Introduction
Italian Lemon Drop Cake is a delightful dessert that brings together the classic flavors of lemon in a moist and fluffy cake. With its bright citrus notes and rich lemon buttercream frosting, this cake is perfect for special occasions or simply to indulge your lemon cravings. Whether you’re celebrating a birthday or looking for a tasty treat, this cake will shine on any dessert table.
Ingredients
For the Cake:
250g all-purpose flour
200g granulated sugar
1 tbsp baking powder
½ tsp salt
120ml vegetable oil
3 large eggs
180ml whole milk
2 tbsp lemon zest
60ml fresh lemon juice
1 tsp vanilla extract
For the Lemon Buttercream Frosting:
230g unsalted butter, softened
450g powdered sugar
2 tbsp lemon zest
60ml fresh lemon juice
1 tsp vanilla extract
2 tbsp heavy cream
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8-10 servings
Directions
1. Preheat the oven to 175°C (350°F). Grease and flour two 20cm (8-inch) round cake pans.
2. In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
3. In a separate bowl, beat the eggs, then add the vegetable oil, milk, lemon zest, lemon juice, and vanilla extract. Mix well.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. To prepare the frosting, beat the butter in a mixing bowl until light and fluffy.
9. Gradually add the powdered sugar, mixing well after each addition.
10. Add the lemon zest, fresh lemon juice, vanilla extract, and heavy cream. Beat until smooth and creamy.
11. Once the cakes have cooled, spread a layer of frosting on top of one cake. Place the second cake layer on top and frost the entire cake evenly.
12. Decorate as desired and enjoy!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 175°C (350°F). Grease and flour two 20cm (8-inch) round cake pans.
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs, then add the vegetable oil, milk, lemon zest, lemon juice, and vanilla extract. Mix well.
Step 4: Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
Step 5: Divide the Batter
Divide the batter evenly between the prepared cake pans.
Step 6: Bake the Cakes
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool the Cakes
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: Prepare the Frosting
To prepare the frosting, beat the butter in a mixing bowl until light and fluffy.
Step 9: Add Powdered Sugar
Gradually add the powdered sugar, mixing well after each addition.
Step 10: Add Flavorings
Add the lemon zest, fresh lemon juice, vanilla extract, and heavy cream. Beat until smooth and creamy.
Step 11: Frost the Cakes
Once the cakes have cooled, spread a layer of frosting on top of one cake. Place the second cake layer on top and frost the entire cake evenly.
Step 12: Decorate and Serve
Decorate as desired and enjoy!
Notes
Note 1: Ingredient Measurements
Ensure all ingredients are measured accurately for the best results.
Note 2: Cake Pans
Using the same size cake pans will help ensure even baking.
Note 3: Cooling Time
Allow cakes to cool completely before frosting to prevent melting the buttercream.
Note 4: Storage
Store leftovers in an airtight container at room temperature for up to 3 days.
Note 5: Customization
Feel free to add additional decorations such as lemon slices or edible flowers for presentation.
Storage Instructions
Cool and Store
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to 1 week. If you frost it with lemon buttercream, refrigeration is recommended to maintain freshness.
Freezing
To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. For best results, freeze the layers individually before frosting. Thaw in the refrigerator before serving.
Serving Suggestions
Garnish Ideas
Serve the Italian Lemon Drop Cake garnished with fresh lemon slices, edible flowers, or a sprinkle of powdered sugar for added elegance.
Pairings
This cake pairs beautifully with a cup of tea or a glass of lemonade. It can also be served with fresh berries or a scoop of vanilla ice cream for an indulgent dessert experience.
Nutritional Information
Serving Size
This recipe yields approximately 8-10 servings.
Calories
Each serving contains roughly 350 calories, but this may vary based on serving size and specific ingredient brands used.
Macronutrients
– Total Fat: 18g
– Saturated Fat: 10g
– Carbohydrates: 47g
– Sugars: 30g
– Protein: 3g
Vitamins and Minerals
Contains small amounts of vitamin C and calcium, mainly from the lemon juice and zest.
Ingredient Substitutions
Flour
For a gluten-free option, substitute all-purpose flour with a gluten-free all-purpose flour blend.
Sugar
You can use coconut sugar or a sugar substitute like erythritol for a lower-calorie version, adjusting the sweetness to taste.
Vegetable Oil
Can be replaced with melted coconut oil or unsweetened applesauce for a healthier alternative.
Whole Milk
Substitute with almond milk or oat milk for a dairy-free version.
Butter
For the frosting, use a dairy-free margarine or coconut cream to make it vegan.
Cook Techniques
Mixing Dry Ingredients
Whisk together flour, baking powder, sugar, and salt to ensure even distribution of ingredients and to aerate the mixture.
Beating Wet Ingredients
Beat the eggs until well combined, then mix with oil, milk, lemon zest, lemon juice, and vanilla extract for a smooth blend that helps to create a moist cake.
Combining Wet and Dry Ingredients
Gently fold the wet mixture into the dry ingredients, stirring until just combined. Avoid overmixing to ensure a light and airy texture.
Baking the Cake
Bake the cake layers in a preheated oven, ensuring even heat distribution for proper rising. Test readiness with a toothpick inserted into the center.
Cooling the Cake
Allow the cakes to cool in the pans for a short period before transferring them to a wire rack. This prevents sogginess and helps maintain structure.
Preparing the Buttercream Frosting
Beat softened butter until fluffy before gradually incorporating powdered sugar, creating a creamy texture. Add lemon zest, juice, and heavy cream for flavor and consistency.
Layering and Frosting
Spread frosting between cake layers and on the top and sides with an offset spatula for a smooth finish. This adds visual appeal and flavor.
Decorating the Cake
Use fresh fruits, lemon slices, or additional lemon zest for decoration to enhance presentation and add a fresh touch.
FAQ
Can I use a different type of flour?
All-purpose flour is recommended for this cake, but you may experiment with cake flour for a lighter texture.
What can I use instead of fresh lemon juice?
Bottled lemon juice can be used in a pinch, but fresh juice provides a brighter flavor.
Can I make the cake ahead of time?
Yes, the baked cakes can be stored in the refrigerator for up to 3 days or frozen for longer storage. Frost just before serving.
How do I store leftover cake?
Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Can I substitute the butter in the frosting?
Yes, you can use margarine or a dairy-free butter substitute, but it may alter the taste and texture of the frosting slightly.
Conclusion
The Italian Lemon Drop Cake with Lemon Buttercream Frosting is a delightful dessert that combines moist, fluffy cake with vibrant citrus flavor. It’s a versatile option for special occasions or simply to satisfy your sweet tooth. The rich lemon buttercream adds a luscious finishing touch, making this cake a true showstopper.
More recipes suggestions and combination
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