Description
A refreshing Italian dessert featuring layers of light sponge cake and zesty lemon cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 3 large eggs
- 1 cup milk (or lemon juice for extra zing!)
- ½ cup unsalted butter, melted
- Zest of 2 lemons
- 1 tbsp baking powder
- A pinch of salt
- 1 cup heavy cream
- ½ cup powdered sugar
- Juice of 2 lemons
- Zest of 1 lemon
- 1 tsp vanilla extract
- Whipped cream or more lemon zest for garnish
- Fresh blueberries or strawberries for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine the flour, sugar, baking powder, and salt in a mixing bowl. Whisk until blended.
- Beat in the eggs, milk, and melted butter until just blended. Treat it like a first date—perfectly imperfect!
- Fold in the lemon zest.
- Pour the batter evenly into the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean. Let it cool completely on wire racks.
- Beat the heavy cream in a mixing bowl until soft peaks form.
- Gradually add the powdered sugar while continuing to mix.
- Fold in the lemon juice, lemon zest, and vanilla extract.
- Place one layer of cake on a serving platter.
- Spread a generous amount of lemon cream on top.
- Add the second layer of cake and cover the top and sides with the remaining lemon cream.
- Decorate with extra lemon zest, whipped cream, or fresh berries.
Notes
Use fresh lemons for the best flavor and chill the cream before whipping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg