🍋 Lemon Cream Layer Cake

Ingredients
For the Sponge
2 cups (250 g) all-purpose flour
¾ cup (150 g) granulated sugar
½ cup (113 g) unsalted butter, softened
3 large eggs
½ cup (120 ml) milk
2 tsp (8 g) baking powder
1 tsp vanilla extract
2 tbsp (30 ml) fresh lemon juice
1 tbsp lemon zest
¼ tsp salt
For the Lemon Cream
1 cup (240 ml) heavy whipping cream, chilled
½ cup (120 g) sweetened condensed milk
¼ cup (60 ml) fresh lemon juice
1 tbsp lemon zest
For the Lemon Glaze
1 cup (120 g) powdered sugar
2–3 tbsp (30–45 ml) fresh lemon juice
1 tbsp melted butter
For Decoration
Whipped cream
Fresh lemon slices
Lemon zest
👩‍🍳 Method
Prepare the sponge: Preheat the oven to 170°C (340°F). Grease and line a rectangular baking pan with parchment paper.
Beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Add the vanilla, lemon juice, and lemon zest. Mix gently until combined.
Sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the batter, alternating with the milk. Mix just until combined; do not overmix.
Pour the batter into the prepared pan and bake until golden and a toothpick inserted into the center comes out clean. Allow the sponge to cool completely.
Prepare the lemon cream: Whip the chilled cream until fluffy. Gently fold in the condensed milk, lemon juice, and lemon zest until smooth and creamy.
Assemble: Slice the cooled sponge horizontally into even layers. Lightly brush each layer with a little fresh lemon juice mixed with sugar for extra moisture and lemon flavor.
Spread the lemon cream between the layers and carefully stack the cake. Refrigerate until firm.
Make the glaze: Whisk the powdered sugar, lemon juice, and melted butter until smooth. Pour over the chilled cake and gently spread it across the top.
Decorate: Pipe whipped-cream rosettes along the top and garnish with fresh lemon slices and grated lemon zest.
Chill the cake before slicing and serve cold for the best texture. 🍋🍰