Description
A delightful Italian cake that balances sweetness and tartness with layers of creamy lemon filling and fluffy whipped cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Zest of 2 lemons
- 1/2 cup lemon juice
- 1 cup heavy cream
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Whisk together the flour, baking powder, and salt in a bowl. Set aside.
- Creaming together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, ensuring each is well incorporated. Stir in the vanilla extract.
- Combine the flour mixture with the creamed mixture, alternating with the buttermilk, starting and ending with the flour mixture. Fold in the lemon zest and juice.
- Bake the batter in prepared pans for 25-30 minutes, until a toothpick comes out clean.
- Cool the cakes in their pans for about 10 minutes, then turn out onto wire racks.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Layer the cooled cakes with the lemon cream and top with whipped cream, garnishing with lemon slices if desired.
- Serve and enjoy the refreshing Italian Lemon Cream Cake!
Notes
For best results, use fresh lemons, and ensure all ingredients are at room temperature before starting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 140mg
Keywords: Italian cake, lemon cake, dessert, family recipe, celebration cake
