Italian Lemon Cream Cake Recipe
Get ready to brighten up your dessert table with the showstopping Italian Lemon Cream Cake! This stunning treat layers soft, tender lemon cake with a dreamy lemon cream filling, finishes it all off with a buttery crumb topping, and delights every palate with its balance of tangy, sweet, and creamy textures. Whether you’re baking for a special event or just to celebrate a sunny afternoon, this cake brings a taste of Italian magic into your kitchen and guarantees a chorus of “Wow!” at first bite. You’ll love sharing this recipe as much as you’ll love eating it!
Ingredients You’ll Need
What truly makes the Italian Lemon Cream Cake shine is the simple blend of quality ingredients, each lending something unique—whether it’s rich texture, lively flavor, or mellow sweetness. Gather the following items to create your own slice of sunshine!
- All-purpose flour: Essential for structure; be sure to measure carefully for the perfect crumb.
- Baking powder & baking soda: These two boost the cake’s rise and make it delightfully tender.
- Salt: Just enough to balance and enhance the citrusy sweetness.
- Unsalted butter (softened): Adds richness and that signature buttery flavor throughout the cake and crumbs.
- Vegetable oil: Keeps the cake extra moist—no dry bites here!
- Granulated sugar: Sweetens and lends structure; used in both cake and crumb topping.
- Large eggs: Provide lift and richness; let them come to room temp for best results.
- Lemon zest & fresh lemon juice: The zest and juice give a pop of fresh flavor and that characteristic brightness.
- Vanilla extract: Brings out the lemon and unites all the flavors.
- Buttermilk: Helps create a luscious, soft crumb—don’t substitute with regular milk for this cake.
- Cream cheese (softened): For the dreamy filling, providing tang and richness.
- Powdered sugar: Sweetens the cream filling without making it gritty.
- Heavy whipping cream: Whipped separately, then folded in for an ultra-light lemon cream.
- Optional: powdered sugar for dusting, lemon slices, and fresh mint: Beautiful garnishes to make your Italian Lemon Cream Cake irresistible.
How to Make Italian Lemon Cream Cake
Step 1: Prep the Pans and Oven
Start by preheating your oven to 350°F (175°C) for even baking. Grease and flour two 9-inch round cake pans to ensure your layers release perfectly without sticking—nothing worse than losing a chunk of cake before you even get started!
Step 2: Whisk Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This blends your leaveners evenly throughout the flour, making sure the cake rises beautifully with no surprises.
Step 3: Cream Butter, Oil & Sugar
In a large bowl, beat the softened butter, vegetable oil, and granulated sugar together until the mixture turns light and fluffy. This aerates your batter, giving your Italian Lemon Cream Cake a lovely light texture and ensuring richness in every bite.
Step 4: Add Eggs and Flavors
Beat in the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, fresh lemon juice, and vanilla extract—the aromas that fill your kitchen in this step are pure bliss!
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the creamed mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined. This method keeps the cake tender—overmixing can make it tough.
Step 6: Bake the Cake Layers
Divide the cake batter evenly between your prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely while you whip up the filling and topping.
Step 7: Mix the Lemon Cream Filling
For the bright, tangy filling, beat together the softened cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract until completely smooth. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture, then chill it until you’re ready to assemble.
Step 8: Prepare the Crumb Topping
In a small bowl, combine the flour, granulated sugar, a pinch of salt, and cold, cubed butter. Use your fingertips or a fork to break up the butter and create sandy, chunky crumbs. Bake on a lined sheet at 350°F (175°C) for 8–10 minutes until lightly golden, then let cool. These crumbs add the perfect buttery crunch to your Italian Lemon Cream Cake.
Step 9: Assemble the Cake
Place one cake layer on your serving plate. Spread a thick layer of that luscious lemon cream filling right to the edges. Top with the second cake layer, gently pressing it into place. Smooth a thin layer of lemon cream over the top, scatter with plenty of crumb topping, and finish with a generous dusting of powdered sugar. Chill for at least an hour so everything sets up beautifully.
How to Serve Italian Lemon Cream Cake
Garnishes
Let your Italian Lemon Cream Cake stand out with a snowy sprinkle of powdered sugar, delicate lemon slices, and a few fresh mint leaves for color and fragrance. These garnishes add elegance and invite everyone to dig in!
Side Dishes
This cake truly shines on its own, but it pairs delightfully with a scoop of vanilla gelato, a bowl of fresh berries, or an after-dinner espresso. Each option lets the lemony flavors sing while rounding out your dessert spread.
Creative Ways to Present
If you want to go the extra mile, slice the cake into elegant wedges and serve on bright, patterned plates. For parties, you can make mini versions in small ramekins or bake as cupcakes, topping each with a dollop of lemon cream and a sprinkle of crumbs—a new spin on Italian Lemon Cream Cake that guests will remember!
Make Ahead and Storage
Storing Leftovers
Store any leftover Italian Lemon Cream Cake tightly covered in the refrigerator for up to three days. The cake stays moist and the crumb topping keeps its crunch, especially if you let slices sit out for several minutes before enjoying.
Freezing
You can freeze fully assembled slices wrapped tightly in plastic wrap and a layer of foil, or freeze unassembled cake layers and lemon cream separately. Thaw slices in the fridge overnight for best results—the vibrant lemon flavor holds up beautifully!
Reheating
There’s no need to reheat Italian Lemon Cream Cake, but if you like your cake slightly warmed, let a slice sit at room temperature for about 20 minutes. This softens the lemon cream just enough for that melt-in-your-mouth texture you crave.
FAQs
Can I make Italian Lemon Cream Cake ahead of time?
Absolutely! In fact, making it a day in advance allows the flavors to meld even more. Just be sure to keep the cake chilled until ready to serve, and bring it to room temperature for 15–20 minutes for the best texture.
What if I don’t have buttermilk?
For the classic texture of Italian Lemon Cream Cake, buttermilk is best. If you’re in a pinch, stir 1 tablespoon of lemon juice or white vinegar into 1 cup of whole milk and let it sit for 5–10 minutes before using.
Can I use bottled lemon juice?
Fresh lemon juice gives the cake its signature zing and brightness, so it’s highly recommended. Bottled lemon juice just can’t compare to fresh—but in a real pinch, you can use it, tasting as you go and adding extra zest if needed.
How do I keep the cake crumbs from getting soggy?
Cool the crumb topping completely before adding it to the cake and add it just before serving if you want maximum crunch. Storing the cake in the fridge also helps maintain the texture.
Can I make this as a sheet cake?
Yes! Simply bake the batter in a greased 9×13-inch pan and adjust the bake time as needed (usually about 5–10 minutes longer). Spread the lemon cream on top, shower with crumbs, and slice into squares for easy serving.
Final Thoughts
If you’re searching for a cake that dazzles in both flavor and appearance, this Italian Lemon Cream Cake is the one you’ll come back to time and again. Every forkful bursts with zesty lemon and pillowy cream, making it impossible to stop at just one slice! Give it a try—you’ll instantly add some Italian sunshine to your baking repertoire.
Print
Italian Lemon Cream Cake Recipe
- Total Time: 1 hour 30 minutes (includes cooling and chilling)
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the bright and zesty flavors of this Italian-inspired Lemon Cream Cake. A moist and tender lemon-infused cake is layered with a rich and tangy lemon cream filling, topped with buttery crumb topping. This dessert is a perfect blend of sweet and citrusy goodness.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Lemon Cream Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup cold unsalted butter, cubed
- 1/4 teaspoon salt
- powdered sugar for dusting
- lemon slices
- mint leaves
Optional Garnish:
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Prepare cake batter: In a large bowl, cream butter, oil, and sugar. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla. Alternate adding dry ingredients and buttermilk, mixing just until combined.
- Bake cakes: Divide batter between pans and bake for 25–30 minutes until a toothpick comes out clean. Cool cakes.
- Make lemon cream: Beat cream cheese, sugar, lemon zest, lemon juice, and vanilla until smooth. Whip cream separately and fold into cream cheese mixture. Chill.
- Create crumb topping: Combine flour, sugar, salt, and butter until crumbly. Bake until golden and cool.
- Assemble: Layer cake, lemon cream, second cake layer, more lemon cream, crumb topping, powdered sugar, and garnishes. Chill before serving.
Notes
- For extra lemon flavor, brush cake layers with lemon syrup before assembling.
- Cake can be made a day ahead and stored chilled. Allow to sit at room temperature for 20 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 230mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
