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Serving:
Serve chilled for the ultimate refreshing experience. A dusting of powdered sugar or a few lemon slices make beautiful decorations!
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. This cake tastes even better the next day!
Freezing:
You can freeze the lemon cream separately for up to 1 month. Thaw overnight in the fridge before using.
Variations
Limoncello Kick:
Add a tablespoon of Limoncello liqueur to the cream for an adult twist.
Berry Love:
Top the cake with fresh raspberries or blueberries for an extra pop of color and flavor.
Gluten-Free Version:
Use a gluten-free cake base and make sure the cornstarch is certified gluten-free!
FAQ
Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is highly recommended for the best flavor, but in a pinch, bottled can work. Just choose a high-quality one with no added preservatives.
Q: What if I don't have cornstarch?
A: You can substitute it with an equal amount of potato starch or a bit more all-purpose flour, but cornstarch gives the smoothest texture.
Q: Can I make the lemon cream ahead of time?
A: Absolutely! You can prepare it 2–3 days in advance. Just keep it refrigerated and give it a quick whisk before using.
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