Italian Lemon Cream Cake
Italian Lemon Cream Cake
Introduction
Italian Lemon Cream Cake is a delicious dessert that combines bright lemon flavor with creamy layers. It’s light and refreshing, making it perfect for any occasion!
Why Make This Recipe
You should make this cake because it’s not only tasty, but also fun to prepare. It’s a hit with family and friends and brings joy to any gathering. Plus, it’s a great way to use fresh lemons. Whether it’s a birthday, a holiday, or just a cozy weekend, this cake is sure to impress!
How to Make Italian Lemon Cream Cake
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Juice of 2 lemons
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 1 cup lemon curd
- 1/2 cup crushed graham crackers
Directions:
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
- In another bowl, sift together the flour and baking powder. Gradually add to the creamed mixture alternately with the milk, starting and ending with the flour mixture. Beat just until combined.
- Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then remove to wire racks to cool completely.
- In a large bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and lemon juice, and continue to whip until stiff peaks form.
- To assemble, place one layer on a serving plate. Spread a third of the lemon curd and a third of the whipped cream on top. Repeat with the second layer.
- Place the third layer on top and spread with the remaining lemon curd and whipped cream. Sprinkle crushed graham crackers over the top.
- Refrigerate the cake for at least 1 hour before serving.
How to Serve Italian Lemon Cream Cake
Serve this cake chilled, and enjoy a slice with a cup of tea or coffee. It’s also great on its own for dessert!
How to Store Italian Lemon Cream Cake
Store any leftover cake in the refrigerator. Make sure to cover it to keep it fresh. It will stay good for about 3-4 days.
Tips to Make Italian Lemon Cream Cake
- Make sure your butter is softened to mix well with sugar.
- Don’t overmix the batter; it should just come together.
- For extra flavor, try adding more lemon zest!
Variation
You can try different flavors by using lime or orange instead of lemon. Adding berries between the layers can also give a fun twist!
FAQs
Q: Can I use store-bought lemon curd?
A: Yes, store-bought lemon curd works perfectly if you’re short on time!
Q: How can I prevent the cake from sticking to the pans?
A: Greasing and flouring the pans well will help prevent sticking. You can also use parchment paper.
Q: Can I freeze this cake?
A: Yes, you can freeze the cake layers. Just make sure they are well wrapped to prevent freezer burn.
