Description
A delightful and tangy Italian Lemon Cream Cake that features layers of moist cake filled with a creamy lemon filling and topped with a crumbly topping.
Ingredients
Scale
- 2 ½ cups (300 g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups (300 g) granulated sugar
- ½ cup (115 g) unsalted butter, softened
- ½ cup (120 ml) vegetable oil
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- Zest of 2 lemons
- ½ cup (120 ml) fresh lemon juice
- 1 cup (240 ml) whole milk or buttermilk
- 1 package (8 oz / 225 g) cream cheese, softened
- 1 cup (240 ml) heavy whipping cream
- 1 cup (120 g) powdered sugar
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
- ½ cup (65 g) all-purpose flour (for crumb topping)
- ¼ cup (50 g) sugar (for crumb topping)
- ¼ cup (55 g) unsalted butter, cold & cubed (for crumb topping)
- Powdered sugar (for dusting)
- Extra lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat butter, oil, and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
- Alternately add dry ingredients and milk, beginning and ending with the dry. Mix until smooth.
- Divide batter evenly into pans and bake 25–30 minutes, or until a toothpick comes out clean.
- Cool completely on wire racks.
- Beat cream cheese until smooth.
- Add powdered sugar, lemon juice, and zest, mixing well.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into cream cheese mixture. Chill until ready to use.
- Combine flour and sugar in a small bowl.
- Cut in cold butter with a fork or pastry cutter until crumbly.
- Bake crumbs on a lined tray at 350°F (175°C) for 8–10 minutes, then cool.
- Slice cooled cake layers in half horizontally (for 4 thin layers total).
- Place one layer on a serving plate, spread with lemon cream filling.
- Repeat with remaining layers, ending with filling on top.
- Sprinkle cooled crumb topping over the cake.
- Dust generously with powdered sugar.
Notes
- Ensure all ingredients are at room temperature for best results.
- Chill the lemon cream filling for at least 30 minutes before assembling the cake.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg