Italian Lemon Cream Cake

Introduction

Italian Lemon Cream Cake is a bright and refreshing dessert that’s perfect for any occasion. With its zesty lemon flavor and creamy frosting, this cake brings a taste of sunshine to your table. It’s light, moist, and sure to impress your family and friends.

Why Make This Recipe

You should definitely try making this Italian Lemon Cream Cake. It’s not only easy to prepare but also a crowd-pleaser. The tangy lemon flavor is perfect for spring and summer, making it ideal for picnics or birthday parties. Plus, it’s a great way to use up those lemons sitting in your kitchen!

How to Make Italian Lemon Cream Cake

Ingredients:

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1/4 cup lemon juice
2 tsp lemon zest
1 cup milk

Directions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the lemon juice and zest.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
Divide the batter evenly between the two prepared cake pans.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool before removing from pans.
For the cream, whip heavy cream and mix with lemon curd.
Frost the cooled cakes with the lemon cream. Serve and enjoy!

How to Serve Italian Lemon Cream Cake

Serve this cake at room temperature. You can enjoy it on its own or with a dollop of whipped cream on top. It’s great for birthdays, gatherings, or just as a sweet treat after dinner.

How to Store Italian Lemon Cream Cake

Store the cake in an airtight container in the refrigerator. It will stay fresh for up to 4 days. If you want to keep it longer, you can freeze the unfrosted cake layers for up to 3 months. Just be sure to wrap them well before freezing.

Tips to Make Italian Lemon Cream Cake

Make sure your butter is softened to room temperature for the best creaming results.
Use fresh lemons for the juice and zest for a more vibrant flavor.
Don’t overmix the batter once you add the flour; mix just until combined.

Variation

If you want to switch things up, you can add fresh berries like raspberries or blueberries to the cake batter. They add a lovely burst of flavor and color!

FAQs

1. Can I use bottled lemon juice?
Yes, you can, but fresh lemon juice will give you a better flavor.

2. What can I serve with this cake?
This cake is delicious on its own but pairs wonderfully with fresh berries, whipped cream, or a scoop of vanilla ice cream.

3. How can I make it more sweet?
If you prefer a sweeter cake, you can add an extra 1/2 cup of sugar to the batter or make a sugar glaze to drizzle over the top.