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
- 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
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 fluffy. Add eggs one at a time, beating well after each addition.
- Mix in lemon zest and juice. In another bowl, whisk together cake flour, baking powder, and salt; gradually incorporate into the wet mixture.
- Divide the batter between the prepared pans and bake for 25-30 minutes until golden brown. Cool in pans before transferring to wire racks.
- While cakes cool, beat heavy cream until soft peaks form. Gradually add powdered sugar and continue whipping until stiff peaks form.
- 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