Description
Indulge in the zesty sweetness of this Italian Lemon Cream Cake with its soft layers, lemon cream filling, and fluffy whipped frosting. Perfect for any celebration or simply to brighten your day!
Ingredients
Scale
- Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- 2 tbsp lemon zest
- ¼ cup freshly squeezed lemon juice
- Lemon Cream Filling:
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tbsp lemon zest
- 2 tbsp lemon curd
- Frosting:
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tbsp lemon zest
- Extra lemon zest or curls for garnish
Instructions
- Prepare the Cake Batter: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Sift flour, baking powder, baking soda, and salt together. Cream butter and sugar; add eggs one at a time. Mix in lemon zest and juice. Add flour mixture and buttermilk alternately.
- Bake the Cakes: Divide batter into pans; bake 25-30 minutes. Cool on a wire rack.
- Lemon Cream Filling: Whip cream until soft peaks form. Add powdered sugar, beat until stiff peaks. Fold in lemon zest and curd.
- Frosting: Whip cream and powdered sugar until soft peaks, add zest, whip until thick.
- Assemble the Cake: Layer cake with filling between, frost with whipped cream, garnish.
Notes
- Use fresh lemons for the best flavor.
- Cakes can be made a day ahead.
- Freeze layers (unfrosted) if needed.
- Prep Time: 30 minutes
- Cook Time: 30 minutes