Italian Lemon Cream Cake Recipe

Introduction

This Italian Lemon Cream Cake is a bright and luscious dessert perfect for spring and summer gatherings. With layers of moist cake, tangy lemon cream filling, and a light whipped topping, it’s a refreshing treat that’s sure to impress your guests.

Ingredients

• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup buttermilk
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 cup heavy whipping cream (for filling)
• 1 cup heavy whipping cream (for topping)
• ¼ cup powdered sugar (for topping)
• 1 teaspoon vanilla extract (for topping)
• Optional garnish: lemon zest, powdered sugar, white chocolate curls

Instructions

1. Step 1: Preheat your oven to 350°F and grease two 9-inch round cake pans. You can line them with parchment paper for easier removal.
2. Step 2: In a bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
3. Step 3: Using an electric mixer, beat the softened butter and granulated sugar until the mixture is pale and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. Step 4: Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk—start and end with the dry ingredients. Mix each addition until just combined to avoid overmixing.
5. Step 5: Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on wire racks.
6. Step 6: To make the lemon cream filling, beat the softened cream cheese, powdered sugar, lemon zest, and lemon juice until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the lemon cream mixture.
7. Step 7: For the topping, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
8. Step 8: Once the cakes are cooled, slice each horizontally to create four thin layers if you like. Spread the lemon cream filling between the layers and frost the outside of the cake with the whipped topping.
9. Step 9: Garnish the cake with extra lemon zest, a dusting of powdered sugar, or white chocolate curls. Chill the cake for at least 1 hour before serving for best flavor and texture.

Tips & Variations

• For a brighter lemon flavor, add a teaspoon of lemon extract to the filling.
• If you don’t have buttermilk, substitute with 1 cup of milk plus 1 tablespoon of lemon juice or vinegar—let it sit 5 minutes before using.
• Try adding fresh berries between the layers for a fruity twist.
• Use a serrated knife to slice the cakes evenly and reduce crumbs mixing into the filling.

Storage

Store the cake covered in the refrigerator for up to 3 days. The lemon cream filling and whipped topping should be kept chilled to maintain texture and freshness. To serve, remove from the fridge about 20 minutes before slicing and serving. You can freeze the cake layers before assembly for up to 1 month; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake layers and filling a day ahead. Assemble and frost the cake on the day you plan to serve for the freshest taste.

What can I use instead of fresh lemons?

If fresh lemons aren’t available, bottled lemon juice and pre-grated lemon zest work in a pinch, but fresh ingredients provide the best flavor and aroma.

Italian Lemon Cream Cake Recipe

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4.5 from 383 reviews

This Italian Lemon Cream Cake is a luscious and moist dessert featuring tender layers of vanilla butter cake infused with fresh lemon zest and juice. The cake is filled with a smooth and tangy cream cheese lemon filling, then topped with a light whipped cream frosting. Perfectly balanced with sweet and citrusy flavors, this elegant cake is garnished with extra lemon zest, powdered sugar, and white chocolate curls for a beautiful finish.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Cake

• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup buttermilk

Lemon Cream Filling

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 cup heavy whipping cream

Whipped Cream Topping

• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Optional Garnish

• Lemon zest
• Powdered sugar
• White chocolate curls

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper if desired to ensure the cakes release easily after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set this mixture aside for later use.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until the mixture becomes pale and fluffy, approximately 3 to 4 minutes. This step incorporates air for a light cake texture.
4. Add Eggs and Vanilla: Add the eggs one at a time into the butter-sugar mixture, beating well after each addition to ensure they are fully incorporated. Then, mix in the vanilla extract.
5. Combine Dry and Wet Ingredients: Add the flour mixture to the wet ingredients in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Mix each addition until just combined to avoid overmixing, which can toughen the cake.
6. Divide Batter and Bake: Evenly divide the batter between the prepared cake pans, smoothing the top. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely on wire racks.
7. Prepare the Lemon Cream Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, lemon zest, and lemon juice until smooth and creamy. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until evenly combined.
8. Make the Whipped Cream Topping: In a clean bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. This topping will be light and fluffy.
9. Assemble the Cake: Once the cakes are completely cooled, optionally slice each cake layer horizontally to create four thin layers total. Spread the lemon cream filling generously between each layer. Frost the entire cake with the whipped cream topping for a smooth finish.
10. Garnish and Chill: Decorate the cake with additional lemon zest, a dusting of powdered sugar, and white chocolate curls if desired. Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the filling to set.

Notes

• Make sure the cream cheese and butter are softened to room temperature for easy mixing and a smooth texture.
• If buttermilk is not available, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes.
• Allow the cakes to cool completely to prevent the filling from melting or sliding.
• For a more intense lemon flavor, add extra lemon zest to the filling or topping as desired.
• This cake tastes best when chilled but can be brought to room temperature before serving for softer texture.
• Use fresh lemon juice and zest for the best citrus flavor.

Keywords: Italian Lemon Cream Cake, lemon cake, cream cheese filling, whipped cream frosting, lemon dessert, layered cake, lemon zest cake