This recipe for Italian lemon cream cake recipe is quite moist and flavorful. The citrus fruit in the cake gives it a light, refreshing taste.
It is perfect for summertime or any day you want to enjoy a sweet treat that isn’t too heavy.
The layers of this cake are decorated with raspberry lemonade glaze and are garnished with fresh raspberries that complement the citrus fruit.
It is topped with a dollop of lemon whipped cream that adds even more citrus flavor.
Contents
How To Prepare Italian Lemon Cream Cake Recipe?
Preparation Time: 15 min
Cooking Time: 35 min
Serves: 15 slices
Equipment:
- Stand mixer,
- large bowl,
- spatula,
- 9x13x2-inch baking pan
Ingredients:
For the cake:
- 1-1/2 cups all-purpose flour, sifted
- 3/4 cup sugar
- One teaspoon of baking powder
- One teaspoon of baking soda
- 1/2 teaspoon salt
- For the glaze:
- 9 ounces (2 cups) lemon zest and juice concentrate, fresh
- 4 cups lemon juice, fresh
- 1/2 cup oil (preferably canola oil)
For The Whipped Cream:
- 1 cup whipping cream
- 1/2 teaspoon vanilla extract
How To Make Italian Lemon Cream Cake Recipe
For Cake:
Step 1: Preheat oven to 350 degrees F (180 degrees C). Grease and flour three 8-inch round cake pans. Then line with parchment paper.
Step 2: In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. Set aside.
Step 3: In another large bowl, beat eggs for 3 minutes at medium speed with an electric mixer. Stir in lemon zest and concentrate for 2 minutes at low speed.
Add oils for 2 minutes at medium speed. Add flour mixture 3/4 cup at a time, mixing well after each addition.
Step 4: Divide batter evenly between the eight pans, filling each pan two-thirds full. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes clean.
Cool for 5 minutes in a pan on a wire rack. Cool completely on a wire rack before removing from the pans.
For glaze:
Step 1: In a large bowl, mix lemon juice and zest. Set aside.
Step 2: In a separate large bowl, beat whipping cream and vanilla at medium speed until soft peaks form. Add lemon juice to the whipped cream, beating well at high speed for 3 minutes or until stiff peaks form.
For Whipped Cream:
Step 1: In a chilled bowl or an electric mixer bowl, whip cream at high speed until stiff peaks form. Do not overbeat, or it will deflate.
Step 2: In a separate bowl, combine cocoa powder and sugar. Add to the whipped cream and stir until combined.
Step 3: To assemble the cake, place one layer of cake on a cake plate or serve the dish. Top with 1/2 cup of glaze and 1/2 of the cream mixture. Alternate glaze, cake, and cream until you have used all three layers.
Step 4: Cover with plastic wrap and refrigerate for 2 hours.
Step 5: Slice and serve garnished with fresh raspberries.
Nutrition Facts Of Italian Lemon Cream Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 498 |
| Fat | 24 g |
| Saturated Fat | 7.3 g |
| Carbohydrates | 75.6 g |
| Protein | 3.2 g |
| Fiber | 0.1 g |
| Cholesterol | 32 mg |
What Is A Creme Cake?
Creme cake or creme-filled cake is a light, rich cake filled with a thick, creamy filling. These cakes are usually covered in fondant or icing to give them a smooth texture.
It can contain fruit, chocolate, or vanilla layers and sometimes even has fillings between the layers.
Why Is It Called Italian Cream Cake?
This is because the original recipe for Italian cream cake came about in a bakery in Chicago, Illinois, which an Italian immigrant-owned.
Aside from that, the ingredients in the original recipe made it more like a custard than a conventional American yellow or chocolate cake.
Is This Recipe Gluten Free?
Yes, it was made gluten-free. I tried my best to keep every ingredient gluten-free. However, I can not guarantee 100% that all these ingredients are completely free of gluten. Mostly, I believe this recipe falls within the gluten-free range.
How To Serve Italian Lemon Cream Cake Recipe?
Serve Italian lemon cream cake as a layer for baby showers, celebrations, or any special occasion. You can also serve it as a snack or dessert when guests are over.
As a bonus to this recipe, it will last up to a week in your refrigerator if covered well with plastic wrap.
Conclusion
This is a recipe for Italian lemon cream cake with a raspberry lemonade glaze and topped with whipped cream. It can be made into cupcakes or cake balls as well.
This sweet, light, refreshing dessert works best during summertime or when you have company to celebrate. This can also be made into cupcakes instead of layer cakes.
Therefore, the recipe can be used repeatedly to make different flavors and presentations of italian lemon cream cake recipes such as Lemon Blueberry Creme Cake.
