Print

Top 1 Italian Lemon Cream Cake Recipe

Top 1 Italian Lemon Cream Cake Recipe
Print Recipe

★★★★★

5.1 from 9 reviews

This Top 1 Italian Lemon Cream Cake features soft vanilla cake layers paired with a zesty lemon cream filling and a light whipped cream topping. Perfectly balanced in sweetness and tang, this luscious cake is complemented by optional garnishes of lemon zest, powdered sugar, or white chocolate curls, making it a delightful showstopper for any occasion.

Ingredients

Scale

Vanilla Cake Layers

  • 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

Lemon Cream Filling

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup heavy whipping cream

Topping

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Optional Garnish

  • Lemon zest
  • Powdered sugar
  • White chocolate curls

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans to prevent sticking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat softened unsalted butter and granulated sugar with an electric mixer until the mixture is light and fluffy, about 3 to 4 minutes.
  4. Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition to fully incorporate. Then stir in the vanilla extract for flavor.
  5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture in three batches, beginning and ending with the dry ingredients. Mix until just combined to keep the batter light.
  6. Bake the Cakes: Evenly divide the batter between the prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the Cakes: Let the cakes cool in their pans for 10 minutes, then carefully turn them out onto wire racks to cool completely before assembling.
  8. Make Lemon Cream Filling: Beat softened cream cheese, powdered sugar, lemon zest, and fresh lemon juice together until smooth and creamy. In a separate bowl, whip the heavy whipping cream until stiff peaks form, then gently fold it into the lemon mixture.
  9. Prepare Whipped Cream Topping: Whip heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Set aside for frosting the cake.
  10. Assemble the Cake: Once the cakes are fully cooled, optionally slice each horizontally into two thinner layers for a total of four layers. Spread the lemon cream filling evenly between each layer.
  11. Frost and Garnish: Spread the whipped cream topping over the top and sides of the cake using an offset spatula. Garnish with additional lemon zest, a light dusting of powdered sugar, or white chocolate curls as desired.
  12. Chill and Serve: Refrigerate the assembled cake for at least 1 hour to allow the flavors to meld and the frosting to set before serving.

Notes

  • For best results, ensure all ingredients are at room temperature before starting.
  • Buttermilk can be substituted with milk mixed with 1 tablespoon vinegar or lemon juice, left to sit for 5 minutes.
  • When slicing the cake layers, use a serrated knife and cake leveler or dental floss for clean, even cuts.
  • Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.
  • Chilling the cake before serving enhances the flavors and texture of the lemon cream and whipped topping.

Nutrition

Keywords: Italian lemon cake, lemon cream cake, layered lemon cake, creamy lemon dessert, lemon whipped cream cake

Find it online: https://islawhite.com/top-1-italian-lemon-cream-cake-recipe/