Description
This Italian Lemon Cream Cake is the ultimate blend of zesty lemon flavor and velvety cream, perfect for spring gatherings, Easter, or any occasion that calls for a light yet indulgent dessert. With layers of moist lemon-infused cake and a fluffy lemon cream filling, it’s a refreshing twist on classic Italian desserts. Keywords: Italian Lemon Cream Cake, lemon dessert, spring cake recipe, lemon cream cake recipe.
Ingredients
- For the Cake Layers:
- All-purpose flour
- Baking powder
- Baking soda
- Pinch of salt
- Granulated sugar
- Unsalted butter
- Eggs
- Whole milk or buttermilk
- Fresh lemon zest
- Fresh lemon juice
- For the Lemon Cream Filling:
- Cream cheese
- Powdered sugar
- Fresh lemon juice
- Heavy whipping cream
- For Frosting and Garnish:
- Whipped cream
- Fresh lemon zest or thin lemon slices
- Powdered sugar (optional)
Instructions
- Preheat & Prep Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then stir in lemon zest and juice.
- Combine & Bake: Alternate adding dry ingredients and milk into the butter mixture. Divide into pans and bake 25–30 minutes. Cool completely.
- Make Filling: Beat cream cheese, then add powdered sugar and lemon juice. Whip cream separately and fold into lemon mixture.
- Assemble Cake: Spread filling over one cake layer. Top with second layer and frost with remaining filling or whipped cream.
- Decorate & Chill: Garnish with lemon zest/slices or powdered sugar. Chill for at least 2 hours before serving.
Notes
- For a grown-up twist, substitute part of the milk with limoncello.
- Add berries between layers for a fruity variation.
- Use gluten-free flour 1:1 for a gluten-free version.
- Store chilled for best flavor. Cake can be made a day ahead.
