Top 1 Italian Lemon Cream Cake Recipe

Introduction

This Italian Lemon Cream Cake is a delightful dessert that balances a light vanilla cake with a tangy, creamy lemon filling. It’s perfect for spring or summer gatherings and sure to impress with its fresh, vibrant flavors.

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
• 2 cups heavy whipping cream (divided)
• 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 1 cup of heavy cream until stiff peaks form. Fold the whipped cream into the lemon mixture gently.
8. Step 8: For the topping, whip the remaining 1 cup of heavy cream with 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.
10. Step 10: Top the cake with the whipped cream frosting. Garnish with lemon zest, powdered sugar, or curls of white chocolate if desired.
11. Step 11: Chill the cake for at least 1 hour before serving to allow flavors to meld and frosting to set.

Tips & Variations

• For extra lemon flavor, add a little lemon extract to the filling along with the zest and juice.
• Use fresh lemon juice for the best tangy taste rather than bottled lemon juice.
• If buttermilk is unavailable, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes.
• Keep the cake layers thin for easier slicing and a more delicate texture.
• For a lighter option, try substituting some of the heavy cream with mascarpone in the filling.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the cream’s texture and freshness. When ready to serve, allow the cake to sit at room temperature for about 15 minutes for the best flavor. Leftover cake can be refrigerated similarly, but avoid freezing to preserve the creamy filling’s quality.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be prepared a day in advance and stored in the refrigerator. In fact, chilling it allows the flavors to develop beautifully.

What if I don’t have buttermilk?

You can easily substitute buttermilk by mixing 1 tablespoon of lemon juice or white vinegar into 1 cup of milk. Let it stand for about 5 minutes before using.

Top 1 Italian Lemon Cream Cake Recipe

Print Recipe

★★★★★

4.8 from 146 reviews

This Italian Lemon Cream Cake is a luscious and refreshing dessert featuring moist vanilla cake layers filled and frosted with a tangy lemon cream cheese filling and topped with light whipped cream. The citrusy lemon flavor combined with creamy textures makes it a perfect cake for spring and summer celebrations or any time you crave a bright, elegant dessert.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the 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

For the 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

For the 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 the oven and 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 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. This should take about 3 to 4 minutes, helping to incorporate air for a tender cake.
4. Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to ensure full incorporation. Then stir in the vanilla extract for flavor.
5. Combine wet and dry ingredients: Add the dry ingredient mixture to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing which could toughen the cake.
6. Bake the cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating doneness.
7. Cool the cakes: Let the cakes cool in their pans for about 10 minutes before removing them. Then turn the cakes out onto wire racks to cool completely before assembling.
8. Prepare the lemon cream filling: Beat the softened cream cheese, powdered sugar, lemon zest, and fresh lemon juice together until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the lemon cream mixture to create a light and fluffy filling.
9. Prepare the whipped cream topping: Whip the heavy whipping cream, powdered sugar, and vanilla extract together until soft peaks form. This will create a smooth and airy frosting for the cake.
10. Assemble the cake: Once the cakes have completely cooled, optionally slice each layer horizontally to create four thin layers. Spread the lemon cream filling evenly between the layers. Finish by frosting the top and sides of the cake with the whipped cream topping.
11. Garnish and chill: Decorate the cake with lemon zest, powdered sugar, or white chocolate curls as desired. Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the filling to set.

Notes

• Ensure the cake layers are completely cool before assembling to prevent the filling and topping from melting.
• You can substitute regular milk with buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• For a stronger lemon flavor, increase lemon zest by an additional teaspoon.
• White chocolate curls can be made by shaving a white chocolate bar with a vegetable peeler.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Italian Lemon Cream Cake, lemon cake, cream cheese filling, lemon dessert, vanilla cake, whipped cream frosting