 3/4 cup sugar
– 1/4 cup fresh lemon juice
– 1 tbsp lemon zest
– 4 large egg yolks
– 1 cup heavy whipping cream, whipped to soft peaks
Necessary Tools
– 2 8-inch cake pans
– Medium and large mixing bowls
– Whisk
– Electric mixer
– Saucepan
– Wire racks for cooling
Ingredient Swaps and Additions
Feel free to substitute the lemon juice with orange or lime for a citrus twist, or add a hint of almond extract for an extra layer of flavor. You can also incorporate poppy seeds for a little crunch and visual appeal.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
2. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
3. Cream together the butter, oil, sugar, and lemon zest in a large bowl until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition, then add the vanilla.
5. Alternate adding the flour mixture and milk, starting and ending with the flour. Stir in lemon juice.
6. Divide the batter evenly into the cake pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool on wire racks.
8. For the Lemon Bavarian Cream, sprinkle gelatin over cold water, let stand 5 minutes.
9. Combine 1 cup of cream, sugar, lemon juice, zest, and yolks in a saucepan over medium heat. Stir until thickened.
10. Stir in gelatin until dissolved, transfer to a bowl, refrigerate 30 minutes.
11. Gently fold whipped cream into the lemon mixture.
12. Assemble by layering the cake and cream, then refrigerate for 2 hours before serving.
Serving Suggestions
Serve this cake with fresh berries or a drizzle of lemon glaze. A cup of tea or coffee complements the bright and zesty flavors beautifully.
Pro Tips for Success
Ensure the gelatin is fully dissolved for a smooth cream, and allow the cake to cool completely before adding the cream to avoid melting.
Storing and Reheating
Store leftover cake in the refrigerator for up to three days. To enjoy later, bring to room temperature, and savor every bite!
FAQ Section
Can I make this cake in advance? Yes, it actually tastes better as the flavors meld!
Can I freeze this cake? Yes, but without the Bavarian Cream. Assemble after thawing.
Conclusion
This Lemon Delight Cake with Bavarian Cream is the ultimate blend of tangy and sweet, with a light and fluffy texture. It’s simple yet refined, ideal for any celebration. We’d love to see your version of the cake! Don’t forget to share your photos or tag us on Pinterest or Instagram.
Nutritional Information
Approximate nutritional information per serving: 350 calories, 18g fat, 44g carbohydrates, 4g protein.
Lemon Delight Cake with Bavarian Cream
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- Cream together the butter, oil, sugar, and lemon zest in a large bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla.
- Alternate adding the flour mixture and milk, starting and ending with the flour. Stir in lemon juice.
- Divide the batter evenly into the cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool on wire racks.
- For the Lemon Bavarian Cream, sprinkle gelatin over cold water, let stand for 5 minutes.
- Combine 1 cup of cream, sugar, lemon juice, zest, and yolks in a saucepan over medium heat. Stir until thickened.
- Stir in gelatin until dissolved, transfer to a bowl, refrigerate for 30 minutes.
- Gently fold whipped cream into the lemon mixture.
- Assemble by layering the cake and cream, then refrigerate for 2 hours before serving.
