Italian Lemon Cream Cake is a delightful dessert that combines light, fluffy cake layers with a luscious, zesty lemon cream filling and a sweet powdered sugar topping. This cake is the epitome of elegance and balance, with a perfect harmony of sweetness and tanginess. Inspired by traditional Italian desserts, this cake is ideal for celebrations, dinner parties, or any time you want a dessert that feels both indulgent and refreshing. Its soft texture, bright citrus flavor, and creamy filling make it a standout dessert that will have everyone asking for seconds—and the recipe.
Why You’ll Love This Recipe
Italian Lemon Cream Cake is a show-stopper both in appearance and taste. The layers of tender sponge cake paired with a light, creamy lemon filling deliver a sophisticated flavor that’s perfect for any occasion. This recipe is simple enough to follow for a home baker yet impressive enough to serve at a formal gathering. The lemon flavor is refreshing without being overpowering, and the cream filling adds a luxurious touch that complements the cake beautifully. Whether you’re an experienced baker or a beginner, this recipe will guide you to create a professional-quality dessert that’s sure to wow your guests.
Preparation Time and Servings:
- Prep time: 30 minutes
- Cook time: 30 minutes
- Total time: 4 hours (including cooling and chilling)
- Yield: 12 slices
- Serving size: 1 slice
Nutritional Information (per serving):
- Calories: 340
- Carbohydrates: 43g
- Protein: 5g
- Fat: 16g
- Fiber: 1g
- Sugar: 32g
Ingredients
For the Cake Layers:
- 2 ½ cups (310g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (200g) granulated sugar
- ½ cup (120ml) unsalted butter, softened
- ½ cup (120ml) vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest (about 1 large lemon)
- ¾ cup (180ml) whole milk
- ¼ cup (60ml) fresh lemon juice
For the Lemon Cream Filling:
- 1 cup (240ml) heavy whipping cream, cold
- 8 oz (225g) mascarpone cheese, softened
- ½ cup (100g) powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
For the Topping:
- ½ cup (60g) powdered sugar, for dusting
- Optional: Lemon slices or twists for garnish
Step-by-Step Instructions
1. Prepare the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy release.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the vegetable oil and mix until combined.
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Reduce the mixer speed to low and alternate adding the dry ingredients and the milk, beginning and ending with the dry ingredients. Mix just until combined.
- Add the fresh lemon juice and gently fold it into the batter. Do not overmix.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
2. Make the Lemon Cream Filling
- In a large mixing bowl, whip the cold heavy cream on medium-high speed until soft peaks form, about 3–4 minutes. Set aside.
- In another bowl, beat the mascarpone cheese, powdered sugar, lemon juice, and lemon zest until smooth and creamy.
- Gently fold the whipped cream into the mascarpone mixture in three additions, being careful not to deflate the cream. Cover and refrigerate the filling for at least 30 minutes to firm up.
3. Assemble the Cake
- Once the cake layers are completely cooled, use a serrated knife to level the tops if necessary. This ensures the layers stack evenly.
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of the lemon cream filling evenly over the top.
- Place the second cake layer on top, pressing gently to secure it. Spread another layer of lemon cream filling on top, or reserve some for piping decorative swirls around the edges.
- Refrigerate the assembled cake for at least 2 hours to allow the filling to set.
4. Add the Finishing Touches
- Before serving, dust the top of the cake with powdered sugar using a fine mesh sieve.
- Garnish with lemon slices, twists, or fresh mint leaves for a decorative touch.
5. Serve and Enjoy
Slice the cake with a sharp knife, cleaning the blade between cuts for neat slices. Serve chilled or at room temperature.
Ingredient Background
- Mascarpone Cheese: This Italian cream cheese is rich, creamy, and slightly sweet, making it the perfect base for the lemon cream filling.
- Lemons: Fresh lemons provide the zest and juice essential for the cake’s bright and tangy flavor. Avoid bottled lemon juice, as it lacks the fresh citrusy aroma.
- Heavy Whipping Cream: Whipped cream adds lightness and volume to the mascarpone filling, balancing the richness of the cheese.
- Vegetable Oil: Combined with butter, vegetable oil keeps the cake layers moist and tender.
Technique Tips
- Zest Before Juicing: Always zest your lemons before cutting and juicing them to make the process easier.
- Chill the Filling: Refrigerating the lemon cream filling helps it thicken, making it easier to spread and hold the layers together.
- Use Room-Temperature Ingredients: Allow eggs, butter, and mascarpone cheese to come to room temperature for easier mixing and a smoother texture.
- Don’t Overmix: Mix the batter just until the ingredients are combined to prevent a dense cake.
Alternative Presentation Ideas
- Naked Cake: Skip the powdered sugar and leave the sides of the cake exposed for a rustic, naked-style look.
- Mini Cakes: Use a round cookie cutter to create individual mini cakes, layering them with lemon cream filling.
- Sheet Cake: Bake the batter in a 9×13-inch pan and spread the filling on top for a simpler presentation.
Additional Tips for Success
- Chill your mixing bowl and beaters before whipping the heavy cream for the best results.
- If your cake layers are domed, use a serrated knife to trim them evenly for a professional look.
- Use a cake turntable when frosting for smoother, more even layers.
- For extra lemon flavor, brush the cake layers with a lemon syrup made from equal parts lemon juice and sugar before assembling.
Recipe Variations
- Lemon Berry Cream Cake: Add fresh blueberries or raspberries between the layers for a burst of fruity flavor.
- Gluten-Free Version: Replace the all-purpose flour with a 1:1 gluten-free flour blend.
- Lemon Coconut Cream Cake: Sprinkle shredded coconut over the top for added texture and flavor.
- Vegan Option: Use a plant-based whipped cream, vegan mascarpone substitute, and dairy-free milk to make this cake vegan-friendly.
Freezing and Storage
- To Store: Refrigerate the cake in an airtight container for up to 3 days. Allow slices to come to room temperature before serving.
- To Freeze: Wrap individual slices or the entire cake (without powdered sugar) tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Healthier Twist Ideas
- Use Greek yogurt in place of mascarpone cheese for a lighter filling.
- Substitute half the sugar in the batter with a natural sweetener like honey or maple syrup.
- Swap whole milk with unsweetened almond milk to reduce calories.
- Replace some of the butter with applesauce for a lower-fat cake.
Serving Suggestions for Events
- Tea Party: Serve with hot tea or iced lemon tea for a sophisticated afternoon gathering.
- Bridal Shower: Decorate with edible flowers for an elegant presentation.
- Summer Picnic: Pair with a chilled glass of sparkling lemonade for a refreshing treat.
Special Equipment
- Two 9-inch round cake pans
- Fine mesh sieve (for dusting powdered sugar)
- Offset spatula or bench scraper (for spreading filling)
- Stand mixer or hand mixer
Frequently Asked Questions
- Can I make this cake ahead of time?
Yes, you can bake the cake layers and prepare the filling a day in advance. Assemble the cake the day you plan to serve it for the freshest flavor. - What’s the best way to store leftovers?
Refrigerate leftover cake in an airtight container to keep it fresh for up to 3 days. - Can I use cream cheese instead of mascarpone?
Yes, cream cheese can be substituted, but it has a tangier flavor and firmer texture than mascarpone. - How do I prevent the cake from drying out?
Be careful not to overbake the cake layers, and store them properly in an airtight container to maintain moisture. - Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor, as bottled lemon juice lacks the bright citrusy aroma. - What if my whipped cream won’t thicken?
Ensure the cream is very cold and whip it in a chilled bowl for best results. Adding a tablespoon of powdered sugar can also help stabilize it. - Can I use a different type of citrus?
Yes! Try using oranges, limes, or a combination of citrus fruits for a unique twist. - Can I make this cake gluten-free?
Absolutely—use a 1:1 gluten-free flour blend as a substitute for all-purpose flour.
Conclusion
Italian Lemon Cream Cake is a dessert that exudes elegance and charm. Its light, fluffy layers and creamy, tangy filling make it a crowd-pleaser at any event. Whether served at a formal celebration or enjoyed as a weekend treat, this cake is sure to impress with its fresh lemon flavor and sophisticated presentation. Give this recipe a try, and savor the sweet taste of Italy in every bite!
Print
Italian Lemon Cream Cake
- Total Time: 4 hours (including cooling and chilling)
- Yield: 12 slices 1x
Ingredients
Scale
For the Cake Layers:
- 2 ½ cups (310g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (200g) granulated sugar
- ½ cup (120ml) unsalted butter, softened
- ½ cup (120ml) vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest (about 1 large lemon)
- ¾ cup (180ml) whole milk
- ¼ cup (60ml) fresh lemon juice
For the Lemon Cream Filling:
- 1 cup (240ml) heavy whipping cream, cold
- 8 oz (225g) mascarpone cheese, softened
- ½ cup (100g) powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
For the Topping:
- ½ cup (60g) powdered sugar, for dusting
- Optional: Lemon slices or twists for garnish
Instructions
1. Prepare the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy release.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the vegetable oil and mix until combined.
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Reduce the mixer speed to low and alternate adding the dry ingredients and the milk, beginning and ending with the dry ingredients. Mix just until combined.
- Add the fresh lemon juice and gently fold it into the batter. Do not overmix.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
2. Make the Lemon Cream Filling
- In a large mixing bowl, whip the cold heavy cream on medium-high speed until soft peaks form, about 3–4 minutes. Set aside.
- In another bowl, beat the mascarpone cheese, powdered sugar, lemon juice, and lemon zest until smooth and creamy.
- Gently fold the whipped cream into the mascarpone mixture in three additions, being careful not to deflate the cream. Cover and refrigerate the filling for at least 30 minutes to firm up.
3. Assemble the Cake
- Once the cake layers are completely cooled, use a serrated knife to level the tops if necessary. This ensures the layers stack evenly.
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of the lemon cream filling evenly over the top.
- Place the second cake layer on top, pressing gently to secure it. Spread another layer of lemon cream filling on top, or reserve some for piping decorative swirls around the edges.
- Refrigerate the assembled cake for at least 2 hours to allow the filling to set.
4. Add the Finishing Touches
- Before serving, dust the top of the cake with powdered sugar using a fine mesh sieve.
- Garnish with lemon slices, twists, or fresh mint leaves for a decorative touch.
5. Serve and Enjoy
Slice the cake with a sharp knife, cleaning the blade between cuts for neat slices. Serve chilled or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 32g
- Fat: 16g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 5g