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Italian Lemon Cream Cake

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Ingredients

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  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1½ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup heavy whipping cream
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and grease two 9-inch round pans. Line with parchment paper if desired.
  2. Whisk together flour, baking powder, and salt in a bowl. Set aside.
  3. Beat butter and sugar until pale and fluffy, about 3 to 4 minutes. Add eggs one at a time, then mix in vanilla.
  4. Add dry ingredients in three parts, alternating with buttermilk, starting and ending with dry. Mix until just combined.
  5. Divide batter into pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely on wire racks. <
  6. id=”instruction-step-6″>6. Make filling: Beat cream cheese, powdered sugar, lemon zest, and lemon juice until smooth. Whip heavy cream separately to stiff peaks, then fold into lemon mixture. <
  7. id=”instruction-step-7″>7. Make topping: Whip cream, powdered sugar, and vanilla until soft peaks form. <
  8. id=”instruction-step-8″>8. Slice cooled cakes horizontally for four thin layers (optional). Spread lemon cream filling between layers. Frost with whipped topping. <
  9. id=”instruction-step-9″>9. Garnish with lemon zest, powdered sugar, or white chocolate curls. Chill for at least 1 hour before serving.

Find it online: https://thecookingjournal.com/italian-lemon-cream-cake/

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