Description
This Top Italian Lemon Cream Cake offers a luscious blend of moist vanilla cake layers paired with a tangy and creamy lemon filling, all topped with a light whipped cream frosting. Perfectly balanced with fresh lemon zest and juice, this elegant cake is ideal for celebrations or a refreshing dessert.
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
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
- Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 to 4 minutes. This creates a good texture for the cake.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure they are fully blended. Stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Add the dry flour mixture in three batches, alternating with buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can toughen the cake.
- Bake the cake layers: Evenly divide the batter between the prepared pans and bake for 25 to 30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes to set, then remove and transfer to wire racks to cool completely before assembling.
- Prepare lemon cream filling: Beat the softened cream cheese, powdered sugar, lemon zest, and lemon juice until smooth. Whip the heavy cream to stiff peaks in a separate bowl, then gently fold it into the lemon mixture for a light, creamy texture.
- Make the whipped cream topping: Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. This will be used to frost the cake.
- Assemble the cake: Once cooled, optionally slice each cake layer horizontally to create four thin layers. Spread the lemon cream filling evenly between each layer, then cover the top with the whipped cream frosting.
- Garnish and chill: Decorate the cake with lemon zest, a dusting of powdered sugar, or white chocolate curls if desired. Chill the cake in the refrigerator for at least 1 hour before serving to set the filling and flavors.
Notes
- Use room temperature ingredients to ensure even mixing and smooth batter.
- Do not overmix the batter, as this can cause a dense and tough cake.
- Chill the assembled cake to help the filling firm up and meld flavors.
- Optional slicing of cake layers can add more filling and moisture between layers.
- Fresh lemon zest and juice are key for a bright lemon flavor.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 400 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: lemon cream cake, Italian lemon cake, lemon cake recipe, vanilla cake with lemon filling, creamy lemon dessert
