Lemon Vanilla Whipping Cream Loaf Cake
This delightful Lemon Vanilla Whipping Cream Loaf Cake is a moist, airy dessert that combines the rich flavors of whipped cream, fresh lemon, and natural vanilla. Perfect for gatherings or as an afternoon treat, this cake is topped with a light glaze for an extra zing. Each slice is soft and fluffy, making it an excellent choice whether served plain or adorned with fresh macerated berries and a generous dollop of whipped cream. Enjoy a slice of this heavenly cake with your loved ones, and elevate any occasion!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
large eggs
2 (at room temperature)
granulated sugar
3/4 cup (to be beaten in 1/4 cup at a time)
vanilla extract
1 teaspoon
whipping cream
1 cup (chilled)
lemon zest
1 teaspoon
self-rising flour
1 1/2 cups (sifted)
granulated sugar
1/4 cup (for glaze)
lemon
1 (juice of)
Instructions
1
Preheat your oven to 350°F (175°C) and grease a 9 x 5 x 3 inch loaf pan with butter or cooking spray, then dust it lightly with flour to prevent sticking.
2
In a medium-sized mixing bowl, beat the room-temperature eggs along with vanilla extract and a pinch of salt for 2 minutes, or until the mixture becomes frothy.
3
Gradually add the granulated sugar to the egg mixture, about 1/4 cup at a time, continuing to beat on medium-high speed until the mixture is thick, pale yellow, and has doubled in volume. This should take around 5 to 7 minutes.
4
In a separate bowl, whip the chilled whipping cream until it starts to thicken but is still soft and not completely stiff.
5
Gently fold the egg and sugar mixture along with the lemon zest into the whipped cream until fully incorporated.
6
Sift the self-rising flour into the mixture and gently fold it in using a spatula or wooden spoon until just combined. Be careful not to over-mix to maintain the cake's light texture.
7
Pour the batter into the prepared loaf pan, smoothing the top with a spatula if necessary.
8
Bake in the preheated oven for 35 to 45 minutes, or until a wooden pick inserted in the center comes out clean.
9
While the cake is baking, prepare the optional glaze by dissolving 1/4 cup of sugar in the fresh lemon juice over medium heat. Allow it to cool slightly.
10
As soon as you remove the cake from the oven, brush the warm glaze over the top for a beautiful, shiny finish.
11
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
12
Serve by slicing and garnish with macerated berries and a dollop of whipped cream for an unforgettable dessert experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors of this loaf cake?
The cake combines the rich flavors of whipped cream, fresh lemon, and natural vanilla.
What is the texture of the Lemon Vanilla Whipping Cream Loaf Cake?
This cake is described as moist, airy, soft, and fluffy.
What oven temperature is required for baking?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
What size loaf pan is needed?
A 9 x 5 x 3 inch loaf pan is recommended for this recipe.
How should I prepare the loaf pan?
Grease the pan with butter or cooking spray and dust it lightly with flour to prevent the cake from sticking.
How many eggs are used in the batter?
The recipe calls for 2 large eggs at room temperature.
How long should I beat the egg and sugar mixture?
Beat the mixture for 5 to 7 minutes until it is thick, pale yellow, and doubled in volume.
What is the secret to the cake's light texture?
The light texture is achieved by folding the egg mixture and sifted flour into soft whipped cream without over-mixing.
Should the whipping cream be chilled?
Yes, the whipping cream should be chilled before you begin whipping it.
To what consistency should the whipping cream be whipped?
Whip the cream until it starts to thicken but remains soft; it should not be completely stiff.
How do I add sugar to the egg mixture?
Gradually add the granulated sugar about 1/4 cup at a time while beating on medium-high speed.
What type of flour is used in this recipe?
The recipe uses 1 1/2 cups of sifted self-rising flour.
How much lemon zest is needed?
The recipe requires 1 teaspoon of fresh lemon zest.
How long does the cake take to bake?
The bake time is between 35 and 45 minutes.
How can I check if the cake is fully cooked?
Insert a wooden pick into the center of the cake; it should come out clean.
What ingredients are in the optional glaze?
The glaze is made from 1/4 cup of sugar and the juice of one fresh lemon.
When should the glaze be applied to the cake?
Brush the warm glaze over the top of the cake as soon as it is removed from the oven.
How long should the cake cool in the pan?
Let the cake cool in the loaf pan for 10 minutes before moving it to a wire rack.
What serving suggestions are provided?
Serve the cake sliced with macerated berries and a dollop of whipped cream.
Is vanilla extract used in this recipe?
Yes, 1 teaspoon of vanilla extract is beaten into the eggs.
How much whipping cream is required?
The recipe uses 1 cup of chilled whipping cream.
Does the recipe require salt?
A pinch of salt is added to the egg and vanilla mixture.
How is the flour incorporated into the batter?
The flour is sifted into the mixture and gently folded in with a spatula or wooden spoon.
What happens if the batter is over-mixed?
Over-mixing can cause the cake to lose its light and airy texture.
Is this cake suitable for special occasions?
Yes, it is described as an excellent choice for gatherings or as a heavenly afternoon treat.
How much sugar is in the cake batter itself?
The batter contains 3/4 cup of granulated sugar.
What is the total number of ingredients?
There are 8 main ingredients used in this recipe.
Can I serve this cake plain?
Yes, the cake is delicious whether served plain or adorned with toppings.
What type of sugar is used for the glaze?
Granulated sugar is used to create the lemon glaze.
What is the purpose of the glaze?
The glaze provides an extra zing and a beautiful shiny finish to the cake.