ITALIAN LEMON CREAM CAKE
I enjoyed a lemon cream cake at a popular Italian restaurant so much that I wanted to recreate it at home. It is a white cake topped with vanilla crumbs and filled with rich lemon cream. After a few attempts, this is the version that I like best. It uses a white cake mix to cut preparation time. Store cake in the refrigerator.
Provided by Cindy Catudal Shank
Categories World Cuisine Recipes European Italian
Time 4h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.
- Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.
- Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.
- Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
- Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.
Nutrition Facts : Calories 434.5 calories, Carbohydrate 39.5 g, Cholesterol 102.1 mg, Fat 29.2 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 14.1 g, Sodium 330.2 mg, Sugar 28.8 g
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oforkaja cosmas
[email protected]Yum!
Rubel islam
[email protected]This cake was a bit too sweet for my taste, but the lemon flavor was nice. The cream filling was also a bit too heavy. Overall, it was an okay cake, but I wouldn't make it again.
Moosa Bai
[email protected]I love lemon desserts and this cake did not disappoint! The lemon flavor was perfectly balanced and the cake was moist and fluffy. I would definitely make this cake again.
FF Gy
[email protected]Followed the recipe exactly and the cake turned out dense and dry. The lemon flavor was also very strong. I would not recommend this recipe.
Stephen Ravenfeller
[email protected]This cake was easy to make and turned out beautifully! The lemon flavor was subtle and not overpowering. The cream filling was light and fluffy. I would make this cake again.
JUAN Martinez
[email protected]Made this cake for a friend's birthday and it was a huge hit! Everyone loved the bright lemon flavor and the creamy filling. The cake was also very moist and fluffy. I will definitely be making this cake again.
Joya Training Center
[email protected]This lemon cream cake was a delight! The tangy lemon flavor perfectly complemented the sweet creaminess of the filling. The cake was moist and fluffy, and the overall texture was light and airy. I would definitely recommend this recipe to anyone look