Irresistible Italian Lemon Cream Cake Recipe to Savor

Indulging in a slice of Italian Lemon Cream Cake is like taking a mini-vacation to the sun-soaked coasts of Italy. Imagine sinking your fork into layers of fluffy, zesty cake, the sweet citrus aroma wafting through the air, and that creamy filling just waiting to burst with flavor. cookie dough cake recipe zesty lemon zucchini bread With each bite, you’ll experience a delightful dance between tart and sweet, making it nearly impossible to stop at just one slice.

this …

This cake isn’t just for birthdays or fancy dinner parties—oh no! It’s perfect for any occasion, whether you’re celebrating a sunny Sunday brunch or simply trying to brighten up a Monday. The first time I made this cake, my friends suggested it could cure world hunger—or at least make them forget their worries for a while. Trust me; you’ll want to serve this delightful treat at your next gathering! For more inspiration, check out this strawberry delight cake roll recipe.

My friends couldn’t stop raving about how light and refreshing this cake was during our last picnic—it was the highlight of the day!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cake Flour: Use soft cake flour for a light texture that melts in your mouth; avoid all-purpose flour for the best results.

• Sugar: Granulated sugar helps balance the tartness of the lemons; feel free to adjust based on your sweetness preference.

• Fresh Lemons: Always use fresh lemons for zest and juice; bottled lemon juice just won’t cut it here.

• Unsalted Butter: Ensure it’s softened before mixing; this allows for smooth incorporation into the batter.

• Eggs: Large eggs work best; they provide structure and moisture essential for this cake’s fluffiness.

• Heavy Cream: Whipping cream adds richness to the filling; don’t skimp on quality here!

• Powdered Sugar: This sweetens your cream without adding grittiness; sift it before using for best results.

• Vanilla Extract: Use pure vanilla extract instead of imitation for a more authentic flavor.

• Baking Powder: Ensure it’s fresh so that your cake rises beautifully without falling flat.

• Salt: A pinch enhances all the flavors and balances sweetness perfectly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven and Prepare Pans: Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and dust them with flour.

Create Your Cake Batter: In a large mixing bowl, cream together softened butter and sugar until fluffy. Add eggs one at a time, beating well after each addition.

Add Zest and Dry Ingredients: Mix in freshly grated lemon zest followed by lemon juice. In another bowl, whisk together flour, baking powder, and salt before gradually incorporating into the wet mixture.

Bake Until Golden Brown: Divide batter evenly between prepared pans. Bake for 25-30 minutes until golden brown and a toothpick inserted comes out clean. Allow cakes to cool in pans before transferring them onto wire racks.

Whip Up Your Cream Filling: While cakes cool, beat heavy cream until soft peaks form. Gradually add powdered sugar and continue whipping until you reach stiff peaks.

Assemble Your Masterpiece!: Place one layer of cooled cake on a serving plate. Spread half of your whipped cream filling over it, then top with the second layer. Finally, spread remaining whipped cream over the top and sides. Garnish with extra lemon zest if desired!

Now sit back and watch as everyone devours slices of this heavenly Italian Lemon Cream Cake! Enjoy every moment as laughter fills the air—because let’s face it, nothing says “party” like homemade cake! creamy cheesecake dessert.

Perfecting the Cooking Process

Start by baking the cake layers first, allowing them to cool while preparing the lemon cream filling. This efficient sequence prevents unnecessary delays and guarantees that everything comes together smoothly.

Add Your Touch

Feel free to play with flavors! Try adding fresh berries between the layers or infusing the cream with vanilla for a twist on this classic Italian Lemon Cream Cake. comforting chicken alfredo For more inspiration, check out this creamy garlic parmesan pasta recipe.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. For best results, enjoy chilled without reheating to maintain its creamy texture.

I still remember the first time I served this Italian Lemon Cream Cake at a family gathering. Everyone raved about it, and my cousin even tried to sneak an extra slice home!

FAQ

What makes this Italian Lemon Cream Cake special?

The zesty lemon flavor combined with smooth cream creates a vibrant dessert experience.

Can I use bottled lemon juice for this recipe?

Fresh lemon juice provides better flavor and acidity than bottled options in this cake.

How can I make this cake ahead of time?

You can bake the cake layers a day early and prepare the filling when ready to serve.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Italian Lemon Cream Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: deleciouscorner
• Total Time: 50 minutes
• Yield: Serves approximately 12 1x

Print Recipe

Pin Recipe

Description

Experience the sunshine of Italy with every slice of this Italian Lemon Cream Cake. Layers of fluffy, zesty cake are complemented by a rich cream filling, creating a delightful balance of tart and sweet flavors. Perfect for any occasion, this cake is sure to impress your guests while providing a refreshing dessert option that will brighten your day.

---

Ingredients

Scale 1x2x3x

• 2 cups cake flour
• 1 cup granulated sugar
• 3 large fresh lemons (zest and juice)
• 1/2 cup unsalted butter (softened)
• 4 large eggs
• 1 cup heavy cream
• 1 cup powdered sugar (sifted)
• 2 tsp pure vanilla extract
• 2 tsp baking powder
• 1/4 tsp salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together softened butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition.
3. Mix in lemon zest and juice. In another bowl, whisk together cake flour, baking powder, and salt; gradually incorporate into the wet mixture.
4. Divide the batter between the prepared pans and bake for 25-30 minutes until golden brown. Cool in pans before transferring to wire racks.
5. While cakes cool, beat heavy cream until soft peaks form. Gradually add powdered sugar and continue whipping until stiff peaks form.
6. Assemble by placing one layer on a serving plate, spreading half of the whipped cream over it, then topping with the second layer. Spread remaining whipped cream over the top and sides.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 310
• Sugar: 20g
• Sodium: 120mg
• Fat: 19g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: <1g
• Protein: 3g
• Cholesterol: 70mg