Italian Lemon Cream Cake

## Introduction

Are you ready to impress your family and friends with a stunning dessert? This Italian Lemon Cream Cake is the perfect blend of zesty lemon flavor and creamy goodness. It not only looks beautiful but also tastes amazing! Let’s dive in and make this delicious cake together.

## Why make this recipe

This cake is a must-try for anyone who loves bright and refreshing flavors. It's great for special occasions, weekend gatherings, or just a sweet treat after dinner. I’ve made it several times, and every slice brings smiles to my family’s faces. You’ll want to share it with your loved ones too!

## How to make Italian Lemon Cream Cake

### Ingredients :

- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened (for filling)
- 2 cups powdered sugar (for filling)
- 2 tbsp fresh lemon juice (for filling)
- 1 tsp lemon zest (for filling)
- 2 cups heavy whipping cream (for frosting)
- 1/2 cup powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)

### Directions :

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in lemon zest, lemon juice, and vanilla extract.
6. Alternately add the dry ingredients and buttermilk, mixing until smooth.
7. Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
8. Check doneness with a toothpick; if it comes out clean, the cakes are ready.
9. Let the cakes cool completely before assembling.
10. For the lemon cream filling, in a mixing bowl, beat cream cheese and butter until smooth.
11. Add powdered sugar, lemon juice, and zest, mixing until creamy and well combined.
12. For the frosting, in a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
13. To assemble, place one cake layer on a serving plate and spread half of the lemon cream filling evenly over it.
14. Add the second cake layer on top and spread the remaining filling.
15. Frost the entire cake with the whipped cream frosting.
16. Garnish with lemon slices, zest, or a dusting of powdered sugar.
17. Chill for at least 1 hour before serving for best texture.

## How to serve Italian Lemon Cream Cake

Serve this delicious cake chilled, and watch it disappear! It's perfect for birthdays, holidays, or just a cozy dinner at home. Pair it with tea or coffee for an extra treat.

## How to store Italian Lemon Cream Cake

You can store any leftover cake in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze it without the frosting for up to a month.

## Tips to make Italian Lemon Cream Cake

- Use fresh lemons for the best flavor.
- Don't overmix the batter; it helps keep the cake light and fluffy.
- Make sure the cakes are completely cool before adding the filling and frosting.

## Variation (if any)

You can add fresh berries between the layers for some extra flavor and texture. Blueberries or raspberries work really well with lemon!

## FAQs

**1. Can I use bottled lemon juice instead of fresh?**  
While you can, fresh lemon juice really gives the best flavor to this cake.

**2. What if I don't have buttermilk?**  
You can make your own buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes.

**3. How do I know when the cake is done baking?**  
Use a toothpick; if it comes out clean, the cakes are ready! If it has batter on it, give it a few more minutes.