Italian Lemon Cream Cake

Italian Lemon Cream Cake

Ingredients:

For the Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1 teaspoon vanilla extract

For the Filling:

• 1 cup heavy cream
• 1/2 cup lemon juice
• Lemon zest (optional)

For the Icing:

• 4 tablespoons sugar
• 2 tablespoons lemon juice
• 1 cup heavy cream
• 2 teaspoons lemon zest

Decoration:

• Powdered sugar (optional)

Directions:

Preheat your oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with whole milk.
Stir in the fresh lemon juice, lemon zest, and vanilla extract until well combined.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 520 kcal per serving | Servings: 12 servings