Italian Lemon Cream Cake is a delightful dessert that combines the light and airy texture of sponge cake with the creamy richness of lemon cream. This dessert is perfect for any occasion, from a casual family dinner to a special celebration. The bright and refreshing flavor of lemon makes this cake a favorite among citrus lovers. Follow this simple recipe to create a delicious Italian Lemon Cream Cake that will impress your friends and family.
Ingredients for Italian Lemon Cream Cake:
For the sponge cake:
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the lemon cream:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup heavy cream, whipped
For the garnish:
- Powdered sugar
- Fresh berries (optional)
How to Make Italian Lemon Cream Cake:
Step 1: Prepare the sponge cake
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, beat the egg yolks and granulated sugar until thick and pale.
- Stir in the lemon juice and lemon zest.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the flour mixture to the egg yolk mixture, mixing until smooth.
- In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool completely.
Step 2: Make the lemon cream
- In a medium bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the lemon juice and lemon zest.
- Gently fold in the whipped cream until well combined.
Step 3: Assemble the cake
- Once the cake has cooled, remove it from the pan and place it on a serving plate.
- Slice the cake in half horizontally to create two layers.
- Spread a layer of lemon cream onto the bottom half of the cake.
- Place the top half of the cake on top of the lemon cream layer.
- Spread the remaining lemon cream over the top of the cake.
- Refrigerate the cake for at least 1 hour before serving.
Step 4: Garnish and serve
- Before serving, dust the top of the cake with powdered sugar.
- Garnish with fresh berries, if desired.
- Slice the cake and serve chilled.
About the Main Ingredients:
- Eggs: Eggs provide structure and moisture to the sponge cake. Separating the eggs and beating the whites separately helps to create a light and airy texture.
- Lemon: Lemon juice and zest add a bright and tangy flavor to both the cake and the lemon cream. Use fresh lemon juice and zest for the best flavor.
- Flour: All-purpose flour is used to make the sponge cake. It provides the structure needed to support the cake.
- Butter: Butter adds richness and flavor to the lemon cream. Make sure the butter is softened to room temperature for easy mixing.
- Sugar: Granulated sugar is used in the cake batter, while powdered sugar is used in the lemon cream. Powdered sugar helps to create a smooth and creamy texture in the cream.
- Heavy cream: Heavy cream is whipped and folded into the lemon cream to add lightness and creaminess. Whip the cream until stiff peaks form for best results.
This Italian Lemon Cream Cake is a delightful dessert that is sure to impress. The combination of light sponge cake and creamy lemon filling is simply irresistible. Serve this cake at your next gathering and watch it disappear!
