Italian Lemon Cream Cake
Ingredients:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup whole milk
1 cup heavy whipping cream
¼ cup powdered sugar
Lemon slices or zest, for garnish
Directions:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
Mix in lemon zest, lemon juice, and vanilla extract.
Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with dry ingredients.
Divide the batter evenly between prepared pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
For the cream, whip heavy cream with powdered sugar until stiff peaks form.
Spread whipped cream between layers and over the top and sides of the cake. Garnish with lemon slices or zest.
Chill before serving for best texture.
Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 55 minutes
Kcal: 410 kcal | Servings: 12 slices
Tips:
Use fresh lemon juice and zest for bright, authentic flavor.
Chill the mixing bowl and beaters before whipping the cream for best results.
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