Drizzled Lemon Cream Cake

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 💛 on Instagram, Facebook or Twitter 🙂

Drizzled Lemon Cream Cake 

Makes an 8 or 9 inch round or square cake

Ingredients

• 1 1/2 cups (190gms) minus 1 tablespoon flour*
• 1 tablespoon cornstarch/cornflour
• 2 teaspoons baking powder
• 1/4 heaping teaspoon salt
• 3/4 cups (150gms) 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

Method

1. 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.
2. In a large bowl, whisk together flour, cornflour, baking powder and salt. Add in the lemon sugar and whisk well until combined.
3. Add in the butter and whisk until all the flour is moistened and mixture resembles coarse sand.
4. Add in the egg and sour cream and whisk on high for 60 – 70 seconds until mixture is smooth and fluffy.
5. Pour in the buttermilk and vanilla and whisk until well combined and batter is smooth. It will be thick.
6. 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

1. Whisk all the ingredients together adding more cream until desired consistency is reached.
2. 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.