This Italian Lemon Cream Cake is a zesty delight that brightens up any table! With layers of fluffy lemon cream and airy cake, it’s a treat for your taste buds.
I can’t resist its refreshing taste, especially on warm days. Serve it chilled and watch everyone come back for seconds—trust me, it’s that good! 🍰
Key Ingredients & Substitutions
All-purpose flour: Flour is the base of the cake, giving it structure. You can use cake flour for a lighter crumb, or even a gluten-free flour blend if you have dietary restrictions. I find that using a good quality flour makes a big difference.
Granulated sugar: This sweetens the cake and contributes to its texture. For a lower sugar option, consider using coconut sugar or a sugar substitute like stevia, but remember this can change the flavor and texture a bit.
Unsalted butter: Butter adds richness. If you’re dairy-free, coconut oil or vegan margarine can work well, but the taste will differ slightly.
Mascarpone cheese: It brings a creamy richness to the filling. Cream cheese can be a good substitute, although it’s firmer and tangier. I prefer mascarpone for its smoother texture.
Lemon curd: Whether homemade or store-bought, lemon curd adds a bright flavor. If you’re short on time, pick up a jar from the store. For a homemade option, use fresh lemons for the best taste.
How Do You Get the Perfect Cake Layers?
Baking perfect cake layers can sometimes be tricky. Here are some steps to help you achieve light, fluffy cakes:
- Make sure your butter is soft but not melted. This helps it cream with sugar effectively.
- Cream butter and sugar well until fluffy—this incorporates air, making your cake light.
- Mix in eggs one at a time to maintain the emulsion. Make sure to scrape the sides of the bowl for an even batter.
- When adding dry and wet ingredients, do it alternately. This keeps the batter from becoming too heavy.
- Don’t overmix once the flour is added. Gently stir until just combined to avoid a dense texture.
Delicious Italian Lemon Cream Cake Recipe
Ingredients You’ll Need:
For the Lemon Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- Zest of 2 lemons
- ½ teaspoon salt
For the Lemon Cream Filling:
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese
- ¼ cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
For the Lemon Curd Topping:
- 1 cup lemon curd (store-bought or homemade)
- Lemon slices, for garnishing
For Garnish:
- Whipped cream (for decorating)
- Fresh mint leaves (optional)
How Much Time Will You Need?
This delightful Italian Lemon Cream Cake will take about 25 minutes to prepare, 30 minutes to bake, and at least 1 hour to chill in the refrigerator. Plus, you’ll want to let everything cool completely, making this a perfect make-ahead dessert!
Step-by-Step Instructions:
1. Preparing the Oven and Cake Pans:
First things first! Preheat your oven to 350°F (175°C). While that’s heating up, grease and flour two 9-inch round cake pans to prevent sticking. This makes it easier to remove the cakes later.
2. Making the Lemon Cake:
In a big mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 2-3 minutes. Next, add the eggs one by one, mixing well after each addition. Stir in the vanilla extract and lemon zest for that zesty flavor. In another bowl, mix the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with the milk, until everything is just combined. Divide the batter evenly between the two cake pans and smooth the tops. Bake in the oven for 25-30 minutes until a toothpick comes out clean from the center. Let the cakes cool in their pans for 10 minutes before turning them out onto wire racks to cool completely.
3. Preparing the Lemon Cream Filling:
While the cakes are cooling, you can whip up the lemon cream filling! In a large mixing bowl, whip the heavy cream until you get soft peaks. Gently fold in the mascarpone cheese, powdered sugar, lemon juice, and vanilla extract until everything is mixed together nicely. This creamy filling is going to be great!
4. Assembling the Cake:
Once the cakes are completely cool, place one layer on a serving plate. Spread half of the lemon cream filling over the top, then place the second layer on top. Spread the remaining lemon cream filling over the top and sides of the entire cake. Don’t worry about making it perfect—little imperfections give it character!
5. Adding the Lemon Curd Topping:
Now it’s time for that delicious lemon curd. Spread it evenly over the top of the cake. For a nice touch, garnish with lemon slices and dollops of whipped cream around the edges. It’s starting to look irresistible!
6. Chill and Serve:
To make sure your cake sets nicely, let it chill in the refrigerator for at least 1 hour. Before serving, sprinkle on some fresh mint leaves if you’d like. When you’re ready, slice up this delicious Italian Lemon Cream Cake and enjoy every lemony bite!
Can I Substitute Ingredients in This Cake?
Yes! If you don’t have mascarpone cheese, you can use cream cheese or whipped cream as alternatives, but the flavor will differ slightly. You can also replace the all-purpose flour with a gluten-free blend if needed. Just ensure you use a blend that measures cup-for-cup like regular flour.
How to Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. To keep it fresh, you can layer parchment paper between the cake and the container lid to prevent sticking. You can also freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months.
Can I Make This Cake in Advance?
Absolutely! You can bake the lemon cake layers a day ahead and store them tightly wrapped at room temperature. The lemon cream filling can also be prepared in advance, just whip it fresh before assembling. Remember to chill the assembled cake for at least an hour before serving for the best flavor and texture!
What’s the Best Type of Lemon for This Recipe?
Fresh, juicy lemons work best for this cake as they provide the most vibrant flavor. Look for lemons that are bright yellow, firm, and slightly heavy for their size. You can also freeze lemon juice to use later in case you have extras!
