Description

Transport yourself to the charming streets of Italy with every bite of our exquisite Italian Lemon Cream Cake. This delightful dessert combines the tangy zest of lemon with the luxurious richness of cream, creating a symphony of flavors that will tantalize your taste buds. Whether you’re hosting a special gathering or simply craving a slice of indulgence, this cake is sure to impress. Follow our easy recipe to recreate a taste of Italy in your own kitchen.

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

Instructions

Preheat your oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk.
Stir in the fresh lemon juice, lemon zest, and vanilla extract until well combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the filling:

Whip 1 cup of heavy cream until stiff peaks form. Fold in 1/2 cup of lemon juice and lemon zest to taste (optional) to create a luscious lemon cream filling.

For the icing:

In a mixing bowl, combine 4 tablespoons of sugar, 2 tablespoons of lemon juice, 1 cup of heavy cream, and 2 teaspoons of lemon zest. Mix until smooth and creamy.

Decoration:

Once the cakes are cooled and assembled with the lemon cream filling between the layers, gently dust the top with powdered sugar for a final touch of elegance (optional).

Prep Time: 20 minutes Calories: 320 per serving

Notes

Serve Chilled: For a refreshing twist, chill the Italian Lemon Cream Cake in the refrigerator before serving. The cool temperature enhances the creamy texture and bright lemon flavor.
Garnish with Fresh Berries: Elevate the presentation by topping each slice with a handful of fresh berries such as strawberries, raspberries, or blueberries. The burst of fruity sweetness complements the tangy lemon perfectly.
Pair with Coffee or Tea: Enjoy a slice of this indulgent cake with a steaming cup of coffee or a fragrant pot of tea for a delightful afternoon treat.
Drizzle with Lemon Glaze: For an extra burst of lemon flavor, drizzle a homemade lemon glaze over the cooled cake. Simply mix powdered sugar with lemon juice until smooth and pour over the cake.
Add a Dollop of Whipped Cream: Serve each slice with a dollop of freshly whipped cream for a decadent finishing touch.
Create a Trifle: Transform leftover cake into a stunning dessert by layering cubed cake pieces with lemon curd, whipped cream, and fresh fruit to make a delicious trifle.
Freeze for Later: Wrap individual slices of cake tightly in plastic wrap and store in the freezer for up to one month. Thaw in the refrigerator overnight before serving.
Serve with Lemon Sorbet: Pair slices of cake with a scoop of tangy lemon sorbet for a refreshing and light dessert option.
Top with Candied Lemon Slices: Impress your guests by garnishing the cake with homemade candied lemon slices. The sweet and slightly crunchy texture adds a delightful contrast to the creamy cake.
Toast and Butter: Enjoy a slice of cake for breakfast by toasting it lightly and spreading with a thin layer of butter for a delightful morning treat.