Description
Indulge in the delightful flavors of Italy with this luscious Italian Lemon Cream Cake. A tender lemon-infused cake filled with a creamy lemon filling and topped with a buttery crumb topping. Perfect for any special occasion or as a sweet treat for yourself!
Ingredients
Scale
For the cake:
- 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
- 1/4 cup sour cream
- 1/4 cup milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the lemon cream filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/2 cup heavy cream
For the crumb topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup cold unsalted butter, cubed
Optional topping:
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan.
- In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in sour cream, milk, lemon juice, lemon zest, and vanilla until combined. Gradually add the dry ingredients and mix until just combined.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before slicing.
- To make the filling, beat cream cheese, powdered sugar, lemon juice, and zest until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the lemon cream mixture until fluffy.
- For the crumb topping, combine flour and sugar in a small bowl. Cut in the cold butter with a fork or fingers until crumbly. Spread the mixture on a parchment-lined baking sheet and bake at 350°F for 8–10 minutes, stirring once, until lightly golden. Let cool.
- To assemble, slice the cooled cake horizontally into two even layers. Spread the lemon cream filling on the bottom layer, then top with the second layer. Sprinkle the cooled crumb topping over the top and dust with powdered sugar if desired. Chill for 30–60 minutes before serving.
Notes
- Cake layers and crumb topping can be made ahead.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 29g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
