This is an Italian dessert and the recipe is so simple and easy and it will always turn out awesome. It doesn’t take a long time in terms of preparation for your cake to be ready. Butter two springform pans and line them with a parchment paper then set it aside. To cream butter and sugar, you can use a stand mixer or a hand mixer, all you want to do is blend the ingredients.
Add sugar and butter in a bowl and if you are using a stand mixer you want to use the paddle attachment which will take just a few minutes. For the dry ingredients, in a bowl, add flour and baking powder then gove them a good mix to make sure the baking powder is well mixed into the flour. Break four eggs in a bowl, and you will add them one after the other while slowly beating them into the butter and sugar mixture.
Do so and add the other eggs after each addition until the eggs are well blended into the batter. Add in milk and fresh lemon juice into the stand mixer with the batter together with two tablespoons of pure vanilla extract then blend everything together nicely. Start adding the dry ingredients a little at a time and just mix it in until you are done and you get a nice creamy batter. Divide the batter into your prepared cake pans and spread them evenly in the pan then bake in 350 degrees Fahrenheit preheated oven for 30 to 35 minutes.
Insert a toothpick and if it comes out clean your cake is well baked. Let your cakes cool once they are out of the oven then place them on a wire rack and let it cool completely. To make the frosting, in a large bowl, with an electric mixer, stir together butter, cream cheese, vanilla, and 1/4 of the box of powdered sugar. Mix on high until smooth and add more powdered sugar.
Continue this process until the box is empty and the frosting is completely smooth. Place one layer of the cake on a plate and dollop the cream cheese on it and spread it evenly, this cake has a thick layer of frosting, after frosting, place the second layer and dust the top with confectioners sugar. Let the cake chill in the fridge until the frosting is well set in the cake then serve.
- 2 1/2 cup (320 grams) flour
- 4 tsp baking powder
- 8 tbsp (225 grams) butter plus 1 tbsp for melting
- 1 cup (200 grams) of sugar
- 4 eggs
- 1/2 cup (125 ml) whole milk 2% is probably fine
- 1/2 cup (120 ml) lemon juice or juice of the whole lemon
- 2 tsp vanilla extract
- confectioners sugar for top
- 1 cup (227 grams) real butter no substitutions, at room temperature
- 3 and ½ cups (420 grams) confectioners sugar sifted
- 2 teaspoons vanilla extract
- 2 tablespoon heaving whipping cream
- Mix the flour and baking powder in a separate bowl and set aside
- Brush the butter on all sides and bottom of the pan then line with a parchment paper. Alternatively, you can coat the pan with flour and tap off excess, you want all sides covered with a nice coat of flour
- Use a mixer to cream the butter and sugar until evenly blended then add in the eggs one at a time while mixing and mix until well blended.
- Add in the milk, lemon juice, and vanilla and blend well then slowly add in the flour and blend until it is a nice creamy smooth thick batter
- Divide the batter into the coated cake pans then bake at 350F for 30-35 minutes until done in the center
- Remove and let stand for 10 minutes then flip upside down on wire rack and remove the cakes from the pans.
- Let the cakes stand for 20-30 minutes until cool
- Cream butter, slowly adds the confectioner’s sugar one cup at a time.
- Add vanilla and whipping cream. Beat until smooth.
- Wait until the cake is completely cool before frosting. Place one cake layer on a plate and add the frosting then spread it evenly then add the other layer of the cake.
- Add confectioners sugar on top then serve.