Indulge in the delightful flavors of Italy with this exquisite Italian Lemon Cream Cake. A harmonious blend of zesty lemon and rich cream, this cake promises to transport your taste buds to the sun-kissed landscapes of Italy.
Author:Munch Twist
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:12 servings 1x
Category:Desserts
Method:No bake
Cuisine:American
Ingredients
Scale
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1/4 cup fresh lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
1 cup heavy cream (for filling)
1/2 cup lemon juice (for filling)
4 tablespoons sugar (for icing)
2 tablespoons lemon juice (for icing)
1 cup heavy cream (for icing)
2 teaspoons lemon zest (for icing)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir in the 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 to a wire rack to cool completely.
In a medium bowl, whip the heavy cream for the filling until stiff peaks form. Gently fold in the lemon juice and optional lemon zest.
In a separate bowl, mix together the sugar, lemon juice, heavy cream, and lemon zest for the icing until smooth.
Spread the filling between the two cake layers and pour the icing over the top of the assembled cake.