Name: Italian Lemon Cream Cake Recipe
Prep time: 20 min
Cook time: PT-486882H5M7S
Total time: PT-486882H5M7S
Cuisine: Italian
Ingredients: 1.5 cups All-purpose flour; 1 cup Sugar; 0.5 cup Butter (Softened); 2 Eggs (Large); 1 tsp Vanilla extract; 1 tsp Baking powder; 0.5 tsp Salt; 0.5 cup Milk; 1 cup Heavy cream; 0.5 cup Lemon curd

Jump to Recipe

If you’ve ever dreamed of biting into a cloud touched by sunshine, Italian Lemon Cream Cake will bring that fantasy deliciously to life. This cake is soft and tender with zesty lemon notes woven throughout, gilded with a luxuriously creamy filling that sings with citrus. It’s exactly the sort of dessert you’d hope to find in a sunny Italian café—something that looks impressive but is surprisingly easy to pull off at home. Whether you’re prepping it for a special celebration or simply want to brighten an ordinary day, this recipe captures everything beautiful about Italian baking, right in your own kitchen.

Italian Lemon Cream Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of Italian Lemon Cream Cake lies in its simplicity. Each ingredient here is thoughtfully chosen—classic pantry staples combine with rich dairy and tangy lemon to create an unforgettable blend of flavors and textures. Here’s what you’ll need, along with a few tips to make every element shine.

All-purpose flour: Gives the cake a tender crumb while providing just enough structure for easy slicing.
Sugar: Adds sweetness and balances the tart lemon, helping the cake brown beautifully as it bakes.
Butter (softened): Ensures a rich, moist cake with a melt-in-your-mouth texture; always use room temperature butter for best creaming.
Eggs (large): Bind the batter and contribute to the cake’s light, springy feel.
Vanilla extract: Rounds out the citrus flavor with warm, aromatic notes.
Baking powder: Provides just the right lift so your cake comes out fluffy and tall.
Salt: Enhances all the flavors, letting the lemon truly shine.
Milk: Adds moisture and helps blend all the ingredients into a silky-smooth batter.
Heavy cream: Whipped into soft peaks, this forms the luxurious foundation of the lemon filling.
Lemon curd: The star of the filling—brings sweet-tart brightness you’ll want with every bite. Use a good-quality jar or homemade for best results!

How to Make Italian Lemon Cream Cake

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 350°F (175°C). For perfect cake release, grease and flour a 9-inch round cake pan. This step may seem basic, but it’s essential for that glorious moment when your baked cake slips out easily, ready to cool and transform.

Step 2: Cream the Butter, Sugar, and Eggs

In a large mixing bowl, beat the softened butter together with the sugar until the mixture is light, pale, and fluffy. This process helps to aerate the batter, setting your Italian Lemon Cream Cake up for a lighter crumb. Add eggs one at a time, mixing well after each addition, and finally stir in the vanilla extract for a whisper of warmth.

Step 3: Combine Dry Ingredients and Mix Batter

In a separate bowl, whisk together the flour, baking powder, and salt—this ensures everything gets evenly distributed. Gradually add the dry ingredients to your creamy butter mixture, alternating with the milk. Always start and end with the dry mix. Stop mixing as soon as everything is combined; overmixing could lead to a dense cake rather than a delicate one.

Step 4: Bake and Cool

Pour the smooth batter evenly into your prepared cake pan. Slide it into the oven and bake for 25–30 minutes. You’ll know it’s done when the top is lightly golden and a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan—this patience pays off when you slice it in half for filling.

Step 5: Make the Lemon Cream Filling

While the cake cools, whip your heavy cream until stiff peaks form—this means the cream stands up firmly when you lift out the whisk. Then gently fold in your bright, luscious lemon curd. Don’t overmix; gentle folding is the secret to keeping your filling light, airy, and dreamy.

Step 6: Assemble and Finish

Once the cake is cool, use a sharp serrated knife to slice it in half horizontally. Carefully spread all that glorious lemon cream onto the bottom layer, then top with the second half. A little dusting of powdered sugar acts as a classic finish, adding simple elegance to your Italian Lemon Cream Cake.

How to Serve Italian Lemon Cream Cake

Garnishes

A gentle snowfall of powdered sugar is always classic. For extra flair, try adding twists of lemon zest or a few fresh mint leaves. Edible flowers or thin lemon slices can also transform your Italian Lemon Cream Cake into a striking centerpiece.

Side Dishes

This cake is delicious on its own, but a scoop of vanilla gelato or a handful of ripe berries elevates each bite. A light espresso or delicate herbal tea pairs perfectly, creating a charming Italian-style merenda, or afternoon treat.

Creative Ways to Present

Slice your Italian Lemon Cream Cake into dainty squares for a brunch buffet or serve it as a layered centerpiece at a summer picnic. Individual mini cakes, made by baking in ramekins, are sure to wow at dinner parties. If you’re feeling festive, try topping each piece with a dollop of extra lemon curd!

Make Ahead and Storage

Storing Leftovers

Place any leftover slices in an airtight container and refrigerate. The Italian Lemon Cream Cake will stay moist and flavorful for up to 3 days, though the filling tastes best when enjoyed fresh.

Freezing

You can freeze the unfilled cake layers, tightly wrapped in plastic and aluminum foil, for up to a month. Assemble with the lemon cream filling after thawing for a dessert that tastes just-baked.

Reheating

There’s no need to reheat Italian Lemon Cream Cake—it’s most delicious straight from the fridge or at room temperature. If you’d like to refresh the cake a bit, let slices sit out for 20 minutes before serving.

FAQs

Can I use bottled lemon juice instead of lemon curd?

For best flavor, lemon curd is essential in this recipe. Bottled lemon juice won’t offer the same creamy, rich texture or vibrant zesty taste. If you’re adventurous, try making homemade lemon curd for an extra-special treat!

Can I make this cake gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. Keep an eye on texture and bake time, as gluten-free cakes may need an extra minute or two in the oven.

What’s the best way to slice the cake in half?

Use a long, serrated bread knife and work slowly, rotating the cake as you go to ensure an even cut. If you’re nervous, insert toothpicks halfway up the side as a guide before slicing.

Can I make the lemon cream filling in advance?

Yes! You can whip the filling a few hours ahead and keep it covered in the fridge until you’re ready to assemble your Italian Lemon Cream Cake. Give it a gentle stir before using if it’s been sitting for a while.

How do I prevent the cake from sticking to the pan?

Properly greasing and flouring your pan creates a nonstick barrier. For extra insurance, you can line the pan with a parchment paper round—your Italian Lemon Cream Cake will release effortlessly!

Final Thoughts

If you’re searching for a dessert that’s light yet utterly indulgent, Italian Lemon Cream Cake will quickly become a new favorite. It’s the kind of recipe you’ll want to make for both special occasions and everyday joys. I hope you give it a try—and fall in love with every sunny, creamy bite!

Italian Lemon Cream Cake Recipe

★★★★★

5.2 from 28 reviews

Author: lina
Total Time: Approx. 1 hour
Yield: 1 9-inch cake (8–10 servings) 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of this Italian Lemon Cream Cake that is sure to impress at any gathering. A moist, tender cake filled with a luscious lemon cream, this dessert is a perfect balance of sweet and tangy.

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Cream Butter and Sugar: In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Bake the Cake: Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Prepare Lemon Cream Filling: For the lemon cream filling, whip the heavy cream until stiff peaks form. Gently fold in the lemon curd until well combined.
Assemble the Cake: Once the cake is cool, slice it in half horizontally. Spread the lemon cream filling on the bottom half, then place the top half back on. Dust with powdered sugar before serving.

Prep Time: 20 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: Italian