Description
Indulge in the delightful flavors of Italian Lemon Cream Cake, a refreshing dessert that perfectly balances tanginess and creaminess. This enchanting cake features layers of light, fluffy lemon cake filled with an irresistibly smooth lemon cream filling. Whether you’re celebrating a special occasion or simply treating yourself, this cake will impress everyone at the table. With its vibrant lemon aroma and beautiful presentation, it’s ideal for spring and summer gatherings. Plus, this easy-to-follow recipe guarantees stunning results, making it a go-to choice for bakers of all skill levels.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter
- 1 cup whole milk
- 3 large eggs
- Zest and juice of 2 lemons
- 1 cup heavy cream
- Powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- In a mixing bowl, cream butter and granulated sugar until fluffy. Add eggs one at a time, mixing well. Stir in lemon zest and vanilla.
- Combine flour and baking powder in another bowl, then alternate adding it with milk to the wet mixture until just combined.
- Pour the batter into the pans and bake for 25-30 minutes, cooling them afterward on wire racks.
- Whip heavy cream with powdered sugar until stiff peaks form; fold in lemon extract.
- Layer cooled cakes with lemon cream filling, frosting the top and sides before garnishing as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg