Description
This Italian Lemon Cream Cake is an elegant dessert featuring layers of vanilla-scented cake with a tangy lemon cream filling.
Ingredients
Scale
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 cup heavy whipping cream
- 1 cup heavy whipping cream (for topping)
- ¼ cup powdered sugar (for topping)
- 1 tsp vanilla extract (for topping)
- Optional garnish: lemon zest, powdered sugar, white chocolate curls
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, combine the softened butter and sugar, whipping until light and fluffy. Add in eggs one at a time.
- Mix in the vanilla extract. Alternate adding the dry mixture and buttermilk until combined.
- Divide batter between prepared pans and bake for 25-30 minutes.
- Cool cakes in pans for 10 minutes, then transfer to wire racks.
- In a separate bowl, beat cream cheese, powdered sugar, lemon zest, and lemon juice until smooth. In another bowl, whip heavy cream and fold into mixture.
- For the topping, whip another cup of heavy cream with powdered sugar and vanilla until soft peaks form.
- Assemble the cake by layering cake, lemon cream filling, and frosting. Chill for one hour before serving.
Notes
Allow cakes to cool completely before frosting for the best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 280 kcal per slice
- Sodium: 150 mg
- Protein: 4 g