Italian Lemon Cream Cake – A Slice Of Heaven Recipe

I recently crafted a Luscious Lemon Cake using all-purpose flour, zesty lemon juice, and fresh lemon zest blended with eggs and melted butter. I paired the light sponge with a silky lemon cream filling made with softened butter and whipped cream. Its bright citrus notes and airy texture spark sweet curiosity.

I recently discovered a slice of heaven called an Italian Lemon Cream Cake that really blew my mind. I knew I had to share it when I saw the mixture of a moist sponge cake and a tangy lemon cream filling, perfect for a special occasion or even as a sweet finish to dinner.

I mixed 1 1/2 cups of all purpose flour with a tsp of baking powder, a pinch of salt and then added in separated eggs and sugar to create the cake batter, while a splash of whole milk, melted butter, fresh lemon juice and a hint of lemon zest brought out an authentic Italian lemon cream vibe. The filling is equally irresistible with softened unsalted butter, egg yolks, sugar and, of course, more lemon juice and zest, which is then folded into heavy cream whipped to soft peaks.

This recipe comes off like a classic typical Italian dessert that will cook for smiles and brighten up any celebration.

Why I Like this Recipe

I like this recipe because I really love the burst of lemon flavor that just makes every bite feel so bright and fresh. I also appreciate how light and fluffy the cake turns out, especially after carefully folding in the beaten egg whites. The homemade lemon cream filling is another favorite of mine because it’s smooth, tangy, and just pairs perfectly with the sponge. Lastly, I enjoy making something special that not only tastes amazing but also feels like a fancy treat for any occasion.

Ingredients

• Flour: Provides carbohydrates for energy and structure although it dont offer much fiber.
• Eggs: Rich in protein and helps bind ingredients, but they come with some cholesterol.
• Sugar: Adds sweetness and tenderness though too much sugar can be unhealthly at times.
• Lemon juice: Gives a fresh sour tang and vibrant flavor while boosting vitamin C naturally.
• Lemon zest: Enhances citrus aroma and adds a subtle spice perfect for taste balance.
• Butter: Provides rich moisture and blends the flavors together smooth and delicious.
• Baking powder: Leavens the cake giving it rise for a fluffy and light texture.
• Whole milk: Adds moisture and subtle creaminess with some protein to enrich the batter.
• Heavy cream: Brings an airy, creamy texture that is delicious even though its high in fat.

Ingredient Quantities

• Cake – 1 1/2 cups all purpose flour
• Cake – 1 tsp baking powder
• Cake – 1/4 tsp salt
• Cake – 6 large eggs, separated (yolks and whites kept apart)
• Cake – 1 cup granulated sugar, divided
• Cake – 1/3 cup whole milk
• Cake – 1/3 cup unsalted butter, melted
• Cake – 1/4 cup fresh lemon juice (about 2 lemons)
• Cake – 2 tbsp lemon zest
• Filling – 1/2 cup unsalted butter, softened
• Filling – 2/3 cup granulated sugar
• Filling – 4 large egg yolks
• Filling – 1/2 cup fresh lemon juice
• Filling – 1 tbsp lemon zest
• Filling – 1 cup heavy cream, whipped to soft peaks

How to Make this

1. Preheat your oven to 350°F and grease a 9-inch round cake pan. In a bowl, sift together 1 1/2 cups flour, 1 tsp baking powder and 1/4 tsp salt.

2. Separate 6 eggs so you have yolks in one bowl and whites in another. Beat the yolks with 1/2 cup of the granulated sugar until light and creamy.

3. Stir in 1/3 cup whole milk, 1/3 cup melted unsalted butter, 1/4 cup fresh lemon juice and 2 tbsp lemon zest into the yolk mixture.

4. Slowly fold in the dry ingredients until just combined so you dont lose that nice airy texture.

5. In the clean bowl with the egg whites, beat them until soft peaks form then gradually add the remaining 1/2 cup sugar and beat until stiff but not dry.

6. Gently fold the beaten whites into the batter in two batches, being careful to keep as much air in the mix as you can.

7. Pour the batter into the prepared pan and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

8. For the filling, in a medium saucepan, cream 1/2 cup softened unsalted butter with 2/3 cup sugar. Add 4 egg yolks, 1/2 cup fresh lemon juice and 1 tbsp lemon zest.

9. Cook the mixture over low heat, stirring constantly until it thickens enough to coat the back of a spoon, about 5-7 minutes. Let it cool to room temperature.

10. Once the cake has cooled, slice it horizontally into two layers. Spread the lemon filling over the bottom layer and top with the other half. Finally, gently fold 1 cup heavy cream to soft peaks and use it to frost the top and sides of your cake. Enjoy your slice of heaven!

Equipment Needed

1. An oven (set at 350°F for preheating)
2. A 9 inch round cake pan (for baking the cake)
3. Several mixing bowls (one for dry ingredients, one each for egg yolks and whites, and another for whipping cream)
4. A sifter (to sift the flour, baking powder and salt)
5. An electric mixer or hand whisk (to beat the egg yolks, egg whites and heavy cream)
6. A rubber spatula (for gently folding and mixing ingredients)
7. A medium saucepan (for cooking the lemon filling)
8. Measuring cups and spoons (to measure all the ingredients correctly)
9. A serrated knife (to slice the cake horizontally)
10. A cooling rack (for letting the cake cool completely)

FAQ

Italian Lemon Cream Cake – A Slice Of Heaven Recipe Substitutions and Variations

• All-Purpose Flour: You can swap it with cake flour if you want a lighter texture. Just keep in mind that cake flour might require slightly less liquid.
• Baking Powder: If you dont have any on hand, mix 1/4 tsp baking soda with 1/2 tsp cream of tartar as a pretty good substitute.
• Unsalted Butter (Cake): You can use salted butter instead, just cut back on a pinch of salt in the recipe.
• Whole Milk: Buttermilk or even almond milk can be used as alternative options, though they may slightly alter the flavor.
• Heavy Cream: If you’re looking for a dairy free option you can substitute with coconut cream. Make sure to whip it like normal heavy cream.

Pro Tips

1. Make sure all your ingredients, like eggs and butter, are at room temp, cause if they’re too cold, the mix might not whip up right and your cake can turn out uneven.
2. When folding in the egg whites, do it really slow and gentle so you dnt lose all that air you worked so hard to beat in there. The lighter your batter is, the fluffier your cake will be.
3. Keep a close watch on your lemon filling while you cook it. Stir constantly on low heat so it doesnt burn or get clumpy, otherwise it won’t spread nice and smooth.
4. If you wanna boost the lemon flavor, be generous with the zest, but dont overdo it. A little extra zest sometimes makes a big difference in brightening up the taste.