lemon cream cake

12. Gently fold the whipped cream into the cream cheese mixture. Stir in the lemon curd and vanilla extract until well combined.

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13. Once the cakes have cooled completely, spread the cream filling evenly over one cake layer.

14. Carefully place the second cake layer on top of the filling, creating a sandwich.

15. To make the lemon cream cheese frosting, beat the softened cream cheese and butter together until smooth and creamy.

16. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until the frosting is light and fluffy.

17. Frost the top and sides of the cake with the lemon cream cheese frosting, using a spatula or piping bag.

18. Decorate the cake with additional lemon zest or edible flowers, if desired.

19. Refrigerate the cake for at least 1 hour to allow the flavors to meld together.

20. Slice and serve the lemon cream cake, savoring each tangy and creamy bite.

Expert Tips for Success
– Make sure to use room temperature ingredients for the cake batter. This allows for better mixing and ensures a lighter texture.

– Zest your lemons before juicing them. It’s much easier to zest a whole lemon than a squeezed one.

– To achieve a vibrant lemon color in the cake, you can add a few drops of yellow food coloring to the batter. However, this step is optional.

– For a more intense lemon flavor, brush the cooled cake layers with a lemon syrup made from equal parts lemon juice and granulated sugar before adding the cream filling.

– When whipping the cream for the filling, make sure to chill the bowl and beaters beforehand. This helps to achieve maximum volume and stability.

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