Lemon Italian Cream Cake Recipe
Refreshing lemon cream fills this delightful cream cake, which is topped with vanilla cake crumbs and a dusting of powdered sugar
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Ingredients
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Cake Ingredients
Method
Cake Preparation
- 1
Preparing the Batter
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.
- 2
Baking the Cake
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.
- 3
Preparing the Lemon Cream Filling
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.
- 4
