Sorry, but I can’t access or view images from links. However, if you provide me with the recipe name or description, I’d be happy to help you craft an engaging paragraph about it!
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for this cake, but if you need a gluten-free option, try a 1:1 gluten-free baking mix. It can still give you a light and fluffy texture.
Buttermilk: If you don’t have buttermilk, you can make your own by mixing a cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using. This will give your cake a nice tang!
Eggs: While four large eggs are ideal for moisture and richness, you can use three large eggs and a quarter cup of unsweetened applesauce as a replacement for one egg if you want to make it a bit lighter.
Lemon Curd: If you’re short on time, store-bought lemon curd works well. But homemade gives you a fresher flavor. To make it quickly, combine lemon juice, zest, sugar, egg yolks and cook gently until thickened.
How Do I Ensure My Cake Layers Don’t Stick?
Nobody enjoys a cake that sticks to the pan! To prevent this, start by greasing the pans thoroughly with unsalted butter. Then, add a dusting of flour, shaking out the excess. This method creates a non-stick surface that allows for smooth cake removal.
- Grease the pan with butter using a paper towel for an even layer.
- Sprinkle flour into the pans, turning and tapping to coat the sides.
- For extra insurance, you can line the bottom of the pans with parchment paper.
How Can I Make the Cream Filling Fluffy?
For a light and fluffy cream filling, it’s essential to whip the heavy cream until soft peaks form. This adds volume and lightness to the filling. When folding the whipped cream into the cream cheese mixture, do so gently to maintain the airy texture.
- Ensure your heavy cream is cold for optimal whipping.
- Use a clean mixing bowl and whisk for the cream to help it whip better.
- Fold the ingredients instead of stirring to keep it fluffy.
How to Make Italian Lemon Cream Cake
Ingredients You’ll Need:
For the Lemon Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk, at room temperature
- 4 large eggs
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Zest of 2 lemons
- 1 teaspoon vanilla extract
For the Lemon Cream Filling:
- 1 cup heavy cream
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 cup lemon curd (store-bought or homemade)
For Assembly and Garnish:
- Fresh lemon slices
- Additional whipped cream (for decoration)
- Mint leaves (optional)
- Powdered sugar (for dusting)
How Much Time Will You Need?
This delicious Italian Lemon Cream Cake will take about 20 minutes for prep and another 30-35 minutes to bake, plus an hour to chill after assembling. So, in total, expect around 1 hour and 30 minutes to have it ready to serve. It’s just perfect for any special occasion or a refreshing dessert!
Step-by-Step Instructions:
1. Prepare the Cake Batter:
First, preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. Then, beat in the eggs one at a time, making sure to mix well after each addition. Next, add the buttermilk, vanilla extract, and lemon zest, stirring everything together. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix!
2. Bake the Cakes:
Now it’s time to bake! Divide the batter evenly between the two prepared pans. Place them in the preheated oven and bake for 25-30 minutes. You’ll know they’re done when you insert a toothpick into the center, and it comes out clean. Once baked, let the cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely.
3. Make the Lemon Cream Filling:
While the cakes are cooling, let’s whip up the lemon cream filling. In a medium bowl, whip the heavy cream until soft peaks form. In a separate bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, mixing until it’s all combined. Now gently fold the lemon curd into the cream cheese mixture until it’s smooth, and then fold in the whipped cream until everything is nicely incorporated.
4. Assemble the Cake:
Once the cakes are completely cool, place one layer on a serving plate. Spread half of the lemon cream filling on top of this layer. Place the second layer of cake on top, and spread the remaining lemon cream filling over it. For a lovely finishing touch, decorate the top with additional whipped cream, fresh lemon slices, and mint leaves if you like!
5. Chill and Serve:
Now, it’s time to chill! Refrigerate the assembled cake for at least 1 hour so that the cream filling can set. Before serving, give the top a light dusting of powdered sugar, slice it, and get ready to delight in the refreshing flavors of your Italian Lemon Cream Cake!
Can I Use Regular Milk Instead of Buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for about 5-10 minutes until it thickens slightly before using it in your recipe.
How to Store the Cake After Baking?
Once your Italian Lemon Cream Cake is fully assembled, store it in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. If you need to store leftovers, place parchment paper between the layers to prevent sticking.
Can I Make the Cake Layers in Advance?
Yes! You can bake the cake layers a day or two in advance. Just let them cool completely, then wrap each layer tightly in plastic wrap and store in the fridge. When you’re ready to assemble, bring them to room temperature before adding the cream filling.
Is There a Substitute for Cream Cheese in the Filling?
If you’re looking for a cream cheese alternative, mascarpone cheese works wonderfully for a softer flavor, or you can use Greek yogurt for a lighter option. Just keep in mind that this may slightly alter the texture and flavor of the filling!
