I love to bake and share simple cakes that feel like home. My Italian Lemon Cream Cake is one I make when I want a bright, soft dessert that still feels old fashioned. If you love cream filled lemon treats, try a lighter twist like my lemon cream cheese dump cake for a quick change.
Your Ingredients List
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup heavy whipping cream
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
My Go-To Equipment
I keep a small set of tools that I use for this cake. I use two 9 inch round cake pans for even layers. I like a medium metal whisk and a rubber spatula. I use a stand mixer when I have time, but a hand mixer works fine. I also use a good sharp knife to slice layers and a wire rack to cool the cakes. A zester that gives thin strips of lemon peel makes the cake look nice.
The Simple Steps to Follow
- Preheat the oven to 350°F and grease two 9 inch round pans.
- Line the pans with parchment if you want clean edges.
- Whisk the flour, baking powder, and salt in a bowl.
- Beat the butter and sugar until pale and fluffy.
- Add eggs one at a time and then mix in the vanilla.
- Add the dry mix in three parts, alternating with buttermilk.
- Mix until just combined and do not over mix.
- Divide the batter into the pans and smooth the tops.
- Bake for 25 to 30 minutes until a toothpick comes out clean.
- Cool the cakes completely on wire racks.
- Beat the cream cheese, powdered sugar, lemon zest, and lemon juice until smooth.
- Whip the heavy cream to stiff peaks and fold into the lemon mixture.
- Whip the topping cream with powdered sugar and vanilla until soft peaks form.
- Slice the cooled cakes horizontally for four thin layers if you like.
- Spread the lemon cream between the layers and then frost with the whipped topping.
- Garnish with lemon zest, powdered sugar, or white chocolate curls.
- Chill the cake for at least one hour before serving.
Healthy Twists on a Classic
I like small changes that keep taste but cut extra sugar or fat. You can use Greek yogurt in place of some of the heavy cream to keep the lemon cream bright and light. Try half whole wheat flour with white flour for a little more fiber. If you want less sugar, cut the granulated sugar by a quarter cup and add a touch more lemon zest for flavor. For a fresh fruit twist, add berries between the layers. If you still want a rich cream note but less work, try the idea from my apple cake with cream cheese frosting post where I swap part of the cream for whipped yogurt. These ideas keep the cake feeling special while making small steps toward healthy.
Serving Suggestions From My Table
I serve this cake with a small scoop of plain ice cream or a spoonful of lemon curd. Fresh berries on the plate add color and a bright bite. For a warm pairing, try a cup of strong black tea or a light lemony iced tea. I also like to serve small slices with a cold glass of milk for kids. For a full menu, I once served this cake after a light fish dinner and it felt just right. If you want a lemon sauce that pairs with fish and also echoes the cake flavors, see my note on a bright sauce in the baked cod coconut lemon cream sauce write up for a fresh idea.
Getting It Just Right
I check a few small things as I bake so the cake turns out soft and even. I use room temperature butter and eggs so they mix well. I measure flour with a spoon into the cup and level it with a knife to avoid dry cake. I set the oven rack in the middle and wait for the oven to reach 350°F before I put the pans in. I test with a toothpick at 25 minutes so I do not over bake. For the lemon filling, I make sure the cream cheese is very soft so the mix is smooth. When I fold whipped cream into the lemon mix, I use a gentle hand so the cream stays light. If the cake seems flat, a quick soak of lemon syrup on each layer keeps it moist.
How to Store Leftovers
I keep leftover cake in the fridge in a covered cake box or a large airtight container. The cream filling and topping need cold air so I do not leave slices at room temperature for long. The cake stays good for up to three days in the fridge. For longer life, I freeze single slices on a tray, then wrap them tight and store in a freezer bag. Thaw in the fridge overnight before serving. If the cake dries a bit after freezing, a small spoon of fresh whipped cream revives the slice.
Enjoy Every Moment
I tell guests to take a small first slice and savor the lemon and cream together. I love the light feel of this cake and the way it ends a meal on a bright note. Baking this cake feels like a quiet gift, and I hope you find joy in each slice.
A Few Common Questions
Can I make Italian Lemon Cream Cake a day ahead and still have good flavor?
Yes, you can make the cake a day ahead. I bake and cool the layers, make the lemon filling, and assemble the cake the night before. Chill it so the flavors settle. The cake is easier to slice cold and the lemon cream tastes even better after a few hours.
Can I use a boxed mix to make Italian Lemon Cream Cake faster?
Yes, you can use a plain yellow or white box mix to save time. I would add fresh lemon zest and a little lemon juice to the batter to keep the lemon note strong. Make the cream cheese lemon filling and whipped topping the same way for a homemade touch.
What is the best way to get even layers for Italian Lemon Cream Cake?
The best way is to weigh the batter for each pan or use a measuring cup to split it evenly. Smooth the tops with a spatula and tap the pans gently on the counter to release large air bubbles. Cool the cakes fully on wire racks before slicing to prevent crumbs and to make clean, even layers.
Print
Italian Lemon Cream Cake
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A bright, soft dessert that’s perfect for summer, filled with creamy lemon goodness.
Ingredients
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and grease two 9-inch round pans.
- Line the pans with parchment if you want clean edges.
- Whisk the flour, baking powder, and salt in a bowl.
- Beat the butter and sugar until pale and fluffy.
- Add eggs one at a time and then mix in the vanilla.
- Add the dry mix in three parts, alternating with buttermilk. Mix until just combined and do not over mix.
- Divide the batter into the pans and smooth the tops.
- Bake for 25 to 30 minutes until a toothpick comes out clean.
- Cool the cakes completely on wire racks.
- Beat the cream cheese, powdered sugar, lemon zest, and lemon juice until smooth.
- Whip the heavy cream to stiff peaks and fold into the lemon mixture.
- Whip the topping cream with powdered sugar and vanilla until soft peaks form.
- Slice the cooled cakes horizontally for four thin layers if you like.
- Spread the lemon cream between the layers and then frost with the whipped topping.
- Garnish with lemon zest, powdered sugar, or white chocolate curls.
- Chill the cake for at least one hour before serving.
Notes
For a healthier twist, substitute Greek yogurt for some of the heavy cream or use half whole wheat flour.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Keywords: lemon cake, cream cake, Italian dessert, summer dessert