Description
If you’re looking for a dessert that’s as elegant as it is irresistible, this Italian Lemon Cream Cake is everything your sweet tooth has been craving.
Ingredients
For the vanilla cake layers:
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
For the lemon cream filling:
8 oz cream cheese, softened
1 cup powdered sugar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 cup heavy whipping cream
For the topping:
1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Optional garnish:
Lemon zest
Powdered sugar
White chocolate curls
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Add the dry ingredients in three batches, alternating with buttermilk, beginning and ending with the dry mixture. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the filling, beat the cream cheese, powdered sugar, lemon zest, and lemon juice until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Fold into the lemon mixture gently.
- For the topping, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
- Once cakes are cooled, slice each in half horizontally to create four thin layers (optional). Spread the lemon cream between each layer. Top the cake with whipped cream frosting.
- Garnish with lemon zest, powdered sugar, or curls of white chocolate. Chill for at least 1 hour before serving.
Notes
Use room temperature ingredients for even mixing
Don’t overmix the batter—this can make the cake dense
Always sift your dry ingredients for a light crumb
Make sure your cream cheese is fully softened to avoid lumps in the filling
Fold whipped cream gently into the filling to keep it airy
- Prep Time: 25
- Cook Time: 30
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 420 kcal
- Sugar: 32 g
- Fat: 25 g
- Carbohydrates: 43 g
- Protein: 6g
Keywords: Italian Lemon Cream Cake