Name: Italian Lemon Cream Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 55 min
Cuisine: Italian
Ingredients: 2½ cups all-purpose flour; 2½ teaspoons baking powder; ½ teaspoon salt; ¾ cup unsalted butter, softened; 1½ cups granulated sugar; 4 large eggs; 1 tablespoon vanilla extract; 1 cup buttermilk; 8 oz cream cheese, softened; 1 cup powdered sugar; 1 tablespoon lemon zest; 2 tablespoons fresh lemon juice; 1 cup heavy whipping cream; 1 cup heavy whipping cream; ¼ cup powdered sugar; 1 teaspoon vanilla extract; Optional garnish: lemon zest, powdered sugar, white chocolate curls

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Introduction

This Italian Lemon Cream Cake is a bright and luscious dessert perfect for any occasion. Layers of tender cake are filled with a smooth lemon cream and topped with fluffy whipped cream, creating a delightful balance of flavors and textures.

A single slice of lemon cake is shown, with two layers of light yellow, moist cake separated by a thin layer of white cream filling. The top layer is covered with a smooth, thick white frosting sprinkled with powdered sugar. On top of the frosting are swirls of whipped cream and thin strips of bright yellow lemon zest. The cake slice sits on a white plate with a delicate floral pattern, placed on a white marbled surface, with soft warm light highlighting the texture of the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1½ cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup buttermilk
8 oz cream cheese, softened
1 cup powdered sugar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 cup heavy whipping cream (for filling)
1 cup heavy whipping cream (for topping)
¼ cup powdered sugar (for topping)
1 teaspoon vanilla extract (for topping)
Optional garnish: lemon zest, powdered sugar, white chocolate curls

Instructions

Step 1: Preheat the oven to 350°F. Grease two 9-inch round cake pans and line them with parchment paper if desired for easier removal.
Step 2: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 3: Beat the softened butter and granulated sugar together until the mixture becomes pale and fluffy, about 3 to 4 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 4: Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Start and end with the dry ingredients, mixing gently until just combined after each addition.
Step 5: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely on wire racks.
Step 6: For the filling, beat the softened cream cheese with powdered sugar, lemon zest, and fresh lemon juice until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the lemon mixture.
Step 7: Prepare the topping by whipping the remaining heavy cream with powdered sugar and vanilla extract until soft peaks form.
Step 8: If desired, slice the cooled cakes horizontally into four thin layers. Spread the lemon cream filling evenly between the layers. Frost the outside of the cake with the whipped cream topping.
Step 9: Garnish the cake with lemon zest, a dusting of powdered sugar, or white chocolate curls. Refrigerate the cake for at least 1 hour before serving to allow flavors to meld.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and even baking.
For a brighter lemon flavor, add a teaspoon of lemon extract to the filling.
Substitute sour cream for buttermilk if you don’t have buttermilk on hand; add 1 tablespoon of lemon juice to 1 cup of milk and let sit for 5 minutes to make a quick buttermilk.
Decorate with fresh lemon slices or edible flowers for an elegant presentation.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the cream fresh. To reheat, let the cake come to room temperature for about 30 minutes before serving, but avoid microwaving as it may affect texture.

How to Serve

A two-layer lemon cake sits on a wooden board dusted with powdered sugar. Each layer is light yellow with a soft, crumbly texture. Between the layers is a thick white cream filling that looks smooth and fluffy. The top of the cake is covered with a layer of white icing and sprinkled generously with powdered sugar. Lemon slices and thin strips of lemon peel decorate the center, along with a small bunch of fresh green mint leaves dusted lightly with powdered sugar. The background has a soft-focus kitchen scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake layers and filling a day in advance. Assemble and frost the cake just before serving for the freshest taste.

Can I use frozen lemon juice instead of fresh lemon juice?

Fresh lemon juice is recommended for the best flavor. However, frozen lemon juice can be used in a pinch but may result in a slightly muted lemon taste.