Italian Lemon Cream Cake Recipe

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Indulge in the perfect balance of sweetness and tang with this Italian Lemon Cream Cake. This cake has a moist, fluffy texture layered with a luscious lemon cream filling and is topped with elegant whipped frosting and lemon zest curls. Ideal for special occasions or to brighten up any day, this cake brings the refreshing taste of lemon to every bite. Let’s get started on making this zesty and creamy dessert!

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour – Provides structure to the cake.
• 2 tsp baking powder – Helps the cake rise and become fluffy.
• ½ tsp baking soda – Works with baking powder to create a light texture.
• ½ tsp salt – Enhances the flavors in the cake.
• 1 cup granulated sugar – Sweetens the cake and helps achieve a tender crumb.
• ½ cup unsalted butter, softened – Adds richness and moisture.
• 3 large eggs – Gives structure, moisture, and helps bind the ingredients.
• 1 cup buttermilk – Keeps the cake soft and adds a subtle tang.
• 2 tbsp lemon zest – Infuses a bright lemony aroma and flavor.
• ¼ cup freshly squeezed lemon juice – Intensifies the lemon flavor.

For the Lemon Cream Filling:

• 1 cup heavy cream – For a rich and smooth texture.
• ½ cup powdered sugar – Sweetens the cream without making it grainy.
• 1 tbsp lemon zest – Adds concentrated lemon flavor.
• 2 tbsp lemon curd – Gives a tangy depth to the filling.

For the Frosting:

• 1 cup heavy whipping cream – Makes a light and airy frosting.
• ½ cup powdered sugar – Adds sweetness and stability to the whipped cream.
• 1 tbsp lemon zest – Enhances the fresh lemon flavor in the frosting.
• Extra lemon zest or curls – For decoration.

How to Make Italian Lemon Cream Cake

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Mix in the lemon zest and lemon juice for that bright lemon aroma.
5. Alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.

Step 2: Bake the Cakes

1. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Step 3: Make the Lemon Cream Filling

1. In a mixing bowl, beat the heavy cream until soft peaks form. Gradually add powdered sugar and beat until stiff peaks form.
2. Gently fold in the lemon zest and lemon curd until well combined. Set aside in the refrigerator until ready to use.

Step 4: Prepare the Frosting

1. In another bowl, beat the heavy whipping cream and powdered sugar together until soft peaks form.
2. Add lemon zest and continue to whip until the cream is thick and fluffy. This will be used to frost the top and sides of the cake.

Step 5: Assemble the Cake

1. Place one layer of the cake on a serving plate. Spread the lemon cream filling evenly over the top.
2. Place the second layer on top, gently pressing down to secure it.
3. Frost the entire cake with the whipped lemon frosting, smoothing it evenly over the sides and top.
4. Garnish with additional lemon zest or lemon curls for a decorative touch.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. The filling and frosting can also be prepared and kept refrigerated until ready to assemble.

What can I use instead of buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Can I freeze this cake?

Yes, you can freeze the cake layers (without filling and frosting) by wrapping them in plastic wrap and then aluminum foil. Thaw before assembling. Avoid freezing the assembled cake as the whipped cream frosting may not hold well.

How can I make the cake more lemony?

For extra lemon flavor, you can add a bit more lemon zest to the batter and the filling. You could also brush the cake layers with lemon syrup before assembling for an intense lemon boost.

What type of lemon works best for this recipe?

Fresh lemons are best as they provide the most flavor. Use the zest and juice from fresh lemons rather than bottled lemon juice for optimal taste.

Can I use store-bought lemon curd?

Yes, store-bought lemon curd is a convenient option. Just ensure it’s of good quality as it contributes a lot of flavor to the filling.

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