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Italian Lemon Cream Cake

If you're looking for a dessert that balances sweetness with a zesty punch, look no further than the delightful Italian Lemon Cream Cake! This cake is a glorious celebration of flavors—creamy, citrusy, and utterly irresistible. Imagine slicing into a fluffy cake that is light as air, revealing luscious layers of lemon cream filling that dance on your palate. It’s the kind of dessert that leaves you with a smile, a satisfied sigh, and perhaps a dash of lemon zest on your shirt! Did you know that lemon desserts are often associated with summer and sunshine? They evoke memories of family gatherings and backyard barbecues. This cake is particularly special, as it brings a taste of Italy right to your kitchen, and the best part? It’s incredibly simple to make! In less than an hour, you can whip up this gem and have friends and family buzzing with excitement. If you love recipes like our rich chocolate cake or refreshing lemon bars, you’re in for a treat with this one. So, grab your mixing bowls and let’s dive into making this zesty masterpiece!
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Ingredients
  

  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/4 cup fresh lemon juice
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream for filling

Instructions
 

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This will typically take about 3-5 minutes.
  • Add the Eggs: Beat in the eggs, one at a time, ensuring that each egg is well incorporated before adding the next.
  • Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  • Combine: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and finish with the dry ingredients, mixing until just combined.
  • Incorporate Flavor: Stir in the fresh lemon juice, lemon zest, and vanilla extract until everything is fully incorporated.
  • Bake: Divide the batter evenly between the two prepared pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the Cakes: Let the cakes cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely.
  • Prepare the Filling: While the cake cools, whip the heavy cream with additional lemon juice and zest until you form stiff peaks.
  • Make the Icing: In a bowl, combine powdered sugar, lemon juice, and cream to create a smooth icing.
  • Assemble: Once the cakes are completely cool, spread the whipped lemon cream filling between the layers. Then frost the top and sides of the cake with the lemon icing. Garnish with a light dusting of powdered sugar and a dollop of whipped cream for that extra touch!
  • What to Serve Italian Lemon Cream Cake With
  • Pairing this Italian Lemon Cream Cake with a light and refreshing beverage can enhance your dessert experience. Consider serving it with a cup of herbal tea or a sparkling lemon soda. A simple side of fresh seasonal berries can add a delightful touch to the plate, or you might even enjoy a scoop of vanilla ice cream to balance the zesty flavors with creamy sweetness.
  • Top Tips for Perfecting Italian Lemon Cream Cake
  • Use Fresh Ingredients: Fresh lemons for juice and zest will provide the best flavor. Avoid bottled lemon juice!
  • Don’t Overmix: Be cautious not to overmix your batter once the dry ingredients are added, as this can lead to a dense cake.
  • Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature to create that fluffy texture.
  • Cool Completely: Make sure your cake layers are completely cool before frosting them to prevent melting the icing.
  • Storing and Reheating Tips
  • Store any leftovers of this delicious Italian Lemon Cream Cake in an airtight container in the refrigerator. It will remain fresh for up to 3 days. If you want to keep it longer, consider freezing individual slices wrapped tightly in plastic wrap and placed in a freezer-safe bag, where it can last for up to a month. When you’re ready to enjoy, simply thaw the cake in the refrigerator overnight for the best flavor and texture.
  • Now that you have this fabulous recipe for Italian Lemon Cream Cake, it’s time to gather your ingredients and treat yourself and yo