Italian Lemon Cream Cake
Italian Lemon Cream Cake is a delightful dessert that perfectly balances fluffy sponge layers with a luscious lemon cream filling. This refreshing cake bursts with citrus flavor and creamy goodness, making it the ideal centerpiece for any gathering. Easy to prepare, visually stunning, and utterly delicious, this cake will captivate your guests and leave them yearning for more.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter (softened)
- 4 large eggs (room temperature)
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 cup heavy cream
Instructions
- 1. Preheat oven to 350°F (175°C) and grease two round cake pans.
- 2. In a bowl, whisk together flour, baking powder, and salt.
- 3. In another bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
- 4. Gradually mix dry ingredients into the wet mixture until just combined.
- 5. Divide batter between prepared pans and bake for 25-30 minutes or until golden brown and a toothpick comes out clean. Cool for ten minutes in pans before transferring to wire racks.
- 6. Whip heavy cream until soft peaks form, then gently fold in remaining lemon zest and juice for the topping.
- 7. Assemble cake layers with lemon cream between them and on top.
Nutrition
- Serving Size: 1 slice (about 100g)
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg