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Italian Lemon Cream Cake Recipe

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4.2 from 9 reviews

This Italian Lemon Cream Cake is a luscious and elegant dessert that features moist vanilla layers paired with a tangy lemon cream filling and topped with whipped cream frosting. It’s perfect for special occasions or whenever you want a refreshing, citrusy treat that’s rich and irresistible.

Ingredients

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. Prepare pans and dry ingredients: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a bowl, whisk together the all-purpose flour, baking powder, and salt, and set aside.
  2. Make cake batter: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  3. Combine dry and wet mixtures: Add the dry ingredients to the butter mixture in three portions, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.
  4. Bake the cake layers: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes before turning out onto wire racks to cool completely.
  5. Prepare lemon cream filling: In a bowl, beat the softened cream cheese with powdered sugar, lemon zest, and freshly squeezed lemon juice until smooth and creamy. In a separate clean bowl, whip the heavy whipping cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture to keep it light and airy.
  6. Make whipped cream topping: Whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Set aside.
  7. Assemble the cake: Once the cakes are completely cooled, optionally slice each layer horizontally to create four thin layers. Spread the lemon cream filling evenly between each layer. Top the assembled cake with the whipped cream frosting.
  8. Garnish and chill: Decorate with lemon zest, a dusting of powdered sugar, or white chocolate curls for an elegant finish. Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the filling to set.

Notes

  • Use room temperature ingredients for even mixing and better texture.
  • Avoid overmixing the batter to prevent a dense cake.
  • Sift dry ingredients to ensure a light and airy crumb.
  • Ensure cream cheese is fully softened to avoid lumps in the lemon cream filling.
  • Fold whipped cream gently into the filling to maintain its airy texture.
  • Chilling is essential to allow the filling and frosting to set properly.

Find it online: https://cookedbysarah.com/italian-lemon-cream-cake-recipe/