Description
This Italian Lemon Cream Cake is a delightful dessert combining a moist white cake infused with lemon zest and extract, layered with a light and fluffy lemon cream made from cream cheese and whipped cream. Perfect for summer gatherings, this cake offers a balanced tangy-sweet flavor and a creamy texture, topped optionally with crushed vanilla wafers and a dusting of powdered sugar.
Ingredients
Scale
Cake Ingredients
- 1 box white cake mix
- 1 cup whole milk
- 1/2 cup vegetable oil
- 3 large eggs
- Zest of 1 lemon
- 1 teaspoon lemon extract
Filling Ingredients
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream
Topping Ingredients
- 1/4 cup powdered sugar (for dusting)
- 1/2 cup crushed vanilla wafers (optional, for topping)
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans. In a large mixing bowl, combine the cake mix, whole milk, vegetable oil, eggs, lemon zest, and lemon extract. Beat on medium speed for 2 minutes until the batter is smooth and fully combined.
- Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Lemon Cream Filling: In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar, fresh lemon juice, and vanilla extract, mixing until well incorporated. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture to create a light and airy lemon cream filling.
- Assemble the Cake: Once the cake layers are fully cooled, place one cake layer on a serving plate. Spread a generous layer of the lemon cream filling evenly on top. Place the second cake layer over the first and cover the top and sides with the remaining lemon cream filling.
- Add Toppings and Chill: Optionally, sprinkle crushed vanilla wafers around the edges for added texture and flavor. Dust the top of the cake with powdered sugar just before serving. Refrigerate the assembled cake for at least 1 hour to set before slicing and serving.
Notes
- For a stronger lemon flavor, increase the amount of lemon zest in the filling.
- This cake is best served chilled and can be prepared a day in advance for enhanced flavors.
- Store any leftovers in the refrigerator and consume within 3 days for optimal freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 75 mg
