Lemon Cream Cake

by

Transport yourself to the picturesque landscapes of Italy with every delectable bite of our Italian Lemon Cream Cake. This exquisite dessert marries the vibrant zest of lemons with the luscious richness of cream, creating a harmonious symphony of flavors that will tantalize your palate. Whether you’re celebrating a special occasion or simply craving a taste of Italy, this recipe is sure to impress. Let’s delve into how you can recreate this culinary masterpiece 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
  • For the filling: 1 cup heavy cream + 1/2 cup lemon juice + lemon zest (optional)
  • For the icing: 4 tablespoons sugar, 2 lemon juice, 1 cup heavy cream, 2 teaspoons lemon zest
  • Decoration: powdered sugar (optional)

Directions:

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

For the Filling:

  1. Whip together heavy cream, lemon juice, and lemon zest until thick and creamy.

For the Icing:

  1. Mix sugar, lemon juice, heavy cream, and lemon zest until smooth and creamy.

Decoration:

  1. Dust the cooled cakes with powdered sugar for a beautiful finishing touch.

Prep Time: 20 minutes Calories per Serving: 320

Serving and Storage Tips:

  1. Serve slices of Italian Lemon Cream Cake chilled or at room temperature for the best flavor experience.
  2. Garnish each slice with a sprinkle of powdered sugar for an elegant presentation.
  3. Pair slices of this delightful cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream for added indulgence.
  4. Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days to maintain its freshness.
  5. To freeze the cake, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator overnight before serving.
  6. For optimal taste and texture, consume the cake within a few days of baking.

Variations:

  1. Lemon Blueberry Cream Cake: Incorporate fresh blueberries into the batter before baking for bursts of juicy flavor. Layer the cake with lemon cream filling and top with a blueberry compote for a delightful twist on the classic recipe.
  2. Lemon Raspberry Cream Cake: Add fresh raspberries to the batter for a tangy and sweet flavor combination. Fill the cake with lemon cream and top with fresh raspberries for a vibrant and refreshing dessert.
  3. Lemon Coconut Cream Cake: Mix shredded coconut into the batter for a tropical twist. Fill the cake with lemon cream and sprinkle toasted coconut flakes on top for added texture and flavor.
  4. Lemon Almond Cream Cake: Substitute almond extract for the vanilla extract in the batter for a subtle nutty flavor. Fill the cake with lemon cream and garnish with sliced almonds for an elegant finish.
  5. Lemon Lavender Cream Cake: Infuse the batter with dried culinary lavender for a floral aroma. Fill the cake with lemon cream and decorate with edible lavender buds for a sophisticated and fragrant dessert.
  6. Lemon Mascarpone Cream Cake: Replace the heavy cream in the filling with mascarpone cheese for a richer and creamier texture. Layer the cake with lemon mascarpone cream and dust with powdered sugar for an indulgent treat.

Experiment with these variations to customize your Italian Lemon Cream Cake and create a dessert that suits your taste preferences. Whether you prefer fruity, nutty, or floral flavors, there’s a variation to satisfy every craving!

FAQs

  1. Can I use salted butter instead of unsalted butter in this recipe? While you can use salted butter, it’s best to use unsalted butter to control the saltiness of the cake. If using salted butter, consider reducing the amount of added salt in the recipe.
  2. Can I use lemon extract instead of fresh lemon juice and zest? Fresh lemon juice and zest provide the best flavor, but you can substitute with lemon extract if needed. Use 1 teaspoon of lemon extract for every tablespoon of fresh lemon juice and adjust to taste.
  3. Can I make this cake ahead of time? Yes, you can make the cake layers in advance and store them in an airtight container in the refrigerator for up to 2 days. Prepare the filling and icing just before assembling and serving for the freshest taste.
  4. Can I use a different type of flour, like almond flour or gluten-free flour? This recipe works best with all-purpose flour, but you can experiment with alternative flours. Keep in mind that the texture and taste may vary if using almond flour or gluten-free flour.
  5. Can I freeze the cake? Yes, you can freeze the assembled cake for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
  6. How do I prevent my cake layers from sticking to the pans? Make sure to grease and flour the cake pans thoroughly before pouring the batter. You can also line the bottom of the pans with parchment paper for easier removal.
  7. Can I omit the cream filling and icing? While the cream filling and icing add to the richness of the cake, you can omit them if desired. The cake itself is still delicious on its own or served with a dusting of powdered sugar.
  8. Can I make cupcakes instead of a layer cake? Yes, you can use this recipe to make cupcakes. Adjust the baking time to around 18-20 minutes or until a toothpick inserted into the center comes out clean.
  9. Can I use a different citrus fruit instead of lemon? Yes, you can experiment with other citrus fruits like orange or lime for a different flavor profile. Adjust the amount of juice and zest according to your preference.
  10. How can I ensure my cake is moist and tender? To keep the cake moist, avoid overmixing the batter and be careful not to overbake. Additionally, make sure to store the cake properly in an airtight container to prevent it from drying out.

Indulge in the taste of Italy with our heavenly Italian Lemon Cream Cake. Whether you’re savoring it with a cup of coffee or sharing it with loved ones, this dessert promises to elevate any occasion. With its irresistible blend of citrusy zest and creamy goodness, this cake is bound to become a favorite in your repertoire of recipes. So why wait? Whip up a batch today and let your taste buds embark on a journey to the sunny shores of Italy. Buon Appetito!