Description
This Italian Lemon Cream Cake is a delightful, layered dessert featuring a moist white cake infused with fresh lemon zest and juice, topped with a luscious cream cheese and whipped cream filling. Accented by tangy lemon curd and a crunchy graham cracker topping, this cake offers a perfect balance of sweet and tart flavors, ideal for any special occasion or a refreshing treat.
Ingredients
Scale
Cake
- 1 box white cake mix
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 4 large eggs
- Zest of 1 lemon
- Juice of 1 lemon
Filling
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
- 1/2 cup lemon curd
Topping
- 1/2 cup crushed graham crackers
- Powdered sugar for dusting
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to ensure the cakes do not stick during baking.
- Make the cake batter: In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, eggs, lemon zest, and lemon juice. Beat on medium speed for about 2 minutes until the batter is smooth and well integrated.
- Bake the cakes: Evenly divide the batter between the prepared pans. Place in the oven and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes after baking. Then, carefully turn them out onto wire racks to cool completely, which is important for assembling the filling later.
- Prepare the filling: Beat together the softened cream cheese, powdered sugar, and vanilla extract in a bowl until the mixture is smooth and creamy. In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light, fluffy filling.
- Assemble the cake: Once the cake layers are completely cool, spread a layer of lemon curd evenly over the top of one cake layer. Then, spread half of the cream cheese mixture over the lemon curd. Place the second cake layer on top and spread the remaining cream cheese filling over the top of the cake.
- Add the topping and chill: Sprinkle the crushed graham crackers evenly over the cream on top of the cake. Dust the entire cake lightly with powdered sugar for an elegant finish. Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the filling to set.
Notes
- You can substitute homemade lemon curd if preferred for a fresher taste.
- To enhance texture and flavor, toast the graham cracker crumbs before sprinkling on top.
