Description
Italian Lemon Cream Cake: A Perfectly Tangy Dessert for Any Occasion
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- ½ cup buttermilk
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- Fresh lemon slices and mint leaves for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- While the cakes are cooling, prepare the lemon cream. In a medium bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and lemon juice, continuing to whip until stiff peaks form.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of lemon cream on top. Place the second layer on top and frost the top and sides with the remaining lemon cream.
- Garnish with fresh lemon slices and mint leaves if desired. Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Notes
- For a more intense lemon flavor, add an extra tablespoon of lemon zest to the batter and cream.
- Consider adding a layer of lemon curd between the cake layers for an extra burst of tanginess.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg