Name: Italian Lemon Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1/2 cup unsalted butter, softened; 4 large eggs; 1 cup milk; 1 tablespoon baking powder; 1/2 teaspoon salt; Zest of 2 lemons; 1 cup heavy cream; 1/2 cup powdered sugar; 1/4 cup lemon juice

There’s something magical about a light and zesty cake, especially when it’s filled with luscious cream. Italian Lemon Cream Cake is a delightful treat that brightens any occasion. The bright lemon flavor makes your taste buds sing, and the creamy layers? Absolute heaven! This cake is perfect for gatherings or even just a cozy night in. Plus, it’s simple enough for anyone to whip up. Let’s get started!

why make this recipe

Why not indulge in a little slice of sunshine? This Italian Lemon Cream Cake brings a splash of brightness to your day. It’s like a warm hug in dessert form. The fluffy cake layers are soaked with lemon zest, and the creamy filling adds a smooth texture that bites right through the sunshine. You’ll find yourself enchanted by the perfect balance of sweet and tart. It’s an ideal dessert for birthdays, celebrations, or simply sharing with loved ones. Trust me; once you try it, you’ll be coming back for more!

how to make Italian Lemon Cream Cake

Grab your apron and let’s dive into this lovely recipe!

Ingredients:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
4 large eggs
1 cup milk
1 tablespoon baking powder
1/2 teaspoon salt
Zest of 2 lemons
1 cup heavy cream
1/2 cup powdered sugar
1/4 cup lemon juice

Italian Lemon Cream Cake

Directions:

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with flour.
In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This should take about 3-4 minutes.
Beat in the eggs one at a time, mixing well after each addition. Don’t rush; let the magic happen!
Stir in the zesty lemon peel until fragrant.
In another bowl, combine the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to your wet mixture, alternating with the milk. Start and end with flour to keep it fluffy.
Divide the batter evenly between your prepared cake pans.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
While the cakes cool, whip up the lemon cream filling by beating together the heavy cream and powdered sugar until you get soft peaks.
Gently fold in the lemon juice; this adds that dreamy flavor.
Once the cakes are completely cool, layer them with the lemon cream filling in between.
Frost the tops and sides of the cake with any remaining cream if you’re feeling fancy.
Chill your masterpiece in the fridge before serving it up!

And voilà! Your Italian Lemon Cream Cake awaits!

how to serve Italian Lemon Cream Cake

This cake shines on its own, but you can dress it up with fresh berries or a sprinkle of powdered sugar for a stunning presentation. If you want, serve it alongside a cup of tea or coffee for a cozy afternoon break. Everyone will want a second slice!

how to store Italian Lemon Cream Cake

Leftover cake? Lucky you! You can keep it in an airtight container in the fridge for about 3-4 days. Just ensure it’s well covered to maintain that delightful creaminess. I also recommend keeping some layers of parchment paper in between to help preserve the freshness.

tips to make Italian Lemon Cream Cake

Here’s a little tip from the kitchen: always zest your lemons before juicing them. This way, you’ll keep that flavorful zest intact for the cake. Another suggestion? If you have extra lemon juice, drizzling a little over the cake before frosting adds an extra zing. You might even enjoy it with a side of delicious lemon bars if you’re feeling adventurous!

variation (if any)

If you’re a fan of fruit flavors, feel free to mix it up! You can swap the lemon for orange or lime zest for a fun twist. I’ve even made a berry version by layering the cream with fresh strawberries. It’s a delightful way to change up the recipe without a lot of effort!

FAQs

Can I use a different flour?
Yes! If you want to experiment with gluten-free options, using a quality gluten-free all-purpose mix works great.

How can I make it less sweet?
If you prefer a less sweet cake, reduce the granulated sugar to 1 cup. The natural tartness of the lemons will balance it out nicely.

Can I freeze the cake?
Absolutely! Just wrap the cooled, unfrosted cake layers tightly in plastic wrap and store them in the freezer for up to a month. Just let them thaw before you add the delicious filling.

Italian Lemon Cream Cake

Dive into the delightful world of this Italian Lemon Cream Cake. It’s an easy, fun recipe that will have you coming back time and time again.

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