By Carla Vigos
Laguna Woods Globe kitchen columnist
Easter is approaching and the Italian lemon cream cake is a perfect end for a holiday party.
A cake mix facilitates this recipe. It’s light, lemony and delicious.
I did this for a double anniversary party a few weeks ago, and it obtained glowing criticism, with recommendations to put this recipe in the world. Perfect timing, so here it is.
For questions or comments, send me an email to cjvigos@yahoo.com.
Carla Vigos, Laguna Woods Globe kitchen columnist (courtesy photo)
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Carla Vigos, Laguna Woods Globe kitchen columnist (courtesy photo)
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Italian lemon cream cake
Using a set of mixture of white cakes, make the cake according to the directions. Pour the dough into a 10 -inch greased cake or a spring saucepan. Cook in a preheated oven at 350 degrees for 40 to 45 minutes. Full cake.
Lemon cream trim
8 ounces of cream cheese, softened
2 cups of powdered sugar
4 tablespoons of lemon juice
1 cup of whipping cream
With an electric mixer, whisk the cream until it forms stiff peaks, then transfer it to a separate bowl.
Then mix the cheese with cream and powdered sugar until smooth. Add the lemon juice and mix until mix.
Fold the whipped cream in the cream cheese mixture.
Vanilla lemon mie garnish
1/2 cup of flour
1/2 cup of powdered sugar
1/4 cup of cold butter, dice
1/2 teaspoon of vanilla extract
Lemon zest
Mix the flour and powdered sugar in a bowl. Add the butter, vanilla extract and lemon zest.
Mix with your hands to create a friable mixture. You should end up with a very brittle consistency with pieces that are not larger than peas.
Cooling topping until ready to use.
When the cake is fresh, cut it in half horizontally. Spread the cream trim on the lower half of the cake, saving 3/4 cup for the sides and above.
Sprinkle the garnish strongly on top and press the sides of the cake. Chill for at least three hours.
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