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Italian Lemon Cream Cake

Italian Lemon Cream Cake
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This Italian Lemon Cream Cake is a light and moist dessert bursting with fresh lemon zest and juice. The cake is layered with a velvety lemon cream filling and finished with a dusting of powdered sugar. Perfect for spring gatherings or as an elegant dessert after dinner, its refreshing tang and delicate sweetness are sure to impress.

Ingredients

Units Scale

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs (at room temperature)
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter, melted and cooled
  • Zest of 2 lemons
  • 1/4 cup freshly squeezed lemon juice

For the Lemon Cream Filling:

 

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • Zest of 1 lemon
  • 3 tbsp freshly squeezed lemon juice

Instructions

  • Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  • Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
  • Combine Wet Ingredients: In another bowl, beat eggs with sugar until light and fluffy. Stir in milk, melted butter, lemon zest, and lemon juice.
  • Combine Batter: Gradually fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan.
  • Bake: Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.
  • Prepare Lemon Cream: Beat together cream cheese and butter until smooth. Gradually add powdered sugar, lemon zest, and lemon juice; mix until creamy and well combined.
  • Assemble: Once the cake is cooled, slice it horizontally into two layers. Spread the lemon cream evenly over the bottom layer and gently place the top layer back on. Dust with powdered sugar.

 

  • Serve: Chill for at least 1 hour before serving to let the flavors meld. Enjoy!

Notes

Ensure all ingredients are at room temperature for a smoother batter and cream.

The cake can be made a day ahead and stored in the refrigerator, covered, for up to 2 days.

For a variation, add a layer of lemon curd between the layers for extra zing.

Nutrition

Find it online: https://www.cookflash.com/italian-lemon-cream-cake/