Description
Indulge in the refreshing delight of Italian Lemon Cream Cake, a perfect dessert that captures the essence of sunny Italian summers. With its tangy lemon flavor and rich creaminess, this cake is an ideal choice for birthdays, family gatherings, or holiday celebrations. The bright citrus notes combined with a smooth whipped cream topping create an irresistible treat that will surely impress your guests. Enjoy each slice as it transports you to a warm, sunlit terrace overlooking beautiful landscapes.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- ½ cup fresh lemon juice
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon lemon extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition; stir in vanilla extract and lemon zest.
- In another bowl, whisk flour and baking powder together, then gradually combine with wet ingredients alternating with milk until just mixed.
- Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool in pans for about 10 minutes before transferring to wire racks to cool completely.
- While cooling, whip heavy cream until soft peaks form, then add powdered sugar and lemon extract until stiff peaks form.
- Once cooled, assemble by spreading lemon cream between layers and frosting the top and sides of the cake.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg