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Italian Lemon Cream Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

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