Try this Italian Lemon Ceam Cake recipe, or contribute your own.
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Preheat oven to 350. Grease and flour two 9 inch cake pans. In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, beat sugar and butter until creamy. Add eggs, vanilla extract, and lemon zest, mixing well. Gradually add the flour mixture alternating with buttermilk, beginning and ending with flour. Divide the batter evenly between the pans and bake for 20 to 25 minutes. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely. For the lemon cream filling whip heavy cream until stiff peaks form, then gently fold in powdered sugar and lemon curd. For the frosting, beat cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth. To assemble, place one cake layer on a serving plate, spread lemon cream filling, top with second cake layer, and frost with cream cheese frosting.
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Serving Size: 1 Serving (1149g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3645 | ||
Calories from Fat: 2689 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 298.7g | 398 % | |
Saturated Fat 178.7g | 893 % | |
Monounsaturated Fat 79.3g | ||
Polyunsanturated Fat 12.7g | ||
Cholesterol 1281.8mg | 394 % | |
Sodium 2199mg | 76 % | |
Potassium 1081.5mg | 28 % | |
Total Carbohydrate 217.2g | 64 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 216.4g | ||
Protein 39.3g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3645
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