Description
Italian lemon cream cake is a light, fluffy cake layered with tangy lemon cream filling and topped with whipped cream for a refreshing and indulgent dessert. Perfect for celebrations, gatherings, or as a homemade treat. Easily adapted for gluten-free or dairy-free diets.
Ingredients
For the Cake:
– 2½ cups all-purpose flour (substitute gluten-free flour if needed)
– 2½ tsp baking powder
– ½ tsp salt
– ¾ cup unsalted butter, softened (substitute plant-based butter for vegan diets)
– 1½ cups granulated sugar
– 4 large eggs
– 1 tbsp vanilla extract
– 1 cup buttermilk (substitute milk + 1 tbsp vinegar or lemon juice; let sit for 5 minutes)
For the Lemon Cream Filling:
– 8 oz cream cheese, softened (substitute plant-based cream cheese for vegan diets)
– 1 cup powdered sugar
– 1 tbsp lemon zest
– 2 tbsp fresh lemon juice
– 1 cup heavy whipping cream (substitute plant-based whipping cream for vegan diets)
For the Whipped Cream Topping:
– 1 cup heavy whipping cream (substitute plant-based whipping cream for vegan diets)
– ¼ cup powdered sugar
– 1 tsp vanilla extract
Optional Garnishes:
– Lemon zest, powdered sugar, or white chocolate curls
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round pans. Line with parchment paper if desired.
- Whisk together flour, baking powder, and salt in a bowl. Set aside.
- Beat butter and sugar until pale and fluffy (about 3–4 minutes). Add eggs one at a time, then mix in vanilla extract.
- Add dry ingredients in three parts, alternating with buttermilk, starting and ending with dry ingredients. Mix until just combined to avoid overmixing.
- Divide batter evenly into prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely on wire racks.
- For the lemon cream filling, beat cream cheese, powdered sugar, lemon zest, and lemon juice until smooth. Whip heavy cream separately to stiff peaks, then gently fold into the lemon mixture.
- For the whipped cream topping, whip cream, powdered sugar, and vanilla extract until soft peaks form.
- Slice cooled cakes horizontally for four thin layers (optional). Spread lemon cream filling between layers and frost with whipped topping.
- Garnish with lemon zest, powdered sugar, or white chocolate curls. Chill for at least 1 hour before serving for clean cuts.
Notes
– Use room-temperature ingredients for smoother mixing. Substitute plant-based ingredients for vegan diets.
– Store cake in an airtight container in the fridge for up to 3 days. Freeze slices for longer storage; thaw overnight in the fridge before serving. Avoid microwaving if possible to preserve texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert / Cake
- Method: Baking
- Cuisine: Italian / Citrus Desserts
Nutrition
- Serving Size: 1 slice
- Calories: ~400
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg