Description
Italian Lemon Cream Cake is a refreshing, creamy dessert that brightens any occasion. Its light texture and vibrant lemon flavor will leave your guests craving more.
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Unsalted Butter
- Fresh Lemons (zest and juice)
- Eggs
- Cream Cheese
- Heavy Whipping Cream
- Powdered Sugar
- Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat softened butter with sugar until light and fluffy. Add eggs one at a time along with lemon zest and vanilla; mix well.
- Gradually combine dry ingredients with the wet mixture, alternating with fresh lemon juice until just combined.
- Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
- For frosting, whip heavy cream to soft peaks, then beat cream cheese with powdered sugar until smooth; fold in whipped cream.
- Assemble by layering cake and frosting, finishing with a beautifully frosted top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: - Use fresh lemons for maximum flavor. - Chill the cake before serving for a refreshing taste. - For added texture, consider incorporating berries or crushed meringue.