Italian Lemon Cream Cake is a delightful dessert that captures the essence of Italy in every bite. This luscious cake is not just a treat for the taste buds; it’s a celebration of the vibrant flavors that Italian cuisine is renowned for. Originating from the sunny regions of Italy, this cake has become a beloved staple at family gatherings and festive occasions, where its bright, zesty flavor brings a refreshing twist to any meal.

What I adore about Italian Lemon Cream Cake is its perfect balance of sweetness and tartness, combined with a light, airy texture that melts in your mouth. The creamy lemon filling, paired with a soft sponge cake, creates a symphony of flavors that leaves everyone craving more. Whether you’re serving it at a summer picnic or enjoying a slice with your afternoon coffee, this cake is sure to impress. Join me as we explore the steps to create this delightful Italian Lemon Cream Cake that will surely become a favorite in your home!

Ingredients:

For the Lemon Cake:

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup whole milk
3 large eggs
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
Zest of 2 lemons
½ cup fresh lemon juice

For the Lemon Cream Filling:

1 cup heavy cream
1 cup mascarpone cheese
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup fresh lemon juice
Zest of 1 lemon

For the Lemon Glaze:

1 cup powdered sugar
2-3 tablespoons fresh lemon juice

For Garnish:

Fresh lemon slices
Mint leaves (optional)

Preparing the Lemon Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This will ensure that your cakes come out easily once baked.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes using an electric mixer on medium speed.
Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to incorporate all the ingredients.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents throughout the flour.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined; be careful not to overmix.
Stir in the lemon zest and fresh lemon juice. The zest adds a wonderful aroma and flavor to the cake.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula for even baking.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them as baking times can vary slightly based on your oven.
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully turn them out onto a wire rack to cool completely.

Preparing the Lemon Cream Filling

In a large mixing bowl, combine the heavy cream, mascarpone cheese, powdered sugar, vanilla extract, fresh lemon juice, and lemon zest.
Using an electric mixer, beat the mixture on medium speed until soft peaks form. This should take about 3-5 minutes. Be careful not to overbeat, as it can turn grainy.
Taste the filling and adjust the sweetness or lemon flavor if needed. You can add more powdered sugar for sweetness or more lemon juice for tanginess.

Assembling the Cake

Once the cakes are completely cooled, place one layer on a serving plate or cake stand. This will be the base layer.
Spread a generous amount of the lemon cream filling over the top of the first cake layer. Use a spatula to create an even layer.
Carefully place the second cake layer on top of the filling. Gently press down to ensure it adheres well.
Spread the remaining lemon cream filling over the top and sides of the cake. Use a spatula to smooth it out as desired. This will give your cake a beautiful finish.

Preparing the Lemon Glaze

In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. The consistency should be pourable but not too runny. If it’s too thick, add a little more lemon juice; if it’s too thin, add more powdered sugar.
Drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides for a lovely effect. You can use a spoon or a squeeze bottle for more control.

Garnishing the Cake

To finish off your Italian Lemon Cream Cake, garnish with fresh lemon slices on top. You can also add mint leaves for a pop of color and freshness.
For an extra touch, you can sprinkle some additional lemon zest over the top of the cake.
Chill the cake in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together and makes it easier to slice.

Serving Suggestions

When ready to serve, slice the cake with a sharp knife, wiping the blade clean between cuts for neat slices.
This cake pairs beautifully with a cup of tea or coffee, making it perfect for afternoon gatherings or special occasions.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious!

Enjoy your delightful Italian Lemon Cream Cake! It’s a perfect balance of sweetness and tartness, and I can’t wait for you to share it with your friends and family. Happy baking!

Conclusion:

In summary, this Italian Lemon Cream Cake is an absolute must-try for anyone who loves a delightful balance of sweetness and tanginess. The light, fluffy layers of lemon-infused sponge cake paired with the rich, creamy filling create a dessert that is not only visually stunning but also a treat for the taste buds. Whether you’re celebrating a special occasion or simply indulging in a sweet craving, this cake is sure to impress your family and friends. For serving suggestions, I recommend garnishing your Italian Lemon Cream Cake with fresh berries or a dusting of powdered sugar for an elegant touch. You can also experiment with variations by adding a layer of fresh fruit or a hint of lavender for a unique twist. If you’re feeling adventurous, try swapping out the lemon for other citrus fruits like orange or lime to create your own signature version of this delightful dessert. I encourage you to give this recipe a try and experience the joy of baking something truly special. Once you’ve made your own Italian Lemon Cream Cake, I would love to hear about your experience! Share your thoughts, tips, and any creative variations you come up with. Let’s spread the love for this delicious cake together! Happy baking! Print