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Italian Lemon Drop Cake

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A refreshing and zesty dessert that combines the brightness of lemon with rich buttercream frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups 3 C flour
  • 2 tablespoons 2 Tbsp baking powder
  • 1 teaspoon 1 tsp kosher salt
  • 2 cups 2 C unsalted sweet cream butter (softened to room temperature)
  • 1.75 cups 1 3/4 C sugar
  • 4 large 4 large eggs
  • 2 teaspoons 2 tsp pure vanilla extract
  • 1 cup 1 C buttermilk
  • 1 tablespoon 1 Tbsp lemon zest
  • 0.33 cups 1/3 C fresh lemon juice
For the Frosting
  • 3 cups 3 C unsalted sweet cream butter (softened)
  • 6 cups 6 C powdered sugar
  • 2 tablespoons 2 Tbsp lemon zest
  • 3 teaspoons 3 tsp fresh lemon juice
  • 3-6 tablespoons 3-6 Tbsp heavy whipping cream
For Decoration
  • 1 large 1 large piping bag fitted with a star tip
  • 1 none Lemons (thinly sliced for toppings)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease your 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and kosher salt.
  3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and fresh lemon juice.
  5. Gradually add the dry flour mixture and buttermilk to the creamed mixture, alternating between them. Begin and end with the dry mix.
Baking
  1. Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Frosting and Assembly
  1. For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar. Mix in lemon zest, lemon juice, and as much heavy cream as needed for spreading consistency.
  2. Once the cakes are completely cool, frost between the layers and then cover the top and sides.
  3. Finish with thinly sliced lemons on top for a gorgeous presentation.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 10gSodium: 200mgSugar: 25g

Notes

To keep your Italian Lemon Drop Cake fresh, store it in an airtight container at room temperature for 1-2 days. Refrigerate for up to a week or freeze slices tightly wrapped for up to 3 months.
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