Description
A light and luscious Italian Lemon Cream Cake with zesty lemon brightness and creamy layers, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 cups heavy cream, chilled
- 1 cup lemon curd
- Powdered sugar, for dusting
- Fresh berries, for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease your baking pans.
- Cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the fresh lemon juice and lemon zest.
- In a separate bowl, whisk together flour and baking powder, then gently fold into the wet ingredients until just combined.
- Divide the batter evenly between prepared pans and bake for 25-30 minutes or until golden and springy.
- While the cake layers cool, whip the cream until soft peaks form and gradually add the lemon curd.
- Once the cake layers are completely cool, level them with a serrated knife if domed.
- Layer the sponge with the lemon cream filling and frost the top and sides with the remaining cream.
- Dust with powdered sugar and garnish with fresh berries before serving.
Notes
Use fresh ingredients for the best flavor, and ensure you cool layers completely before frosting.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian