Italian Lemon Cream Cake
A refreshing cake that combines rich creaminess with a bright citrus twist, perfect for various occasions.
Ingredients
Cake Ingredients
- 1 box yellow cake mix for 2 9-inch pans Provides the base structure and sweetness.
- 5 tablespoons all-purpose flour Adds stability and texture.
- 1 cup milk Ensures moisture and richness.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 cup unsalted butter, softened Adds creaminess and flavor.
- 1 cup granulated sugar Sweetens the cake.
- 2 tablespoons powdered sugar For garnish.
Instructions
Preparation
- Prepare your cake mix according to the box instructions. Combine the cake mix with the specified wet ingredients like eggs and oil and mix until smooth.
- Add the additional all-purpose flour into the batter and mix gently until well incorporated.
- Pour in the milk and vanilla extract, stirring until you achieve a uniform mixture.
- In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Gradually add the butter-sugar mixture into the prepared cake batter and fold gently until combined.
- Divide the batter evenly between the prepared 9-inch cake pans.
Baking
- Place the pans in a preheated oven and bake according to the box instructions or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack.
Assembly
- Once cooled, place the base layer on a serving platter and spread a layer of lemon cream or frosting in between, then top with the second layer.
- Dust the top of your assembled cake with powdered sugar for garnish.
Notes
Ensure butter is softened before creaming, don’t overmix the batter, and let cakes cool completely before frosting.