When you take a bite of Italian Lemon Cream Cake, it feels like a little slice of heaven. The fresh, zesty lemon flavor dances on your tongue, paired with a smooth, rich cream that makes each bite feel indulgent yet refreshing. It’s the perfect balance of tart and sweet, with a melt-in-your-mouth texture that’s impossible to resist. Trust me, this cake will be your new favorite when you’re craving something light, bright, and bursting with flavor. Ready to try it? Let’s go!

Why You’ll Love Italian Lemon Cream Cake

Name: Italian Lemon Cream Cake
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 2 tsp baking powder; ¼ tsp salt; 3 large eggs (at room temperature); ½ cup whole milk; ½ cup unsalted butter, melted and cooled; Zest of 2 lemons; ¼ cup freshly squeezed lemon juice; 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 2 cups powdered sugar, sifted; Zest of 1 lemon; 3 tbsp freshly squeezed lemon juice

Versatile This cake is perfect for all occasions – whether it’s a casual afternoon treat or the showstopper at a dinner party, it works for anything.

Budget-Friendly Simple ingredients come together to create something extraordinary without breaking the bank.

Quick and Easy Don’t be intimidated by its elegance; this cake comes together faster than you think, and it’s beginner-friendly.

Customizable Adjust the sweetness, layer thickness, or lemon intensity to suit your taste.

Crowd-Pleasing The vibrant lemon flavor and rich cream will have everyone coming back for seconds. It’s a hit with kids and adults alike.

Ingredients

Ingredients in Italian Lemon Cream Cake

This cake is made with just a handful of ingredients, but they come together in such a way that every bite feels like a special treat. Here’s what you need:

Cake Layers: The base of the cake is light, fluffy, and subtly sweet – a perfect complement to the tangy lemon cream.

Lemon Zest: Adds that burst of citrus flavor that makes this cake so fresh and lively.

Sugar: Sweetens the cake just right, balancing the tart lemon.

Eggs: They give the cake its structure and richness, making each bite melt in your mouth.

All-Purpose Flour: The building block of the cake layers – it keeps everything soft and airy.

Baking Powder: Helps the cake rise to perfection.

Butter: Adds richness and tenderness to the cake.

Lemon Juice: The key ingredient for the tangy lemon cream – it packs a punch of citrusy goodness.

Heavy Cream: The creamy texture that makes the frosting so dreamy and smooth.

Vanilla Extract: A touch of vanilla enhances the overall flavor and adds depth to the cream.

Powdered Sugar: For that smooth, easy-to-spread frosting.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures even baking and helps the cake rise perfectly.

Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and a pinch of salt. Set aside.

Cream the Butter and Sugar: In a large bowl, cream the butter and sugar together until light and fluffy. This will create the base for your cake’s texture.

Add the Eggs: Beat in the eggs, one at a time, until fully incorporated. This gives the cake structure and richness.

Incorporate the Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with lemon juice, and mix until just combined. You want a smooth batter, so don’t overmix.

Bake the Cake: Pour the batter into two greased round cake pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Make the Lemon Cream: In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in lemon zest and lemon juice to achieve that perfect tangy flavor.

Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of the lemon cream on top. Add the second layer of cake, then frost the top and sides with the remaining lemon cream.

Chill and Serve: Refrigerate the cake for at least 1 hour before serving. This will allow the cream to set and make the cake even more flavorful.

Nutrition Facts

Servings: 8
Calories per serving: Approx. 320 kcal (depending on the amount of frosting used)

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

How to Serve Italian Lemon Cream Cake

This cake pairs wonderfully with a hot cup of tea or coffee. Here are a few serving suggestions:

Serve with fresh berries like raspberries or strawberries for a pop of color and a burst of freshness.
Pair with whipped cream for extra richness and texture.
Enjoy with a light salad to balance out the sweetness of the cake.

Additional Tips

Make it in advance: This cake actually gets better with time, so feel free to make it a day ahead and refrigerate.
Add more lemon: If you love a strong lemon flavor, add a little more zest to the cream or batter.
Use room temperature ingredients: Make sure your butter, eggs, and heavy cream are at room temperature for the smoothest batter and cream.
Garnish: Add a few extra lemon slices or zest on top for a beautiful finish.

FAQ’s

1. Can I make this cake ahead of time?
Yes! This cake actually tastes even better after a day or two in the fridge.

2. Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

3. Can I make the frosting dairy-free?
Absolutely! You can use coconut cream in place of heavy cream for a dairy-free option.

4. How long will this cake last?
Stored in an airtight container in the fridge, this cake will stay fresh for up to 3 days.

5. Can I use lemon extract instead of fresh lemon juice?
Fresh lemon juice gives the best flavor, but if you’re in a pinch, lemon extract can be used as a substitute.

6. Can I use a store-bought lemon frosting?
While homemade is always best, you can use store-bought frosting if you’re short on time.

7. How do I prevent the cake from sinking in the middle?
Make sure your oven is preheated, and don’t open the oven door until the cakes are fully baked.

8. Can I freeze this cake?
Yes, this cake freezes well. Just wrap it tightly in plastic wrap and aluminum foil before freezing.

9. How can I make this cake more moist?
Make sure not to overbake the cake, and consider adding a little extra lemon juice or zest to keep it moist.

10. Can I add a glaze on top?
Yes! A lemon glaze would complement the cake beautifully. Simply mix powdered sugar and lemon juice until smooth, then drizzle over the cake.

Conclusion

And there you have it – the Italian Lemon Cream Cake, a deliciously light yet indulgent dessert that will bring a burst of citrus to any occasion. Its refreshing flavors, creamy texture, and bright appearance make it a crowd favorite. Whether you’re celebrating or just enjoying a quiet moment, this cake is sure to impress. Enjoy every bite!

Italian Lemon Cream Cake

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Author: Grace Sullivan
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes (including cooling and chilling)
Yield: 10 servings 1x
Category: Dessert
Method: Bake
Cuisine: Italian
Diet: Vegetarian

Print Recipe

Description

This Italian Lemon Cream Cake is a light and moist dessert bursting with fresh lemon zest and juice. The cake is layered with a velvety lemon cream filling and finished with a dusting of powdered sugar. Perfect for spring gatherings or as an elegant dessert after dinner, its refreshing tang and delicate sweetness are sure to impress.

Instructions

Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
Combine Wet Ingredients: In another bowl, beat eggs with sugar until light and fluffy. Stir in milk, melted butter, lemon zest, and lemon juice.
Combine Batter: Gradually fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan.
Bake: Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.
Prepare Lemon Cream: Beat together cream cheese and butter until smooth. Gradually add powdered sugar, lemon zest, and lemon juice; mix until creamy and well combined.
Assemble: Once the cake is cooled, slice it horizontally into two layers. Spread the lemon cream evenly over the bottom layer and gently place the top layer back on. Dust with powdered sugar.