This Italian Lemon Cream Cake is a bright and zesty dessert that layers soft cake with luscious lemon cream. It’s perfect for sprucing up any occasion!
The refreshing lemon flavor is sure to make you smile. I can’t resist a generous slice with a cup of coffee — it makes my day feel extra special! ☀️
Key Ingredients & Substitutions
All-purpose flour: This is the backbone of your cake. While I recommend all-purpose flour for the best texture, you can use a gluten-free blend if needed. Just check that it’s designed for baking.
Sugar: Granulated sugar gives sweetness and moisture. You can swap it for coconut sugar or cane sugar for a different flavor, though the texture may vary slightly.
Lemon zest: Fresh lemon zest really brightens up the cake! If you’re in a pinch, you could use bottled lemon extract, but it’ll lack the same freshness. I love using organic lemons when possible!
Heavy whipping cream: For a rich filling, heavy cream is essential. If you’re aiming for lower fat, you could use whipped topping, but it doesn’t have the same creamy texture or flavor.
What’s the Best Way to Ensure a Light and Fluffy Cake?
Creating a light and fluffy cake hinges on the cream butter and sugar step. Make sure your butter is softened to room temperature so it whips air in easily.
- Beat the butter and sugar together until it looks pale, fluffy, and increases in volume—this can take about 3-5 minutes.
- When adding the eggs, do it one at a time, making sure each is fully combined before adding the next. This helps keep the mixture airy.
- Be cautious not to overmix once you combine wet and dry ingredients; stop when just combined to avoid a dense cake.
How to Make Italian Lemon Cream Cake
Ingredients You’ll Need:
For the Lemon Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 4 large eggs
- 2 tbsp lemon zest (from about 2 lemons)
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
For the Lemon Cream Filling:
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ½ cup lemon curd (store-bought or homemade)
For the Garnish:
- Slices of fresh lemon
- Whipped cream (optional)
- Fresh mint leaves (optional)
- Powdered sugar for dusting
How Much Time Will You Need?
This delicious Italian Lemon Cream Cake will take about 15 minutes to prepare and around 30 minutes to bake. After that, you’ll need to allow some cooling time. Plan for about 1 hour and 15 minutes in total, plus some chilling time if serving later.
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While the oven warms up, grease and flour two 9-inch round cake pans to ensure that your cakes come out easily after baking.
2. Make the Cake Batter:
In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. Next, add the eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract and lemon zest for that fresh flavor!
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients in your large bowl. Alternate adding the milk with the dry ingredients, starting and ending with the flour. Mix until everything is just combined—don’t over-mix!
4. Bake the Cakes:
Divide your cake batter evenly between the two prepared pans. Place in the preheated oven and bake for about 25-30 minutes. Check by inserting a toothpick into the center of the cakes; if it comes out clean, they are done! Let them cool in the pans for about 10 minutes before moving them to a wire rack to cool completely.
5. Prepare the Lemon Cream Filling:
While the cakes are cooling, make the lemon cream filling. In a large bowl, beat the heavy whipping cream until it starts to thicken. Gradually add the powdered sugar and vanilla extract, continuing to beat until you reach stiff peaks. Gently fold in the lemon curd until everything is mixed well.
6. Assemble the Cake:
Once your cake layers are completely cooled, place one layer on a serving plate. Spread half of the lemon cream filling over this first layer, making it nice and even. Then, carefully place the second cake layer on top.
7. Frost the Cake:
Using the remaining lemon cream filling, frost the top and sides of the cake. Don’t worry about making it perfect; a little texture adds charm!
8. Garnish:
To make your cake look extra special, decorate the top with slices of fresh lemon. You can add dollops of whipped cream and fresh mint leaves if you’d like to make it pop!
9. Serve:
Before serving, dust the top with powdered sugar for a lovely finish. Enjoy your Italian Lemon Cream Cake chilled or at room temperature. It’s the perfect treat for any occasion!
Can I Substitute the All-Purpose Flour?
Yes, you can use gluten-free all-purpose flour as a substitute to make it gluten-free. Just make sure it’s a 1:1 blend designed for baking. The texture may differ slightly, so keep an eye on the baking time.
Can I Use Other Types of Citrus Zest?
Absolutely! If you want to experiment, orange or lime zest can be a great alternative to lemon zest. Just remember that the flavor will change slightly—orange will add sweetness, while lime will give a more tart flavor!
How to Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight before enjoying!
Can I Make This Cake Ahead of Time?
Yes! You can bake the cake layers a day in advance. Just wrap them in plastic wrap once they are completely cooled and store them at room temperature. The lemon cream filling can be made a few hours ahead, but it’s best to assemble the cake close to serving time to keep it fresh!
