This Easy Italian Lemon Cream Cake is a bright and refreshing treat! With a fluffy lemon sponge layered with creamy lemon filling, it’s perfect for sunny days.
Making this cake is so simple and fun! I love how the tangy lemon lifts my mood. Plus, who can resist that smooth cream? It’s like a slice of happiness on a plate! 🍋
Key Ingredients & Substitutions
All-Purpose Flour: This gives structure to the cake. If you want a gluten-free option, you could use a 1:1 gluten-free flour blend. I’ve tried it, and it still tastes great!
Fresh Lemon Juice and Zest: This is key for that zesty flavor! If fresh lemons are hard to find, bottled lemon juice works, but I always prefer fresh for the best taste.
Unsalted Butter: It’s best to use unsalted butter to control the saltiness of your cake. However, if you only have salted butter, just reduce the added salt in the recipe.
Heavy Whipping Cream: This creates the fluffy filling and frosting. If you’re looking for a lighter option, you might use whipped topping, but real cream does make it taste richer.
Lemon Curd: You could make your own if you’re feeling adventurous! For a quicker option, store-bought works just fine. I recommend getting it from a local bakery for a fresh flavor.
How Do You Achieve a Light and Fluffy Cake?
One crucial step for a light and airy cake is properly creaming the butter and sugar. This helps incorporate air, making your cake fluffy. Here’s how to do it right:
- Beat softened butter and sugar until it’s pale and fluffy. This may take about 3-5 minutes.
- Add eggs one by one, ensuring each is well mixed before adding the next. This helps incorporate air.
- Alternate between adding dry ingredients and liquid. This prevents overmixing and keeps the cake tender.
Another tip: Make sure your baking powder is fresh. An expired baking powder can result in a dense cake. Always check the expiration date!
What’s the Best Way to Decorate Your Cake?
Decoration adds that special touch! Here are some delightful ideas:
- After frosting, arrange thin lemon slices on top for a beautiful presentation. They add a nice zing too!
- Use a piping bag to create swirls with your lemon cream around the edges for an elegant look.
- Dusting with powdered sugar right before serving adds an appealing contrast and sweetness.
Remember to chill the cake before serving to set the cream. This makes slicing cleaner and enhances the flavors!
Easy Italian Lemon Cream Cake
Ingredients You’ll Need:
For the Lemon Cake:
- 1 ¾ cups (220g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- Zest of 2 lemons
- ½ cup (120ml) fresh lemon juice
- ½ cup (120ml) whole milk
- 1 tsp vanilla extract
For the Lemon Cream Filling and Frosting:
- 2 cups (480ml) heavy whipping cream, cold
- ¼ cup (30g) powdered sugar
- 1 tsp vanilla extract
- ½ cup (120g) lemon curd (store-bought or homemade)
For Decoration:
- Thinly sliced fresh lemons
- Powdered sugar for dusting
- Fresh mint or lemon leaves (optional)
How Much Time Will You Need?
This delicious recipe takes about 20 minutes to prepare, 30-35 minutes to bake, and then you’ll want to chill it for at least 1 hour before serving. So, it’s perfect for planning your day around a refreshing dessert!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease and flour your 9×9-inch square cake pan or line it with parchment paper to prevent sticking. A quick spray with cooking oil works too!
2. Prepare the Cake Batter:
In a medium bowl, sift together the flour, baking powder, and salt to make sure they’re well mixed. Set this aside. In a large mixing bowl, cream the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy. This usually takes about 3-5 minutes.
Now, add the eggs one at a time, making sure to beat well after each addition. Stir in the lemon zest and vanilla extract. Gradually add in the dry ingredients alternately with the milk and fresh lemon juice. Start and end with the dry ingredients, mixing until just combined.
3. Bake the Cake:
Pour the cake batter into the prepared pan and smooth out the top with a spatula. Bake in the preheated oven for 30-35 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean, it’s ready! Once baked, let it cool completely in the pan on a wire rack.
4. Make the Lemon Cream:
While your cake cools, it’s time to make the lemon cream. In a chilled mixing bowl, whip the heavy cream together with the powdered sugar and vanilla extract until stiff peaks form. Be careful not to overmix! Gently fold in the lemon curd, ensuring it’s mixed well but still light and airy.
5. Assemble the Cake:
When the cake has completely cooled, carefully slice it horizontally into two layers using a serrated knife. Place the bottom layer on a serving plate and spread half of the lemon cream mixture evenly over the top. Then, place the second layer on top and spread the remaining cream across the top and sides of the cake.
6. Decorate:
For decoration, you can pipe swirls of lemon cream along the edges if you like. Arrange thin slices of fresh lemons neatly over the top to make it look lovely. Then, lightly dust the entire cake with powdered sugar for an extra touch! If you’ve got fresh mint or lemon leaves, add those for a pop of color.
7. Chill and Serve:
Cover the cake and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the cream to set properly. When you’re ready, slice into pieces and enjoy your refreshing Easy Italian Lemon Cream Cake!
This delightful cake is light, tangy, and perfect for any celebration or just to brighten your day!
FAQ for Easy Italian Lemon Cream Cake
Can I Use Different Types of Flour for This Cake?
Yes, you can! If you need a gluten-free option, try using a 1:1 gluten-free flour blend. It should work well and still yield a delicious cake!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy them again, simply let them come to room temperature or use the microwave for a quick warm-up!
Can I Make This Cake in Advance?
Absolutely! You can bake the cake ahead of time and store it wrapped tightly in plastic wrap at room temperature for up to 2 days. Add the frosting and decorations just before serving to keep everything fresh.
What If I Don’t Have Lemon Curd?
No worries! If you don’t have lemon curd, you can make a quick substitute by mixing together equal parts cream cheese and sour cream, adding a bit of lemon juice and zest for flavor. It won’t be exactly the same but will still taste delightful!
