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Italian Lemon Cream Cake

This elegant Italian Lemon Cream Cake is inspired by the famous cake from the Italian Restaurant. It is rich, soft, and tasty. The vanilla cake is moistened and flavoursome, and the home lemon cream dressing is not only delicious, but it also provides the cake with a beautiful layered look. This restaurant-quality cake is sure to satisfy any supper visitor. The lemon juice in the icing gives this soft cake a fresh taste without staying too zesty. Decorate your cake with parts of lemon to give it that restaurant-quality finishing touching.

Lemon Cream Cake is entirely that! When I began out to discover a good replica recipe for this lemon cake, I saw that all of them apply a white cake mix. Now there’s nothing incorrect with using a cake mix. I suggest homemade cakes healthy. Italians don’t regularly serve cake for sweet. Unless of course, they prepare a cake such as a Fancy Cake for a birthday. Sugary isn’t ubiquitous. They prefer to serve fruit salad. This variety of simple Lemon Cake is generally served at morning meal or as a gift when someone is arriving for coffee. I served it, as a lovely Christmas morning cake it in the centre and added an uncomplicated dressing such as an Italian Pastry Cream. It would make an excellent but straightforward after-dinner dessert and don’t misremember to end it up with a powdered

sugar.

INGREDIENTS

1 (16.25 ounce) package white cake mix
¾ cup milk
One tablespoon milk
Two eggs
3 ½ tablespoons vegetable oil
Two tablespoons butter, melted
½ teaspoon vanilla extract
4 ounces cream cheese, softened
⅔ cup confectioners’ sugar, divided, plus more for dusting
Three tablespoons lemon juice
One teaspoon grated lemon zest
2 cups heavy whipping cream

INSTRUCTIONS

Heat the oven to 350 degrees F.
Place the cake mix in a bowl and add milk, eggs, and oil; Beat the mix mixture using an electric mixer for 2 minutes.
Pour batter into a springform pan and mix melted butter and vanilla extract in a bowl.
Add confectioners’ sugar and mix until crumbly; sprinkle over batter.
Bake for 30 to 35 minutes
Beat cream cheese, confectioners’ sugar, lemon juice, and lemon zest in a bowl.
Beat cream and confectioners’ sugar in a separate bowl until stiff peaks form. Fold whipped cream into cream cheese mixture.
Remove cake from pan and cut the cake into two layers using a knife.
Spread filling onto the bottom cake layer and place top cake over the spread.
Chill for 4 hours