This Italian Lemon Cream Cake is a zesty delight, perfect for brightening up any day. With its light and fluffy layers filled with creamy lemon goodness, it’s sure to be a crowd favorite!
I love how refreshing this cake is, especially on warm afternoons. A little slice with a cup of tea feels like a warm hug from Italy! 🍰☕️
Key Ingredients & Substitutions
Flour: All-purpose flour works well here, providing the structure for the cake. If you’re gluten-free, try using a blend of gluten-free flour designed for baking, or almond flour for a nutty twist.
Butter: Unsalted butter gives control over the saltiness. If you’re out of butter, you can substitute it with margarine or coconut oil, but the flavor may vary slightly.
Heavy Cream: Essential for making the filling and frosting rich and creamy. If you’re looking for a lighter option, use whipping cream, but keep in mind it may not be as thick.
Lemon Juice: Freshly squeezed lemon juice brings bright flavor. If lemons aren’t available, you could use bottled lemon juice, but fresh is always preferred.
Eggs: They help with the cake’s rise and structure. If you need an egg substitute, try using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
How Do I Achieve Fluffy Cake Layers?
Getting fluffy cake layers is all about the mixing technique and ingredient preparation. Start by creaming the butter and granulated sugar well until light and fluffy—this is key for incorporating air. Here are some steps to ensure success:
- Make sure your butter is at room temperature for easy mixing.
- Beat the mixture for about 3-5 minutes, scraping the sides of the bowl to combine everything evenly.
- Add eggs one at a time; this helps build the structure and keeps the mix light.
- When adding dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
How to Make Italian Lemon Cream Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Zest of 1 large lemon
- 1 teaspoon vanilla extract
For the Lemon Cream Filling:
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1 teaspoon vanilla extract
For the Frosting:
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Lemon slices for garnish
- Fresh mint leaves for garnish (optional)
How Much Time Will You Need?
This delightful cake will take you about 1 hour of prep and baking time, plus an additional 30 minutes to chill before serving. Get ready to enjoy a sweet and zesty treat perfect for any occasion!
Step-by-Step Instructions:
1. Prepare the Cake:
First, preheat your oven to 350°F (175°C). While it’s warming up, grease and flour two 9-inch round cake pans to prevent sticking. In a large bowl, use a mixer to beat together the softened butter and granulated sugar until it’s light and fluffy. This should take about 2-3 minutes. Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest to give it that fresh lemony flavor.
2. Mix the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to your butter and egg mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Don’t overmix because we want the cake to be nice and fluffy!
3. Bake the Cake:
Now it’s time to divide the batter evenly between your prepared cake pans. Smooth the tops, then bake in your preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, they’re ready! Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
4. Make the Lemon Cream Filling:
While your cakes are cooling, let’s whip up the lemon cream filling! In a medium bowl, combine 1 cup of heavy cream, powdered sugar, lemon juice, lemon zest, and vanilla extract. Whip this mixture until you achieve stiff peaks, which means it should hold its shape well.
5. Assemble the Cake:
Once the cakes are cool, place one layer on your serving plate. Spread half of the lemon cream filling on top of this layer, spreading it evenly. Carefully place the second layer on top and frost the entire cake with the remaining lemon cream filling to keep it fresh and zesty!
6. Finish with Frosting:
For the frosting, whip another cup of heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Spread this whipped cream over the top and sides of the cake, making it look beautiful and delicious.
7. Garnish and Chill:
For that final touch, garnish your cake with lemon slices and fresh mint leaves if you like. A light dusting of powdered sugar can add an extra touch of sweetness. Now, chill your cake in the refrigerator for about 30 minutes to let all those lovely flavors meld together before slicing and enjoying!
And there you have it—a stunning Italian Lemon Cream Cake that’s perfect for sharing and sure to impress!
Can I Use Cake Flour Instead of All-Purpose Flour?
Absolutely! Cake flour will give your cake a lighter texture. Just use the same amount as specified in the recipe. If you want to achieve a similar outcome without cake flour, you can substitute one cup of all-purpose flour with 2 tablespoons of cornstarch removed, then sift it together with the remaining flour to mimic the lighter texture.
What If I Don’t Have Heavy Cream for the Frosting?
No worries! You can substitute heavy cream with a mixture of whole milk and butter. For every cup of heavy cream, use 3/4 cup of whole milk and 1/3 cup of melted butter. Whip them together until thickened to create a similar frosting consistency!
How to Store Leftover Cake?
Store your Italian Lemon Cream Cake in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. If you’re storing individual slices, wrap them tightly in plastic wrap or foil before placing them in an airtight container for extra freshness!
Can I Make This Cake Ahead of Time?
Yes, you can! Bake the cake layers a day ahead and store them in the fridge, wrapped in plastic wrap. Just assemble and frost the cake the day you plan to serve it to maintain freshness and flavor!
