Italian Lemon Cream Cake
A bright and fluffy layer cake infused with lemon zest and filled with whipped lemon cream, perfect for springtime celebrations and family gatherings.
Ingredients
For the Cake
- 2 cups all-purpose flour Spoon into measuring cup and level with a knife.
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened Should be at room temperature.
- 4 large eggs, room temperature Take out 30 minutes before baking.
- 1 cup milk, room temperature Can substitute buttermilk 1:1.
- 2 teaspoons baking powder Ensure freshness for best results.
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Zest of 2 lemons about 2 tablespoons lemon zest Zest into dry ingredients for even distribution.
For the Lemon Cream Filling
- 1 cup heavy cream, chilled Chill bowl and beaters before use.
- 1 cup powdered sugar, sifted For a tangier filling, replace 2 tablespoons with extra lemon juice.
- 1/4 cup lemon juice, freshly squeezed Add gradually to whipped cream.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment for easy removal.
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3–4 minutes. Scrape the bowl down once.
- Add the eggs one at a time, beating well after each addition so the mixture stays smooth and emulsified. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest so the zest is evenly distributed.
- Add the dry ingredients to the butter-egg mixture in three additions, alternating with the milk. Mix on low speed and stop as soon as no streaks of flour remain to avoid overmixing.
- Divide the batter evenly between the prepared pans and smooth the tops.
Baking
- Bake for 25–30 minutes, rotating the pans halfway through, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then run a knife around the edges, invert onto a wire rack, and cool completely.
Prepare the Lemon Cream
- Chill a metal bowl and whisk or beaters for 10 minutes. Whip the heavy cream with the powdered sugar until stiff peaks form.
- Fold in the lemon juice gradually to keep the cream stable and avoid deflation.
Assembly
- Place one cake layer on a serving plate, spread about half the lemon cream, top with the second layer, and use the remaining cream to cover the top and sides.
- Decorate with thin lemon slices, extra lemon zest, or candied lemon peel if desired. Chill briefly before slicing to make cleaner cuts.
Notes
Best served chilled or at cool room temperature for best structure of the cream. Can be paired with berry compote, fresh raspberries, or a drizzle of limoncello syrup.