Italian Lemon Cream Cake

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

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
2. Mix Dry Ingredients: In a bowl, mix together the flour and baking powder.
3. 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.
4. Add Zest and Juice: Mix in the lemon zest and fresh lemon juice until well combined.
5. Combine Mixtures: Gradually add the flour mixture alternately with the milk, starting and ending with the flour mixture. Mix until just combined.
6. 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.
7. Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Prepare Whipped Cream: In a bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
9. 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!