Dianne's Cakes

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Introduction Carrot cake has always been a family favorite, but these carrot cake bars are a game-changer! Easier

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🍋 Cheesecake Factory Italian Lemon Cream Cake 🍰🍦🌟

Experience the delight of the Cheesecake Factory at home with this Italian Lemon Cream Cake! Perfectly balanced with zesty lemon and velvety cream, this cake is a sophisticated treat that's sure to dazzle at any gathering. Its light and fluffy texture infused with fresh lemon juice and zest makes every bite a heavenly experience.

Ingredients:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/4 cup fresh lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
Directions:
Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mixing: Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time.
Dry Ingredients: Whisk together flour, baking powder, and salt. Gradually add to the wet ingredients alternately with milk.
Lemon Infusion: Stir in lemon juice, zest, and vanilla until well combined.
Baking: Divide batter between pans, smoothing tops. Bake for 25-30 minutes. Let cool in pans for 10 minutes, then transfer to a wire rack.
Filling and Icing: Whip 1 cup heavy cream with additional lemon juice and zest for the filling. For the icing, mix sugar, lemon juice, cream, and zest.
Serve with a dusting of powdered sugar and a dollop of whipped cream for an extra indulgent touch.

Prep Time: 20 minutes
Calories: 320 per serving

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