Italian Lemon Cream Cake Recipe

Introduction

This Italian Lemon Cream Cake is a bright and refreshing dessert that perfectly balances tangy lemon flavors with rich creaminess. Layers of moist vanilla cake are filled and topped with luscious lemon cream and whipped frosting, making it an irresistible treat for any occasion.

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)

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 the 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 the 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 the cakes in the 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. Gently fold the whipped cream into the lemon mixture.
8. Step 8: For the topping, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
9. Step 9: Once the cakes are cooled, slice each horizontally to create four thin layers if desired. Spread the lemon cream filling between each layer.
10. Step 10: Top the assembled cake with the whipped cream frosting. Garnish with lemon zest, powdered sugar, or white chocolate curls as you like.
11. Step 11: Chill the cake for at least 1 hour before serving to allow flavors to meld and the filling to set.

Tips & Variations

• Use fresh lemons for the most vibrant flavor; bottled lemon juice can alter the taste.
• If you don’t have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
• For a lighter texture, carefully fold in the whipped cream filling instead of beating it vigorously.
• Add a thin layer of lemon curd between layers for an extra burst of citrus.

Storage

Store the cake covered in the refrigerator for up to 3 days. Because it contains cream cheese and whipped cream, keep it chilled until ready to serve. When reheating, it’s best enjoyed cold or at room temperature rather than warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually benefits from resting in the refrigerator for several hours or overnight to let the flavors meld. Just cover it well to prevent it from drying out.

Is the cake suitable for freezing?

Freezing is possible but may change the texture of the cream filling and whipped topping. If you choose to freeze, wrap the cake tightly and thaw it in the refrigerator before serving, then re-whip the topping if necessary.

Italian Lemon Cream Cake Recipe

Print Recipe

★★★★★

4.9 from 94 reviews

This Italian Lemon Cream Cake features tender vanilla cake layers filled and topped with luscious lemon cream made from cream cheese and fresh lemon juice, crowned with a smooth whipped cream topping. The cake is bright, refreshing, and perfect for spring or summer celebrations, offering a delightful balance of sweetness and citrus tang.

• Author: Rico
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• 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

Instructions

1. Preheat and Prepare 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 this mixture aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes.
4. Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, beating well after each addition, then stir in the vanilla extract.
5. Combine Dry Ingredients and Buttermilk: Add the dry ingredients in three additions, alternating with buttermilk—starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
6. Bake the Cake Layers: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
8. Prepare Lemon Cream Filling: Beat softened cream cheese, powdered sugar, lemon zest, and fresh lemon juice together until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the lemon mixture.
9. Make the Whipped Cream Topping: Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form, then set aside.
10. Assemble the Cake: Once the cakes are completely cooled, optionally slice each layer horizontally to make four thin layers. Spread the lemon cream filling evenly between the layers.
11. Add the Whipped Cream Topping: Spread the whipped cream topping over the top of the cake evenly.
12. Garnish and Chill: Garnish the cake with additional lemon zest, powdered sugar, or white chocolate curls. Chill the cake for at least 1 hour before serving to let flavors meld and the cream set.

Notes

• Ensure the cake layers are fully cooled before assembling to prevent the filling from melting.
• For a more intense lemon flavor, you can increase the lemon zest slightly.
• If you prefer a thicker cake, do not slice the layers horizontally and only spread the filling between the two layers.
• Use room temperature ingredients to ensure a smooth batter and cream.
• The cake can be stored covered in the refrigerator for up to 3 days.

Keywords: Italian Lemon Cream Cake, Lemon Cake, Cream Cheese Filling, Vanilla Cake, Lemon Dessert, Whipped Cream Topping