Italian Lemon Cream Cake

why make this recipe

This cake is light, fresh, and full of lemon flavor. It feels fancy but is simple to make. You can make it for family, guests, or a weekend treat. If you like citrus layer cakes, try the Orange Creamsicle Cake recipe for a different fruit twist.

introduction

Italian Lemon Cream Cake is a soft, layered cake with lemon curd and whipped cream. The cake crumbs are plain and tender. The lemon curd adds bright citrus taste. The whipped cream makes it smooth and light. It looks pretty and tastes fresh.

how to make Italian Lemon Cream Cake

Follow the steps below to bake and assemble the cake. Work in simple stages: bake, cool, slice, whip cream, and layer with lemon curd.

Ingredients :

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 cup heavy cream
• 1 cup lemon curd
• Powdered sugar for dusting

Directions :

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla extract.
4. Gradually add the flour mixture and milk, alternating between them, starting and ending with the flour. Mix until just combined.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
6. Once cooled, slice each cake in half horizontally to create four layers.
7. Whip the heavy cream until stiff peaks form.
8. Place one layer of cake on a serving platter, spread with a layer of lemon curd, followed by whipped cream. Repeat with the remaining layers.
9. Top with whipped cream and dust with powdered sugar before serving.

how to serve Italian Lemon Cream Cake

Serve chilled or at cool room temperature. Cut with a sharp knife for clean slices. You can add extra lemon zest on top for color. Serve with coffee or tea.

how to store Italian Lemon Cream Cake

Cover and keep in the fridge for up to 3 days. The whipped cream and lemon curd stay best when cold. If you need to keep it longer, slice and freeze pieces wrapped tightly for up to 1 month. Thaw in the fridge before serving.

tips to make Italian Lemon Cream Cake

• Measure flour properly. Spoon and level for best result.
• Let cakes cool fully before slicing. Warm cake tears easily.
• Chill the mixing bowl and beaters before whipping cream for faster peaks.
• Use good lemon curd for the best lemon taste. You can make your own or buy a jar.
• Do not overmix the batter; stop when just combined.

variation (if any)

• Add lemon zest to the cake batter for more lemon flavor.
• Fold a little powdered sugar into the whipped cream to sweeten it.
• Replace lemon curd with raspberry jam for a different fruit note.
• Use mascarpone mixed with whipped cream for a richer filling.

FAQs

Q: Can I make this cake ahead of time?
A: Yes. Bake the layers a day ahead and keep them wrapped in the fridge. Assemble the day you serve.

Q: Can I use store-bought lemon curd?
A: Yes. Store-bought lemon curd works well and saves time.

Q: How do I get even cake layers?
A: Use a serrated knife or a cake leveler and slice when the cake is fully cool.

Q: Can I use sour cream instead of milk?
A: You can, but use the same amount and expect a slightly denser crumb.

Q: Is this cake suitable for parties?
A: Yes. It looks nice and serves many people when sliced thin.

Italian Lemon Cream Cake

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 60 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

A light and fresh layered cake filled with lemon curd and whipped cream, perfect for family gatherings or special occasions.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 cup heavy cream
• 1 cup lemon curd
• Powdered sugar for dusting

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Whisk together flour, baking powder, and salt in a bowl.
3. Cream the butter and sugar in another large bowl until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla extract.
4. Gradually add the flour mixture and milk, alternating between them, starting and ending with the flour. Mix until just combined.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
6. Once cooled, slice each cake in half horizontally to create four layers.
7. Whip the heavy cream until stiff peaks form.
8. Place one layer of cake on a serving platter, spread with a layer of lemon curd, followed by whipped cream. Repeat with the remaining layers.
9. Top with whipped cream and dust with powdered sugar before serving.

---

Notes

Measure flour properly. Spoon and level for best results. Chill the mixing bowl and beaters before whipping cream for faster peaks.

---

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 25g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 80mg