Description
A light and refreshing Italian lemon cream cake with a delicate citrus flavor.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 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, mix flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add lemon juice and zest.
- Alternately add dry ingredients and milk, mixing until smooth.
- Pour batter into the pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Spread lemon cream over the cooled cake.
- Serve chilled.
Notes
- Use fresh lemon juice for the best flavor.
- Ensure butter and eggs are at room temperature.
- Do not overmix the batter.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian