Italian Lemon Pound Cake Top Reviews

I enjoyed a lemon cream cake at a popular Italian restaurant so much that I wanted to recreate it at home. It is a white cake topped with vanilla crumbs and filled with rich lemon cream. After a few attempts, this is the version that I like best. It uses a white cake mix to cut preparation time. Store cake in the refrigerator.

I love this, it’s like my Italian gramma used to make, but easier because of the cake mix, I used 3tlbs lemon juice and one tlb lemon zest as her cake called for in the cake and it was perfect, I followed the filling as it was. Thanks for making this wonderful family favorite so easy.

While I still prefer the restaurant version, this was delicious. I’ve made it twice. The first time I used a lemon cake mix because I didn’t have white. I also baked it in a 9 x 13 pan because I was feeding a group of people and needed to be able to serve 18+ pieces. I was a little worried I wouldn’t be able to slice the 9 x 13 cake in half and reassemble the top layer without it breaking, but surprisingly I had no problem at all. The group I made it for really enjoyed the cake and I received requests for the recipe. The second time I followed the directions exactly, including using the springform pan. Both times, delicious. I’d like to try using 8 oz. of cream cheese next time as I think I want a little more cream cheese flavor in the whipped cream filling.

I knew I’d want a more robust lemon flavor after reading the ingredients. I used a yellow cake mix and added a box of lemon pudding to the cake batter. My mother used to add instant pudding to her cakes because it makes them lighter. I also added the juice of one small lemon to the cake. I had about 6 ounces of cream cheese left from a box, so I used it all. So, I added slightly more of he other ingredients for the filling as well (cream and sugar), but the biggest change I made was adding the juice of two small lemons to the filling rather than the small amount it called for. The cake baked up beautifully, although I have to say that taking part of the mix out to make the topping made it thinner. I think in the future I might use two mixes and 1.5 times the filling. All of the components taste good separately and the lemon is not overpowering in either the cake or the filling. We’re excited to try the cake tomorrow.

I made this for an Italian family’s dinner and they loved it! Even Nana gave me a compliment. I don’t have a spring pan so I used two 8″ cake pans. I also wrapped waxpaper around it before chilling to help it hold its shape until it is thoroughly chilled. I will definitely be making this again.

Italian Lemon Pound Cake Ingredients

Cooking spray
Cake:
1 (16.25 ounce) package white cake mix
3/4 cup milk
1 tablespoon milk
2 eggs
3 1/2 tablespoons vegetable oil

To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.

Italian Lemon Pound Cake Ingredients

Cooking spray
Cake:
1 (16.25 ounce) package white cake mix
3/4 cup milk
1 tablespoon milk
2 eggs
3 1/2 tablespoons vegetable oil

Crumb Topping:
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
Filling:
4 ounces cream cheese, softened
2/3 cup confectioners’ sugar, divided, plus more for dusting
3 tablespoons lemon juice
1 teaspoon grated lemon zest
2 cups heavy whipping cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.
2. Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.
3. Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly.
4. Sprinkle crumbs over top of cake batter.
5. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes.
6. Cool cake to room temperature in the pan.
7. Beat cream cheese, 1/3 cup confectioners’ sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners’ sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
8. Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer.
9. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners’ sugar before serving.

From: allrecipes.com