Italian Lemon Cake Recipe
Lemon Cream, Confectioner’s Sugar
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Ingredients
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Cake Ingredients
Lemon Cream Ingredients
Topping Ingredients
Method
Cake Directions
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt.
- 3
Cream Butter and Sugar
In another bowl, cream the butter and granulated sugar together until light and fluffy.
- 4
Add Eggs
Add the eggs one at a time, mixing well after each addition.
- 5
Combine Wet Ingredients
Stir in the milk, lemon zest, lemon juice, and vanilla extract until combined.
- 6
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 7
Bake the Cake
Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 8
Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Lemon Cream Directions
- 9
Prepare the Lemon Cream
In a medium saucepan, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest.
- 10
Cook the Mixture
Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- 11
Add Butter
Remove from heat and stir in the butter until melted and smooth.
- 12
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form.
- 13
Fold in Cream
Gently fold the whipped cream into the lemon mixture until fully combined. Chill in the refrigerator until ready to use.
Topping Directions
- 14
Prepare the Topping
In a small bowl, combine the confectioner’s sugar and lemon zest.