Italian Lemon Cream Cake
A bright lemon cake layered with creamy lemon filling and a light whipped topping for a refreshing finish.
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, melted
- 2 pieces eggs
- 0.75 cups whole milk
- 1 tablespoons lemon zest
- 0.25 cups fresh lemon juice
- 1 teaspoons vanilla extract
Instructions
Preparation Steps
- Preheat the oven to 350 degrees F. Grease and lightly flour two 8-inch cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl whisk melted butter, eggs, milk, lemon zest, lemon juice, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined; avoid overmixing.
- Divide batter evenly between prepared pans and bake for 25 to 30 minutes, or until a toothpick comes out clean.
- Let cakes cool completely before assembling and layering with lemon cream or frosting.
Notes
Bright lemon flavor and a creamy lemon filling make this cake a perfect dessert for spring and summer gatherings.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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