Description
A light and zesty cake filled with luscious cream, perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with flour.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the zesty lemon peel.
- In another bowl, combine all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with flour.
- Divide the batter evenly between the 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 the heavy cream and powdered sugar until soft peaks form.
- Gently fold in the lemon juice.
- 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.
- Chill before serving.
Notes
Zest lemons before juicing for maximum flavor. Can swap lemon for orange or lime zest for variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: cake, lemon, dessert, Italian, cream, birthday