Italian Lemon Cream Cake

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Introduction

Welcome to your next favorite dessert: the Italian Lemon Cream Cake! This cake is bright, fluffy, and bursting with fresh lemon flavor. Perfect for gatherings, birthdays, or just a sweet treat at home, this cake is sure to impress.

Why Make This Recipe

Have you ever craved something light and refreshing? This Italian Lemon Cream Cake is the answer! It’s not only delicious, but it’s also fun to make with family or friends. The combination of creamy frosting and zesty lemon will bring smiles to everyone at the table. Plus, it’s a great way to use up lemons if you have them at home!

How to Make Italian Lemon Cream Cake

Ready to get baking? Here’s how to make this lovely cake. Follow these steps, and you’ll have a delightful dessert that everyone will love.

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
• 1/2 cup milk
• 1/2 cup fresh lemon juice
• Zest of 2 lemons
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the milk, lemon juice, and lemon zest.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Divide the batter evenly into the prepared pans.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool completely.
10. In a separate bowl, whisk the heavy cream, powdered sugar, and vanilla until stiff peaks form.
11. Place one cake layer on a serving plate, spread with lemon cream, add the second layer, and top with more lemon cream.
12. Optional: garnish with lemon slices or zest.

Enjoy your Italian Lemon Cream Cake!

How to Serve Italian Lemon Cream Cake

Serve this cake chilled or at room temperature. It’s perfect on its own or paired with a cup of tea or coffee. You can also add some fresh berries for a special touch!

How to Store Italian Lemon Cream Cake

Keep any leftover cake in an airtight container in the fridge. It will stay fresh for up to five days. If you want to keep it longer, you can freeze it for up to three months. Just wrap it well in plastic wrap and aluminum foil.

Tips to Make Italian Lemon Cream Cake

• Make sure your butter is softened for easy mixing.
• Don’t overmix the batter; stop as soon as the flour is incorporated.
• Let the cakes cool completely before frosting to prevent the cream from melting.

Variation

You can switch up the flavors by using other citrus fruits like orange or lime instead of lemon. The cake will still be delicious!

FAQs

1. Can I use bottled lemon juice?
Yes, you can use bottled lemon juice, but fresh juice gives the best flavor.

2. What if I don’t have heavy cream?
If you don’t have heavy cream, you can use whipped topping as an alternative, but the texture will be different.

3. Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance and frost them the next day. Just store them in the fridge until you’re ready to serve.

Enjoy your baking adventure with this wonderful Italian Lemon Cream Cake!