Lemon Chocolate Cream Cake: A Sweet Twist You’ll Love!
Lemon Chocolate Cream Cake is a delightful dessert that combines the zesty flavor of lemon with rich chocolate, creating a unique and delicious treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, mix together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely before frosting.
- Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Spread the whipped cream over the cooled cake and garnish with lemon zest or chocolate shavings.
Notes
- For a stronger lemon flavor, add more lemon zest.
- This cake can be made a day in advance and stored in the refrigerator.
- Serve chilled for a refreshing dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg