Top 1 Italian Lemon Cream Cake Irresistible and Luscious Recipe

Introduction

This Italian Lemon Cream Cake is a luscious and irresistible dessert perfect for any occasion. With soft vanilla layers and a tangy lemon cream filling, it offers a delightful balance of flavors that will impress your guests.

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
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 cups heavy whipping cream (divided)
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 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 the 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 the 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 1 cup of the heavy cream until stiff peaks form. Gently fold it into the lemon mixture.
8. Step 8: For the topping, whip the remaining 1 cup heavy cream with 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 filling between each layer. Top the cake with the 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 fresh lemon juice and zest for the brightest flavor in the filling.
• Chilling the cake for several hours or overnight helps the flavors meld and makes slicing easier.
• For a lighter version, substitute half the butter with Greek yogurt in the cake batter.
• Try adding a thin layer of lemon curd between the layers for extra citrus punch.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it tightly wrapped to prevent it from absorbing other fridge odors. Re-whip the topping if it loses volume before serving. For best texture and flavor, consume within two days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Make sure it contains xanthan gum for structure.

How do I know when the cake layers are fully baked?

Insert a toothpick in the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. Avoid opening the oven frequently to prevent sinking.

Top 1 Italian Lemon Cream Cake Irresistible and Luscious Recipe

Print Recipe

★★★★★

4.8 from 136 reviews

This Italian Lemon Cream Cake is a luscious and irresistible dessert featuring moist vanilla cake layers filled with tangy lemon cream and topped with silky whipped cream. Perfectly balanced between sweet and tart, this elegant cake offers a refreshing citrus flavor that will delight any occasion.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the 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

For the 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

For the 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 medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 3 to 4 minutes. This aerates the batter for a tender crumb.
4. Add Eggs and Vanilla: Add the eggs one at a time, fully incorporating each before adding the next. Then stir in the vanilla extract for flavor.
5. Combine Wet and Dry: Add the dry flour mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
6. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cakes: Let the cakes cool in their pans for 10 minutes. Then turn them out onto wire racks to cool completely before assembling.
8. Prepare Lemon Cream Filling: In a bowl, beat together the softened cream cheese, powdered sugar, lemon zest, and fresh lemon juice until the mixture is smooth and creamy. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the lemon cream mixture for a light, airy filling.
9. Prepare the Whipped Cream Topping: Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This will be used as the cake’s topping.
10. Assemble the Cake: Once the cakes are completely cooled, optionally slice each cake layer in half horizontally to create four thin layers. Spread the lemon cream filling evenly between each layer. Top the assembled cake with the whipped cream frosting.
11. Garnish and Chill: Garnish the top of the cake with lemon zest, a dusting of powdered sugar, and white chocolate curls if desired. Chill the cake in the refrigerator for at least 1 hour before serving to allow flavors to meld and filling to set.

Notes

• Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
• Do not overmix batter after adding flour to maintain a tender texture.
• Chilling the cake before serving enhances flavor and makes slicing easier.
• Optionally slice cake layers to create thinner layers for more filling between.
• White chocolate curls can be made at home by using a vegetable peeler on a chocolate block.

Keywords: Italian lemon cream cake, lemon cream cake recipe, vanilla cake with lemon filling, lemon dessert cake, creamy lemon cake