Description
This Italian Lemon Cream Cake is layers of tender lemon cake, creamy lemon curd, and a sweet lemon frosting. It’s the ultimate lemon cake.
Ingredients
Scale
- 1 cup butter softened
- 1 ¾ cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 2 teaspoons lemon zest
- ¼ cup fresh lemon juice
- 3 cups cake flour
- 1 tablesppon baking powder
- ½ teaspoon salt
- 1 cup whole milk
Filling
- 1 cup heavy cream
- 4 tablespoons powdered sugar
- ½ teaspoon lemon extract
- ¼ cup lemon curd
Icing
- 1 cup heavy cream
- 4 tablespoons powdered sugar
- ½ teaspoon lemon extract
- Plus extra powdered sugar for dusting
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add in the eggs, one at a time, taking time to thoroughly incorporate each egg before continuing on.
- Add in the lemon juice, zest and vanilla and mix.
- In a small bowl, whisk the flour, baking powder and salt together.
- Alternate adding the flour and milk, starting and ending with the flour mixture, scraping the bowl each time to make sure all ingredients are well mixed.
- Divide between 2 – 9” cake pans (either non-stick or well greased). Bake for 35-40 minutes, until a toothpick comes out cleanly.
- Remove and let cool completely.
- To make the filling, place the heavy cream, powdered sugar and lemon extract in a large bowl and beat until stiff peaks form.
- Use a spatula and gently fold in the lemon curd.
- Start to stack the cake by placing the bottom layer upside down in the center of a cake stand.
- Cover the top of it with the filling and stack the top layer, right side up, centering on top of the bottom layer.
- To make the icing, place the heavy cream, powdered sugar, and lemon extract in a large bowl and beat until stiff peaks form.
- Using a spatula spread it over the top of the cake and use a small amount on the sides to achieve a barely frosted look. Scrape most of the excess of the sides and level off the top of the cake as evenly as possible.
- Dust with powdered sugar when ready to serve (it will be absorbed if standing too long).
- Garnish with extra lemon slices, and or mint if desired.
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
- Prep Time: 20mins
- Cook Time: 35mins
- Category: Desssert
- Cuisine: American
Nutrition
- Serving Size: 9 servings
- Calories: 613kcal
- Sugar: 53g
- Sodium: 298mg
- Fat: 26g
- Saturated Fat: 15g
- Trans Fat: 0.02g
- Carbohydrates: 84g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 145mg
Keywords: Fluffy Italian Lemon Cream Cake