Delicious Italian Lemon Cream Cake Recipe

Indulge in the tangy and creamy flavors of this Italian Lemon Cream Cake. Made with layers of moist lemon cake, smooth lemon cream filling, and velvety cream cheese frosting, this dessert is a showstopper at any special occasion. The refreshing citrus burst combined with the sweetness of the cake creates a perfect balance of flavors. Get ready to impress your friends and family with this irresistible homemade lemon cake!

Ingredients

• For the lemon cake:
• 2½ cups all-purpose flour
• 1½ cups granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¼ cup vegetable oil
• 4 large eggs
• 1 cup buttermilk
• 2 tablespoons lemon zest
• ¼ cup fresh lemon juice
• For the lemon cream filling:
• 1 cup heavy cream
• 1 cup powdered sugar
• 8 ounces cream cheese, softened
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• For the cream cheese frosting:
• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• Additional lemon zest for garnish

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. Add butter, vegetable oil, eggs, buttermilk, lemon zest, and lemon juice to the dry ingredients. Mix until well combined.
4. Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
7. In a separate mixing bowl, beat the heavy cream until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks form.
8. In another bowl, beat cream cheese until smooth. Add lemon juice and lemon zest. Mix well.
9. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
10. Place one cooled cake layer on a serving plate. Spread the lemon cream filling evenly over the cake.
11. Top it with the second cake layer and press gently.
12. In a separate bowl, beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla extract. Mix until smooth and creamy.
13. Frost the top and sides of the cake with the cream cheese frosting.
14. Garnish with additional lemon zest for added flavor and presentation.
15. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
16. Slice and serve the Italian Lemon Cream Cake, and enjoy!

Interesting Facts