Italian Lemon Cream Cake

Directions:
 Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in lemon zest and juice. Sift together flour, baking powder, and salt in another bowl. Gradually add to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Divide the batter evenly between the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
 Make the Lemon Cream Filling: Beat heavy cream until stiff peaks form. In another bowl, beat cream cheese with powdered sugar, lemon juice, and zest until smooth. Fold the whipped cream into the cream cheese mixture.
 Prepare the Frosting: Beat butter until creamy. Gradually add powdered sugar, then mix in vanilla extract and enough heavy cream to achieve a spreadable consistency.
 Assemble the Cake: Once the cakes are cool, spread the lemon cream filling on top of one cake layer. Place the second layer on top. Frost the top and sides of the cake with the prepared frosting.
 Chill: Refrigerate the cake for at least 1 hour to set the filling and frosting before serving.

This Italian Lemon Cream Cake is a splendid combination of sweet and tangy, making it a delightful finish to any meal.

Prep Time: 30 minutes | Cook Time: 25 minutes | Total Time: 55 minutes (plus chilling) | Servings: 12 | Calories: 590 kcal per serving