Italian Lemon Cream Cake

Why You’ll Love This Recipe

This Italian Lemon Cream Cake is an irresistible treat for lemon lovers. With its soft, moist cake and a creamy, whipped frosting, it’s the perfect balance of tart and sweet. The hint of lemon zest adds a delightful fragrance and flavor that will leave everyone asking for more. It's an easy-to-make dessert that looks elegant enough for special occasions like birthdays, brunches, or dinner parties. Plus, it's quick to prepare, with only a few ingredients required, making it a hassle-free dessert option.

Ingredients

• 1 ½ cups all-purpose flour

• 1 cup granulated sugar

• ¼ teaspoon salt

• 1 teaspoon baking powder

• ½ cup unsalted butter, softened

• 3 large eggs

• ½ cup whole milk

• ¼ cup lemon juice

• Zest of 1 lemon

• 1 teaspoon vanilla extract

• 1 cup heavy cream

• ½ cup powdered sugar

• 1 tablespoon lemon zest for garnish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. In a large mixing bowl, whisk together the flour, granulated sugar, salt, and baking powder.

3. Add the softened butter, eggs, milk, lemon juice, lemon zest, and vanilla extract to the dry ingredients. Beat with an electric mixer until smooth and creamy, about 2-3 minutes.

4. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

5. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

6. For the frosting, beat heavy cream and powdered sugar together until stiff peaks form.

7. Once the cake is completely cooled, spread the whipped cream frosting evenly over the top.

8. Garnish with additional lemon zest before serving.

Servings and timing

• Servings: 8 servings

• Prep Time: 15 minutes

• Cooking Time: 35 minutes

• Total Time: 50 minutes

Variations

• Lemon Curd Frosting: Instead of whipped cream, use lemon curd for a more intense lemon flavor. You can also combine lemon curd with whipped cream for a balanced, creamy texture.

• Add a Berry Compote: Serve the cake with a berry compote or fresh berries for added sweetness and color.

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.

• Different Citrus: Experiment with other citrus fruits like orange or lime in place of lemon for a twist on the flavor.

• Layer Cake: Make it a layered cake by dividing the batter between two cake pans and frosting between the layers for a more decadent presentation.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The whipped cream frosting may begin to soften after a few hours, but it will still taste delicious.

• Reheating: It’s best to enjoy the cake chilled, but if you'd like to warm it slightly, you can microwave individual slices for 10-15 seconds.

FAQs

1. Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and store it in an airtight container. Frost it the day you plan to serve it to keep the whipped cream fresh.

2. Can I use non-dairy substitutes for the heavy cream and butter?

Yes, you can use coconut cream or non-dairy whipped cream as a substitute for the heavy cream, and vegan butter for the butter. Be sure to check the labels for any added sweeteners.

3. How do I know when the cake is fully baked?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.

4. Can I freeze this cake?

Yes, you can freeze the cake without frosting for up to 2 months. Just wrap it tightly in plastic wrap and foil. Frosting is best made fresh when you’re ready to serve.

5. Can I add more lemon zest for extra flavor?

Absolutely! If you love a more intense lemon flavor, feel free to add more lemon zest to the batter or frosting.

6. Can I use store-bought frosting instead of homemade whipped cream?

Yes, you can use store-bought whipped cream or frosting if you're short on time. However, homemade whipped cream offers a fresher, fluffier texture.

7. How can I make the frosting stiffer?

If the whipped cream isn't stiff enough, continue beating it for a few more minutes until stiff peaks form. Ensure the heavy cream is cold before whipping.

8. Is this cake gluten-free?

This recipe is not gluten-free, but you can substitute a gluten-free all-purpose flour blend to make it suitable for those with gluten sensitivity.

9. Can I make this cake in a different size pan?

Yes, you can use a 9-inch square or even a 9-inch loaf pan, but baking times may vary slightly. Keep an eye on the cake and test for doneness.

10. How can I decorate this cake?

You can decorate it with extra lemon zest, fresh berries, or even candied lemon peel to enhance the cake’s citrusy look and taste.

Conclusion

This Italian Lemon Cream Cake is a delightful dessert that combines the best of both worlds: a light, fluffy cake with a refreshing and tangy lemon cream frosting. Whether you're serving it at a special event or as a weeknight treat, this cake will leave a lasting impression. Its zesty lemon flavor, combined with its creamy topping, will quickly become a favorite. Don’t forget to try the variations to customize it to your liking, and enjoy this delicious dessert!

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This Italian Lemon Cream Cake is a refreshing, zesty dessert that combines a fluffy, soft cake with a tangy lemon cream frosting. Perfect for birthdays, brunches, or dinner parties, it offers the perfect balance of sweetness and tartness, making it an irresistible treat for lemon lovers. With easy-to-follow instructions, this cake is a crowd-pleaser that’s sure to leave a lasting impression.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

1 ½ cups all-purpose flour

1 cup granulated sugar

¼ teaspoon salt

1 teaspoon baking powder

½ cup unsalted butter, softened

3 large eggs

½ cup whole milk

¼ cup lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract

1 cup heavy cream

½ cup powdered sugar

1 tablespoon lemon zest for garnish

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Instructions

• Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

• In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.

• Add the softened butter, eggs, milk, lemon juice, lemon zest, and vanilla extract to the dry ingredients. Beat with an electric mixer until smooth and creamy (2-3 minutes).

• Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

• Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

• For the frosting, beat the heavy cream and powdered sugar until stiff peaks form.

• Once the cake is completely cooled, spread the whipped cream frosting evenly on top.

• Garnish with additional lemon zest before serving.

Notes

• For extra lemon flavor, feel free to add more zest to the batter or frosting.

• This cake can be served with fresh berries or a berry compote for added sweetness.

• If you want a richer flavor, consider using lemon curd frosting instead of whipped cream.

• For a gluten-free option, swap all-purpose flour with a gluten-free blend.