Description
A delightful Italian Lemon Cream Cake with layers of zesty lemon flavor and creamy texture.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in milk, lemon juice, and lemon zest.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- In a bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Once cakes are cooled, layer them with whipped cream in between.
- Frost the top and sides with remaining whipped cream.
Notes
- Use fresh lemons for the best flavor.
- Chill the cake for a few hours before serving for better texture.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: italian lemon cream cake, lemon cake, dessert recipe