italian lemon cream cake recipe

Written BySheba G Updated On
italian lemon cream cake recipe
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The Best italian lemon cream cake recipe

I’m so excited to share with you my family’s favorite Italian lemon cream cake recipe. This dessert has been a staple in our household for years, and I just can’t get enough of it.

The combination of the tangy lemon cream and the sweet sponge cake is absolute perfection. Every time I make it, I get rave reviews from my family and friends.

My kids just love helping me in the kitchen, especially when we get to mix together the creamy lemon filling. It’s a great way to spend quality time together, and they always ask for seconds (and sometimes even thirds!)

As for me, I appreciate how easy this recipe is to make, yet it still looks impressive enough for special occasions like holidays or birthdays. Plus, it’s a great way to use up any extra lemons we have on hand.

Not to mention the health benefits of using real lemons and not relying on artificial flavorings or preservatives. It’s a win-win in my book!

Italian Lemon Cream Cake

Italian Lemon Cream Cake

4.7 from 1079 votes

This Italian Lemon Cream Cake is a delightful treat with a moist lemon cake base and a tangy lemon cream filling. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
Zest of 2 lemons
2 tbsp lemon juice
1 tsp vanilla extract
1/2 cup buttermilk

For the Lemon Cream Filling

1 cup heavy cream
1/2 cup powdered sugar
1 tbsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract

For the Lemon Glaze

1 cup powdered sugar
2-3 tbsp lemon juice

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour a 9-inch round cake pan.
3Set the pan aside.
4In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
5Set the dry ingredients aside.
6In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
7Add the eggs, one at a time, mixing well after each addition.
8Stir in the lemon zest, lemon juice, and vanilla extract.
9Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
10Mix just until combined.
11Pour the batter into the prepared cake pan and smooth the top with a spatula.
12Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
13The cake should be golden brown and spring back when lightly touched.
14While the cake is baking, prepare the lemon cream filling.
15In a medium bowl, using an electric mixer, whip the heavy cream until stiff peaks form.
16Gradually add the powdered sugar, lemon zest, lemon juice, and vanilla extract, mixing until well combined.
17Allow the cake to cool in the pan for 10 minutes.
18Then, remove the cake from the pan and let it cool completely on a wire rack.
19Once the cake is completely cool, slice it horizontally into two layers.
20Spread the lemon cream filling evenly over the bottom layer.
21Place the top layer on the filling and press down gently.
22In a small bowl, whisk together the powdered sugar and lemon juice for the glaze.
23Add more lemon juice or powdered sugar as needed to reach your desired consistency.
24The glaze should be thick enough to coat the back of a spoon.
25Drizzle the glaze over the top of the cake, allowing it to drip down the sides.
26Let the glaze set for a few minutes before slicing and serving.
27The glaze should be slightly tacky to the touch.
28Slice the cake into 6 equal pieces and serve.
29Enjoy your homemade Italian Lemon Cream Cake.

🔧Equipment

9-inch round cake pan
Mixing bowl
Electric mixer
Whisk
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 300mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 5g

📝Notes

You can add 1/2 cup of chopped nuts to the lemon cream filling for extra crunch. Store any leftovers in an airtight container at room temperature for up to 3 days.

This Italian lemon cream cake recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a delicious dessert for your family.

It’s easy to make ahead of time, so feel free to prep it in advance if you need to.

When serving, consider topping it with fresh berries or shaved chocolate for added visual appeal.

❓ Frequently Asked Questions About Italian Lemon Cream Cake

Q: What is the difference between this Italian lemon cream cake recipe and other lemon cakes?

This recipe stands out from others due to its unique combination of flavors and textures. The addition of lemon zest and juice gives it a brightness that’s hard to find in other recipes. Additionally, the use of mascarpone cheese instead of traditional buttercream makes it lighter and more refreshing.

Q: Can I make this cake ahead of time?

Yes, you can prepare the cake and frosting ahead of time. Simply assemble the cake just before serving, as the frosting tends to soften quickly when exposed to air.

Q: How do I ensure my cake doesn’t collapse?

To prevent the cake from collapsing, make sure to not overmix the batter when combining wet and dry ingredients. Also, don’t overbake it – keep an eye on your timer!

Q: Can I substitute other types of citrus fruits for lemons?

While you can experiment with other citrus fruits, keep in mind that lemons have a distinct flavor profile that pairs perfectly with mascarpone cheese. If you want to try something different, start with smaller amounts and adjust to taste.

Q: What’s the best way to store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days or freeze it for longer storage.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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