Top 1 Italian Lemon Cream Cake: Irresistible and Luscious
Indulge in the delightful Top 1 Italian Lemon Cream Cake: Irresistible and Luscious, a dessert that embodies sunshine and joy! This cake features light, fluffy layers bursting with zesty lemon flavor, complemented by a rich cream cheese filling and airy whipped topping. Perfect for any occasion—from family gatherings to celebrations—this cake is sure to impress. With its refreshing taste and creamy texture, each bite offers a delicious escape into a world of sweetness. Best of all, it’s easy to make, ensuring that even novice bakers can shine in the kitchen. Bring your loved ones together with this luscious treat that’s as delightful to make as it is to eat!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves about 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Lemon zest (for garnish)
- Powdered sugar (for garnish)
- White chocolate curls (for garnish)
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- Beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, along with the vanilla extract.
- Gradually mix in dry ingredients alternately with buttermilk until just combined.
- Divide batter between pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool the cakes in pans for about 10 minutes before transferring to wire racks to cool completely.
- For the filling, beat together cream cheese, powdered sugar, lemon zest, and lemon juice until smooth.
- Whip heavy cream until stiff peaks form and fold into the lemon mixture.
- Once cooled, slice each cake layer horizontally if desired to create four layers total. Spread the lemon cream filling between each layer.
- Top with whipped topping made by whipping heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Garnish with lemon zest and white chocolate curls if desired. Chill for at least an hour before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 330
- Sugar: 24g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg