Italian lemon cream cake is a delightful and tangy dessert that features a moist lemon-flavored cake layered with a luscious lemon cream cheese frosting. Here’s how to make it:
Ingredients:
For the Lemon Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 tablespoons lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Lemon Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- Additional lemon zest or lemon slices for garnish (optional)
Instructions:
Make the Lemon Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, which should take about 2-3 minutes.
- Beat in the eggs, one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract until well combined.
- Gradually add the dry mixture to the wet mixture, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before removing them from the pans and transferring them to a wire rack to cool completely.
Make the Lemon Cream Cheese Frosting:
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat until the frosting is smooth and well combined.
Assemble the Cake:
- Place one of the cooled cake layers on a serving platter.
- Spread a layer of the lemon cream cheese frosting on top of the first cake layer.
- Place the second cake layer on top of the frosting.
- Use the remaining frosting to cover the top and sides of the cake. You can decorate it with additional lemon zest or lemon slices if desired.
- Refrigerate the cake for at least 30 minutes to set the frosting before slicing and serving.
Enjoy your Italian lemon cream cake as a delightful and tangy dessert for any special occasion or as a treat for lemon lovers!