Description

This Italian Lemon Cream Cake focuses on the science of baking, utilizing careful temperature calibration and emulsification techniques to produce a perfectly textured, structurally stable crumb. The bright, tangy lemon cream filling is stabilized with cream cheese and whipped to stiff peaks, ensuring a clean, sliceable result. It’s a masterclass in achieving professional-grade results in a home kitchen.

Ingredients

2 1/4 cups All-purpose flour
1 cup Unsalted butter, softened (65°F)
1 1/2 cups Granulated sugar
4 large Eggs
1 teaspoon Vanilla extract (for batter)
1 cup Buttermilk
1 tablespoon Baking powder
1/2 teaspoon Salt
8 oz Cream cheese, softened
1/2 cup Powdered sugar (for filling)
3 tablespoons Fresh lemon juice (for filling)
1 tablespoon Fresh lemon zest (for filling)
3 cups Heavy whipping cream (total)
1/4 cup Powdered sugar (for frosting)
1 teaspoon Vanilla extract (for frosting)
Lemon zest and white chocolate curls, for garnish

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Instructions

Preheat your oven to exactly 350°F (177°C). Use an oven thermometer to verify the internal temperature. Grease two 9-inch round pans and line the bottoms with parchment paper.
Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. Sifting these together twice is recommended to ensure even distribution.
In your stand mixer, beat the softened butter and granulated sugar on medium-high speed for exactly 4 minutes until pale and fluffy.
Add the eggs one at a time, beating for 30 seconds after each addition until properly emulsified. Add the vanilla extract with the final egg.
Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the buttermilk in two parts, starting and ending with the flour mixture. Mix only until just combined to prevent gluten development.
Divide the batter equally between the two prepared pans (use a scale for precision). Bake for 25–30 minutes until a digital thermometer inserted into the center reads 210°F (99°C). Cool the pans on a wire rack for 10 minutes before removing the cakes to cool completely.
For the filling, beat the room-temperature cream cheese with powdered sugar, lemon zest, and lemon juice using the paddle attachment until the mixture is perfectly smooth.
In a separate chilled bowl, whip the heavy cream to stiff peaks. Slowly fold this into the lemon cream cheese mixture using a gentle “over and under” motion with a silicone spatula.
Slice the completely cooled cakes horizontally to create four thin layers. Spread the lemon cream filling between each layer, ensuring the layers are level.
Whip the remaining cream, sugar, and vanilla for the topping until soft peaks form. Spread this over the top and sides. Garnish with lemon zest and white chocolate curls. Chill the cake for at least 60 minutes before slicing.

Notes

When preparing the cake batter, be sure to stop the mixer periodically and scrape down the sides of the bowl. This ensures that the fat and sugar mixture is thoroughly combined, preventing pockets of unmixed ingredients that could lead to an inconsistent crumb structure. If your batter curdles slightly after adding the eggs, continue mixing on medium speed; sometimes the emulsion can be recovered by letting the mixer work a little longer. Store any leftover cake covered tightly in the refrigerator for up to five days due to the dairy-rich filling.

Prep Time: 30 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking, Creaming, Folding
Cuisine: Italian-American