Italian Fresh Cream Lemon Cake Recipe
This Italian fresh cream lemon cake is a delightful dessert that is perfect for any occasions. It is a light and airy cake that is moist and fluffy, filled with a delicious lemon flavor and topped with a creamy and sweet lemon cream. This cake is sure to impress your family and friends!
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup freshly squeezed lemon juice
- 1/2 cup whole milk
- 2 tablespoons freshly grated lemon zest
- 1/2 cup fresh cream
Instructions
Preheat oven to 350 degrees F. Grease and line a 9-inch round cake pan with parchment paper. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, until fully incorporated. Beat in the vanilla extract and lemon juice.
With the mixer on low speed, add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Beat in the lemon zest.
Pour the batter into the prepared cake pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
In the bowl of an electric mixer, beat the cream until soft peaks form. Spread the cream over the cooled cake. Serve.
Nutrition Information
Serving size: 1 slice (1/8 of cake)
- Calories: 298kcal
- Carbohydrates: 28.8g
- Protein: 3.8g
- Fat: 18.5g
- Saturated Fat: 9.8g
- Cholesterol: 72mg
- Sodium: 155mg
- Fiber: 0.6g
- Sugar: 19.6g
Tips
For a richer cake, replace the milk with heavy cream. You can also add a teaspoon of almond extract to the batter for more flavor.
For a more intense lemon flavor, you can add more lemon zest and juice to the cake batter. You can also add a few drops of lemon extract.
If you don't have fresh cream, you can use whipped cream or cream cheese frosting instead.
This cake can be served with a dollop of fresh whipped cream or a sprinkle of confectioners' sugar.
To make the cake more festive, you can top it with fresh fruit or lemon glaze.
If you are not a fan of lemon, you can substitute the lemon juice and zest with orange juice and zest for an orange cake.
This cake can be stored in an airtight container in the refrigerator for up to 3 days.
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