A delightful and zesty lemon cream cake with a hint of Italian flair.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1/2 cup milk
– Zest of 2 lemons
– Juice of 1 lemon
– 1 teaspoon vanilla extract
– 1 cup heavy cream
– 1/4 cup powdered sugar
Directions:
Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely.
In a bowl, whip the heavy cream and powdered sugar until stiff peaks form.
Spread the whipped cream over the cooled cake.
Serve and enjoy!
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Servings: 8 servings | Kcal: 280 kcal