Description
This Italian Lemon Cream Cake is a delightful combination of soft, moist cake layers with a creamy lemon filling and a buttery crumb topping. Light, tangy, and refreshingly sweet, this cake is perfect for special occasions or a simple afternoon treat.
Ingredients
- For the Cake: 2 ½ cups all-purpose flour, 1 tbsp baking powder, ½ tsp salt, ¾ cup unsalted butter (softened), 1 ½ cups granulated sugar, 3 eggs, 1 tbsp lemon zest, ½ cup fresh lemon juice, 1 cup buttermilk, 1 tsp vanilla extract.
- For the Lemon Cream Filling: 8 oz cream cheese (softened), ½ cup powdered sugar, 2 tbsp lemon juice, 1 tsp lemon zest, 1 cup heavy cream (whipped).
- For the Crumb Topping: ½ cup flour, ¼ cup powdered sugar, ¼ cup cold butter (cubed).
Instructions
- Preheat oven to 350°F (175°C). Grease and prepare two 9-inch cake pans.
- In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time.
- Mix in lemon zest, juice, and vanilla. Alternate adding dry ingredients and buttermilk.
- Divide batter into cake pans and bake for 25-30 minutes. Let cool completely.
- Prepare the filling by beating cream cheese, powdered sugar, lemon juice, and zest. Fold in whipped cream.
- Make crumb topping by mixing flour, powdered sugar, and butter until crumbly.
- Assemble the cake with the filling between layers and on top. Sprinkle with crumb topping.
- Refrigerate for at least 1 hour before serving.
Notes
1 hour 50 minutes (including chilling)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian