Italian Lemon Cream Cake Recipe
Make Italian Lemon Cream Cake Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Base
Lemon Cream Filling
Lemon Glaze
Method
Cake Base
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt.
- 3
Cream Butter and Sugar
In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 4
Add Eggs and Flavorings
Add the eggs, milk, lemon zest, and vanilla extract to the butter-sugar mixture. Mix until well combined.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6
Bake the Cake
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Lemon Cream Filling
- 8
Prepare Gelatin
In a small bowl, sprinkle the gelatin powder over the water and let it sit for 5 minutes to bloom.
- 9
Whip Cream
In a large bowl, whip the heavy cream and powdered sugar until soft peaks form.
- 10
Add Lemon Flavors
Stir in the lemon juice and lemon zest into the whipped cream.
- 11
Incorporate Gelatin
Gently heat the bloomed gelatin until it dissolves, then let it cool slightly before folding it into the lemon cream mixture.
- 12
Chill Filling
Refrigerate the lemon cream filling for at least 30 minutes to firm up.
Lemon Glaze
- 13
Mix Glaze Ingredients
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and pourable.
Assembling the Cake
- 14
Layer the Cake
Once the cakes are completely cool, place one cake layer on a serving plate and spread half of the lemon cream filling over the top.
- 15
Top with Second Layer
Place the second cake layer on top and spread the remaining lemon cream filling over the top and sides of the cake.
- 16
Glaze the Cake
Pour the lemon glaze over the top of the cake, allowing it to drizzle down the sides.
- 17
Chill and Serve
Chill the assembled cake for at least 1 hour before slicing and serving.