Description
A delightful Italian Lemon Cream Cake that combines the zing of fresh lemons with a creamy filling, perfect for any celebration.
Ingredients
Scale
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup heavy whipping cream (for filling)
- 1 cup heavy whipping cream (for topping)
- ¼ cup powdered sugar (for topping)
- 1 teaspoon vanilla extract (for topping)
- Lemon zest (for garnish)
- Powdered sugar (for garnish)
- White chocolate curls (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Whisk together the flour, baking powder, and salt in a bowl.
- Beat the softened butter and granulated sugar until light and fluffy—about 3–4 minutes.
- Gradually add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix the dry ingredients with buttermilk in three batches, starting and ending with the dry mixture, mixing until just combined.
- Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes.
- Cool the cakes in the pans for about 10 minutes, then turn them onto wire racks to cool completely.
- Beat the softened cream cheese with powdered sugar, lemon zest, and lemon juice until smooth.
- Whip one cup of heavy cream until stiff peaks form and fold it into the lemon mixture.
- Whip the remaining cup of heavy cream with powdered sugar and vanilla extract until soft peaks form.
- If desired, slice each cooled cake in half horizontally to create four layers. Spread the lemon filling between layers and top with whipped cream.
- Chill the cake in the refrigerator for at least an hour before serving.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: Italian dessert, lemon cake, cream cake, celebration cake