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.

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:

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. 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.
4. 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.
5. 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.
6. In a large bowl, whip heavy cream and powdered sugar until stiff peaks form.
7. 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.
8. Garnish with lemon slices and mint leaves. Refrigerate for at least 1 hour before serving.

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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.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 57 minutes mins

Course Dessert

Cuisine American, Italian

Servings 8 Servings

Equipment

• Measuring cups and spoons
• Mixing Bowls w/lids
• Cake Pans 9-inch optional
• Citrus Juicer (hand)
• Nordic 8-inch Cake Pan optional
• Hand Mixer

Ingredients

  

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• 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

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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.

Keyword #northeastnosh #lemon #lemoncake #lemondessert #lemonteacake #homebaked #homecooking #teaparty #summerdessert #refreshingdessert #citrus #citrusdessert 

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