Italian Lemon Cream Cake
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 8 oz package cream cheese, softened
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- 1
--- Making the Cake: ---
- 2
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 3
In a bowl, whisk together flour, baking powder, and salt. Set aside.
- 4
In a large mixing bowl, beat butter and sugar until light and fluffy.
- 5
Add eggs one at a time, beating well after each addition.
- 6
Mix in lemon zest, lemon juice, and vanilla extract.
- 7
Alternately add the dry ingredients and buttermilk, mixing until smooth.
- 8
Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
- 9
Check doneness with a toothpick—if it comes out clean, the cakes are ready.
- 10
Let the cakes cool completely before assembling.
- 11
--- Making the Lemon Cream Filling: ---
- 12
In a mixing bowl, beat cream cheese and butter until smooth.
- 13
Add powdered sugar, lemon juice, and zest, mixing until creamy and well combined.
- 14
Making the Frosting:
- 15
In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- 16
--- Assembling the Cake: ---
- 17
Place one cake layer on a serving plate and spread half of the lemon cream filling evenly over it.
- 18
Add the second cake layer on top and spread the remaining filling.
- 19
Frost the entire cake with the whipped cream frosting.
- 20
Garnish with lemon slices, zest, or a dusting of powdered sugar.
- 21
Chill for at least 1 hour before serving for best texture.
Cook it from the original
This recipe comes from fiqeu.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on fiqeu.com