Top 1 Italian Lemon Cream Cake: Irresistible and Luscious
Indulge in the delightful flavors of the Top 1 Italian Lemon Cream Cake: Irresistible and Luscious. This stunning dessert features light, fluffy layers infused with zesty lemon and a luxurious cream filling. Perfect for family gatherings or a special weeknight treat, this cake not only pleases the palate but also adds elegance to any table setting. With its easy preparation and vibrant taste, it’s sure to become a beloved favorite in your home. Whether you serve it chilled or at room temperature, each slice promises a refreshing burst of citrus goodness that will leave everyone craving more.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves 12 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Lemon zest
- Powdered sugar
- White chocolate curls
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, beat softened butter with granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Gradually add dry ingredients alternately with buttermilk to the creamed mixture, mixing until just combined.
- Divide batter between pans and bake for 25–30 minutes until a toothpick comes out clean. Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
- For the filling, beat together cream cheese, powdered sugar, lemon zest, and lemon juice until smooth. Whip heavy cream separately until stiff peaks form; fold into the lemon mixture.
- For the topping, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Assemble the cake by layering with lemon cream filling between cake layers and topping with whipped cream frosting.
- Garnish with lemon zest or white chocolate curls and chill for at least one hour before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 380
- Sugar: 36g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg