Italian Lemon Cream Cake Recipe

This Italian Lemon Cream Cake is a light, refreshing dessert with a zesty lemon flavor and creamy texture. Perfect for any occasion, it combines layers of lemon cake with smooth lemon cream and a light whipped topping. This dessert is both elegant and easy to make!

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Ingredients

For the Lemon Cake Layers:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1/2 cup milk
• 1 tablespoon lemon zest (from 2 lemons)
• 1/4 cup fresh lemon juice (from 2 lemons)
• 1 teaspoon vanilla extract

For the Lemon Cream Filling:

• 1 (8 oz) package cream cheese, softened
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 2 teaspoons lemon zest (from 1 lemon)
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon lemon curd (optional for extra flavor)

For the Whipped Topping:

• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For Garnish (Optional):

• Fresh lemon slices or lemon zest
• Fresh mint leaves (optional)

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Instructions

Step 1: Prepare the Lemon Cake Layers

1. Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, cream the butter and sugar together until light and fluffy (about 3-4 minutes).
4. Add the eggs, one at a time, beating well after each addition.
5. Mix in the milk, lemon zest, lemon juice, and vanilla extract until smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Divide the batter evenly between the two cake pans and smooth the tops with a spatula.
8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 2: Prepare the Lemon Cream Filling

1. In a large bowl, beat the cream cheese until smooth and creamy.
2. Add the heavy cream, powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat until the mixture thickens and forms soft peaks.
3. If desired, fold in lemon curd for extra lemon flavor and a smoother consistency. Set the cream filling aside in the fridge to chill while you prepare the whipped topping.

Step 3: Prepare the Whipped Topping

1. In a medium mixing bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Set aside in the fridge until ready to use.

Step 4: Assemble the Cake

1. Once the cake layers have completely cooled, place one layer of the cake on a serving platter.
2. Spread the lemon cream filling evenly over the top of the first cake layer.
3. Carefully place the second cake layer on top.
4. Spread the whipped topping over the entire cake, smoothing it out with a spatula.
5. Garnish with lemon slices, lemon zest, and mint leaves for a fresh touch.

Step 5: Chill and Serve

1. Refrigerate the cake for at least 2 hours to allow the flavors to meld together and the cake to firm up.
2. Slice and serve chilled, enjoying the tangy lemon cream and fluffy layers!

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Tips for the Best Italian Lemon Cream Cake

• Make it ahead: This cake can be made a day in advance. The flavors will deepen after resting in the fridge overnight.
• Add a lemon syrup: For extra moisture, brush the cake layers with lemon syrup (combine 1/4 cup lemon juice and 1/4 cup sugar heated until dissolved).
• Lemon curd: If you like a richer lemon flavor, substitute a bit of lemon curd in the cream filling.

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Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This cake can be frozen for up to 1 month. Let it thaw in the fridge overnight before serving.

Enjoy your Italian Lemon Cream Cake – a refreshing, sweet dessert that’s perfect for any special occasion! 🍋🍰