Italian Lemon Drop Cake with Lemon Buttercream Frosting

8 Min Read

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

Lemon Blueberry Cake

Combine the bright flavor of lemon with fresh blueberries for a refreshing twist on the classic lemon cake.

Lavender Lemon Cake

Incorporate dried lavender into the batter for a fragrant and unique flavor profile that pairs beautifully with lemon.

Almond Lemon Cake

Add almond extract to the mix for a nutty undertone that complements the citrus perfectly.

Coconut Lemon Cake

Mix shredded coconut into the batter and swap some of the milk for coconut milk for a tropical flair.

Lemon Chiffon Cake

For a lighter version, try a chiffon cake that incorporates whipped egg whites for an airy texture.

Chocolate Lemon Cake

Layer a rich chocolate cake with lemon buttercream for a striking contrast in flavors that is sure to impress.

Heart-Shaped Lemon Cake

Bake the cake in heart-shaped pans and decorate with edible flowers for a romantic dessert.

Lemon Poppy Seed Cake

Add poppy seeds to the batter for added texture and a delightful crunch with each bite.

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