Description
A bright and flavorful Italian Lemon Cream Cake, perfect for spring and summer gatherings. Moist, easy to make, and bursting with fresh lemon flavor!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- **For the Lemon Cream:**
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup lemon juice, freshly squeezed
- Zest of 1 lemon
Instructions
- 1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- 3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 4. Beat in the eggs one at a time, then stir in the vanilla extract.
- 5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix only until just combined.
- 6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- 7. Let the cake cool completely in the pan.
- 8. While the cake is cooling, prepare the lemon cream. In a medium bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Gently fold in the lemon juice and lemon zest.
- 9. Once the cake is completely cool, spread the lemon cream evenly over the top.
- 10. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: lemon, cake, Italian, cream, dessert, easy