Introduction
This Italian Lemon Drop Cake is bursting with zesty lemon flavor and topped with a smooth, tangy lemon buttercream frosting. Perfect for any occasion, this cake is light, fluffy, and irresistibly delicious!
Detailed Ingredients with measures
250g all-purpose flour
200g granulated sugar
120ml whole milk
120ml vegetable oil
3 large eggs
2 tablespoon lemon zest
60ml freshly squeezed lemon juice
1 teaspoon vanilla extract
2 teaspoon baking powder
½ teaspoon salt
For the Lemon Buttercream Frosting:
250g unsalted butter, softened
500g powdered sugar
3 tablespoon freshly squeezed lemon juice
1 tablespoon lemon zest
2 tablespoon heavy cream
1 teaspoon vanilla extract
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings
Directions
1. Preheat oven to 175°C (350°F). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
3. In another bowl, mix eggs, milk, oil, lemon juice, and vanilla extract until combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until incorporated.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. To make the frosting, beat the butter until creamy. Gradually add powdered sugar, mixing well.
8. Add lemon juice, lemon zest, heavy cream, and vanilla extract, beating until smooth and fluffy.
9. Spread the frosting evenly over the cooled cake.
10. Serve and enjoy!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 175°C (350°F). Grease and flour a 9-inch round cake pan to ensure the cake does not stick.
Step 2: Prepare the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest. Mix well to combine.
Step 3: Mix the Wet Ingredients
In another bowl, mix the eggs, whole milk, vegetable oil, freshly squeezed lemon juice, and vanilla extract until well combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients. Stir gently until just incorporated; do not overmix.
Step 5: Bake the Cake
Pour the batter into the prepared cake pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 6: Cool the Cake
Once baked, let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Step 7: Make the Lemon Buttercream Frosting
To prepare the frosting, beat the softened unsalted butter in a large bowl until it is creamy. Gradually add the powdered sugar, mixing well after each addition.
Step 8: Add Flavor to the Frosting
Add the freshly squeezed lemon juice, lemon zest, heavy cream, and vanilla extract to the butter mixture. Beat until the frosting is smooth and fluffy.
Step 9: Frost the Cake
Once the cake has completely cooled, spread the lemon buttercream frosting evenly over the top and sides of the cake.
Step 10: Serve and Enjoy
Slice the cake and serve. Enjoy the zesty lemon flavor and creamy frosting!
Notes
Note 1: Measuring Ingredients
For best results, use a kitchen scale to measure dry ingredients accurately.
Note 2: Storing the Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Note 3: Variations
You can add a lemon glaze on top for extra sweetness and shine, or use lemon curd between the layers if you choose to slice the cake horizontally.
Note 4: Decorating Tips
Garnish the frosted cake with additional lemon zest or edible flowers for an attractive presentation.
Storage Instructions
Room Temperature
Store the Italian Lemon Drop Cake in an airtight container at room temperature for 2-3 days. Keep it away from direct sunlight and heat sources to maintain moisture.
Refrigerator
If you want to keep the cake fresh for longer, refrigerate it for up to a week. Make sure it is covered well to prevent it from absorbing odors from other foods.
Freezer
For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight before serving.
Serving Suggestions
Serve the Italian Lemon Drop Cake chilled or at room temperature. It pairs beautifully with fresh berries, whipped cream, or a scoop of vanilla ice cream for an extra indulgent treat. For a decorative touch, garnish with additional lemon zest or a light dusting of powdered sugar. This cake is perfect for birthday celebrations, tea parties, or as a refreshing dessert after a hearty meal.
Nutritional Information
Per serving (based on 8 servings):
- Calories: 370
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 65mg
- Sodium: 190mg
- Total Carbohydrates: 53g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 3g
**Note:** Nutritional values may vary based on ingredient brands and specific measurements.
Ingredient Substitutions
- **Flour**: For a gluten-free version, use a 1:1 gluten-free flour blend instead of all-purpose flour.
- **Sugar**: Replace granulated sugar with coconut sugar or honey for a less refined option. Adjust liquid ingredients accordingly if using honey.
- **Milk**: Almond milk or any plant-based milk can be used in place of whole milk for a dairy-free version.
- **Vegetable Oil**: You can substitute with melted coconut oil or applesauce for a healthier alternative.
- **Eggs**: To make this cake vegan, use flax eggs or chia seeds mixed with water as an egg substitute (1 egg = 1 tablespoon flaxseed meal + 2.5 tablespoon water).
- **Butter**: Use a dairy-free butter or vegan margarine for the frosting to maintain a dairy-free cake.
- **Heavy Cream**: Substitute with coconut cream or a vegan alternative for a dairy-free frosting.
Cook techniques
Measuring Ingredients
Ensure that you accurately measure your flour, sugar, and other ingredients to achieve the right consistency and flavor in the cake. Use a kitchen scale for precision, especially for flour and sugar.
Whisking
When whisking your dry ingredients together, make sure to mix thoroughly to evenly distribute the baking powder and salt. This helps in achieving a uniform rise.
Mixing Wet and Dry Ingredients
Combine the wet and dry ingredients gently. Overmixing can lead to a dense cake, so stir until just combined, leaving a few lumps if necessary.
Baking
Preheat your oven and bake until a toothpick comes out clean. Avoid opening the oven door frequently, as this can cause the cake to collapse.
Cooling the Cake
Allow the cake to cool in the pan for a short time before transferring it to a wire rack. This helps to prevent it from breaking while being removed.
Making Buttercream Frosting
Beat the butter until it's fluffy before adding powdered sugar. Gradually incorporate the sugar to avoid a sugar cloud and achieve a smooth frosting.
Spreading Frosting
Use a spatula to spread the lemon buttercream evenly over the cooled cake. You can create swirls or peaks for a decorative finish.
FAQ
Can I make this cake in advance?
Yes, you can bake the cake a day in advance and frost it just before serving for the best texture.
What can I substitute for vegetable oil?
You can use melted coconut oil, melted butter, or any neutral oil as a substitute for vegetable oil.
How do I store the cake after baking?
Store the cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice provides the best flavor, bottled lemon juice can be used in a pinch, but the taste may vary slightly.
How can I make the frosting thicker?
To thicken the frosting, gradually add more powdered sugar until the desired consistency is reached.
Can I add lemon curd to the frosting?
Yes, adding lemon curd can enrich the flavor of the frosting. Just be mindful of the additional liquid content.
Conclusion
This Italian Lemon Drop Cake, with its vibrant lemon flavor and luscious lemon buttercream frosting, is a delightful treat that captures the essence of fresh citrus. Its light and fluffy texture makes it an ideal dessert for any gathering, ensuring that it will leave a lasting impression on your guests. Whether it's a celebration or simply a sweet indulgence, this cake is a must-try for lemon lovers.
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