This lemon loaf is a bright, tender cake that makes a lovely afternoon snack or light dessert. Lemon Whipping Cream Cake delivers fresh citrus flavor and is delicious on its own or served with whipped cream and fresh berries.
We’re squeezing in the last carefree days of summer before our daughter goes back to school. Her backpack is packed, supplies are labeled and her first-day outfit is picked out. With the household ready, we’ve been enjoying pool time, bike rides and easy summery baking like this Lemon Whipping Cream Cake.
This loaf is simple enough that kids can help—or even bake it themselves with a little supervision. Top it with lightly sweetened whipped cream and a handful of summer berries for an easy back-to-school treat.
SCALED-DOWN WHIPPING CREAM CAKE
I’ve long loved whipping cream cake for its tender crumb and simple formula. The original recipe makes a large bundt, which is great for crowds but too much for smaller households. After studying the proportions, I found the batter divides neatly in half and fits perfectly in an 8×4 loaf pan.
I also boosted the lemon presence by adding plenty of fresh lemon zest, which gives the cake a lively, fragrant citrus note without changing the tender texture of the base recipe.
Dividing the batter and baking it in a loaf pan worked out beautifully—the crumb stayed light and the cake had a great lemon lift.
When the loaf came out of the oven, the aroma of lemon was irresistible and the texture matched what I love about whipping cream cakes: moist, tender and not overly sweet.
HOW TO MAKE LEMON WHIPPING CREAM CAKE
Ingredients for the loaf:
- 1 1/4 cups granulated sugar
- Zest of 2 large lemons
- 1/2 cup unsalted butter, room temperature
- 3 large eggs, room temperature
- 1 1/2 cups all-purpose flour
- 1/2 cup heavy whipping cream (do not whip)
- 1 teaspoon vanilla extract
To maximize lemon flavor, rub the sugar and lemon zest together with your fingertips until the sugar is moist and aromatic. This releases the essential oils from the zest and infuses the batter.
Using a stand mixer or hand mixer, beat the butter with the sugar-zest mixture until light and fluffy, about 5 minutes. This aeration keeps the cake from feeling dense. Add the eggs one at a time, beating after each addition.
Whisk the flour with a pinch of salt. Add the flour and the heavy whipping cream alternately to the butter mixture, beginning and ending with the flour. Scrape the bowl and stir in the vanilla until the batter is even.
Prepare an 8×4-inch loaf pan with nonstick spray and parchment. Pour the batter into the pan and place the pan in a COLD oven. Close the door and set the oven to 325°F (160°C). Starting the cake in a cold oven helps the interior and exterior finish baking together for even texture.
Bake for about 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan on a wire rack for 45 minutes before inverting onto a serving plate.
HOW TO SERVE THIS LEMONY CAKE
Serve slices with a dollop of lightly sweetened homemade whipped cream and fresh berries for the classic presentation. For extra citrus brightness, offer a spoonful of lemon curd alongside the cake. The loaf also works well in place of pound cake when grilling for a quick dessert.
However you serve it, this lemon whipping cream loaf is best enjoyed fresh and shared with friends and family.
Lemon Whipping Cream Cake
Ingredients
- 1 ¼ cups granulated sugar
- Zest of 2 large lemons
- ½ cup unsalted butter room temperature
- 3 large eggs room temperature
- 1 ½ cups all-purpose flour
- ½ cup heavy whipping cream do not whip
- 1 teaspoon vanilla extract
Video
Instructions
- Spray an 8×4-inch loaf pan with nonstick cooking spray and line it with parchment paper. Set aside.
- In a medium bowl, combine the sugar and lemon zest. Rub together with your fingertips until the sugar is moist and fragrant.
- In a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and sugar-zest mixture until light and fluffy, about 5 minutes.
- Add the eggs one at a time, beating after each addition.
- Whisk the flour with a pinch of salt. Alternately add the flour and heavy whipping cream to the butter mixture, starting and ending with the flour. Scrape the bowl and mix in the vanilla until incorporated.
- Pour the batter into the prepared loaf pan. Place the pan in a COLD oven, close the door and set the oven to 325°F. Bake for 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool on a wire rack for 45 minutes before removing from the pan.
- Top slices with whipped cream and fresh berries before serving.
Nutrition
Calories: 314kcal
Carbohydrates: 41g
Protein: 4g
Fat: 15g
Nutrition information is an approximation.