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Italian Lemon Cream Cake

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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.

Ingredients

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/4 teaspoon salt

1 teaspoon baking powder

1/2 cup unsalted butter, softened

3 large eggs

1/2 cup whole milk

1/4 cup lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract

1 cup heavy cream

1/2 cup powdered sugar

1 tablespoon lemon zest for garnish

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.

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