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Italian Lemon Cream Cake

This Italian Lemon Cream Cake is a light and tangy dessert, layered with creamy lemon filling and topped with whipped frosting. Perfect for any celebration, it's a refreshing treat with just the right balance of tart and sweet.
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Ingredients
  

For the Cake:

  • 2½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tbsp lemon zest
  • ¼ cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup buttermilk

For the Lemon Cream Filling:

  • 1 8 oz package cream cheese, softened
  • ½ cup unsalted butter softened
  • 2 cups powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest

For the Frosting:

  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract

Instructions
 

  • Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray and line with parchment paper if desired.
  • Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  • Beat Butter and Sugar: In a large bowl, beat softened butter and granulated sugar for 4-5 minutes until light and fluffy.
  • Add Eggs and Flavors: Add eggs one at a time, beating after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
  • Combine Wet and Dry Ingredients: Alternately add dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
  • Bake the Cakes: Divide batter between pans and bake for 25-30 minutes, until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
  • Make Lemon Cream Filling: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, lemon juice, and zest. Mix until creamy.
  • Make Whipped Frosting: Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Assemble the Cake: Once cakes are cool, place one layer on a plate. Spread with lemon cream filling, top with the second layer, and frost with whipped frosting. Garnish with lemon slices or zest.