Description
Italian Lemon Cream Cake is a delightful dessert that captures the essence of summer with its bright lemon flavor and creamy texture. This light, airy cake features layers of zesty lemon sponge and rich whipped cream, making it perfect for celebrations or casual gatherings. Easy to prepare yet visually stunning, it’s sure to impress your guests and transport you straight to an Italian pastry shop. Enjoy every slice of this sweet serenade, whether at a birthday party or a cozy dinner with friends.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 cup granulated sugar
- Zest of 2 lemons
- ½ cup fresh lemon juice
- ½ cup unsalted butter, softened
- 3 large eggs (room temperature)
- ½ cup heavy cream
- 2 tbsp sugar (for whipped cream)
- 1 tsp lemon extract (optional)
Instructions
- Preheat the 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 bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
- Gradually add the dry ingredients alternately with milk until combined. Do not overmix.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool completely before frosting with whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 290
- Sugar: 22g
- Sodium: 135mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: For added flavor variation, consider using orange or lime zest instead of lemon. Fresh berries can be layered between the cakes for extra flavor and color. Store leftovers in an airtight container in the fridge for up to three days.