Italian Lemon Cream Cake

Italian Lemon Cream Cake

Ingredients:

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

Directions:

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large mixing bowl, whisk together flour, granulated sugar, salt, and baking powder.
Add butter, eggs, milk, lemon juice, lemon zest, and vanilla extract to the dry ingredients. Beat with an electric mixer until smooth and creamy, about 2-3 minutes.
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat heavy cream and powdered sugar until stiff peaks form. Spread evenly over the cooled cake.
Garnish with additional lemon zest before serving.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 395 kcal | Servings: 8 servings