This Italian Lemon Cream Cake is a bright and zesty treat that’s sure to lift your spirits! It features fluffy cake layers filled with a smooth lemon cream that’s refreshing and sweet.
I could eat this cake every day—it’s that good! Perfect for birthdays or just because you need a little sunshine in your life! 🍋 Enjoy a slice with tea, and you’re set!
Ingredients & Substitutions
All-purpose flour: This is the base for the cake. If you’re looking for gluten-free options, almond flour or a gluten-free flour blend can work, but the texture may change a bit.
Granulated sugar: Standard for sweetness! You could swap it with coconut sugar for a slightly different flavor, or use a sugar substitute if you’re watching calories.
Mascarpone cheese: This gives the cake its creamy texture. If you can’t find mascarpone, cream cheese or ricotta are good alternatives, though they will slightly alter the flavor.
Lemon zest: Fresh zest enhances the cake’s lemony brightness. If fresh lemons are unavailable, use bottled lemon juice or a tiny splash of lemon extract, keeping it minimal to avoid bitterness.
How Do I Achieve a Light and Fluffy Cake?
Getting your cake light and fluffy is key. Pay close attention to your creaming method! Cream the butter and sugar well, until it’s light in color and fluffy — about 3-5 minutes. This incorporates air, giving your cake a lovely rise.
- Start mixing on low speed to avoid a sugar cloud, then increase to medium.
- When adding eggs, do so one at a time. This ensures each egg is fully incorporated, maintaining a smooth batter.
- When adding flour and milk, alternate between the dry and wet ingredients, starting and ending with the flour. This helps keep the batter aerated.
How to Make Italian Lemon Cream Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- Zest of 1 lemon
- ¼ tsp salt
For the Lemon Cream Filling:
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
For the Frosting:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For Decoration:
- Lemon slices (for garnish)
- Fresh mint leaves (optional)
- Powdered sugar (for dusting)
How Much Time Will You Need?
This delightful Italian Lemon Cream Cake will take about 1 hour and 15 minutes to prepare and bake, plus an additional time for cooling and chilling. You’ll spend about 30 minutes prepping and about 25-30 minutes baking the cakes. Once it’s all assembled, let it chill before serving. It’s well worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, grease and flour two 9-inch round cake pans. This will help 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 the mixture is light and fluffy, which usually takes about 3-5 minutes. Add the eggs one at a time, ensuring each is well mixed before adding the next. Then, stir in the vanilla extract, lemon zest, and salt. In another bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the wet ingredients, alternating with milk, and mix until everything is well combined and smooth.
3. Bake the Cake:
Divide the cake batter evenly between the two prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in their pans for about 10 minutes before turning them out onto wire racks to cool completely.
4. Prepare the Lemon Cream Filling:
While your cakes are cooling, let’s prepare the filling! In a medium bowl, beat the heavy whipping cream until soft peaks form. Then, in another bowl, mix together the mascarpone cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until it’s all combined and fluffy.
5. Assemble the Cake:
Once your cakes are completely cool, place one layer on a serving plate. Spread half of the luscious lemon cream filling over the top. Then, gently place the second cake layer on top and spread the remaining filling over this layer too. It’s all about that creamy goodness!
6. Make the Frosting:
In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This will create a light and fluffy frosting. Spread this delightful frosting over the top and sides of your cake, smoothing it out as you go.
7. Decorate the Cake:
Now for the fun part! Top your beautiful cake with fresh lemon slices and add some mint leaves for a pop of color if you’d like. Finally, dust the top with a little powdered sugar for that elegant finish.
8. Serve:
Slice up your scrumptious Italian Lemon Cream Cake and serve it chilled. Enjoy every bite of this refreshing and delightful treat!
Can I Use Cake Mix Instead of Making the Batter from Scratch?
Absolutely! You can substitute the homemade cake batter with a lemon-flavored cake mix. Just follow the package instructions, adding the lemon zest to enhance the flavor. This can save you time while still delivering a delicious cake!
How Can I Make This Cake Ahead of Time?
You can prepare the cake layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store them in the fridge. You can also make the lemon cream filling the day before—just keep it refrigerated until you’re ready to assemble the cake.
Can I Substitute Ingredients for a Lighter Version?
Yes! For a lighter cake, you can use low-fat milk instead of whole milk and replace the unsalted butter with applesauce in a 1:1 ratio. Additionally, reducing the sugar by half in the cake and frostings can also help lighten the dish without sacrificing too much sweetness.
What’s the Best Way to Store Leftover Cake?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you have a whole cake, you can cover it with plastic wrap. For optimal freshness, it’s best to slice the cake right before serving to prevent it from drying out. Enjoy!
