Italian Lemon Cream Cake
A refreshing Italian Lemon Cream Cake with velvety cream layered between fluffy lemon-infused sponge, perfect for family gatherings.
Ingredients
For the Cake
- 2 cups all-purpose flour Sifted
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 1 tablespoon lemon zest Freshly grated
- 1/4 cup lemon juice Freshly squeezed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Whipped Cream
- 2 cups heavy cream Chilled
- 1 cup powdered sugar
For Garnish
- Lemon slices and mint Optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a small bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Add the whole milk, lemon juice, lemon zest, and vanilla extract, and combine until smooth.
- Gradually incorporate the dry mixture into the wet ingredients, mixing just until moistened.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Assembly
- In a chilled bowl, beat the heavy cream and powdered sugar until soft peaks form.
- Once completely cool, layer one cake on a serving dish, spreading a generous layer of whipped cream on top.
- Add the second cake layer and finish with another layer of whipped cream.
- Garnish with lemon slices and mint if desired. Slice and serve.
Notes
Best enjoyed fresh. Store in an airtight container in the fridge for up to 3-4 days, or freeze individual slices wrapped for longer storage.