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–+ servings

Italian Lemon Cream Cake

A light and refreshing dessert featuring layers of lemon-flavored cream and sponge cake, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Cake
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 tbsp lemon zest
  • 1 tbsp vanilla extract
Lemon Cream Filling
  • 1 cup heavy cream chilled
  • 1/2 cup powdered sugar
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
Decoration
  • 1 tbsp lemon zest for garnish
  • 1 cup fresh berries optional

Method
 

Prepare the Cake
  1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round baking pan.
  2. In a mixing bowl, combine flour, sugar, baking powder, and salt.
  3. Add softened butter, eggs, milk, lemon zest, and vanilla extract. Beat with a whisk until smooth.
  4. Pour the batter into the prepared baking pan and smooth the top.
  5. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Lemon Cream Filling
  1. In a mixing bowl, beat the chilled heavy cream until soft peaks form.
  2. Gradually add powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until stiff peaks form.
Assemble the Cake
  1. Once the cake is completely cool, slice it in half horizontally to create two layers.
  2. Spread half of the lemon cream filling on the bottom layer of the cake.
  3. Place the second layer on top and spread the remaining lemon cream filling over the top.
  4. Garnish with lemon zest and fresh berries if desired.
  5. Refrigerate for at least 1 hour before serving to set the filling.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 18gSaturated Fat: 10gSugar: 20g

Notes

This cake can be made a day in advance and stored in the refrigerator. It is best served chilled.

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