The Simplest Lemon Cake with Cream No Skills No Stress

#lemoncake #easycake #nofussdessert
This Lemon Cake with Cream is unbelievably soft, light, and full of fresh lemon flavor! Tender sponge layers soaked with lemon syrup are paired with a silky, creamy lemon custard and fluffy whipped cream. Every bite melts in your mouth — delicate, refreshing, and perfectly balanced between sweetness and citrus brightness!

Tip: Let the cake rest in the fridge overnight — it becomes even softer and more flavorful!
Another tip: Don’t skip the lemon syrup — it keeps the sponge moist and incredibly tender!

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INGREDIENTS (20 cm cake mold)
Sponge Cake:
– 3 eggs
– 70g sugar
– pinch of salt
– vanillin or vanilla sugar
– 80g flour
– 1/2 tsp baking powder

Lemon Cream:
– 40g sugar
– lemon zest (to taste)
– vanillin or vanilla sugar
– 30g cornstarch
– 3 egg yolks
– 250g milk
– 150g heavy cream (33%)

Lemon Syrup:
– 80g water
– 25g lemon juice

Decoration (optional):
– ~100g whipped cream
– lemon wedges

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