Top 1 Italian Lemon Cream Cake Irresistible and Luscious Recipe

Introduction

This Italian Lemon Cream Cake combines tender vanilla layers with a luscious, tangy lemon cream filling that’s simply irresistible. With a light whipped cream topping and optional elegant garnishes, it’s perfect for celebrations or a delightful afternoon treat.

Ingredients

• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup buttermilk
• 8 oz cream cheese, softened
• 1 cup powdered sugar (for filling)
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 cup heavy whipping cream (for filling)
• 1 cup heavy whipping cream (for topping)
• ¼ cup powdered sugar (for topping)
• 1 teaspoon vanilla extract (for topping)

Optional garnish: lemon zest, powdered sugar, white chocolate curls

Instructions

1. Step 1: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Step 2: In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Step 3: In a large bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Step 4: Add the dry ingredients in three batches, alternating with buttermilk, beginning and ending with the dry mixture. Mix until just combined.
5. Step 5: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
6. Step 6: Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
7. Step 7: For the filling, beat the cream cheese, powdered sugar, lemon zest, and lemon juice until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Fold into the lemon mixture gently.
8. Step 8: For the topping, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
9. Step 9: Once cakes are cooled, slice each in half horizontally to create four thin layers (optional). Spread the lemon cream between each layer. Top the cake with whipped cream frosting.
10. Step 10: Garnish with lemon zest, powdered sugar, or curls of white chocolate. Chill for at least 1 hour before serving.

Tips & Variations

• Use room temperature ingredients to ensure a smooth batter and even baking.
• For a brighter lemon flavor, add a bit more lemon zest or a splash of lemon extract.
• Swap buttermilk with plain yogurt or milk mixed with 1 tablespoon vinegar as a substitute.
• Decorate with fresh berries for a colorful and fresh twist.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the cream filling fresh. Before serving, let the cake sit at room temperature for 15–20 minutes to soften slightly. Leftovers can be refrigerated in an airtight container and are best enjoyed within a few days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can assemble and refrigerate the cake a day in advance. Chilling allows the flavors to meld and the lemon cream to set perfectly.

Can I freeze the cake?

It’s best to freeze the cake layers before assembling. Wrap them tightly and freeze for up to 2 months. Thaw completely before adding the lemon cream filling and frosting.

Top 1 Italian Lemon Cream Cake Irresistible and Luscious Recipe

Print Recipe

★★★★★

4.4 from 64 reviews

This Italian Lemon Cream Cake is an irresistible and luscious dessert featuring soft vanilla cake layers filled with a tangy lemon cream filling and topped with a fluffy whipped cream frosting. Perfectly balanced between sweet and zesty, it’s a refreshing treat ideal for any occasion.

• Author: Stella
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Vanilla Cake Layers

• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup buttermilk

Lemon Cream Filling

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 cup heavy whipping cream

Topping

• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Optional Garnish

• Lemon zest
• Powdered sugar
• White chocolate curls

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside to combine the leavening agents evenly.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy, about 3 to 4 minutes. This step incorporates air, which will help create a tender cake.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract to infuse flavor.
5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the batter in three additions, beginning and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing, which can toughen the cake.
6. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean, signaling that the cake is fully baked.
7. Cool the Cakes: Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely, preventing sogginess during filling.
8. Prepare Lemon Cream Filling: Beat the softened cream cheese, powdered sugar, lemon zest, and fresh lemon juice together until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture to create a light, fluffy lemon filling.
9. Make the Whipped Cream Topping: Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. This creamy topping will add a delicate finish to the cake.
10. Assemble the Cake: Once the cakes are completely cooled, optionally slice each cake layer horizontally to create four thin layers. Spread the lemon cream filling evenly between each layer. Stack the layers carefully, then cover the top and sides with the whipped cream frosting.
11. Garnish and Chill: Decorate the cake with lemon zest, a dusting of powdered sugar, or white chocolate curls for an elegant touch. Refrigerate the cake for at least 1 hour to let the flavors meld and the filling set before serving.

Notes

• For best results, ensure all ingredients, especially butter and cream cheese, are softened before starting.
• You can substitute buttermilk with a mixture of milk and lemon juice or vinegar (1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes).
• If you prefer a stronger lemon flavor, increase the lemon zest or juice slightly.
• This cake can be made a day ahead and stored covered in the refrigerator to enhance flavor.
• Allow the cake to come to room temperature before serving for the best texture and flavor.
• White chocolate curls can be made by shaving a white chocolate bar with a vegetable peeler.

Keywords: Italian lemon cake, lemon cream cake, vanilla cake, cream cheese filling, whipped cream frosting, lemon dessert, summer cake