Description
A delightful Italian Lemon Cream Cake that combines a light and fluffy cake with a rich lemon cream filling and a zesty glaze.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
- 1 tablespoon lemon zest (for glaze)
Instructions
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Add the softened butter, milk, eggs, lemon zest, and vanilla extract. Beat on medium speed for 2-3 minutes until the batter is smooth and well combined.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely.
- While the cakes are cooling, prepare the lemon cream filling. In a medium bowl, beat the heavy cream until stiff peaks form. In another bowl, beat the softened cream cheese, powdered sugar, lemon juice, and lemon zest until smooth. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Once the cakes are completely cool, place one layer on a serving plate. Spread half of the lemon cream filling over the top. Place the second cake layer on top and spread the remaining filling over the top and sides of the cake.
- For the lemon glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the top of the cake, allowing it to drip down the sides.
- Chill the cake in the refrigerator for at least 1 hour before serving to set the filling.
Notes
- For a lighter version, substitute Greek yogurt for half of the cream cheese in the filling.
- For added texture, consider folding in fresh berries or toasted coconut into the cream filling before layering.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg