Every year on my husband’s birthday, we have a great tradition. Well, I have a great tradition, I’m not sure how he feels about it. Every year, I ask him what kind of birthday cake he wants (even though I already know), and every year when he requests lemon cake, I tease him. Even though I absolutely adore the refreshing citrus flavors, it’s not birthday cake – who’s with me on this?
I set out to make a new recipe this year, and after mixing and matching a few of my favorite recipes, I came up with this delicious Lemon Whipped Cream Cake. The cake has a pound cake type of feel to it, though it’s not as dense, and the lightness of the whipped cream frosting pairs wonderfully with it. Don’t forget to have a cold glass of milk ready immediately after eating.
While I still assert this is not a birthday cake, I did very much enjoy it, and think it would be great for showers, brunch, afternoon tea, or just because. I mean really, do we need a reason for cake?
Lemon Whipped Cream Cake
- 1 3/4 C flour
- 1 T baking powder
- 1 tsp salt
- 1 1/2 C sugar (divided)
- 1/2 C applesauce
- 6 eggs (separated)
- 3/4 C cold water
- 3 tsp fresh lemon juice
- 2 tsp fresh lemon zest
- 1 C sweetened coconut flakes
- 1/4 tsp cream of tarter
- 2 C heavy whipping cream
- 2 T fresh lemon juice
- 1/8 tsp vanilla extract
- 3-4 T sugar (fine or powdered)
- pinch of cream of tarter
**You will also want to check out
Easy Ways to Make Whipped Cream You Didn’t Know Exist – (And 15 Best Whipped Cream Recipes)
For the cake
- Pre-heat oven to 350 degrees.
- Mix your wet ingredients in a medium-sized mixing bowl: 6 egg yolks (save white in a separate bowl), 1/2 C applesauce, 3/4 C cold water, 3 tsp lemon juice, 2 tsp lemon zest.
- Sift together your dry ingredients in a large mixing bowl: 1 3/4 C flour, 1 T baking powder, 1 tsp salt, 1 C of the sugar.
- Add the wet ingredients to the dry ingredients and stir until mixture is smooth and incorporated.
- In a mixing bowl, beat the egg whites with 1/4 tsp cream of tarter until it becomes foamy. Slowly add the remaining 1/2 C sugar and beat until stiff, white peaks form.
- Gently fold in the egg white mixture and the 1 C coconut flakes to the batter and slowly mix until incorporated.
- Divide batter and pour into two 9 inch greased cake pans.
- Bake 40 minutes. You’ll know it’s cooked when the top feels springy, and if you insert a toothpick, it comes out clean.
- Let the cakes cool completely before frosting.
For the frosting
- Mix 2 C cold heavy whipping cream with 1/8 tsp vanilla and 3 T of sugar. Beat with an electric mixer until it thickens.
- Add 2 T lemon juice, and then taste.
- Feel free to add more sugar or lemon to fit your taste. (I believe whipped cream frosting is better less sweet.)
- If you need to thicken or stabilize your frosting, add just a pinch of cream of tarter.
- You want to mix the cream so it’s thick and creamy; it should not be runny, but if you over beat it, you’ll have lemon butter – which isn’t bad, it just won’t work for your frosting!
- When cakes are completely cooled, add a layer of frosting between the cakes (or lemon preserves or curd), then frost the outside.
- Top with some freshly grated lemon zest and enjoy.