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Italian Lemon Cream Cake Recipe

Name: Fire & Ice Restaurant & Bars Italian Lemon Cream Cake Recipe
Cook time: 2 h
Total time: 2 h
Yield: 10 servings
Cuisine: Italian
Ingredients: 2 cups All-purpose flour; 1.5 cups Granulated sugar; 1 tbs Baking powder; 0.5 tsp Salt; 0.5 cups Unsalted butter, softened; 4 pieces Large eggs; 1 tsp Vanilla extract; 2 tbs Lemon zest; 0.5 cups Whole milk; 1 cups Heavy cream; 0.5 cups Powdered sugar; 0.25 cups Lemon juice; 1 tbs Lemon zest; 2 tsp Gelatin powder; 2 tbs Cold water; 1 cups Powdered sugar; 2 tbs Lemon juice; 1 tbs Lemon zest

Inspired by Fire & Ice Restaurant & Bar

Time2h

Serves10

Make Italian Lemon Cream Cake Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cake

2 cups 00 bread flour

1 1/2 cups granulated sugar

1 tbs Baking powder

1/2 tsp Celtic sea salt

1/2 cups Unsalted butter, softened

4 pieces Large eggs

1 tsp Watkins vanilla extract

2 tbs Lemon zest

1/2 cups Whole milk

Lemon Cream Filling

1 cups Heavy cream

1/2 cups Powdered sugar

1/4 cups ReaLemon lemon juice

1 tbs Lemon zest

2 tsp Gelatin powder

2 tbs Cold water

Lemon Glaze

1 cups Powdered sugar

2 tbs ReaLemon lemon juice

1 tbs Lemon zest

Method

Cake Preparation

Prepare the Oven

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, and salt.

Cream Butter and Sugar

In another bowl, beat the softened butter and granulated sugar together until light and fluffy.

Add Eggs and Vanilla

Add the eggs one at a time to the butter mixture, mixing well after each addition. Then, stir in the vanilla extract and lemon zest.

Combine Mixtures

Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing until just combined.

Bake the Cakes

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cakes

Once baked, let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Lemon Cream Filling Preparation

Prepare Gelatin

In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for about 5 minutes to bloom.

Whip Cream

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar while continuing to whip.

Add Lemon Ingredients

Stir in the lemon juice and lemon zest into the whipped cream mixture.

Melt Gelatin

Melt the bloomed gelatin in a microwave for about 10-15 seconds until completely liquid. Allow it to cool slightly before adding it to the cream mixture.

Combine Mixtures

Gently fold the melted gelatin into the whipped cream mixture until well combined. Chill in the refrigerator for about 30 minutes.

Lemon Glaze Preparation

Mix Glaze Ingredients

In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

Assembly

Layer the Cakes

Once the cakes are completely cool, place one layer on a serving plate. Spread half of the lemon cream filling on top.

Add Second Layer

Place the second layer of cake on top of the filling and spread the remaining lemon cream filling over the top.

Add Glaze

Drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides.

Chill and Serve

Refrigerate the cake for at least 1 hour before serving to set the filling. Slice and enjoy your Italian Lemon Cream Cake!