Italian Lemon Cream Cake – Simply Divine! – Page 2

For the Lemon Cream Filling:

1 cup heavy cream
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
2 tbsp lemon juice
2 tbsp lemon zest (freshly grated)

For the Lemon Frosting:

1 cup heavy cream
¼ cup powdered sugar
1 tsp lemon juice
1 tsp lemon zest (for garnish)

How to Make Italian Lemon Cream Cake

1. Prepare the Sponge Cake

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate bowl, beat the egg yolks and sugar together until thick and pale, about 3-4 minutes. Add the vanilla extract and lemon zest and continue to mix until well combined.
Gently fold in the melted butter and milk.
In another clean bowl, beat the egg whites until soft peaks form. Carefully fold the whipped egg whites into the egg yolk mixture until just combined, making sure not to deflate the batter.
Gradually fold in the dry ingredients (flour mixture) until smooth.
Divide the batter evenly between the two prepared pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. Prepare the Lemon Cream Filling

In a mixing bowl, beat the heavy cream until soft peaks form.
In another bowl, combine the cream cheese, powdered sugar, vanilla extract, lemon juice, and lemon zest. Beat until smooth and creamy.
Gently fold in the whipped cream until fully combined, creating a fluffy lemon cream filling.

3. Prepare the Lemon Frosting

In a clean bowl, beat the heavy cream, powdered sugar, lemon juice, and lemon zest until stiff peaks form. This frosting will be light and airy.

4. Assemble the Cake

Once the cake layers have cooled completely, carefully slice each cake in half horizontally, creating four layers in total.
Place the first layer of cake on a cake stand or serving plate. Spread a generous layer of the lemon cream filling over the cake.
Place the second layer of cake on top and repeat the process.
After layering all the cake and cream filling, frost the top and sides of the cake with the lemon frosting.
Garnish the top with a little more lemon zest for a decorative finish.

5. Chill & Serve

Chill the cake in the fridge for about an hour to allow the flavors to meld together and the frosting to set.
Slice and enjoy the tangy, creamy goodness of this beautifully layered cake!

Serving Suggestions

Serve with Fresh Berries – Top the cake with fresh strawberries, raspberries, or blueberries to complement the citrusy lemon flavor.
Pair with Sorbet – A scoop of lemon sorbet or vanilla ice cream would pair perfectly with this cake for a refreshing dessert.
Enjoy with Tea or Coffee – This cake makes a wonderful companion to a cup of tea or coffee, perfect for an afternoon treat.

Tips & Variations

Add a Little Orange – For a citrus twist, mix in a little orange zest to the cream filling or frosting.
Nutty Delight – For extra texture, you can sprinkle some toasted almonds or pistachios on top of the cake.
Mixed Citrus Cake – Swap out the lemon for lime or grapefruit for a refreshing variation.

Final Thoughts

This Italian Lemon Cream Cake is a showstopper of a dessert, full of fresh, vibrant flavors. The airy sponge cake paired with the creamy, tangy lemon filling and frosting is a heavenly combination that will have everyone coming back for seconds. Perfect for any celebration, or simply when you’re in the mood for something light yet indulgent, this cake is bound to become a favorite in your recipe collection.

Have you made this divine cake yet? Let us know how you like it or share any fun twists you’ve added!

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