Refreshing lemon cream fills this delightful cream cake, which is topped with vanilla cake crumbs and a dusting of powdered sugar

Preheat the oven to 350°F (175°C). In a large bowl, combine flour, sugar, baking powder, and salt. In another bowl, cream the butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in milk, vanilla extract, lemon zest, and lemon juice. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Preparing the Batter

Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Baking the Cake

In a medium bowl, whip 1 cup of heavy cream until soft peaks form. In another bowl, whisk together 1/4 cup of lemon juice and 1/4 cup of powdered sugar. Gently fold the whipped cream into the lemon mixture until smooth.

Preparing the Lemon Cream Filling

Once the cakes are completely cooled, place one layer on a serving plate. Spread the lemon cream filling evenly over the top. Place the second cake layer on top. Crumble the remaining cake scraps and sprinkle them on top of the cake. Dust with powdered sugar before serving.

lemon italian cream cake

Recipe information

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