Prep and Preheat: Preheat your oven to 180°C (350°F). Grease and flour a round cake pan.
Cream Butter and Sugar: To start, in a spacious bowl, combine the softened butter and sugar, whipping them until they turn airy and creamy. Next, incorporate the egg and lemon zest into this mixture.
Dry Ingredients: Carefully sift the flour and baking powder together in a separate bowl. This step ensures a smoother texture and even distribution of the leavening agent.
Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Place the prepared batter into a preheated oven and bake for approximately 25 to 30 minutes. To check for doneness, insert a toothpick into the center of the baked good. If it comes out clean, it’s ready. If not, continue baking for a few more minutes until fully cooked. Let the cake cool completely.
Assembly:
Once the cake has cooled, slice it horizontally to create two layers. Spread the lemon cream evenly over the bottom layer, then gently place the second layer on top. If desired, dust the top of the cake with powdered sugar or decorate with lemon slices and a sprinkle of zest for a beautiful presentation.
ADVERTISEMENT
