Go Back
–+ servings
Cheesy Honey Chicken Fettuccine

Cheesy Honey Chicken Fettuccine

Bake a perfect Lemon Cake recipe with fresh zest, fluffy layers, tangy curd, and creamy filling. Step-by-step guide for a moist, sunny dessert everyone will love.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Chilling Time 6 hours
Total Time 8 hours
Servings: 8 people
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 50 g fresh lemon juice
  • 1 tsp lemon zest
  • 30 g vegetable oil
  • 4 large eggs (separated)
  • 120 g granulated sugar
  • 120 g all-purpose flour
  • 4 g baking powder
  • 3 large eggs (for lemon curd)
  • 135 g fresh lemon juice (for lemon curd)
  • 1-2 tsp lemon zest (for lemon curd)
  • 190 g granulated sugar (for lemon curd)
  • 10 g corn starch (for lemon curd)
  • 400 g cold heavy whipping cream (for cheese filling)
  • 80 g powdered sugar (for cheese filling)
  • 200 g full-fat cream cheese, softened (for cheese filling)
  • 1 tsp pure vanilla extract (for cheese filling)
  • 100 g water (for soaking syrup)
  • 60 g granulated sugar (for soaking syrup)
  • 15 g fresh lemon juice (for soaking syrup)

Equipment

  • Blender
  • Measuring cup and spoons
  • Pitcher or mixing bowl with a spout
  • Shot glasses or small dessert cups
  • Whipped cream for topping and sprinkles

Method
 

  1. Mix fresh lemon juice, lemon zest, and vegetable oil in a small bowl and let it sit.
  2. Separate eggs and beat whites until soft peaks form, then gradually add sugar, beating until glossy.
  3. Whisk flour and baking powder together in a separate bowl and sift to prevent lumps.
  4. Fold in the dry ingredients into the egg mixture until just combined.
  5. Fold the lemon mixture into the batter until no streaks remain.
  6. Pour batter into a prepared 20 cm (8-inch) round cake pan and bake at 160°C (325°F) for about 35 minutes.
  7. Prepare the lemon curd by whisking eggs, lemon juice, zest, sugar, and cornstarch in a saucepan, cooking over medium heat until thickened.
  8. Strain the curd through a fine-mesh sieve and cover with plastic wrap to cool.
  9. Whip heavy cream and powdered sugar to medium peaks, then beat cream cheese and vanilla until smooth and fold the whipped cream in.
  10. Slice the cooled cake into three layers and soak each layer with lemon syrup.
  11. Assemble the cake by layering lemon curd and cream cheese filling between each layer and frosting the outside with remaining cream.

Nutrition

Calories: 310kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 10gCholesterol: 95mgSodium: 95mgPotassium: 140mgSugar: 25gVitamin A: 600IUVitamin C: 5mgCalcium: 60mgIron: 0.5mg

Notes

Always use fresh lemon juice and zest for the best flavor. Lightly chill your mixing bowl and beaters before whipping cream for better results. For aesthetic appeal, top the cake with swirls of leftover cream, thin lemon slices, and fresh berries. You can reduce the sugar or substitute Greek yogurt for a lighter version of the cake. Leftover lemon curd can be used in yogurt, pancakes, or as a filling for cookies.
Tried this recipe?Let us know how it was!