This Italian Lemon Cream Cake combines a buttery crust with a zesty lemon-infused cream filling for a dessert that’s both refreshing and indulgent. Perfect for gatherings or an elegant treat, this cake is a delightful fusion of tangy and sweet flavors.
Preparation Time
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Cooling Time: 15 minutes
- Total Time: 1 hour 5 minutes
Ingredients
For the Cake:
- 2 eggs
- A pinch of salt
- 130g (2/3 cup) sugar
- Grated lemon zest (from 1 lemon)
- 125g (1/2 cup) cold butter, cubed
- 350g (2 3/4 cups) flour
- 5g (1 tsp) baking powder
For the Cream Filling:
- 500ml (2 cups) hot milk
- Zest from 1/2 lemon
- 2 eggs
- 60g (1/4 cup) sugar
Directions
Prepare the Dough:
- Beat the eggs with a pinch of salt until frothy.
- Mix in the sugar and grated lemon zest until combined.
- Add the cold butter cubes, working them into the mixture until it resembles coarse crumbs.
- Gradually add the flour and baking powder, mixing until a smooth, non-sticky dough forms.
Form the Crust:
- Divide the dough into two equal portions.
- Roll out one half to 1/4 inch thickness, then press it into a greased baking pan to form the crust.
Prepare the Cream Filling:
- Heat the milk with the lemon zest until warm but not boiling.
- In a separate bowl, whisk the eggs and sugar until pale and creamy.
- Slowly pour the warm milk into the egg mixture while whisking.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened (5-7 minutes).
Assemble the Cake:
- Pour the cream filling over the prepared crust, spreading it evenly.
- Roll out the second half of the dough and place it over the filling. Seal the edges by pressing them together.
- Poke small holes in the top crust with a fork.
Bake:
- Preheat your oven to 180°C (350°F).
- Bake the assembled cake for 25-30 minutes, or until golden brown.
Serve:
- Let the cake cool in the pan, then slice and serve. Enjoy with coffee or tea.
Serving Suggestions
- Dust with powdered sugar for a simple finish.
- Pair with a dollop of whipped cream.
- Serve alongside fresh berries or a lemon drizzle sauce.
- Enjoy chilled for a refreshing dessert.
- Perfect with a hot espresso or herbal tea.
Cooking Tips
- Ensure the dough is cold when working with it for a flakier crust.
- Stir the cream filling continuously to avoid lumps.
- Chill the assembled cake before baking for a firmer texture.
- Use fresh lemons for zest and juice for the best flavor.
- Line the baking pan with parchment paper for easy removal.
Nutritional Benefits
- Provides a balance of carbohydrates and protein from the eggs and flour.
- Rich in vitamin C from the lemon zest.
- A satisfying dessert option with moderate sugar content.
Dietary Information
- Vegetarian-friendly
- Contains gluten and dairy
Nutritional Facts (Per Serving, Approx. 1 Slice):
- Calories: 280
- Fat: 12g
- Carbohydrates: 36g
- Protein: 5g
- Fiber: 1g
Storage Tips
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days for freshness.
- Freeze slices individually wrapped for up to 3 months; thaw in the fridge overnight.
Why You’ll Love This Recipe
- Combines buttery crust with creamy lemon filling for a perfect balance of flavors.
- Versatile dessert for casual or special occasions.
- Easy to make with common pantry ingredients.
- Refreshing lemon flavor adds a unique twist to traditional cakes.
Conclusion
This Italian Lemon Cream Cake is a timeless dessert that offers a perfect blend of tangy citrus and sweet creaminess. Ideal for tea time or a dinner party, it’s a recipe that will impress with its simplicity and flavor. Try it once, and it’ll become a household favorite!