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).
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 9x13 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.
Notes
Macros Per Serving: 55g Net Carbs, 25g Fat, 6g Protein
Nutrition
Calories: 461kcal
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