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Top 1 Italian Lemon Cream Cake : Irresistible and Luscious Recipe

Top 1 Italian Lemon Cream Cake : Irresistible and Luscious Recipe
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★★★★★

5.2 from 5 reviews

Indulge in the irresistible and luscious delight of this Italian Lemon Cream Cake. A perfect balance of sweet vanilla cake layers, tangy lemon cream filling, and airy whipped cream topping, this cake is sure to impress any dessert lover.

Ingredients

Scale

For the vanilla cake layers:

  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1½ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk

For the lemon cream filling:

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup heavy whipping cream

For the topping:

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Optional garnish:

  • Lemon zest
  • Powdered sugar
  • White chocolate curls

Instructions

  1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. Add the dry ingredients in three batches, alternating with buttermilk, beginning and ending with the dry mixture. Mix until just combined.
  5. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  7. For the filling, beat the cream cheese, powdered sugar, lemon zest, and lemon juice until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Fold into the lemon mixture gently.
  8. For the topping, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
  9. Once cakes are cooled, slice each in half horizontally to create four thin layers (optional). Spread the lemon cream between each layer. Top the cake with whipped cream frosting.
  10. Garnish with lemon zest, powdered sugar, or curls of white chocolate. Chill for at least 1 hour before serving.

Notes

  • You can add fresh berries as an additional garnish for a burst of color and flavor.
  • Ensure the cake layers are completely cooled before assembling to prevent the filling from melting.

Nutrition

Keywords: Italian Lemon Cream Cake, Lemon Cake, Dessert Recipe, Lemon Cream Filling, Whipped Cream Topping

Find it online: https://kitchenbyrita.com/top-1-italian-lemon-cream-cake-irresistible-and-luscious-recipe/