😋 🍋🎂 Savor the fresh and vibrant flavors of this Italian Lemon Cream Cake! 🍋🎂

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 😋 🍋🎂 Savor the fresh and vibrant flavors of this Italian Lemon Cream Cake! 🍋🎂


Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • Juice of 2 lemons
  • 1 1/2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 cup lemon curd
  • 1/2 cup crushed graham crackers

Directions:

  • Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  • In a large bowl, cream together the butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
  • In another bowl, sift together the flour and baking powder. Gradually add to the creamed mixture alternately with the milk, beginning and ending with the flour mixture. Beat just until combined.
  • Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
  • In a large bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and lemon juice, and continue to whip until stiff peaks form.
  • To assemble the cake, place one layer on a serving plate. Spread a third of the lemon curd over the top. Spread a third of the whipped cream mixture over the lemon curd. Repeat with the second layer.
  • Place the third layer on top, spread with the remaining lemon curd and whipped cream mixture. Sprinkle crushed graham crackers over the top.
  • Refrigerate the cake for at least 1 hour before serving.
  • Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
  • Kcal: 420 kcal | Servings: 12 servings

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