Description
A bright and tender Italian Lemon Cream Cake with a creamy whipped topping and a fresh lemon finish, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/2 cup powdered sugar
- Additional lemon zest for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan.
- In a bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well. Stir in the vanilla extract, lemon zest, and lemon juice.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Do not overmix.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool.
- Whip the heavy cream with the powdered sugar until stiff peaks form. Spread over the cooled cake and garnish with additional lemon zest.
Notes
For a firmer texture and clean slices, chill the cake before slicing. Use room temperature ingredients for a smoother mix.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 33g
- Sodium: 170mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg