Irresistible Italian Lemon Cream Cake Recipe for Sweet Moments

My recent obsession with decadent italian lemon cream cake has transformed lazy weekend afternoons into delightful culinary adventures.

Creamy layers whisper promises of bright, zesty delight waiting to dance across your palate.

Sweet moments emerge when simple ingredients combine with pure passion.

Soft, pillowy textures blend perfectly with tangy citrus notes that awaken your senses.

Subtle hints of vanilla complement the bright lemon essence, creating a harmonious dessert experience.

Baking this cake feels like writing a delicious love letter to summer’s most refreshing flavors.

You’ll want to slice into this dreamy creation and savor every magnificent bite.

What Makes Italian Lemon Cream Cake So Special

• Quick Kitchen Magic: Discover a simple cake recipe that transforms basic ingredients into a stunning dessert with minimal culinary skills required.
• Crowd-Pleasing Charm: Perfect for family gatherings, potlucks, or casual celebrations where you want to impress without spending hours in the kitchen.
• Versatile Delight: Adaptable recipe that works beautifully for afternoon tea, brunch, or as a sweet ending to a dinner party with its bright, refreshing lemon flavor profile.
• Texture Triumph: Promises a tender, moist cake with a luxurious cream filling that delivers both visual and gustatory satisfaction in every single bite.

What You’ll Need For Italian Lemon Cream Cake

• Butter: A rich ingredient that provides moisture and tender texture to the cake.
• Granulated Sugar: Sweetens the cake and helps create a light, fluffy structure.
• Eggs: Bind the ingredients together and contribute to the cake's rich consistency.
• All-Purpose Flour: Forms the primary structure of the cake.
• Baking Powder: Helps the cake rise and become light and airy.

• Milk: Adds moisture and helps create a smooth cake batter.
• Vanilla Extract: Provides a classic, warm flavor to the cake.

• Heavy Cream: Creates a light and fluffy base for the cream filling.
• Mascarpone Cheese: Adds richness and a luxurious creamy texture.
• Powdered Sugar: Sweetens and stabilizes the cream filling.
• Lemon Juice: Introduces a bright, tangy flavor to the cream.
• Lemon Zest: Provides intense citrus aroma and flavor.

• Powdered Sugar: Adds a delicate, sweet dusting to the cake surface.
• Fresh Lemon Slices: Provides a decorative and fresh citrus element.
• Fresh Mint Sprig: Offers a decorative and aromatic garnish.

How To Bake Italian Lemon Cream Cake

Step 1: Warm Up the Oven

Crank the oven to a cozy 350°F and lovingly coat a 9-inch round cake pan with butter, making sure every nook and cranny is protected.

Step 2: Whip Up the Base

In a spacious mixing bowl, blend softened butter and sugar until the mixture transforms into a dreamy, cloud-like texture with a sunny yellow hue.

Step 3: Introduce the Eggs

Gently add eggs one by one into the butter-sugar mixture, stirring with care after each addition to create a silky-smooth foundation.

Step 4: Blend the Dry Ingredients

In a separate bowl, sift together flour and baking powder. Gradually fold these into the wet ingredients, alternating with milk to maintain a velvety consistency.

Step 5: Add Flavor Bomb

Splash in vanilla extract and mix thoroughly until the batter becomes perfectly smooth with zero lumps.

Step 6: Prepare for Baking

Transfer the batter into the prepared pan, using a spatula to spread it evenly. Give the pan a gentle tap to banish any sneaky air bubbles.

Step 7: Bake to Perfection

Slide the pan into the oven and bake for 25-30 minutes. The cake is ready when a toothpick comes out clean and the top turns a gorgeous golden brown.

Step 8: Cool Down

Rescue the cake from the oven and let it chill on a wire rack for about 45 minutes until completely cool.

Step 9: Craft the Creamy Filling

Whip heavy cream in a chilled bowl until soft peaks form. Gently fold in mascarpone cheese to create a luxurious cream.

Step 10: Zest Up the Cream

• Lemon juice
• Lemon zest
• Powdered sugar

Stir until smooth and perfectly blended.

Step 11: Slice the Cake

Using a serrated knife, carefully slice the cooled cake into two even layers.

Step 12: Layer with Cream

Spread the lemon cream generously between the cake layers, ensuring an even distribution of deliciousness.

Step 13: Reassemble

Delicately place the top layer back onto the cream-filled bottom layer.

Step 14: Add the Finishing Touch

Dust the entire cake with a light snowfall of powdered sugar using a fine-mesh sieve.

Step 15: Final Flourish

Just before serving, adorn the cake with fresh lemon slices and a playful mint sprig to add a pop of color and a burst of freshness.

Top Tips For Italian Lemon Cream Cake

• Avoid Sticking Struggles: Generously grease the pan with butter, ensuring every nook and cranny is covered to prevent the cake from clinging to the sides.
• Egg Incorporation Technique: Add eggs one at a time, mixing thoroughly to create a smooth, uniform batter that guarantees a consistent texture throughout the cake.
• Prevent Lumpy Disasters: Sift flour and baking powder together, then fold gradually into wet ingredients, alternating with milk to maintain a silky, lump-free consistency.
• Master the Cream Filling: Whip heavy cream in a chilled bowl and fold mascarpone gently to create a luxurious, cloud-like cream that perfectly complements the light cake.
• Slice with Precision: Use a serrated knife to carefully cut the cooled cake into two even layers, ensuring a professional-looking and evenly filled dessert.

Ways To Switch Up Italian Lemon Cream Cake

• Gluten-Free Lemon Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains the cake's light texture and zesty flavor.
• Vegan Citrus Delight: Substitute butter with coconut oil, eggs with flax eggs, and heavy cream with coconut cream for a plant-based alternative that preserves the cake's creamy essence.
• Reduced Sugar Option: Use stevia or monk fruit sweetener instead of granulated sugar, and swap powdered sugar with a sugar-free alternative to create a low-carb, diabetic-friendly dessert.
• Lavender Lemon Variation: Infuse the cream filling with dried lavender buds and add a touch of lavender extract to introduce a subtle floral note that complements the citrusy profile.

Tasty Sips And Bites With Italian Lemon Cream Cake

• Pair with Bright Citrus Cocktail: Craft a zesty limoncello spritz that echoes the cake's lemon notes, combining limoncello, prosecco, and a splash of soda water for a refreshing complement.
• Match with Lavender Earl Grey Tea: Brew a delicate Earl Grey infused with lavender, its floral undertones and bergamot hints perfectly balancing the cake's creamy, citrusy profile.
• Serve alongside Candied Lemon Sorbet: Create a palate-cleansing sorbet that intensifies the cake's citrus essence, offering a cool, light counterpoint to the rich mascarpone cream.
• Complement with Almond Biscotti: Add crisp almond biscotti on the side, providing a crunchy texture that contrasts the cake's soft, creamy layers and adds a subtle nutty depth.

How To Store Italian Lemon Cream Cake Safely

• Store covered cake in an airtight container for up to 3-4 days, keeping it in the coldest part of the refrigerator to maintain freshness and prevent cream filling from spoiling.
• Wrap cake tightly in plastic wrap, then aluminum foil, and freeze for maximum 2 months; thaw overnight in refrigerator before serving to preserve texture and flavor.
• Keep cake at room temperature for maximum 2 hours to prevent cream filling from becoming unsafe; always return to refrigeration after serving.
• Gently warm individual slices in microwave for 10-15 seconds at 50% power, or let cake sit at room temperature for 15-20 minutes before serving to soften cream and restore optimal taste.

FAQs About Italian Lemon Cream Cake

• How do I ensure my cake doesn't stick to the pan?

Thoroughly grease the entire 9-inch round cake pan with butter, making sure to cover every surface to prevent sticking during baking.

• Can I overmix the batter?

Mix ingredients just until combined. Overmixing can develop gluten and create a tough, dense cake instead of a light, tender texture.

• What's the best way to check if the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, and the top is golden brown, the cake is perfectly baked.

• Why should I let the cake cool completely before adding cream?

Cooling prevents the cream from melting and ensures a stable, beautifully layered cake with clean, defined cream filling.

Italian Lemon Cream Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 14 reviews

• Total Time: 1 hour 35 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Silky layers of Italian lemon cream cake promise a zesty Mediterranean escape on each delectable forkful. Sweet citrus notes and creamy mascarpone blend seamlessly, inviting you to savor an authentic slice of culinary bliss.

---

Ingredients

Scale 1x2x3x

Cake Base:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup unsalted butter
• 1/4 cup milk
• 2 tsp baking powder
• 1 tsp vanilla extract

Lemon Cream Filling:

• 1 cup heavy cream
• 1/2 cup mascarpone cheese
• 1/3 cup lemon juice
• 2 tbsp lemon zest
• 1/4 cup powdered sugar

Finishing and Garnish:

• 1/4 cup powdered sugar (for dusting)
• 2 tbsp fresh lemon slices
• 1 sprig fresh mint (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F and thoroughly grease a 9-inch round cake pan with butter, ensuring complete coverage to prevent sticking.
2. Cream softened butter and granulated sugar in a large mixing bowl until the mixture becomes light, fluffy, and pale yellow, approximately 3-4 minutes.
3. Incorporate eggs one at a time into the butter-sugar mixture, mixing thoroughly after each addition to create a smooth, uniform batter.
4. Sift together flour and baking powder in a separate bowl, then gradually fold into the wet ingredients, alternating with milk to maintain a silky texture.
5. Stir in vanilla extract, blending until the cake batter is completely homogeneous and free of lumps.
6. Pour the prepared batter into the prepared cake pan, spreading evenly with a spatula and gently tapping to release any air bubbles.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center emerges clean and the top turns golden brown.
8. Remove cake from oven and allow to cool completely on a wire rack for approximately 45 minutes.
9. Whip heavy cream in a chilled bowl until soft peaks form, then gently fold in mascarpone cheese, creating a luxurious, creamy consistency.
10. Gradually incorporate lemon juice, lemon zest, and powdered sugar into the cream mixture, stirring until smooth and well-combined.
11. Carefully slice the cooled cake horizontally into two even layers using a serrated knife.
12. Spread the lemon cream filling generously between cake layers, ensuring an even distribution.
13. Reassemble the cake, positioning the top layer carefully over the cream filling.
14. Dust the entire cake surface with powdered sugar using a fine-mesh sieve for an elegant finish.
15. Garnish with fresh lemon slices and a delicate mint sprig just before serving to enhance visual appeal and provide a hint of freshness.

Notes

• Adjust oven temperature for different altitude levels to ensure consistent baking results and prevent dryness.
• Use room temperature ingredients like eggs and milk to create smoother, more uniform cake batter consistency.
• Replace traditional dairy with plant-based alternatives for a vegan-friendly version, such as coconut cream and almond milk.
• Consider reducing sugar content by substituting with natural sweeteners like honey or maple syrup for a healthier dessert option.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 360
• Sugar: 22 g
• Sodium: 130 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 80 mg