Description
Italian Lemon Cream Cake is a vibrant dessert featuring light sponge layers and rich lemon cream, perfect for any celebration or a delightful everyday treat.
Ingredients
- Cake flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Eggs
- Lemon zest and juice
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together cake flour, baking powder, salt, and granulated sugar.
- In another bowl, beat softened butter until creamy. Gradually add sugar until light and fluffy.
- Mix in eggs one at a time, followed by lemon zest and juice.
- Gradually combine dry ingredients with wet mixture, alternating with milk until just mixed.
- Divide batter between prepared pans and bake for 25–30 minutes or until golden brown.
- Cool cakes on wire racks while whipping heavy cream with powdered sugar until soft peaks form.
- Layer one cake on a serving plate, spread half of the whipped cream on top, place the second layer, and finish with remaining cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg