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Lemon Dream Cake is a fluffy and moist lemon cake with a velvety lemon cream filling. This simple homemade cake recipe delights with its fresh lemon flavor and is perfect with coffee and for family gatherings. Cake Ingredients: 3 eggs A pinch of salt 1 cup of sugar 2 cups of all-purpose flour (250 ml glass) ½ cup of oil (can be substituted with 100g of melted butter) 2 tablespoons of sour cream 1.5 teaspoons of baking powder Juice and zest of 1 lemon (yellow part only) Lemon Cream Ingredients: 2 lemon jellies (dissolved in 1 cup of boiling water and set aside to slightly thicken) Juice of 1 lemon ½ kg of cream cheese (your favorite, e.g., cottage cheese from a bucket or "we we" cheese) 250 ml of 30% fat cream Optional: 3 tablespoons of sugar (if you prefer a sweeter cake) Additional decorations: Almond flakes (for sprinkling on top of the cake) Chapters: 00:00 – Presentation of the finished "Lemon Dream" cake 00:05 – Overview of cake ingredients 01:06 – Beating eggs and combining wet ingredients 01:24 – Adding flour and baking powder 02:09 – Transferring the mixture to a 22x22 cm baking tin 02:19 – Baking parameters (170°C, 35 minutes) 02:58 – Slicing the baked cake and ingredients for the cream 03:54 – Whipping the cream and preparing the lemon cream 05:25 – Spreading the cream on the cake base 05:50 – Covering with the second layer of cake base and spreading the top 06:26 – Decorating with almond flakes 06:41 – Cross-section of the finished cake and summary Notes before baking: – Preparing the lemons: Be sure to scrub the lemons before zesting them Brush under running water, then scald it with boiling water to remove the preservative wax. Temperature of ingredients: The 30% cream must be very cold, straight from the refrigerator, to whip perfectly. It's best to remove the eggs and cream cheese in advance so they are at room temperature. Cutting the cake: To cut the sponge cake evenly into two layers, it must be completely cooled. A warm cake will tear and crumble. Cooling the jelly: The jelly poured into the cheesecake and cream cheese mixture must be completely cold and slightly thickened so it doesn't dissolve the whipped cream. Tricks and secrets of the recipe: Secret jelly ratio: Dissolving two jellies in just one cup of boiling water acts as an excellent, natural stiffener for the cream. This makes the mixture stable and cuts beautifully. – Oil instead of butter: Using oil prevents the cake from hardening in the refrigerator, leaving it perfectly moist, soft, and springy straight from the refrigerator. – No bitterness: Grate only the top, yellow layer of lemon zest. The white layer underneath (albedo) is bitter and can spoil the flavor. – Setting in the bowl: After combining the cream ingredients, the mixture may seem quite runny. Let it sit in the bowl for a few minutes, and when it thickens slightly and begins to set, pour it over the sponge cake. Support the channel by purchasing my book ⭐ "Cook with Henia" https://allegrolokalnie.pl/oferta/got... ⭐ Book set https://allegrolokalnie.pl/oferta/zes... #recipe #heniafoks #lemoncake #creamcake #moistcake