Italian Lemon Cake Recipe
Vanilla Sponge Cake, Lemon Cream Filling, Fresh Whipped Cream
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Ingredients
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Cake Ingredients
Method
Directions
- 1
Prepare the Cake
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix the Cake Batter
In a large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with flour.
- 3
Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- 4
Prepare the Lemon Cream Filling
In a saucepan, combine lemon juice, lemon zest, sugar, and cornstarch. Cook over medium heat, stirring constantly until thickened. Remove from heat and whisk in butter and egg yolks. Allow to cool before using.
- 5
Make the Whipped Cream
In a mixing bowl, beat the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, and continue to beat until stiff peaks form.
- 6
Assemble the Cake
Once the cakes have completely cooled, place one layer on a serving plate. Spread half of the lemon cream filling on top. Place the second cake layer on top and spread the remaining lemon cream filling. Top with whipped cream and garnish with lemon zest if desired.
