Italian Lemon Cream Cake Recipe

Introduction

This Italian Lemon Cream Cake is a bright and refreshing dessert perfect for any occasion. Light, moist layers are paired with a luscious lemon-infused cream, making each bite a delightful balance of sweetness and citrus zest.

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 and sides of the cake with the remaining lemon cream.
9. Step 9: Garnish with fresh lemon slices and mint leaves if desired. Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Tips & Variations

• For an extra lemony punch, add a tablespoon of lemon juice to the cake batter.
• Use high-quality fresh lemons for the best flavor and bright aroma.
• If you prefer a tangier frosting, increase the lemon extract slightly but taste as you go.
• To make this cake gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
• Serve with fresh berries for added color and flavor contrast.

Storage

Store the cake covered in the refrigerator for up to 3 days to maintain freshness. Before serving, let it sit at room temperature for 15-20 minutes for a softer texture. Leftover cake can be frozen wrapped tightly in plastic wrap and foil for up to 1 month; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh lemon juice?

Fresh lemon juice is recommended for the best flavor and natural brightness, but if you use bottled lemon juice, choose one that is 100% lemon juice with no added preservatives or sugars.

How do I prevent the cake from drying out?

Make sure to measure the flour accurately and avoid overbaking. Also, chilling the cake in the refrigerator with frosting helps keep it moist and flavorful.

Italian Lemon Cream Cake Recipe

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★★★★★

4.6 from 92 reviews

This Italian Lemon Cream Cake is a light and refreshing dessert featuring moist lemon-infused layers topped with a luscious whipped lemon cream. Perfect for spring or summer gatherings, the cake balances bright citrus flavor with creamy sweetness, making it a delightful treat for lemon lovers.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 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

• Fresh lemon slices
• Mint leaves (optional)

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, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture.
3. Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each addition to ensure even distribution. Stir in the vanilla extract and the lemon zest to infuse the batter with bright citrus flavor.
4. Combine Dry Ingredients and Milk: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
5. Bake the Cakes: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean, indicating they are fully baked.
6. Cool the Cakes: Let the cakes cool in the pans for 10 minutes to set, then carefully turn them out onto wire racks to cool completely, which is essential before frosting.
7. Prepare Lemon Cream: Using a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and lemon extract while continuing to whip until stiff peaks form, creating a smooth and fluffy lemon cream frosting.
8. Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of lemon cream on top. Place the second layer over the first and frost the top and sides with the remaining lemon cream for a beautiful finish.
9. Garnish and Chill: Decorate the cake with fresh lemon slices and mint leaves if desired. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the cream to set firmly.

Notes

• Ensure cakes are completely cool before applying the lemon cream to prevent it from melting.
• You can adjust the lemon juice quantity if you prefer a more or less tangy flavor.
• For best results, use fresh lemon zest and juice rather than bottled lemon juice.
• This cake can be stored in the refrigerator for up to 3 days.
• If desired, you can substitute the heavy cream with a vegan alternative for a dairy-free version, but the texture may vary.

Keywords: Italian lemon cream cake, lemon cake, lemon cream frosting, baked lemon cake, citrus dessert