Name: Zeffiro's Pizzeria Downtowns Italian Lemon Cream Cake Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 cups All-purpose flour; 1.5 cups Granulated sugar; 1 tsp Baking powder; 0.5 tsp Salt; 0.5 cups Unsalted butter; 4 large Eggs; 1 tsp Vanilla extract; 2 tbs Lemon zest; 0.5 cups Milk; 0.5 cups Lemon juice; 1 cups Granulated sugar; 4 large Egg yolks; 0.5 cups Unsalted butter; 1 cups Heavy cream; 0.25 cups Powdered sugar; 1 tbs Lemon zest; 5 leaves Fresh mint leaves

ITALIAN MARGARITA

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Rated M shakes contain alcohol. Flavor Choices: Butterbeer: Vanilla milkshake blended with butterscotch liqueur and Baileys Irish cream. Summer Lemon: Vanilla Milkshake blended with our signature lemon curd, Titos vodka and limoncello liquor. Pina Colada: Vanilla shake blended with pineapple, creme de coconut, spiced dark rum and coconut rum.

RATED 'M' SHAKES

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

Preheat Oven

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Mix Dry Ingredients

In another bowl, cream the butter and sugar together until light and fluffy.

Cream Butter and Sugar

Add eggs, vanilla extract, and lemon zest to the butter mixture, beating well after each addition.

Add Eggs and Flavorings

Gradually add the dry ingredients to the wet ingredients, alternating with milk, until just combined.

Combine Mixtures

Evenly distribute the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.

Bake

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

Cool

In a saucepan, whisk together lemon juice, sugar, and egg yolks. Cook over medium heat, stirring constantly until thickened.

Make Lemon Curd

Remove from heat and mix in the butter until completely melted and smooth.

Add Butter

Allow the lemon curd to cool completely before folding in whipped heavy cream.

Cool Mixture

Once the cakes are cooled, place one layer on a serving plate. Spread half of the lemon cream filling over it.

Layer the Cake

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

Add Second Layer

Dust the top with powdered sugar, sprinkle with lemon zest, and garnish with fresh mint leaves.

Decorate

All-purpose flour

Granulated sugar

Baking powder

Salt

Unsalted butter

Eggs

Vanilla extract

Lemon zest

Milk

Lemon juice

Egg yolks

Heavy cream

Powdered sugar

Fresh mint leaves