Best 2 Italian Lemon Cream Cake Recipes
Immerse yourself in the delectable realm of Italian culinary artistry with our tantalizing Italian Lemon Cream Cake. This symphony of flavors is a perfect balance of sweet, tangy, and creamy, leaving your taste buds craving more. Picture layers of moist and airy sponge cake, infused with the vibrant zest of lemons, sandwiched between layers of luscious lemon cream, creating a textural experience that is both light and indulgent. Each bite of this delightful dessert transports you to the sun-kissed hills of Italy, where citrus groves flourish. Our curated collection of recipes guides you through the process of crafting this culinary masterpiece, from preparing the zesty sponge cake to whipping up the velvety lemon cream. Whether you're a seasoned baker or just starting your culinary journey, our detailed instructions and helpful tips ensure success in creating this delectable treat.
Here are our top 2 tried and tested recipes!
ITALIAN TRIPLE LEMON CREAM CAKE
Refreshing and impressive, this show-stopping cake is perfect for Easter, a summer party or even Christmas dinner. In case you haven't guessed, I serve this all year long. -Jessie Grearson-Sapat, Falmouth, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, beat the sugar, oil and butter on medium speed for 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in the lemon zest and extracts. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition., Transfer to three greased and floured 8-in. round baking pans. Bake at 350° for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream and cheese until soft peaks form. Stir in the marshmallow creme, lemon curd, limoncello and lemon zest until combined., In a small saucepan, combine sugar and lemon juice. Bring to a boil over medium heat; cook and stir until sugar is dissolved. Remove from the heat., Place one cake layer on a serving plate. Brush with 2 tablespoons glaze and spread with half of the filling. Repeat layers. Top with remaining cake layer; brush with remaining glaze. Garnish with lemon zest and mint leaves. Store in the refrigerator.
Nutrition Facts : Calories 528 calories, Fat 31g fat (14g saturated fat), Cholesterol 109mg cholesterol, Sodium 217mg sodium, Carbohydrate 54g carbohydrate (35g sugars, Fiber 0 fiber), Protein 5g protein.
ITALIAN LEMON CREAM CAKE
I enjoyed a lemon cream cake at a popular Italian restaurant so much that I wanted to recreate it at home. It is a white cake topped with vanilla crumbs and filled with rich lemon cream. After a few attempts, this is the version that I like best. It uses a white cake mix to cut preparation time. Store cake in the refrigerator.
Provided by Cindy Catudal Shank
Categories World Cuisine Recipes European Italian
Time 4h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.
- Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.
- Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.
- Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
- Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.
Nutrition Facts : Calories 434.5 calories, Carbohydrate 39.5 g, Cholesterol 102.1 mg, Fat 29.2 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 14.1 g, Sodium 330.2 mg, Sugar 28.8 g
Tips:
- Use fresh lemons for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will not be as good.
- Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients mix together more smoothly.
- Do not overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a preheated oven. This will help the cake rise evenly.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- Store the cake in the refrigerator for up to 3 days.
Conclusion:
This Italian Lemon Cream Cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, and the lemon cream frosting is light and fluffy. With its bright citrus flavor, this cake is sure to be a hit with everyone who tries it.
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