Name: italian lemon cream cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Italian
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)

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

Scale

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