Description
Indulge in a slice of sunshine with this Italian Lemon Cream Cake. Its luscious layers of creamy lemon filling and fluffy cake create an unforgettable dessert experience. Perfect for birthdays, summer gatherings, or simply treating yourself, this cake will brighten any occasion. With a zesty lemon flavor that dances on your taste buds, each bite is a joyful celebration!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp lemon zest (from about 2 lemons)
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1/2 cup unsalted butter, softened
- 4 large eggs (room temperature)
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two round 9-inch cake pans.
- In a large bowl, whisk together flour, baking powder, and salt.
- Cream softened butter and sugar in an electric mixer until light and fluffy (about 3 minutes).
- Add eggs one at a time; mix in lemon zest and juice.
- Gradually add dry ingredients to the wet mixture, alternating with milk until just combined.
- Pour batter into prepared pans and bake for 25-30 minutes until golden brown and a toothpick comes out clean.
- Allow cakes to cool slightly before removing from pans.
- Whip heavy cream with powdered sugar until stiff peaks form; layer between cakes once cooled.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 75mg