Name: Italian Lemon Cream Cake Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Italian-Inspired
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1/4 cup sour cream; 1/4 cup milk; 2 tablespoons lemon juice; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 4 oz cream cheese, softened; 1/4 cup powdered sugar; 1 tablespoon lemon juice; 1/2 teaspoon lemon zest; 1/2 cup heavy cream; 1/2 cup all-purpose flour; 1/4 cup granulated sugar; 1/4 cup cold unsalted butter, cubed; Powdered sugar for dusting

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If sunshine could be baked into a cake, it would be this Italian Lemon Cream Cake. This irresistible dessert is all about the perfect harmony between tangy lemon, delicate cream filling, and a whisper of sweetness, finished with a golden crumb topping. Whether you serve it for a special occasion or an everyday treat, every bite feels like a little celebration of citrus and comfort. The layers are simple yet luxurious, and each step fills your kitchen with the scent of fresh lemons and home-baked goodness. Don’t be surprised if it becomes an instant favorite in your baking repertoire!

Italian Lemon Cream Cake Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how a handful of essential ingredients can create something so spectacular! Each item on this list serves a purpose, giving the Italian Lemon Cream Cake its signature tender crumb, bright flavor, and dreamy creaminess.

All-purpose flour: The backbone of the cake, providing structure and a soft bite.
Baking powder: Lifts the cake and keeps it light as air.
Salt: Just a pinch balances the sweetness and enhances all the flavors.
Unsalted butter (softened): Adds richness and a luxurious, melt-in-your-mouth texture.
Granulated sugar: Sweetens the cake and helps with golden browning.
Eggs: Bind the batter and give the cake a fluffy, tender crumb.
Sour cream: Brings moisture and a little tang for extra tenderness.
Milk: Loosens the batter and ensures a light, moist crumb.
Lemon juice: Intensifies the lemon flavor with a fresh, zesty kick.
Lemon zest: Packs citrus oils and fragrance for that unmistakable Italian Lemon Cream Cake aroma.
Vanilla extract: Warms up the flavor and adds depth without overpowering the lemon.
Cream cheese (softened): The key ingredient for a creamy, tangy filling.
Powdered sugar: Sweetens the filling with a gentle, silky texture.
Heavy cream: Whips into soft, cloud-like peaks for a dreamy, light filling.
Cold unsalted butter (cubed): Essential for a crumbly, golden topping.
Optional powdered sugar: A pretty finishing touch your guests will adore.

How to Make Italian Lemon Cream Cake

Step 1: Prepare Your Pan and Preheat the Oven

First things first, preheat your oven to 350°F (175°C), so it’s ready for your batter. Grease and flour a 9-inch round cake pan or springform pan. This step ensures your Italian Lemon Cream Cake releases cleanly after baking and looks picture-perfect every time.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This not only distributes the leavening evenly but also aerates the mixture, helping your cake rise beautifully and evenly.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until pale and fluffy. This step builds the foundation for a moist, soft crumb, so take your time to ensure the mixture is creamy and light.

Step 4: Add Eggs and Wet Ingredients

Add the eggs one at a time, beating well after each—this is where the cake gets its structure and richness. Next, fold in the sour cream, milk, lemon juice, lemon zest, and vanilla extract. These ingredients work together to create that trademark freshness and tender texture of a true Italian Lemon Cream Cake.

Step 5: Combine Dry and Wet

Gradually add your dry mixture to the wet ingredients, mixing just until combined. Don’t overmix—this keeps the cake light and delicate.

Step 6: Bake

Pour the batter into your prepared pan, smoothing the top. Bake for 30–35 minutes, or until a toothpick comes out clean from the center. Let the cake cool completely, which is crucial for clean slicing and layering later on.

Step 7: Make the Lemon Cream Filling

For the filling, beat together cream cheese, powdered sugar, lemon juice, and lemon zest until creamy and smooth. In a separate bowl, whip the heavy cream to stiff peaks, then fold it gently into the cream cheese mixture. This creates a lemon cream filling that is impossibly light and luscious—just what your Italian Lemon Cream Cake deserves!

Step 8: Prepare the Crumb Topping

In a small bowl, mix flour and sugar, then cut in the cold butter with a fork or your fingers until you have a crumbly mixture. Spread it on a parchment-lined baking sheet and bake at 350°F for 8–10 minutes, stirring halfway, until beautifully golden. Let cool entirely for maximum crunch.

Step 9: Assemble Your Italian Lemon Cream Cake

Once the cake is cool, slice it horizontally into two even layers. Gently spread all the lemon cream filling on the bottom layer, then set the second layer on top. Sprinkle with your cooled crumb topping and, if you like, a dusting of powdered sugar. Chill for 30 to 60 minutes before serving—this helps the flavors meld and gives you perfect slices every time.

How to Serve Italian Lemon Cream Cake

Garnishes

The best finishing touches are usually the simplest! A light dusting of powdered sugar highlights the golden crumb topping, while some extra lemon zest or a few thin lemon slices add a pop of color and boost the citrus aroma just before serving your Italian Lemon Cream Cake.

Side Dishes

This cake shines as a centerpiece but loves company from fresh berries, like raspberries or strawberries, adding a tart, juicy contrast. Enjoy with a cup of espresso or a light herbal tea to complement the creamy, tangy notes of the Italian Lemon Cream Cake.

Creative Ways to Present

Try serving individual wedges on decorative plates with a vibrant berry or mint leaf. For special occasions, stack slices in a trifle-style sundae glass with extra whipped cream or make mini cakes by cutting out rounds with a biscuit cutter. However you serve it, Italian Lemon Cream Cake always impresses!

Make Ahead and Storage

Storing Leftovers

Wrap your Italian Lemon Cream Cake well or place in an airtight container and store in the refrigerator for up to three days. The flavors continue to develop and the cake stays remarkably moist and delicious.

Freezing

To freeze, wrap slices tightly in plastic wrap and then foil. Store in an airtight container in the freezer for up to one month. Thaw overnight in the refrigerator for best flavor and texture.

Reheating

There’s no need to reheat the Italian Lemon Cream Cake—it’s sublime served cold or at room temperature! If you’d like to restore a bit of freshness, a quick five-minute rest at room temp brings out the flavors and creaminess perfectly.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is always best for vibrant citrus flavor in this cake, but in a pinch, bottled juice will work. You might miss a little zing, so if possible, add extra lemon zest for that unmistakable freshness.

Can I make this Italian Lemon Cream Cake gluten-free?

Absolutely! Substitute your favorite 1-to-1 gluten-free flour blend for the flour. The texture will be a bit different but still moist and delicious. Just be sure to check that all other ingredients are gluten-free as well.

What’s the best way to slice the cake for the filling?

Use a long serrated knife and a gentle sawing motion. Chilling the cake for 15–20 minutes beforehand can help you get clean, even layers that make assembly a breeze.

Can I double the recipe for a crowd?

Yes, you can! Double the ingredients and use two 9-inch round pans or a larger 9×13-inch pan. Adjust baking time as needed and keep an eye on doneness with the toothpick test.

Is it possible to make the lemon cream filling in advance?

Yes, the lemon cream filling can be made up to a day ahead. Store it covered in the refrigerator, then whip or stir briefly before assembling your Italian Lemon Cream Cake to fluff it up if needed.

Final Thoughts

If you crave desserts that are equal parts bright, creamy, and utterly satisfying, you just have to try this Italian Lemon Cream Cake. It’s truly a joy to bake and even more fun to share. Give it a whirl and let the sunny citrus layers bring a little Italian magic to your next gathering!

Italian Lemon Cream Cake Recipe

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4.5 from 21 reviews

Author: admin
Total Time: 1 hour (plus chilling)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of Italy with this luscious Italian Lemon Cream Cake. A tender lemon-infused cake filled with a creamy lemon filling and topped with a buttery crumb topping. Perfect for any special occasion or as a sweet treat for yourself!

Ingredients

Scale

For the cake:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1/4 cup sour cream
1/4 cup milk
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

For the lemon cream filling:

4 oz cream cheese, softened
1/4 cup powdered sugar
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/2 cup heavy cream

For the crumb topping:

1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup cold unsalted butter, cubed

Optional topping:

Powdered sugar for dusting

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan.
In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in sour cream, milk, lemon juice, lemon zest, and vanilla until combined. Gradually add the dry ingredients and mix until just combined.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before slicing.
To make the filling, beat cream cheese, powdered sugar, lemon juice, and zest until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the lemon cream mixture until fluffy.
For the crumb topping, combine flour and sugar in a small bowl. Cut in the cold butter with a fork or fingers until crumbly. Spread the mixture on a parchment-lined baking sheet and bake at 350°F for 8–10 minutes, stirring once, until lightly golden. Let cool.
To assemble, slice the cooled cake horizontally into two even layers. Spread the lemon cream filling on the bottom layer, then top with the second layer. Sprinkle the cooled crumb topping over the top and dust with powdered sugar if desired. Chill for 30–60 minutes before serving.