Description
Indulge in the delightful flavors of this Italian Lemon Cream Cake that is sure to impress at any gathering. A moist, tender cake filled with a luscious lemon cream, this dessert is a perfect balance of sweet and tangy.
Ingredients
Scale
Cake:
- 1.5 cups All-purpose flour
- 1 cup Sugar
- 0.5 cup Butter (Softened)
- 2 Eggs (Large)
- 1 tsp Vanilla extract
- 1 tsp Baking powder
- 0.5 tsp Salt
- 0.5 cup Milk
Lemon Cream Filling:
- 1 cup Heavy cream
- 0.5 cup Lemon curd
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Cream Butter and Sugar: In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- Prepare Lemon Cream Filling: For the lemon cream filling, whip the heavy cream until stiff peaks form. Gently fold in the lemon curd until well combined.
- Assemble the Cake: Once the cake is cool, slice it in half horizontally. Spread the lemon cream filling on the bottom half, then place the top half back on. Dust with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Italian Lemon Cream Cake, Lemon Cream Filling, Dessert Recipe, Italian Dessert, Lemon Cake
