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italian lemon cream cake
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This Rosemary Infused Italian Lemon Cream Cake is a visually stunning and deliciously complex dessert, featuring layers of lemon-infused sponge, rosemary-lemon curd, and almond crumble. It’s perfect for special occasions or a slice of sunshine in your life.
Ingredients
- 200 g (1 2/3 cup) All-Purpose Flour, sifted
- 200 g (1 cup) Granulated Sugar
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 4 Large Eggs, room temperature
- 120 ml (1/2 cup) Whole Milk
- 120 ml (1/2 cup) Unsalted Butter, melted and cooled
- Zest of 2 Lemons
- 3 tbsp (45 ml) Fresh Lemon Juice
- 1 tsp Alcohol‑free Vanilla Extract
- 150 g (3/4 cup) Granulated Sugar (for curd)
- 100 ml (1/2 cup) Fresh Lemon Juice (for curd)
- Zest of 1 Lemon (for curd)
- 3 Large Egg Yolks (for curd)
- 30 g (2 tbsp) Unsalted Butter, cubed (for curd)
- 1 tsp Finely Chopped Fresh Rosemary (for curd)
- 200 g (7 oz) Unsalted Butter, softened (for buttercream)
- 250 g (2 cups) Powdered Sugar, sifted (for buttercream)
- 2 tbsp (30 ml) Lemon Juice (for buttercream)
- 1 tsp Lemon Zest (for buttercream)
- 60 ml (1/4 cup) Lemon Juice (for glaze)
- 30 g (2 tbsp) Powdered Sugar (for glaze)
- 1/2 tsp Finely Chopped Fresh Rosemary (for glaze)
- 50 g (1/3 cup) Sliced Almonds, toasted
- 30 g (2 tbsp) Brown Sugar
- 1 tbsp (14 g) Unsalted Butter, melted (for almond crumble)
Instructions
- Preheat and Prepare: Preheat oven to 180°C (350°F), grease and line cake pans.
- Combine Dry Ingredients: Whisk flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: Beat eggs, then whisk in milk, butter, lemon zest, juice, and vanilla.
- Combine Wet and Dry: Gently fold wet into dry ingredients until just combined.
- Bake the Cakes: Divide batter, bake for 20-22 minutes.
- Cool the Cakes: Cool in pans for 10 minutes, then invert to cool completely.
- Make Rosemary-Lemon Curd: Combine sugar, lemon juice, zest, and rosemary; cook until thickened.
- Finish the Curd: Remove from heat, whisk in butter, chill until set.
- Prepare Lemon Buttercream: Beat butter, add powdered sugar, lemon juice, and zest.
- Make Rosemary Lemon Glaze: Whisk lemon juice, powdered sugar, and rosemary.
- Prepare Almond Crumble: Combine almonds, brown sugar, and melted butter; toast until golden.
- Assemble the Cake: Layer cake with curd, then top with second layer.
- Frost the Cake: Frost with buttercream.
- Glaze and Garnish: Drizzle with glaze, scatter with crumble, and garnish.
Notes
For a tender crumb, sift the flour and avoid overmixing the batter. Cooling ingredients to the correct temperature is also important.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg
Keywords: lemon cake,rosemary,italian,almond crumble,buttercream,dessert,baking
