Description
A delightful Italian Lemon Cream Cake that brings brightness and joy to any occasion with its zesty lemon flavor and creamy filling.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- Zest of 2 lemons
- ½ cup fresh lemon juice
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your cake pans.
- Whisk together flour, baking powder, and salt in a bowl.
- Cream the softened butter and sugar until light and fluffy, then add eggs one at a time.
- Incorporate the dry ingredients gradually, then mix in milk, lemon juice, and zest until smooth.
- Divide the batter between prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
- Make the cream filling by whipping heavy cream to soft peaks and mixing cream cheese, sugar, and vanilla until smooth.
- Layer the cooled cake with the cream filling between the layers and on top, then drizzle with lemon glaze.
Notes
Using fresh lemons is crucial for the best flavor. Consider adding poppy seeds or substituting mascarpone for a creamy twist.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg