If there was a cake made for the summer season this would be it. What is more refreshing than this light and airy Elegant Italian Lemon Cream Cake? It is summer on a plate.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- Zest of 2 lemons
- 1/4 cup lemon juice
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 16 ounces of lemon curd store bought or homemade
- Lemon slices and mint leaves for garnish
Directions:
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Stir in lemon zest and lemon juice until just combined.
- Divide batter evenly among prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- In a large bowl, whip heavy cream and powdered sugar until stiff peaks form.
- Place one cake layer on a serving plate and spread with 8 ounces of lemon curd and then a third of the whipped cream. Repeat with the remaining layer and then spread the remaining 1/3 whipped cream on top and sides of the cake.
- Garnish with lemon slices and mint leaves. Refrigerate for at least 1 hour before serving.
More Recipe Suggestions:
White Chocolate Blueberry Cheesecake
Elegant Pistachio Delight Cheesecake Bars
Elegant Crab-Stuffed Phyllo Cups
Creamy Roasted Butternut Squash Bake
Elegant Italian Lemon Cream Cake
If there was a cake made for the summer season this would be it. What is more refreshing than this light and airy Elegant Italian Lemon Cream Cake? It is summer on a plate.
Equipment
- Cake Pans 9-inch optional
- Nordic 8-inch Cake Pan optional
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- Zest of 2 lemons
- 1/4 cup lemon juice
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 16 ounces of lemon curd store bought or homemade
- Lemon slices and mint leaves for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Stir in lemon zest and lemon juice until just combined.
- Divide batter evenly among prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- In a large bowl, whip heavy cream and powdered sugar until stiff peaks form.
- Place one cake layer on a serving plate and spread with 8 ounces of lemon curd and then a third of the whipped cream. Repeat with the remaining layer and then spread the remaining 1/3 whipped cream on top and sides of the cake.
- Garnish with lemon slices and mint leaves. Refrigerate for at least 1 hour before serving.
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