Description
Indulge in the delightfully refreshing flavors of the Top 1 Italian Lemon Cream Cake: Irresistible and Luscious. This elegant dessert features fluffy layers of cake filled with a zesty lemon cream that is sure to satisfy any sweet tooth. With its vibrant lemon juice and zest, this cake is perfect for all occasions—from birthday celebrations to leisurely afternoon treats. Easy to make and visually stunning, it’s a dessert that invites sharing with family and friends.
Ingredients
Scale
- 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
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Lemon zest
- Powdered sugar
- White chocolate curls
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- Cream butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually mix in dry ingredients alternately with buttermilk until just combined.
- Divide batter between pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool cakes for 10 minutes in pans before transferring to wire racks to cool completely.
- For the filling, beat together cream cheese, powdered sugar, lemon zest, and juice until smooth. Fold in whipped cream.
- Assemble by layering lemon cream between cooled cakes and topping with whipped cream frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg