Bringing a slice of the Cheesecake Factory home with this Italian Lemon Cream Cake! Light, zesty, and oh so creamy! 🌟🍋
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1/2 cup milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
- Mix Dry Ingredients: In a bowl, mix together the flour and baking powder.
- Cream Butter and Sugar: In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
- Add Zest and Juice: Mix in the lemon zest and fresh lemon juice until well combined.
- Combine Mixtures: Gradually add the flour mixture alternately with the milk, starting and ending with the flour mixture. Mix until just combined.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare Whipped Cream: In a bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Frost the Cake: Spread the whipped cream over the top of the cooled cake.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes | Calories: 320 kcal | Servings: 8
Enjoy this refreshing and creamy Italian Lemon Cream Cake, perfect for any celebration or as a delightful dessert!