This Italian Lemon Cream Cake is a bright, zesty treat perfect for any occasion! With its fluffy layers of lemony goodness, it’s sure to make your taste buds dance.
Honestly, who could resist that creamy lemon flavor? I love serving it chilled on a sunny day—it feels like a slice of summer on my plate! 🍋
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of the cake. You can use cake flour for a lighter texture. If gluten-free, a gluten-free flour blend works well too!
Granulated Sugar: Essential for sweetness. You can substitute with coconut sugar for a natural alternative, or use a sugar substitute based on your dietary needs.
Butter: Unsalted is best for controlling salt levels. You could replace it with coconut oil or a vegan butter alternative if needed.
Heavy Cream: This is crucial for the cream filling and frosting. If you’re looking for lighter options, mascarpone cheese or whipped coconut cream can work nicely.
Lemon Juice and Zest: Fresh is best for bright flavor. Bottled lemon juice works in a pinch, but the zest comes best from fresh lemons. You can also use lime for a different twist!
How Do You Whip Cream to Stiff Peaks?
Whipping cream is a key technique in this recipe. To get that perfect stiff peak, here’s how to do it right:
- Start with cold heavy cream from the fridge; this helps it whip better.
- Use a clean bowl and beaters; any grease can prevent whipping.
- Begin whipping at a medium speed until soft peaks form, then gradually add sugar and flavoring.
- Continue whipping until the cream is thick and holds a firm peak. Be careful not to over-whip, or you might end up with butter!
How to Make Italian Lemon Cream Cake
Ingredients You’ll Need:
For the Lemon Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ¼ cup fresh lemon juice
For the Lemon Cream Filling:
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 envelope of unflavored gelatin dissolved in 2 tablespoons of warm water (optional for stability)
For the Frosting:
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Garnish:
- Sliced lemon
- Fresh mint leaves (optional)
- Powdered sugar for dusting
How Much Time Will You Need?
You’ll need about 30 minutes for prep and around 30 minutes for baking, plus some cooling time for the cakes—allow about 1 to 1.5 hours. In total, plan on 2 to 3 hours to make this delectable cake, including assembly and cooling. Perfect for a joyful cooking day!
Step-by-Step Instructions:
1. Prepare the Lemon Cake:
First, preheat your oven to 350°F (175°C) and grease and flour two round 9-inch cake pans. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Then, add in the softened butter, milk, eggs, lemon zest, vanilla extract, and lemon juice. Beat everything together with an electric mixer on medium speed for about 3 minutes until the batter is smooth. Yum!
2. Bake the Cakes:
Now, divide your batter evenly between the prepared pans. Pop them in the oven and bake for 25-30 minutes. To check if they’re done, insert a toothpick into the center—if it comes out clean, they’re ready! Allow the cakes to cool for about 10 minutes in the pans before turning them out onto wire racks to cool completely.
3. Make the Lemon Cream Filling:
While the cakes are cooling, it’s time to whip up the lemon cream filling! In a medium bowl, whip the heavy cream until soft peaks form. Then gradually add the powdered sugar, vanilla extract, lemon zest, and lemon juice, continuing to whip until you achieve stiff peaks. If you want your filling extra stable, gently fold in the dissolved gelatin now.
4. Assemble the Cake:
Once your cakes are fully cooled, place one layer on a lovely serving plate. Spread half of the lemon cream filling on top. Then place the second cake layer over the filling. It’s starting to look beautiful!
5. Frost the Cake:
In a clean mixing bowl, whip together heavy cream, powdered sugar, and vanilla extract until you reach stiff peaks again. Spread this luscious frosting all over the top and sides of your cake, making it look irresistible.
6. Garnish:
Finally, it’s time to make it pretty! Decorate the top of your cake with sliced lemons and optional fresh mint leaves. Finish it off with a light dusting of powdered sugar before serving. Now, slice it up and enjoy your delightful Italian Lemon Cream Cake!
Can I Substitute the Eggs in This Recipe?
Yes, you can substitute eggs if needed! Use a mixture of 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. Let it sit for a few minutes to thicken before adding it to your batter. This will help bind the ingredients together.
How Can I Make the Cake Ahead of Time?
You can absolutely make the cake layers ahead! After baking and cooling, wrap each layer tightly in plastic wrap and store them in the fridge for up to 3 days or in the freezer for up to 2 months. Just thaw them in the fridge overnight before assembling the cake.
What’s the Best Way to Store Leftovers?
Store any leftover cake in an airtight container in the fridge for up to 4 days. To keep it fresh, you can cover it lightly with plastic wrap or foil to prevent the frosting from drying out. For longer storage, you can freeze individual slices wrapped in plastic wrap and foil for up to 3 months.
Can I Use Store-Bought Lemon Curd Instead of Lemon Cream Filling?
Absolutely! If you’re short on time, using store-bought lemon curd is a great shortcut. Just spread a layer of lemon curd between the cake layers instead of the lemon cream filling. It will still taste delicious!
