Description
A refreshing Italian lemon cream cake with a light and creamy texture, perfect for dessert lovers.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup heavy cream
- 1/2 cup powdered sugar
- Fresh berries for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter and granulated sugar.
- Add eggs one at a time, mixing well after each addition.
- Mix in milk, lemon juice, lemon zest, and vanilla extract.
- In another bowl, whisk together flour and baking powder.
- Gradually add the dry ingredients to the wet mixture until combined.
- Pour the batter into a greased cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- Whip heavy cream with powdered sugar until soft peaks form.
- Spread the whipped cream over the cooled cake.
- Garnish with fresh berries.
Notes
- Use fresh lemons for the best flavor.
- Chill the cake for a few hours before serving.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Cheesecake Factory, Italian Lemon Cream Cake, dessert, cake recipe