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Delicious Italian Lemon Cream Cake with a zesty lemon flavor and creamy frosting

Italian Lemon Cream Cake

A bright and forgiving cake perfect for potlucks, featuring layers of lemon cake filled with a luscious lemon cream.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour Use high-quality flour for better texture.
  • 1.5 cups sugar Granulated sugar works best.
  • 1 cup unsalted butter, softened Make sure butter is at room temperature.
  • 4 large eggs Use good quality eggs.
  • 0.5 cups milk Whole milk is preferred for creaminess.
  • 1 tablespoon baking powder Ensure it's fresh for best results.
  • 1 teaspoon vanilla extract Use pure vanilla for flavor.
  • 2 pieces lemons (zest) Zest lemons before juicing.
Cream Filling Ingredients
  • 1 cup heavy cream Chill before whipping for best results.
  • 0.5 cups powdered sugar Sifted to remove lumps.
  • 0.25 cups fresh lemon juice Freshly squeezed for optimal flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest.
  4. In a separate bowl, combine the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with milk until just combined.
  5. Divide the batter evenly between the prepared pans and smooth the tops.
Baking
  1. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
  2. Allow to cool in the pans for 10 minutes before transferring to wire racks.
Cream Filling
  1. In a bowl, whip the heavy cream until soft peaks form.
  2. Add the powdered sugar and lemon juice, mixing until combined.
Assembly
  1. Once the cakes are completely cool, place one layer on a serving plate and spread lemon cream filling on top.
  2. Place the second layer on top, and decorate the top with remaining cream filling and lemon slices, if desired.

Notes

This cake can be made a day ahead. Keep layers wrapped and assemble before serving. For lighter options, mascarpone can be used instead of heavy cream.