Ingredients:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/4 cup fresh lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
Directions:
Preheat your oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk.
Stir in lemon juice, lemon zest, and vanilla extract until well combined.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the filling: 1 cup of heavy cream + 1/2 cup of lemon juice +lemon zest ( optional)
The icing recipe:
Mix 4 tablespoons of sugar, 2 lemon juice, 1 cup heavy cream and 2 teaspoons of lemon zest
Decoration: spray some powdered sugar ( optional)
Prep Time: 20 minutes
Kcal: 320 per serving
Indulge in the taste of Italy with this heavenly lemon cream cake. Perfect for any occasion, this dessert will leave you craving for more!