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Italian Lemon Cream Cake: A Delightfully Tangy Recipe!

Italian Lemon Cream Cake: A Delightfully Tangy Recipe!
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Indulge in the delightful flavors of our Italian Lemon Cream Cake, a refreshing dessert that combines light, fluffy layers with a rich, creamy lemon frosting. This cake is perfect for any occasion—be it a birthday celebration, a dinner party, or just a sweet treat to brighten your day. With fresh lemon juice and zest delivering a vibrant tanginess, every bite promises to be an explosion of citrus goodness. Easy to prepare and visually stunning with its garnishes of fresh lemon slices and mint leaves, this cake will undoubtedly impress your guests and satisfy your cravings.

Ingredients

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  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup whole milk
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • ½ cup fresh lemon juice
  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon lemon extract

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a bowl, cream together softened butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition; then stir in vanilla extract and lemon zest.
  3. In another bowl, whisk flour and baking powder together. Gradually combine with wet ingredients while alternating with milk until just mixed.
  4. Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  5. Allow cakes to cool before preparing the lemon cream by whipping heavy cream until soft peaks form; gradually add powdered sugar and lemon extract until stiff peaks form.
  6. Assemble the cake by spreading lemon cream between layers and frosting the top.
  7. Chill for at least one hour before serving.

Nutrition

Find it online: https://bakeitfast.com/italian-lemon-cream-cake-a-delightfully-tangy-recipe/