Creamy italian Lemon Cream Cake Recipe

Introduction

Bright and luscious, this Italian Lemon Cream Cake combines tender vanilla layers with a tangy lemon cream filling for a delightful dessert. It’s perfect for spring gatherings or whenever you crave a refreshing, creamy treat.

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 (for filling)
• 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. Grease and flour two 9-inch round cake pans.
2. Step 2: In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Step 3: In a large bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Step 4: Add the dry ingredients in three batches, alternating with buttermilk, beginning and ending with the dry mixture. Mix until just combined.
5. Step 5: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
6. Step 6: Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
7. Step 7: For the filling, beat the cream cheese, powdered sugar, lemon zest, and lemon juice until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Fold into the lemon mixture gently.
8. Step 8: For the topping, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
9. Step 9: Once cakes are cooled, slice each in half horizontally to create four thin layers (optional). Spread the lemon cream between each layer. Top the cake with whipped cream frosting.
10. Step 10: Garnish with lemon zest, powdered sugar, or curls of white chocolate. Chill for at least 1 hour before serving.

Tips & Variations

• Use fresh lemons for the zest and juice to maximize brightness in the filling.
• For a dairy-free option, substitute butter, cream cheese, and heavy cream with plant-based alternatives.
• If you prefer a denser cake, skip slicing the layers and spread the filling only in the middle.
• Decorate with candied lemon slices for an elegant touch.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the cream cheese filling’s texture. When ready to serve, allow the cake to sit at room temperature for 15–20 minutes for the best flavor and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake can be assembled and refrigerated a day in advance. This actually helps the flavors meld together and makes slicing easier.

Can I freeze the cake?

You can freeze the baked cake layers (without filling) wrapped tightly in plastic wrap for up to 2 months. Thaw completely before adding the lemon cream filling and frosting.

Italian Lemon Cream Cake Recipe

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4.8 from 97 reviews

This Italian Lemon Cream Cake features tender vanilla cake layers filled and topped with a luscious lemon cream filling and whipped cream frosting. The cake offers a perfect balance of sweet and tangy flavors, enhanced by fresh lemon zest and juice, making it a delightful dessert for any occasion.

• Author: Viktoria
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Vanilla Cake Layers

• 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

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. Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 3 to 4 minutes.
4. Add Eggs and Vanilla: Add eggs one at a time to the butter and sugar mixture, beating well after each addition. Then stir in the vanilla extract for flavor.
5. Combine Dry Ingredients and Buttermilk: Add the dry flour mixture to the wet ingredients in three batches, alternating with the buttermilk. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing.
6. Bake the Cake Layers: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes. Then, remove from pans and place them on wire racks to cool completely.
8. Make Lemon Cream Filling: Beat together softened cream cheese, powdered sugar, lemon zest, and fresh lemon juice until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon cream mixture for a light filling.
9. Prepare Whipped Cream Topping: Whip heavy cream, powdered sugar, and vanilla extract together in a bowl until soft peaks form. Set aside to use as the cake topping.
10. Assemble the Cake: Once fully cooled, slice each cake layer in half horizontally to create four thin layers if desired. Spread the lemon cream filling evenly between each layer. Finish by spreading the whipped cream frosting over the top of the cake.
11. Garnish and Chill: Decorate the cake with lemon zest, additional powdered sugar, or white chocolate curls as garnish. Chill the completed cake in the refrigerator for at least 1 hour before serving to allow flavors to meld and filling to set.

Notes

• For best results, use room temperature ingredients when preparing the cake batter and filling.
• Be careful not to overmix the batter when combining wet and dry ingredients; this ensures a tender cake crumb.
• Chilling the cake before serving helps the lemon cream filling set nicely and enhances the flavors.
• You can substitute buttermilk with a mix of milk and lemon juice if needed (1 cup milk + 1 tablespoon lemon juice).
• The optional slicing into more layers is for extra filling and a more elegant presentation but is not required.
• White chocolate curls can be made by shaving a white chocolate bar with a vegetable peeler.

Keywords: Italian lemon cream cake, lemon cake, cream cheese filling, whipped cream frosting, homemade lemon cake, vanilla cake layers