Description
A delightful and zesty Italian Lemon Cream Cake that combines the refreshing taste of lemons with a creamy texture, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- 2 tablespoons lemon zest
- ½ cup fresh lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon zest and lemon juice.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes.
- Let the cake cool completely before frosting.
- Whip the heavy cream with powdered sugar until stiff peaks form and frost the cooled cake.
- Garnish with additional lemon zest if desired.
Notes
- For a stronger lemon flavor, add more lemon zest.
- This cake can be made a day in advance and stored in the refrigerator.
- Serve chilled for the best taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Italian Lemon Cream Cake, lemon dessert, zesty cake, creamy cake