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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.

Ingredients

Scale

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

Find it online: https://kochenmitviktoria.com/italian-lemon-cream-cake-recipe/