Description
Italian Lemon Cream Cake is a light, fluffy, and zesty cake with layers of lemon-scented sponge and whipped cream frosting. Perfect for family gatherings or special celebrations, this cake offers a refreshing citrus flavor balanced with creamy sweetness, making every bite a delightful experience.
Ingredients
2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
2 tablespoons lemon zest
1/2 cup fresh lemon juice
1 tablespoon baking powder
1/2 teaspoon salt
2 cups heavy whipping cream
1 cup powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C).
2. Line 9-inch cake pans with parchment paper and grease sides.
3. Whisk together flour, baking powder, and salt.
4. Cream butter and sugar until light and fluffy.
5. Add eggs one at a time, then lemon zest and lemon juice.
6. Alternate adding dry ingredients and milk, starting and ending with dry ingredients.
7. Divide batter between pans and bake for 25-30 minutes; cool on wire rack.
8. Whip heavy cream until soft peaks form, gradually adding powdered sugar and vanilla until stiff peaks form.
9. Place one cake layer on plate, spread frosting, add second layer, frost top and sides.
10. Chill for at least 30 minutes before slicing.
Notes
Use room temperature ingredients for best consistency.
Do not overmix batter after adding flour to avoid dense cake.
Fresh lemons provide the best flavor.
Add lemon extract or lemon curd for extra zing.
Cake layers can be made in advance and frozen for up to 3 months.
Try adding berries or lavender for variation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian