Italian Lemon Cream Cake – A Dreamy, Lemony Delight
There’s something about the taste of lemon that feels like pure sunshine on a plate. This Italian Lemon Cream Cake is light, fluffy, and irresistibly tangy, with a smooth cream filling that melts in your mouth. It’s a dessert that tastes like it came straight out of a cozy Italian bakery, yet it’s surprisingly easy to make at home. Whether you’re hosting a spring brunch, a birthday celebration, or simply craving something sweet and citrusy, this cake will be the star of the table.
The magic of this cake lies in its layers — tender sponge cake embracing a luscious lemon cream filling, topped with whipped frosting and delicate lemon zest. Each bite balances sweetness with a refreshing tang, making it an elegant dessert for any occasion.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 ½ cups heavy cream
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 2 tablespoons lemon curd
- 1 teaspoon lemon extract (optional)
- Whipped cream and lemon slices, for garnish
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Combine the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat butter and sugar together until light and fluffy. This step gives your cake that soft bakery-style texture.
- Add the eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
- Alternate adding the dry ingredients and buttermilk, beginning and ending with the flour mixture. Mix just until combined — don’t overbeat.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely.
- Prepare the filling: In a large bowl, beat cream cheese and powdered sugar until smooth. Add lemon curd and lemon extract, mixing until creamy.
- Whip the cream in a separate bowl until soft peaks form, then gently fold into the lemon cream mixture.
- Assemble the cake: Place one cake layer on a serving plate. Spread half of the lemon cream filling over the top. Add the second cake layer and cover with the remaining filling.
- Frost with whipped cream, piping decorative swirls along the edges. Garnish with lemon slices or zest for a bright, bakery-perfect finish.
- Chill before serving to allow the cream to set — at least 2 hours in the refrigerator.
Tips & Tricks
- For an extra tangy flavor, add a teaspoon of finely grated lemon zest to the filling.
- Want more texture? Spread a thin layer of lemon curd between the cake and filling.
- Chill your mixing bowl and beaters before whipping the cream — it makes it fluffier!
Variations
- Berry Lemon Cream Cake: Add fresh blueberries or raspberries between layers for a fruity twist.
- Mini Lemon Cream Cakes: Bake in cupcake tins for individual servings.
- Limoncello Version: Add a tablespoon of limoncello to the filling for a grown-up Italian touch.
Italian Lemon Cream Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line two 8-inch pans.
- Whisk flour, baking powder, baking soda, and salt.
- Beat butter and sugar until fluffy, add eggs, zest, juice, and vanilla.
- Alternate adding dry ingredients with buttermilk until smooth.
- Bake 25–30 minutes. Cool completely.
- Beat cream cheese, sugar, and lemon curd until smooth.
- Whip cream and fold into lemon mixture.
- Assemble and frost with whipped cream.
Notes
Serving Suggestions
Serve this cake slightly chilled for the perfect creamy consistency. It pairs beautifully with espresso, cappuccino, or a glass of prosecco. For a special occasion, dust with powdered sugar and garnish with edible flowers or mint leaves.
Storage Information
Store covered in the refrigerator for up to 4 days. For longer storage, freeze slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving.
FAQ
- Can I make this cake ahead of time? Yes! The flavors develop even more after chilling overnight.
- Can I use store-bought lemon curd? Absolutely. Choose a high-quality brand for the best flavor.
- How do I make it less sweet? Use less powdered sugar in the filling and opt for unsweetened whipped cream on top.
History / Fun Facts
The Italian Lemon Cream Cake, also known as Torta di Limone alla Crema, is inspired by the classic desserts of Northern Italy. Lemon has long been a beloved ingredient in Italian sweets, especially along the Amalfi Coast, where fragrant lemons grow in abundance. This cake embodies the Mediterranean spirit — bright, simple, and made with love. Its layered design mirrors traditional pasticceria treats found in Italian cafés, where lemon desserts symbolize purity and celebration.
