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Top 1 Italian Lemon Cream Cake Recipe

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★★★★★

4.4 from 80 reviews

This Italian Lemon Cream Cake features tender vanilla cake layers filled with a luscious lemon cream cheese filling and topped with light whipped cream frosting. The cake is brightened with fresh lemon zest and juice, making it a refreshing and delightful dessert perfect for any occasion.

Ingredients

Scale

Vanilla Cake Layers

  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1½ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk

Lemon Cream Filling

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup heavy whipping cream

Topping

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Optional Garnish

  • Lemon zest
  • Powdered sugar
  • White chocolate curls

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes do not stick.
  2. Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later incorporation.
  3. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes.
  4. Add eggs and vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract thoroughly.
  5. Combine wet and dry ingredients: Add the dry ingredients in three batches, alternating with the buttermilk, beginning and ending with the dry mixture. Mix just until combined to avoid overmixing.
  6. Bake the cake layers: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the cakes: Let the cakes cool in their pans for 10 minutes. Then, turn them out onto wire racks and allow to cool completely.
  8. Prepare lemon cream filling: Beat the softened cream cheese with powdered sugar, lemon zest, and fresh lemon juice until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the lemon mixture to create a light filling.
  9. Prepare whipped cream topping: Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Set aside for frosting the cake.
  10. Assemble the cake: Once the cake layers are fully cooled, optionally slice each in half horizontally to create four thin layers. Spread the lemon cream filling between each layer, stacking them carefully.
  11. Frost and garnish: Top the assembled cake with the whipped cream frosting. Garnish with lemon zest, a dusting of powdered sugar, and white chocolate curls if desired.
  12. Chill before serving: Chill the cake in the refrigerator for at least 1 hour to allow the flavors to meld and the filling to set before serving.

Notes

  • For best results, use room temperature ingredients for smoother batter and filling.
  • You can substitute buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes.
  • To make slicing easier, chill the cakes before slicing into layers.
  • This cake can be stored in the refrigerator for up to 3 days.
  • Feel free to add more or less lemon juice depending on your preference for tartness.

Keywords: Italian lemon cake, lemon cream cake, lemon dessert, cream cheese filling, whipped cream frosting, homemade cake

Find it online: https://zarameals.com/top-1-italian-lemon-cream-cake-recipe/