If you’re ready to add a ray of sunshine to your dessert platter, this Italian Lemon Cream Cake is exactly what you need. The combination of fluffy cake layers, zesty lemon cream filling, and a cloud of whipped cream on top makes every bite a balancing act of sweet and tangy brilliance. Whether you’re baking for a family celebration or just feeling like bringing a little Italian café magic to your kitchen at home, this cake never fails to brighten the moment. The tender crumb, punchy lemon, and creamy filling truly put this classic Italian Lemon Cream Cake in a category Dessert.
Ingredients You’ll Need
One of the best things about this cake is how straightforward and familiar the ingredients are—each one is important for the memorable flavor, rich texture, and that signature golden color. Quality is key, but you’ll likely have most of these on hand already!
- All-purpose flour: Creates the perfect base, offering the right balance of structure and softness.
- Baking powder: Lends the cake layers their lift and irresistible lightness.
- Baking soda: Works with the acidic lemon juice and buttermilk for extra-tender results.
- Salt: A tiny amount wakes up all the other flavors beautifully.
- Unsalted butter: Gives the cake its rich, buttery foundation—make sure it’s softened for the best creaming!
- Granulated sugar: Sweetens the batter and helps create a light, airy crumb.
- Large eggs: Add structure and richness; bring them to room temperature for the fluffiest results.
- Lemon zest: Packs a punch of vivid, fragrant citrus flavor that truly defines an Italian Lemon Cream Cake.
- Fresh lemon juice: Adds a boost of brightness and tang to the batter—freshly squeezed makes a difference.
- Vanilla extract: Brings warmth and subtle sweetness that enrich every layer.
- Buttermilk: Ensures a moist, tender crumb with just the right touch of acidity.
- Heavy whipping cream: Makes the luxurious lemon cream filling extra light and dreamy.
- Powdered sugar: Used in both the filling and topping, it dissolves easily for a silky-smooth finish.
- Lemon curd: Infuses the filling with tangy-sweet lemon essence, tying the whole cake together.
- Whipped cream: Fluffy, rich, and cloud-like, it’s the literal icing on the cake.
- Lemon zest or thin slices: The finishing garnish adds a bright color and a bit more citrus flair.
How to Make Italian Lemon Cream Cake
Step 1: Prepare the Cake Pans
Start by preheating your oven to 350°F (175°C). Generously grease and flour two 8-inch round cake pans, then add a round of parchment paper to the bottom of each—this little trick ensures your cake layers release effortlessly and look bakery-worthy every time.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This upfront mixing means your leaveners will be evenly distributed, ensuring a uniformly tender crumb from edge to edge.
Step 3: Cream Butter & Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light in both color and texture—aim for a pale, fluffy mixture, as this step traps air and helps your Italian Lemon Cream Cake rise beautifully.
Step 4: Add Eggs and Aromatics
Add the eggs one at a time, making sure each is well incorporated before moving on. Next, fold in the lemon zest, fresh lemon juice, and vanilla extract. The mixture will smell like pure sunshine at this point—trust the process!
Step 5: Combine Wet and Dry Ingredients
Alternate adding the flour mixture and buttermilk to your wet ingredients, starting and finishing with flour. This technique keeps the batter smooth, hydrated, and ultra-tender without risk of overmixing. Your finished batter should look pale and creamy.
Step 6: Bake the Cakes
Divide the batter evenly between your prepared pans and smooth the tops. Bake for 25 to 28 minutes, keeping an eye toward the end—when a toothpick emerges clean, your cakes are done. Let them cool in the pans for 10 minutes before gently turning them out onto a wire rack to cool completely.
Step 7: Make the Lemon Cream Filling
While the cakes cool, whip the heavy cream and powdered sugar together until soft peaks form. Gently fold in the lemon curd, being careful not to deflate the mixture. This creamy, dreamy filling is where your Italian Lemon Cream Cake really comes to life.
Step 8: Assemble and Decorate
Place one cake layer onto your serving platter and spread the lemon cream filling generously over the surface. Top with the second cake layer, then frost the top of the cake with whipped cream. Finish with a shower of powdered sugar and a flourish of lemon zest or a few delicate lemon slices for that perfect finishing touch. Chill before serving to allow the flavors to meld and the cream to set.
How to Serve Italian Lemon Cream Cake
Garnishes
This cake is already striking, but a few final flourishes send it over the top. I love a sprinkle of fresh lemon zest for vibrancy and a slice or two of thinly-cut lemon placed on top. A dusting of powdered sugar just before serving adds an ethereal, snow-kissed look that contrasts beautifully against the citrusy yellow.
Side Dishes
Pair your Italian Lemon Cream Cake with simple, elegant sides. Fresh berries—think raspberries, blueberries, or strawberries—are a lovely match for its bright tang. For a more decadent touch, a scoop of vanilla gelato or a light fruit sorbet is unbeatable on a warm day. And if you’re serving coffee, make it strong and robust; the boldness will highlight the cake’s sweet-tart vibe beautifully.
Creative Ways to Present
Italian Lemon Cream Cake looks gorgeous in classic slices, but you can get creative—try cutting the cake into cubes for a modern plated dessert, stack mini layers for individual parfaits, or add tiny edible flowers for a whimsical garden-party feel. Cupcake versions are also a huge hit: just bake the batter in lined muffin tins and add a swirl of lemon cream on top!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (not likely, but just in case), place slices in an airtight container and store them in the refrigerator. The cake stays moist and delicious for up to 3 days, making it a perfect make-ahead option for entertaining or weekday treats.
Freezing
You can freeze Italian Lemon Cream Cake before filling and decorating for best results. Wrap the cooled cake layers tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep beautifully for up to 1 month—just thaw in the fridge overnight before assembling with lemon cream and toppings.
Reheating
Since this cake is served chilled, reheating isn’t necessary, and honestly, it’s at its best straight from the fridge! If you freeze leftovers, just let them thaw in the refrigerator. If you want a softer bite, let a slice sit at room temperature for 10–15 minutes before enjoying.
FAQs
Can I make Italian Lemon Cream Cake in advance?
Absolutely! Both the cake layers and the lemon cream filling can be made ahead of time. Store the cake layers (well-wrapped) at room temperature or in the fridge for up to a day, and prepare the filling the day of assembly for maximum freshness.
My cream filling seems too runny—what went wrong?
The key is to beat the heavy cream just until soft peaks form and gently fold in the lemon curd. If the cream was overbeaten or the lemon curd was too warm or loose, it may not thicken properly. Make sure all ingredients are chilled and don’t overwork the filling.
Can I substitute Greek yogurt or sour cream for buttermilk?
Yes, both Greek yogurt and sour cream work well as swaps for buttermilk and will still keep your cake moist. Use the same amount and, for even better texture, thin them with a splash of milk to match buttermilk’s consistency.
What if I don’t have two cake pans?
No worries! You can bake the batter in a single taller pan and then slice the cooled cake in half horizontally to create layers. The baking time may be a bit longer, so keep an eye on doneness with a toothpick test.
Is Italian Lemon Cream Cake suitable for special diets?
This recipe is vegetarian but does contain eggs and dairy. For dairy-free or egg-free needs, consider plant-based butter, non-dairy whipped cream, and flax eggs. Gluten-free flour blends can also be used in place of all-purpose flour, but the texture will be slightly different.
Final Thoughts
You really can’t go wrong with a classic Italian Lemon Cream Cake—each slice promises a taste of pure delight with every tangy bite. If you’re searching for a dessert that’s as stunning to look at as it is joyful to eat, trust me, this cake is the one. I hope you whip it up soon and share it with people you love! Buon appetito!
Print
Italian Lemon Cream Cake Recipe
- Total Time: 53 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the bright flavors of this Italian-inspired lemon cream cake that is perfect for any springtime or summer occasion. This light and tangy dessert will surely impress your guests with its refreshing citrus taste and creamy texture.
Ingredients
Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Lemon Cream Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 2 tablespoons lemon curd
Topping:
- 1/2 cup whipped cream
- 2 tablespoons powdered sugar
- lemon zest or thin lemon slices for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper.
- Prepare the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each. Mix in the lemon zest, lemon juice, and vanilla extract. Alternate adding the dry ingredients and buttermilk, beginning and ending with the flour mixture. Divide the batter evenly between the pans and bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
- Make the lemon cream filling: Beat the heavy cream and powdered sugar until soft peaks form. Gently fold in the lemon curd. Once the cake layers are cool, spread the lemon cream filling over one layer, then top with the second layer. Spread whipped cream on top and sprinkle with powdered sugar and lemon zest or garnish with lemon slices. Chill before serving for best results.
Notes
- This cake is light and tangy, perfect for spring or summer gatherings.
- For a more intense lemon flavor, increase the lemon zest or add an extra tablespoon of lemon curd to the filling.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 29g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
