Description
A light and refreshing Italian lemon cream cake with a delicate citrus flavor and creamy texture.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light. Add eggs one at a time, mixing well.
- Mix in lemon juice and zest. Alternate adding flour mixture and milk.
- Pour batter into the pan. Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool cake completely. Whip heavy cream and powdered sugar until stiff peaks form.
- Spread whipped cream over the cooled cake. Chill before serving.
Notes
- Use fresh lemon juice for best flavor.
- Do not overmix the batter to keep the cake light.
- Chill cake after adding cream for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: italian lemon cream cake, lemon dessert, creamy cake recipe