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Italian Lemon Cream Cake

A light, tangy Italian dessert with layers of sponge cake and lemon cream filling topped with whipped frosting.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Cake, Dessert
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter
  • 1.5 cups granulated sugar
  • 4 large eggs
  • 1 tbsp lemon zest
  • 0.25 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup buttermilk
Lemon Cream Filling
  • 8 oz cream cheese
  • 0.5 cup powdered sugar
  • 2 tbsp lemon curd
  • 1.5 cups heavy cream
  • 1 tsp lemon extract

Equipment

  • Mixing bowls
  • Baking pans
  • Wire rack
  • Electric mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch pans.
  2. Whisk flour, baking powder, baking soda, and salt.
  3. Beat butter and sugar until fluffy, add eggs, zest, juice, and vanilla.
  4. Alternate adding dry ingredients with buttermilk until smooth.
  5. Bake 25–30 minutes. Cool completely.
  6. Beat cream cheese, sugar, and lemon curd until smooth.
  7. Whip cream and fold into lemon mixture.
  8. Assemble and frost with whipped cream.

Notes

Chill cake before serving for best texture. Pairs beautifully with berries or espresso.