An Italian in my Kitchen · by Rosemary Molloy★ 4.9 (10)
Italian Pastry Cream Filled Lemon Cake
NUTRITION · PER SERVING70M COOK
CAL 23%·PRO 15%
CARBS 56G48% OF CAL
1G FIBER25G OTHER30G TOTAL SUGAR
FAT 24G47% OF CAL
8G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft lemon cake filled with Italian lemon pastry cream. Rich and tangy, it's perfect for lemon lovers looking for an elegant dessert.
dessertitalianbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2¼ cups cake flour*
- 1 pinch salt*
- 2 teaspoons baking powder
- ½-1 tablespoon lemon zest
- 3 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- ¾ cup + 2 tablespoons granulated sugar ((180 grams total))
- ¼ cup + 3 tablespoons milk (room temperature) ((100 grams total))
- ½ cup + 3 tablespoons vegetable oil (melted butter or light olive oil) ((133 grams total))
- ½ teaspoon vanilla
- ¾ cup milk ((180 grams))
- ¾ cup cream whipping/whole cream ((165 grams))
- 4 egg yolks
- ½ cup sugar ((100 grams))
- 2½ tablespoons flour
- peel from 1 or 2 lemons (no white part)
At a glance
PER SERVING · TIME 70M
CAL 23%·PRO 15%
CARBS 56G48% OF CAL
1G FIBER25G OTHER30G TOTAL SUGAR
FAT 24G47% OF CAL
8G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 57mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 98mg
- Calcium
- 71mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 57MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.