Description
Sweet indulgence meets Italian tradition in this lemon cream cake, where zesty citrus notes dance with creamy richness. Silky layers and delicate flavors promise a delightful dessert experience you’ll savor with pure Mediterranean charm.
Ingredients
Scale
Cake Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Cake Wet Ingredients:
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup (113 grams) unsalted butter, melted and cooled
Flavor Enhancers:
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
Instructions
- Prepare the oven by heating to 350F (175C) and coat a 9-inch round cake pan with grease and flour.
- Sift flour, baking powder, and salt together in a mixing bowl, ensuring a smooth dry ingredient base.
- Whip eggs and sugar until they transform into a light, airy mixture, creating a fluffy foundation.
- Incorporate milk, melted butter, fragrant lemon zest, and tangy lemon juice into the egg mixture, blending thoroughly.
- Gently fold dry ingredients into the wet ingredients, mixing until just combined to maintain a delicate cake texture.
- Transfer the silky batter into the prepared cake pan, spreading evenly.
- Bake for 25-30 minutes, monitoring until a toothpick inserted in the center emerges clean.
- Remove from oven and allow cake to cool completely on a wire rack, releasing it from the pan.
- Cream together cream cheese and butter until smooth and uniform in consistency.
- Gradually introduce powdered sugar, lemon zest, and lemon juice, mixing until the frosting becomes creamy and well-integrated.
- Carefully slice the cooled cake horizontally into two equal layers.
- Spread the lemon cream evenly across the bottom layer, creating a rich, zesty filling.
- Delicately place the top cake layer back into position.
- Dust the entire cake with a light coating of powdered sugar for an elegant finish.
- Refrigerate for a minimum of 1 hour to allow flavors to meld and develop, enhancing the overall taste experience.
Notes
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Zest lemons before juicing to maximize flavor extraction and prevent waste.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend and add xanthan gum for better binding.
- Adjust lemon intensity by varying zest and juice amounts to suit personal taste preferences.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 295
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg