Description
A luscious Italian Lemon Cream Cake featuring moist white cake layers infused with fresh lemon zest and juice, layered and topped with a fluffy cream cheese and whipped cream frosting, garnished with crushed vanilla wafer cookies and a dusting of powdered sugar. Perfect for spring or any festive occasion.
Ingredients
Cake:
- 1 box white cake mix (15.25 oz)
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
Frosting:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
Garnish:
- 1/2 cup crushed vanilla wafer cookies
- Powdered sugar for dusting
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans thoroughly to prevent sticking.
- Mix the Cake Batter: In a large bowl, combine the white cake mix, water, vegetable oil, eggs, lemon zest, and fresh lemon juice. Beat with an electric mixer at medium speed for 2 minutes until the batter is smooth and well blended.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 23 to 25 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then remove and transfer them to wire racks to cool completely.
- Prepare the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Whip the Cream: In a separate bowl, whip the heavy whipping cream with vanilla extract until stiff peaks form, ensuring a fluffy, stable texture.
- Combine Frosting and Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until the frosting is well combined and fluffy, careful not to deflate the whipped cream.
- Assemble the Cake: Once the cake layers are completely cooled, place one layer on a serving plate and spread half of the cream cheese filling evenly over the top. Place the second cake layer on top and spread the remaining filling over the top and optionally around the sides.
- Garnish and Chill: Press crushed vanilla wafer cookies gently around the sides of the cake for added texture and flavor, then dust the top with powdered sugar. Refrigerate the cake for at least 1 hour to set before serving.
Notes
- For enhanced lemon flavor, brush cake layers with a simple lemon syrup before frosting.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Ensure cream cheese is softened to room temperature for smooth frosting.
- Use fresh lemon zest and juice for the best citrus flavor.
