Introduction:
This Italian Lemon Cream Cake is a delightful, zesty dessert that features a moist lemon cake layered with rich, creamy lemon frosting. Perfect for special occasions or when you want to impress your guests, this cake offers a perfect balance of tangy lemon flavor and sweet creaminess. The lemon zest, juice, and smooth buttercream frosting give this cake its refreshing taste, while the tender cake layers make every bite a joy. Garnished with fresh lemon slices and mint, it’s as beautiful as it is delicious!
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1 cup whole milk
- 1/2 cup sour cream
- 2 tsp vanilla extract
For the Lemon Cream Frosting:
- 1 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 cup heavy cream
- Lemon slices and mint leaves (for garnish)
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
Step 2: Prep Dry Ingredients
In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Set aside.
Step 3: Mix Wet Ingredients
In a large mixing bowl, beat 1 cup of softened butter and 1 3/4 cups of granulated sugar together until the mixture is light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in 1 tablespoon of lemon zest and 1/4 cup of lemon juice for a vibrant citrus flavor.
Step 4: Combine Batter
Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of whole milk and 1/2 cup of sour cream. Start and end with the dry ingredients, mixing after each addition until just combined. Stir in 2 teaspoons of vanilla extract for extra flavor.
Step 5: Bake the Cakes
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 6: Make the Frosting
For the frosting, beat 1 cup of softened butter until creamy. Gradually add 1 cup of powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest. Beat the mixture until smooth. Add 1/4 cup of heavy cream and continue beating until the frosting is light and fluffy.
Step 7: Assemble the Cake
To assemble the cake, place one layer of cake on a serving plate. Spread a layer of the lemon cream frosting over the top. Add the second layer of cake and repeat the process, finishing with the third layer. Frost the top and sides of the cake with the remaining frosting, smoothing it out with a spatula.
Step 8: Garnish and Serve
For a stunning presentation, garnish the cake with fresh lemon slices and mint leaves. Slice and serve this luscious lemon cake, and enjoy its creamy, zesty goodness!
Cooking Note:
- If you want a more intense lemon flavor, you can add extra lemon zest to the cake batter or frosting.
- For a variation, you could fill the layers with lemon curd for an extra burst of lemon flavor.
Serving Suggestions:
- Serve this Italian Lemon Cream Cake with a cup of hot tea or coffee for a perfect afternoon treat.
- This cake also pairs beautifully with fresh berries for an extra burst of flavor.
Tips:
- Make sure to use room temperature ingredients for the batter and frosting for the best results. This will help everything mix together smoothly.
- If you want a smoother frosting, sift the powdered sugar before adding it to the butter.
Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Servings:
12 servings
Nutritional Information (per serving):
- Calories: 550 kcal
- Protein: 6g per serving
- Sodium: 320 mg per serving
Conclusion:
This Italian Lemon Cream Cake is a stunning, flavorful dessert that combines the refreshing zest of lemon with a smooth, creamy frosting. Its light, tender cake layers, paired with the tangy-sweet frosting, make it an irresistible choice for any occasion. Whether you’re celebrating a special event or simply indulging your love for lemon, this cake is guaranteed to impress!
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Italian Lemon Cream Cake
- Total Time: 55 minutes
Description
This Italian Lemon Cream Cake is a delightful, zesty dessert that features a moist lemon cake layered with rich, creamy lemon frosting. Perfect for special occasions or when you want to impress your guests, this cake offers a perfect balance of tangy lemon flavor and sweet creaminess. The lemon zest, juice, and smooth buttercream frosting give this cake its refreshing taste, while the tender cake layers make every bite a joy. Garnished with fresh lemon slices and mint, it’s as beautiful as it is delicious!
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1 cup whole milk
- 1/2 cup sour cream
- 2 tsp vanilla extract
For the Lemon Cream Frosting:
- 1 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 cup heavy cream
- Lemon slices and mint leaves (for garnish)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
Step 2: Prep Dry Ingredients
In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Set aside.
Step 3: Mix Wet Ingredients
In a large mixing bowl, beat 1 cup of softened butter and 1 3/4 cups of granulated sugar together until the mixture is light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in 1 tablespoon of lemon zest and 1/4 cup of lemon juice for a vibrant citrus flavor.
Step 4: Combine Batter
Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of whole milk and 1/2 cup of sour cream. Start and end with the dry ingredients, mixing after each addition until just combined. Stir in 2 teaspoons of vanilla extract for extra flavor.
Step 5: Bake the Cakes
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 6: Make the Frosting
For the frosting, beat 1 cup of softened butter until creamy. Gradually add 1 cup of powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest. Beat the mixture until smooth. Add 1/4 cup of heavy cream and continue beating until the frosting is light and fluffy.
Step 7: Assemble the Cake
To assemble the cake, place one layer of cake on a serving plate. Spread a layer of the lemon cream frosting over the top. Add the second layer of cake and repeat the process, finishing with the third layer. Frost the top and sides of the cake with the remaining frosting, smoothing it out with a spatula.
Step 8: Garnish and Serve
For a stunning presentation, garnish the cake with fresh lemon slices and mint leaves. Slice and serve this luscious lemon cake, and enjoy its creamy, zesty goodness!
Notes
Cooking Note:
- If you want a more intense lemon flavor, you can add extra lemon zest to the cake batter or frosting.
- For a variation, you could fill the layers with lemon curd for an extra burst of lemon flavor.
Serving Suggestions:
- Serve this Italian Lemon Cream Cake with a cup of hot tea or coffee for a perfect afternoon treat.
- This cake also pairs beautifully with fresh berries for an extra burst of flavor.
Tips:
- Make sure to use room temperature ingredients for the batter and frosting for the best results. This will help everything mix together smoothly.
- If you want a smoother frosting, sift the powdered sugar before adding it to the butter.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 12
- Calories: 550 kcal
- Sodium: 320 mg per serving
- Protein: 6g per serving