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Italian Lemon Cream Cake

by Iber
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Elevate Your Dessert Game with This Exquisite Italian Lemon Cream Cake

Are you ready to transport your taste buds straight to the heart of Italy? Dive into a world of zesty freshness and creamy indulgence with our Italian Lemon Cream Cake. This delightful dessert is not just a treat for the palate but also a feast for the eyes, making it a perfect centerpiece for any celebration or a luxurious finish to a family dinner.

Ingredients:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/4 cup fresh lemon juice
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract

For the filling:

  • 1 cup heavy cream
  • 1/2 cup lemon juice
  • Optional: additional lemon zest for extra zing

For the icing:

  • 4 tablespoons granulated sugar
  • 2 tablespoons lemon juice
  • 1 cup heavy cream
  • 2 teaspoons lemon zest

Decoration:

  • A dusting of powdered sugar (optional)

Directions:

  1. Preparation: Start by preheating your oven to 350°F (175°C). Generously grease and flour two 9-inch round cake pans to ensure your cake layers come out perfectly.
  2. Making the Cake Batter: In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This is crucial for a light cake texture. Incorporate the eggs one at a time, beating well after each addition to integrate fully.
  3. Combining the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, alternating with the whole milk, to maintain a smooth consistency.
  4. Adding Flavor: Stir in the fresh lemon juice, zest, and vanilla extract. These ingredients are the soul of the cake, offering a burst of lemony freshness in every bite.
  5. Baking: Divide the batter evenly between the prepared pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cooling: After baking, let the cakes cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely, which ensures they won’t break when assembling.

Assembling the Cake:

Whip the heavy cream for the filling until it forms soft peaks, then gently fold in the lemon juice and zest if using. This filling should be light yet stable enough to hold between the cake layers.

For the icing, mix together the sugar, lemon juice, and heavy cream, adding lemon zest for that extra punch of citrus. Whip until the mixture is smooth and spreadable.

Once the cakes are completely cool, spread the lemon cream filling on the first layer, then carefully place the second layer on top. Apply the icing smoothly over the top and sides of the cake.

Final Touches:

For an elegant presentation, sprinkle some powdered sugar over the cake before serving. This not only adds a hint of sweetness but also makes your Italian Lemon Cream Cake visually stunning.

Preparation Time: 20 minutes Calories: 320 per serving

This Italian Lemon Cream Cake promises a creamy texture and a robust lemon flavor that will leave you and your guests longing for more. Whether it’s a special occasion or a simple family gathering, this cake stands out as a sophisticated and memorable dessert. Enjoy the essence of Italian baking in your own kitchen with this simple yet impressive recipe.

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