Lemon cream for cakes

    It is really easy to whip up a batch of lemon cream that can be eaten dolloped on fruity cakes. This is our family recipe and is good for about 6 to 8 servings.

    1 person made this

    Serves: 8 

    • 300ml double cream
    • 85g caster sugar
    • juice and zest of 2 small lemons

    Prep:5min  ›  Ready in:5min 

    1. Combine the ingredients in a bowl and whisk until thick and creamy. Serve.


    The cream should keep in the fridge for about 3 days.

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