Description
Italian Love Cake is a tender, moist, and delightfully tangy layered cake featuring a zesty lemon-infused batter and creamy cream cheese frosting. Perfectly balanced sweetness and a hint of lemon zest make this cake a crowd-pleaser for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 3 large eggs
- 1 cup whole milk
- 2 tsp vanilla extract
- Zest of 1 large lemon
Frosting
- 8 oz cream cheese
- 1/2 cup powdered sugar
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two round cake pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly combine and aerate.
- Combine Wet Ingredients: In a separate bowl, beat together the eggs, whole milk, vanilla extract, and lemon zest until smooth and well mixed.
- Create Batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined to avoid overmixing which can toughen the cake.
- Bake the Cakes: Evenly pour the batter into the prepared pans and bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes, then carefully transfer them to wire racks to cool completely to room temperature.
- Prepare Frosting: Beat the cream cheese in a bowl until smooth. Gradually add powdered sugar while continuing to beat, achieving a creamy and spreadable frosting.
- Assemble the Cake: Spread a generous layer of cream cheese frosting on one cooled cake layer. Place the second cake layer on top, then frost the top and sides as desired for a full finish.
Notes
- Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
- You can add a tablespoon of lemon juice to the frosting for extra tanginess if desired.
- This cake stores well covered in the refrigerator for up to 3 days.
- For an extra moist texture, brush cake layers with a simple syrup before frosting.
