Add Yahoo as a preferred source to see more of our stories on Google. Italian lemon cream cake on a cake stand - Michelle McGlinn/Tasting Table We may receive a commission on purchases made from links ...

Easter is approaching, and Italian lemon cream cake is a perfect ending to a holiday feast. A cake mix makes this recipe easy. It’s light, lemony and delicious. I made this for a double birthday party ...

This is one of my favorite cakes. Describing it, though, other than to say it’s made with a fruity Italian extra-virgin olive oil and has a terrific lemony kick — from both juice and zest — isn’t easy ...

Ah, Italy! Whether it’s the sparkling blue sea, rugged mountains, or picturesque hills, the country has something for everyone. Today, we’re bringing those flavors home with an Italian ricotta lemon ...

Meringue does double-duty in this meringue-topped lemon sponge cake: Beaten egg whites lighten the lemon and butter cake batter, which is baked until tender and just set. A generous amount of Italian ...

1. Preheat oven to 350 F. Grease insides of three 9-inch-by-2-inch round cake pans, line bottoms with parchment paper circles and grease them, and dust insides of pans with flour. 2. In a large bowl, ...

Preheat oven to 350°F. Combine granulated sugar and lemon zest in a large bowl; rub with fingers to disperse lemon oil until sugar feels moist, about 1 minute. Whisk in olive oil. Add eggs; whisk ...

This Italian lemon cream cake recipe showcases bright, citrusy lemons in a positively dreamy way. The cake itself is infused with lemon zest, while a light mascarpone cream frosting also gets the ...