Lemon Cream Cake

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🍋 Lemon Cream Cake (Torta alla Crema al Limone)

Prep Time: 25 minutes
Cook Time: 45–50 minutes
Chill Time: Optional (for better slicing)
Servings: 8–10 slices

Ingredients

For the Dough (Shortcrust Base and Top)
  • 1 large egg
  • Zest of 1 lemon (preferably organic)
  • 125 g (½ cup) granulated sugar
  • 310 g (2½ cups) all-purpose flour
  • 5 g (1 tsp) baking powder
  • 140 g (5 oz) unsalted butter, softened
  • ½ tsp salt (optional, enhances flavor)
For the Lemon Cream Filling
  • 500 ml (2 cups) whole milk
  • 2 egg yolks
  • 120 g (½ cup + 2 tbsp) granulated sugar
  • 60 g (½ cup) cornstarch
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 1 tsp vanilla extract (optional)
For Decoration
  • Powdered sugar (for dusting)
  • Lemon slices or zest curls (optional)

🔪 Instructions

1. Prepare the Lemon Cream Filling (Crema al Limone)

This step can be done in advance.

  1. In a saucepan, heat the milk with lemon zest until hot but not boiling. Remove from heat and set aside to infuse.
  2. In a bowl, whisk egg yolks with sugar until pale. Add cornstarch and mix until smooth.
  3. Slowly pour the warm milk into the egg mixture while whisking. Return everything to the saucepan.
  4. Cook over medium heat, stirring constantly, until thick and creamy (about 5–7 minutes).
  5. Remove from heat, add lemon juice (and vanilla if using). Stir well.
  6. Cover the cream with plastic wrap (touching the surface to prevent skin) and let cool completely.

2. Prepare the Dough

  1. In a large bowl, mix the flour, sugar, lemon zest, baking powder, and salt.
  2. Add softened butter and rub into the dry ingredients until crumbly.
  3. Add the egg and mix until a smooth dough forms. If dry, add a tablespoon of cold milk.
  4. Divide dough into two parts (⅔ for bottom, ⅓ for top).
  5. Wrap both parts in plastic wrap and refrigerate for 30 minutes (optional but recommended for easier handling).

3. Assemble the Cake

  1. Preheat the oven to 175°C (350°F).
  2. Grease and line an 8-inch (20 cm) springform pan with parchment paper.
  3. Roll out the larger dough piece and press it into the bottom and up the sides of the pan evenly.
  4. Pour the cooled lemon cream into the shell and smooth the top.
  5. Roll out the remaining dough and place it over the filling. Seal the edges gently.
  6. Poke a few holes with a fork on top to prevent bubbling.

4. Bake

  1. Bake in the preheated oven for 45–50 minutes or until the top is golden brown.
  2. Remove and let it cool in the pan for 15–20 minutes before transferring to a serving plate.
  3. Once fully cooled, dust with powdered sugar and decorate with lemon slices if desired.

📝 Tips & Notes

  • Flavor Boost: Infuse the milk with a cinnamon stick for a warm twist.
  • Make Ahead: Best enjoyed after 2–4 hours in the fridge. Flavors meld and the cake slices cleaner.
  • Freezer Friendly: Can be frozen (wrapped well) for up to 1 month.

🍰 Serving Suggestion

Serve slightly chilled or at room temperature with a hot espresso or herbal tea. It makes a lovely afternoon dessert or a light finish to any meal.

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