Italian Lemon Cream Cake

Delight in the zesty freshness of this Italian Lemon Cream Cake, featuring layers of fluffy lemon cake filled with a creamy, tangy lemon filling and frosted to perfection. It’s a refreshing dessert that’s perfect for any celebration or special occasion!

Ingredients:

For the cake:

1 cup all-purpose flour
1 cup granulated sugar
1/4 cup unsalted butter, softened
1/2 cup whole milk
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
1 tablespoon lemon zest
2 tablespoons lemon juice

For the lemon cream filling:

1 cup heavy cream
8 ounces cream cheese, softened
1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon lemon zest

For the frosting:

1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon heavy cream (more if needed)

Directions:
Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in lemon zest and juice. Sift together flour, baking powder, and salt in another bowl. Gradually add to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Divide the batter evenly between the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Make the Lemon Cream Filling: Beat heavy cream until stiff peaks form. In another bowl, beat cream cheese with powdered sugar, lemon juice, and zest until smooth. Fold the whipped cream into the cream cheese mixture.
Prepare the Frosting: Beat butter until creamy. Gradually add powdered sugar, then mix in vanilla extract and enough heavy cream to achieve a spreadable consistency.
Assemble the Cake: Once the cakes are cool, spread the lemon cream filling on top of one cake layer. Place the second layer on top. Frost the top and sides of the cake with the prepared frosting.
Chill: Refrigerate the cake for at least 1 hour to set the filling and frosting before serving.