Description:
This Italian Lemon Cream Cake is a heavenly dessert layered with tender sponge cake, luscious lemon cream filling, and a light dusting of powdered sugar. Bursting with zesty citrus flavor, it’s a perfect choice for any occasion, from family dinners to festive celebrations.
Origin:
Inspired by classic Italian desserts, this cake embodies the refreshing and bright flavors of lemon, often featured in Mediterranean cuisine.
Ingredients:
For the Cake:
- 2 1/2 cups (310g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon lemon zest
- 1/2 cup (120ml) fresh lemon juice
- 1 cup (240ml) whole milk
For the Lemon Cream Filling:
- 8 ounces (225g) cream cheese, softened
- 1/2 cup (120ml) heavy cream, chilled
- 1/2 cup (100g) powdered sugar
- 1/4 cup (60ml) fresh lemon juice
- 1 tablespoon lemon zest
For Decoration:
- Powdered sugar for dusting
- Lemon slices or curls for garnish
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Make the Cake Batter:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the dry ingredients. Mix until just combined.
3. Bake the Cake Layers:
- Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
4. Prepare the Lemon Cream Filling:
- In a mixing bowl, beat cream cheese until smooth.
- Gradually add powdered sugar, lemon juice, and zest, mixing until well blended.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
5. Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of lemon cream filling on top.
- Add the second cake layer and spread the remaining filling over the top and sides.
6. Decorate:
- Dust the cake with powdered sugar and garnish with lemon slices or curls.
7. Serve:
- Chill the cake for at least 1 hour before serving to allow the flavors to meld.
Tips for Success:
- Use fresh lemons for the best flavor; bottled juice doesn’t compare.
- Ensure all ingredients are at room temperature for smooth mixing.
- Chill the cake for easier slicing and a more cohesive texture.
Recommendations:
- Pair with a cup of espresso or a glass of limoncello for a true Italian experience.
- Add a thin layer of lemon curd for an extra burst of citrus flavor.
Nutrition (per slice, approximate for 12 slices):
- Calories: ~400
- Protein: 5g
- Fat: 21g
- Carbohydrates: 50g
- Sugar: 34g
This Italian Lemon Cream Cake is a delightful blend of sweet and tangy, perfect for lemon lovers and a showstopper at any gathering!
