Elegant Italian Lemon Cream Cake
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
Zest of 2 lemons
1/4 cup lemon juice
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
Lemon slices and mint leaves for garnish
Directions:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Stir in lemon zest and lemon juice until just combined.
Divide batter evenly among prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
In a large bowl, whip heavy cream and powdered sugar until stiff peaks form.
Place one cake layer on a serving plate and spread with a third of the whipped cream. Repeat with the remaining layers, spreading whipped cream on top and sides of the cake.
Garnish with lemon slices and mint leaves. Refrigerate for at least 1 hour before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 8 servings
