Description
A delightful Italian Lemon Cream Cake inspired by Cheesecake Factory, featuring moist lemon-infused layers filled and frosted with a creamy lemon filling and icing. Perfectly balanced with fresh lemon juice and zest, this cake offers a refreshing citrus flavor ideal for special occasions or a sweet treat.
Ingredients
Scale
Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
Filling
- 1 cup heavy cream
- 1/2 cup lemon juice
- Lemon zest (optional, to taste)
Icing
- 4 tablespoons sugar
- 2 tablespoons lemon juice
- 1 cup heavy cream
- 2 teaspoons lemon zest
Decoration (optional)
- Powdered sugar for dusting
Instructions
- Prepare Pans: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, creating a smooth base for your cake batter.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to ensure proper mixing and aeration.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, alternating with whole milk, to create a smooth and consistent batter without overmixing.
- Add Flavorings: Stir in the fresh lemon juice, lemon zest, and vanilla extract until well combined, infusing the batter with bright citrus notes.
- Divide and Bake: Evenly divide the batter between the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely, which ensures easier frosting application.
- Prepare Filling: Whip together the heavy cream, lemon juice, and optional lemon zest until thickened to a spreadable consistency suitable for layering.
- Prepare Icing: Mix sugar, lemon juice, heavy cream, and lemon zest until smooth and creamy to frost the cake’s exterior.
- Assemble Cake: Once cooled, spread the lemon cream filling between the cake layers, then frost the top and sides with the lemon icing for a luscious finish.
- Optional Decoration: Dust the finished cake with powdered sugar for an elegant, sweet touch before serving.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Do not overbake to keep the cake moist and tender.
- Use fresh lemons for juice and zest to maximize flavor.
- Whip the filling and icing to the appropriate thickness for easy spreading.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Optional powdered sugar adds a subtle sweetness and decorative look.
