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Italian Lemon Cream Cake

Italian Lemon Cream Cake: A Delightfully Tangy Recipe!
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Indulge in a slice of our Italian Lemon Cream Cake, a refreshing dessert that perfectly balances tangy lemon flavors with a creamy texture. This delightful cake is ideal for any occasion, from birthday celebrations to cozy family dinners. With layers of fluffy cake and smooth lemon cream, it’s sure to impress guests and satisfy your sweet cravings. Topped with fresh lemon slices and mint leaves, this visually stunning dessert is as pleasing to the eye as it is to the palate. Easy to make and bursting with citrus goodness, this recipe is a must-try for lemon lovers!

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
  • Fresh lemon slices (for garnish)
  • Mint leaves (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  4. In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the wet ingredients, alternating with milk. Mix until just combined.
  5. Pour the batter evenly into prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow cakes to cool in pans for 10 minutes before turning them out onto wire racks to cool completely.
  7. While cakes cool, prepare the lemon cream. In a mixing bowl, whip heavy cream until soft peaks form. Gradually add powdered sugar and lemon extract; continue whipping until stiff peaks form.
  8. Once cooled, assemble the cake by placing one layer on a serving plate. Spread a generous amount of lemon cream on top. Place the second layer on top and frost all around with remaining lemon cream.
  9. Garnish with fresh lemon slices and mint leaves if desired. Chill in the refrigerator for at least one hour before serving.

Nutrition

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