Italian Lemon Cream Cake Recipe

Introduction

This Italian Lemon Cream Cake is a delightful treat that balances tangy lemon flavor with a rich, creamy texture. Perfect for spring or summer gatherings, it combines light cake layers with a luscious lemon-infused cream frosting.

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup whole milk
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• ½ cup fresh lemon juice
• 1 cup heavy cream
• ¼ cup powdered sugar
• 1 teaspoon lemon extract
• Fresh lemon slices and mint leaves for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
4. Step 4: In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.
5. Step 5: Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
7. Step 7: While the cakes are cooling, prepare the lemon cream. In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and lemon extract, continuing to whip until stiff peaks form.
8. Step 8: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of lemon cream on top. Place the second layer on top and frost the top with the remaining cream. Garnish with fresh lemon slices and mint leaves if desired.

Tips & Variations

• For an extra burst of lemon flavor, brush the cake layers with some fresh lemon juice before frosting.
• You can substitute heavy cream with whipped coconut cream for a dairy-free version.
• Chilling the cake for an hour before serving helps the lemon cream set and enhances the flavors.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the lemon cream fresh. Let it sit at room temperature for about 20 minutes before serving to soften the cream. Avoid freezing as the texture of the lemon cream may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best for its bright flavor, but in a pinch, bottled lemon juice can be used. Just be sure it’s 100% lemon juice without added preservatives for the best taste.

How can I make the cake more moist?

Ensure you don’t overmix the batter and consider brushing the baked layers with a simple lemon syrup made from lemon juice and sugar to add extra moisture and flavor.

Italian Lemon Cream Cake Recipe

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★★★★★

4.6 from 72 reviews

This Italian Lemon Cream Cake is a delightfully tangy and moist dessert featuring layers of lemon-infused sponge cake topped with a luscious lemon cream frosting. The bright citrus flavors paired with creamy texture make it a perfect treat for spring and summer gatherings or any time you crave a refreshing dessert.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup whole milk
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• ½ cup fresh lemon juice

Lemon Cream Frosting

• 1 cup heavy cream
• ¼ cup powdered sugar
• 1 teaspoon lemon extract

Garnish (Optional)

• Fresh lemon slices
• Mint leaves

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, ensuring a smooth base for the cake batter.
3. Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition to fully incorporate. Stir in the vanilla extract and freshly grated lemon zest to introduce aromatic citrus notes.
4. Combine Dry and Wet Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mixture to the wet ingredients, alternating with the whole milk. Mix the batter gently until just combined to avoid overmixing and keep the cake tender.
5. Bake the Cake Layers: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
6. Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes to set crumb structure, then carefully turn them out onto wire racks to cool completely, which makes frosting application easier.
7. Prepare the Lemon Cream Frosting: While the cakes cool, whip the heavy cream in a mixing bowl until soft peaks form. Gradually add the powdered sugar and lemon extract, continuing to whip until stiff peaks form, creating a light and flavorful frosting.
8. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of the lemon cream frosting evenly on top. Carefully place the second cake layer over it and frost the top with the remaining lemon cream.
9. Garnish and Serve: Optionally, decorate with fresh lemon slices and mint leaves to enhance visual appeal and add a touch of freshness. Serve and enjoy your Italian Lemon Cream Cake.

Notes

• Ensure all ingredients are at room temperature before beginning for the best mixing and texture.
• Do not overmix the batter to keep the cake light and tender.
• You can substitute lemon extract with additional fresh lemon juice for more natural flavor, but reduce added liquid accordingly.
• For a lower fat version, you can reduce butter slightly and use light cream instead of heavy cream for the frosting, though texture may vary.
• This cake is best enjoyed within 2 days but can be refrigerated and served cold for a refreshing treat.

Keywords: Italian Lemon Cake, Lemon Cream Cake, Citrus Cake, Lemon Dessert, Cream Frosting