Italian Lemon Cream Cake
Introduction
Welcome to the delightful world of baking! Today, we’re diving into a recipe that’s as refreshing as it is delicious—Italian Lemon Cream Cake. This cake is perfect for any occasion, bringing a burst of citrus flavor that’s sure to brighten up your day.
Why Make This Recipe
This Italian Lemon Cream Cake is not just any dessert; it’s a family favorite! Its light and fluffy texture combined with a tangy lemon flavor makes it a wonderful treat for gatherings or just a cozy afternoon at home. Plus, it’s simple enough that you can make it even on busy days!
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 sugar
- 4 large eggs
- 1 cup milk
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, combine flour, baking powder, and salt; set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the milk, lemon zest, and lemon juice.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined.
- Pour the batter evenly into the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Once the cakes are cool, layer them with the whipped cream in between and on top.
- Chill the cake for at least an hour before serving.
How to Serve Italian Lemon Cream Cake
Serve this cake chilled for the best flavor. It’s a great centerpiece for any table, and you can add fresh berries or a dusting of powdered sugar for a beautiful presentation!
How to Store Italian Lemon Cream Cake
Store any leftovers in an airtight container in the refrigerator. This cake will stay fresh for up to 3 days. If you need to keep it longer, consider wrapping it well and freezing it for up to a month.
Tips to Make Italian Lemon Cream Cake
- Make sure the butter is softened for easier creaming.
- Use fresh lemons for the zest and juice to get that vibrant flavor.
- Don’t overmix the batter; mix just until combined for a lighter cake.
Variation
You can add some poppy seeds for a delightful twist or substitute the heavy cream with whipped topping for a lighter version. Feel free to experiment with other citrus flavors like orange!
FAQs
-
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it in the refrigerator. Just whip the cream layer before serving. -
What can I use if I don’t have buttermilk?
You can mix regular milk with a bit of vinegar or lemon juice and let it sit for a few minutes to mimic buttermilk. -
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is ready!
Enjoy the joy of baking and the pleasure of sharing this Italian Lemon Cream Cake with your loved ones! It’s truly a treat everyone will enjoy.
