Description
Indulge in the refreshing taste of Italian Lemon Cream Cake, where bright citrus flavors meet a creamy, velvety texture. This dessert is perfect for celebrations or a sweet treat any day of the week. With its stunning presentation and blissful taste, this cake will surely impress your guests and bring smiles to the table.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter (room temperature)
- 4 large eggs (room temperature)
- 1 tbsp lemon zest
- ½ cup freshly squeezed lemon juice
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 tsp lemon extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in lemon zest and juice until combined.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool.
- For frosting, whip cream with powdered sugar until soft peaks form; fold in lemon extract.
- Assemble by layering cakes with whipped cream in between and frost the top and sides.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 335
- Sugar: 24g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg