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Italian Lemon Cream Cake

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A light and fluffy Italian Lemon Cream Cake layered with luscious lemon cream filling and topped with whipped cream, perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 4 large eggs
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • Zest of 2 lemons
  • Juice of 2 lemons
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. Whisk together the flour, baking powder, and salt in a large mixing bowl.
  3. Cream the softened butter and granulated sugar using an electric mixer until light and fluffy.
  4. Add the eggs one at a time, mixing well after each. Then add in the lemon zest.
  5. Gradually mix in the flour mixture and milk, starting and ending with the flour.
  6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
  7. Remove cakes from the oven and let them cool in the pans for about 10 minutes before turning them out onto a wire rack.
  8. Whip the heavy cream in a bowl until soft peaks form, then add the powdered sugar and continue until stiff peaks form. Gently fold in the lemon juice.
  9. Assemble the cake by spreading the lemon cream filling on the first layer, then topping with the second layer.
  10. Top the second layer with the remaining filling and refrigerate for about an hour before slicing.

Notes

Serve with a dollop of whipped cream and a sprinkle of lemon zest. Pairs well with coffee or tea.

Nutrition

Keywords: lemon cake, Italian dessert, creamy cake, citrus cake, cake recipe

Find it online: https://platefulkitchen.com/italian-lemon-cream-cake/