Scratch Lemon Cake With Lemon Whipped Cream
No box mixes here! This scratch lemon cake recipe is light and fresh topped with a fabulous lemon whipped cream (also made from scratch).
We love lemon recipes in our house. Like this delicious Lemon protein shake, the perfect summer lemon pie, the freshly flavored year round favorite – lemon bars – you name it.
The one lemon flavored recipe, however, I had yet to create was a yummy lemon cake. There are a lot of lemon cake recipes out there, but they often include a processed boxed mix, Jello, or artificially flavored pudding, and the fact is they just do not taste as good. I want my cakes homemade.
This lemon cake recipe required a lot of trial and error to create a light, lemon flavored white cake base that wasn’t too dry or heavy topped with a light, lemony fresh homemade whipped cream because I do not like heavily sugared, thick traditional icing. My family was in heaven because I had to make this cake several times before getting it just right. This cake is already a hit with friends and family alike.
Several secrets to this amazing scratch lemon cake recipe include egg whites in the cake, which I read all about from Sugar Geek Show, organic lemon juice and organic vanilla extract (the flavor is SO much purer) and heavy whipping cream in the topping.
If you are a lemon fan, then I promise this is a recipe you will need to try.
Bon appetit!
For more cake recipes be sure to check out:
Scratch Lemon Cake Recipe
My cooking philosophy is to keep it “healthy and easy.” Recipes include all natural ingredients that often be frozen and have been tested and approved by friends and family.
For more cake recipes be sure to check out:
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Scratch Lemon Cake With Lemon Whipped Cream
Ingredients
Lemon Cake
- 2 sticks butter, melted
- 2 c sugar
- 1/4 c lemon juice organic lemon juice is a purer flavor
- 1 tbsp vanilla extract organic vanilla extract is a purer flavor
- 1/4 c vegetable oil
- 1 c 1% milk
- 6 egg whites
- 3 c white flour
- 2 1/2 tsp baking soda
- 1/2 tsp salt
Lemon Whipped Cream
- 8 oz lite cream cheese, room temperature room temp helps whip the cream cheese without chunks
- 1/2 c sugar
- 1 tbsp powdered sugar
- 1 c heavy whipping cream
- 1 tbsp vanilla
- 1/3 c lemon juice
Instructions
- Mix together the melted butter and the sugar first. Slowly add the rest of the lemon cake ingredients.
- Pour into a greased 9×13 glass baking dish. Bake at 350F for 30-35 mins.
- While baking mix the whipped topping. First cream the sugar, cream cheese and powdered sugar till smooth.
- Add the heavy whipping cream and whip on high until peaks form. Do NOT overmix.
- Add the vanilla and lemon juice and gently mix together. Place in the fridge. Will stiffen in the fridge.
- Allow the cake to cool and consider placing in the freezer to flash freeze (preserves moisture).
- Add lemon whipped cream before serving.
