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Italian Lemon Cream Cake: A Delightfully Tangy Recipe!

Italian Lemon Cream Cake: A Delightfully Tangy Recipe!
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If you’re in search of a dessert that embodies sunshine and joy, look no further than this Italian Lemon Cream Cake! Bursting with tangy lemon flavor and creamy goodness, this delightful cake is perfect for any celebration or simply to brighten your day. With its easy preparation and impressive presentation, even novice bakers will shine in the kitchen. This cake not only tastes fantastic but also makes a stunning centerpiece, garnished with fresh lemon slices and vibrant mint leaves. A perfect treat for family gatherings or quiet evenings at home, each slice is sure to bring smiles all around.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup whole milk
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • ½ cup fresh lemon juice
  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon lemon extract

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
  4. In another bowl, whisk together flour and baking powder. Gradually mix into the wet ingredients alternating with milk.
  5. Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  6. Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
  7. Whip heavy cream until soft peaks form; gradually add powdered sugar and lemon extract until stiff peaks form.
  8. Assemble the cake by spreading lemon cream between layers and frosting the top and sides.
  9. Chill before serving to enhance flavors.

Nutrition

Find it online: https://cookingwithamanda.com/italian-lemon-cream-cake-a-delightfully-tangy-recipe/