Italian Lemon Cream Cake

This Italian Lemon Cream Cake is layers of tender lemon cake, creamy lemon curd, and a sweet lemon frosting. It's the ultimate lemon cake.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings Servings

Calories 613kcal

Preheat the oven to 350 degrees.
In a large bowl, beat the butter and sugar until light and fluffy.
Add in the eggs, one at a time, taking time to thoroughly incorporate each egg before continuing on.
Add in the lemon juice, zest and vanilla and mix.
In a small bowl, whisk the flour, baking powder and salt together.
Alternate adding the flour and milk, starting and ending with the flour mixture, scraping the bowl each time to make sure all ingredients are well mixed.
Divide between 2 - 9” cake pans (either non-stick or well greased). Bake for 35-40 minutes, until a toothpick comes out cleanly.
Remove and let cool completely.
To make the filling, place the heavy cream, powdered sugar and lemon extract in a large bowl and beat until stiff peaks form.
Use a spatula and gently fold in the lemon curd.
Start to stack the cake by placing the bottom layer upside down in the center of a cake stand.
Cover the top of it with the filling and stack the top layer, right side up, centering on top of the bottom layer.
To make the icing, place the heavy cream, powdered sugar, and lemon extract in a large bowl and beat until stiff peaks form.
Using a spatula spread it over the top of the cake and use a small amount on the sides to achieve a barely frosted look. Scrape most of the excess of the sides and level off the top of the cake as evenly as possible.
Dust with powdered sugar when ready to serve (it will be absorbed if standing too long).
Garnish with extra lemon slices, and or mint if desired.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.