Italian Lemon Cream Cake

 

Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 tbsp lemon zest (from about 2 lemons)
• ¼ cup fresh lemon juice
• 1 cup whole milk

For the Lemon Cream Filling:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 ½ tsp lemon zest
• 1 tsp vanilla extract

For the Glaze (Optional):

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• A few drops of milk (as needed for consistency)

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Instructions:

Step 1: Prepare the Cake

1. Preheat Oven: Preheat your oven to 350°F (175°C) . Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
4. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the lemon zest and lemon juice.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk (start and end with the dry ingredients). Mix on low speed after each addition until just combined—do not overmix.
6. Pour Batter into Pans: Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Step 2: Bake the Cake

1. Bake: Place the pans in the preheated oven and bake for 25-30 minutes , or until a toothpick inserted into the center comes out clean.
2. Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before assembling.

Step 3: Make the Lemon Cream Filling

1. Beat Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter until smooth and creamy (about 2 minutes).
2. Add Powdered Sugar: Gradually beat in the powdered sugar, followed by the lemon zest and vanilla extract. Continue beating until the filling is light and fluffy.

Step 4: Assemble the Cake

1. Level the Cakes: If necessary, use a serrated knife to level the tops of the cakes for an even stack.
2. Spread Filling: Place one cake layer on a serving plate and spread a generous amount of the lemon cream filling evenly over the top. Top with the second cake layer.
3. Frost the Cake: Spread any remaining filling over the sides and top of the cake for a rustic finish, or reserve it for serving alongside individual slices.

Step 5: Make the Glaze (Optional)

1. In a small bowl, whisk together the powdered sugar, lemon juice, and a few drops of milk until smooth and pourable. Adjust the consistency as needed by adding more lemon juice or milk.
2. Drizzle the glaze over the assembled cake, allowing it to drip down the sides for a decorative touch.

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Tips for Success:

• Zest Fresh Lemons: Use freshly zested lemons for the best flavor—pre-packaged zest won’t have the same aroma or brightness.
• Don’t Overmix the Batter: Overmixing can lead to dense cakes; mix only until the ingredients are just combined.
• Store Properly: Keep the cake refrigerated if using cream cheese filling, but bring it to room temperature before serving for optimal flavor and texture.

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Why You’ll Love This Recipe:

This Italian Lemon Cream Cake captures the essence of sunshine with its bright, zesty flavors and delicate crumb. The tangy lemon cream filling complements the moist cake perfectly, while the optional glaze adds an extra layer of sweetness and elegance. Whether served at a special occasion or enjoyed as an afternoon treat, this cake is sure to delight lemon lovers everywhere!