Italian Lemon Cream Cake 

Perfect for any occasion, this dessert is light, tangy, and wonderfully tasty. This Italian-inspired cake is a memorable treat because it combines a creamy filling with the bright, fresh flavor of lemon!

Components:

Regarding the Cake:

One box of lemon cake mix (or your preferred recipe for handmade lemon cake)
ingredients (typically eggs, oil, and water) mentioned on the cake mix package

Regarding the Filling of Lemon Cream:

One box (8 oz) of softened cream cheese
Half a cup of sugar, granulated
One cup of thick whipping cream

Directions:

Bake the Cake: Follow the instructions on the cake mix box to preheat your oven. Pour the cake batter into two 9-inch round cake pans that have been oiled, following the directions on the packaging. Before icing, let the cakes cool completely after baking them according to the recipe.

To make the Lemon Cream Filling, combine the granulated sugar and softened cream cheese in a large mixing bowl and beat until smooth and creamy. Beat the heavy cream until firm peaks form in a separate bowl. Mix the cream cheese mixture thoroughly with the whipped cream by gently folding it in.

Cake Assembly: Transfer one layer of the cakes to a serving dish after they have cooled fully. Cover with a thick layer of the lemon cream filling. Gently press down on the second cake layer after placing it on top.

Frost the Cake: Frost the cake’s top and sides using the leftover lemon cream filling. Lemon slices or zest can be used as a garnish for extra flair.

Chill and Serve: To allow the filling to solidify, place the cake in the refrigerator for at least an hour before serving. Enjoy this creamy, fresh delicacy after slicing and serving!

I appreciate you following the recipes! Savor this tangy Italian Lemon Cream Cake at your upcoming event or party!