Description
Italian Lemon Cream Cake is an irresistible dessert that combines a light, fluffy vanilla‑spiced cake with a tangy lemon cream filling. This easy recipe uses pantry staples like flour, butter, eggs, and fresh lemon zest to create a moist crumb and silky frosting perfect for birthdays, brunches, or any special occasion. Follow step‑by‑step instructions for a professional‑grade cake that looks stunning and tastes bright, buttery, and refreshing every bite. Serve chilled, topped with lemon zest now
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup heavy cream
- 1 cup lemon juice
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and grease two 9‑inch round cake pans.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract and lemon zest.
- Sift flour with baking powder; gradually add to the mixture alternating with milk.
- Divide batter between pans, smooth tops, and bake 25‑30 minutes.
- Cool cakes 10 minutes in pans, then transfer to wire rack.
- Whip heavy cream to soft peaks, fold in lemon juice until stiff.
- Spread lemon cream between layers and on top; dust with powdered sugar.
Notes
- For a glossy finish, drizzle a thin lemon glaze made from powdered sugar and a splash of lemon juice. The cake can be made a day ahead
- keep refrigerated and cover tightly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
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