Italian Lemon Cream Cake

Recipesfull introduces to you: Italian Recipes. (Italian Lemon Cream Cake). I enjoyed a lemon cream cake at a popular Italian restaurant so much that I wanted to recreate it at home. It is a white cake topped with vanilla crumbs and filled with rich lemon cream. After a few attempts, this is the version that I like best. It uses a white cake mix to cut preparation time. Store cake in the refrigerator.

Brief

Prep 20 mins

Cook: 30 mins

Additional: 4hrs

Total: 4hrs50 mins

Servings: 12

Yield: 12 servings

Italian Lemon Cream Cake

Ingredients

cooking spray

1 (16.25 ounce) package white cake mix

¾ cup milk

1 tablespoon milk

2 eggs

3 ½ tablespoons vegetable oil

2 tablespoons butter

melted

½ teaspoon vanilla extract

4 ounces cream cheese

softened

⅔ cup confectioners' sugar

divided

plus more for dusting

3 tablespoons lemon juice

1 teaspoon grated lemon zest

2 cups heavy whipping cream

Piadina Romagnola (Italian Flat Bread)

World Cuisine

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.

Step 2

Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk eggs and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined about 2 minutes. Pour batter into the prepared pan.

Step 3

Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.

Step 4

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean 30 to 35 minutes. Cool cake to room temperature in the pan.

Step 5

Beat cream cheese 1/3 cup confectioners' sugar lemon juice and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.

Step 6

Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.

Nutritional Information

Italian Lemon Cream Cake

Servings Per Recipe:12

Calories: 434.5

% Daily Value *

Protein: 4.9g 10%

Carbohydrates: 39.5g 13%

Dietary Fiber: 0.4g 2%

Sugars: 28.8g

Fat: 29.2g 45%

Saturated Fat: 14.1g 71%

Cholesterol: 102.1mg 34%

Vitamin A Iu: 842.9IU 17%

Niacin Equivalents: 1.5mg 11%

Vitamin C: 2.3mg 4%

Folate: 43.1mcg 11%

Calcium: 131.9mg 13%

Iron: 0.8mg 5%

Magnesium: 10.7mg 4%

Potassium: 127.8mg 4%

Sodium: 330.2mg 13%

Thiamin: 0.1mg 11%

Calories From Fat: 263.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.