Top 1 Italian Lemon Cream Cake Recipe

Introduction

This Italian Lemon Cream Cake is a delightful combination of tender vanilla cake layers and a luscious lemon cream filling. Perfectly light and refreshing, it’s an ideal dessert for spring or summer gatherings.

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 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 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 the heavy cream until stiff peaks form. Fold the whipped cream gently into the lemon mixture.
8. Step 8: For the topping, whip the remaining 1 cup heavy cream, 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 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.
11. Step 11: Chill the cake for at least 1 hour before serving to allow flavors to meld and frosting to set.

Tips & Variations

• Use fresh lemons for the best flavor in the lemon cream filling.
• For a lighter cake, substitute half the all-purpose flour with cake flour.
• To add texture, sprinkle toasted almonds between the layers.
• White chocolate curls can be made easily by shaving a chocolate bar with a vegetable peeler.

Storage

Store the cake covered in the refrigerator for up to 3 days. Let it sit at room temperature for 10–15 minutes before serving for the best texture. Leftover slices can be stored in an airtight container and gently reheated if desired, but fresh is always best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake layers and lemon filling a day in advance. Assemble and frost the cake on the day you plan to serve it for the freshest results.

Can I use regular milk instead of buttermilk?

You can substitute regular milk with 1 tablespoon of lemon juice or vinegar added to 1 cup of milk. Let it sit for 5 minutes to curdle before using, to mimic buttermilk’s acidity.

Top 1 Italian Lemon Cream Cake Recipe

Print Recipe

★★★★★

4.4 from 80 reviews

This Italian Lemon Cream Cake features tender vanilla cake layers filled with a luscious lemon cream cheese filling and topped with light whipped cream frosting. The cake is brightened with fresh lemon zest and juice, making it a refreshing and delightful dessert perfect for any occasion.

• Author: zara
• 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

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

Optional Garnish

• Lemon zest
• Powdered sugar
• White chocolate curls

Instructions

1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes do not stick.
2. Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later incorporation.
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 the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract thoroughly.
5. Combine wet and dry ingredients: Add the dry ingredients in three batches, alternating with the buttermilk, beginning and ending with the dry mixture. Mix just until combined to avoid overmixing.
6. Bake the cake layers: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cakes: Let the cakes cool in their pans for 10 minutes. Then, turn them out onto wire racks and allow to cool completely.
8. Prepare lemon cream filling: Beat the softened cream cheese with powdered sugar, lemon zest, and fresh lemon juice until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the lemon mixture to create a light filling.
9. Prepare whipped cream topping: Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Set aside for frosting the cake.
10. Assemble the cake: Once the cake layers are fully cooled, optionally slice each in half horizontally to create four thin layers. Spread the lemon cream filling between each layer, stacking them carefully.
11. Frost and garnish: Top the assembled cake with the whipped cream frosting. Garnish with lemon zest, a dusting of powdered sugar, and white chocolate curls if desired.
12. Chill before serving: Chill the cake in the refrigerator for at least 1 hour to allow the flavors to meld and the filling to set before serving.

Notes

• For best results, use room temperature ingredients for smoother batter and filling.
• You can substitute buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes.
• To make slicing easier, chill the cakes before slicing into layers.
• This cake can be stored in the refrigerator for up to 3 days.
• Feel free to add more or less lemon juice depending on your preference for tartness.

Keywords: Italian lemon cake, lemon cream cake, lemon dessert, cream cheese filling, whipped cream frosting, homemade cake