Description
Silky smooth Italian lemon cream cake whispers sweet Mediterranean secrets with each delicate slice. Zesty citrus notes and creamy layers promise a delightful journey through classic Italian dessert craftsmanship that pulls you into pure culinary bliss.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (360 ml) all-purpose flour
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 16 ounces (454 g) lemon curd
- 1 1/2 cups (360 ml) heavy whipping cream
Leavening and Seasoning:
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup (60 ml) lemon juice
Dairy and Fats:
- 1/2 cup (113 g) unsalted butter (softened)
- 1/2 cup (120 ml) whole milk
- 1/2 cup (60 g) powdered sugar
Garnish:
- Lemon slices
- Mint leaves
Instructions
- Prepare the oven to 350°F and meticulously coat three 8-inch round cake pans with grease and flour to ensure smooth cake release.
- Combine flour, baking powder, and salt in a medium bowl, whisking thoroughly to distribute ingredients evenly.
- Using an electric mixer, cream butter and granulated sugar until the mixture becomes airy and pale, creating a smooth base for the cake.
- Incorporate eggs individually into the butter mixture, mixing completely after each addition to maintain a consistent texture.
- Gently fold vanilla extract into the batter, ensuring even distribution of flavor.
- Alternate adding flour mixture and milk to the butter base, beginning and concluding with flour mixture. This technique prevents overmixing and maintains cake’s delicate structure.
- Fold in lemon zest and juice, stirring until ingredients are just combined to preserve the cake’s light texture.
- Distribute batter equally among prepared cake pans, creating uniform layers.
- Bake for 20-25 minutes at 350°F, checking doneness by inserting a toothpick that should emerge clean when cake is fully baked.
- Allow cakes to rest in pans for 10 minutes, then transfer to wire racks for complete cooling.
- Whip heavy cream and powdered sugar until stiff, glossy peaks form, creating a luxurious frosting.
- Assemble cake by layering first cake round, spreading lemon curd, and topping with whipped cream.
- Repeat layering process with remaining cake rounds and cream, ensuring even coverage.
- Decorate cake sides and top with remaining whipped cream for a smooth, elegant finish.
- Garnish with delicate lemon slices and fresh mint leaves for visual appeal.
- Refrigerate cake for minimum 1 hour to allow flavors to meld and frosting to set.
Notes
- Swap regular flour with a gluten-free blend containing xanthan gum for seamless texture and structure.
- Replace butter with coconut oil and use almond milk instead of dairy milk to create a lighter, allergy-friendly version.
- Microplane your lemon zest for maximum flavor extraction without bitter white pith, ensuring a bright citrusy punch.
- Prepare cake layers and lemon curd a day in advance to streamline assembly and enhance flavor development.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 444 kcal
- Sugar: 44 g
- Sodium: 143 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 41 g
- Fiber: 1.2 g
- Protein: 5 g
- Cholesterol: 110 mg