Italian Lemon Cream Cake Recipe

Italian Lemon Cream Cake is a delicate and flavorful dessert that perfectly balances the sweetness of a traditional cake with the bright, zesty tang of fresh lemons. This cake is soft, moist, and layered with a luscious lemon cream filling and a light dusting of powdered sugar or a creamy frosting. If you love Italian desserts, this cake will become a favorite in your kitchen. Below, you’ll find a detailed recipe, including time and temperature guidelines to ensure your cake turns out perfect every time.

Ingredients

For the Cake:

• 2 1/2 cups (310g) all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 tbsp lemon zest (from about 2 lemons)
• 1/4 cup (60ml) fresh lemon juice
• 1 cup (240ml) whole milk
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional)

For the Lemon Cream Filling:

• 1 cup (240ml) heavy whipping cream
• 8 oz (226g) mascarpone cheese, softened
• 1/2 cup (100g) granulated sugar
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1/2 tsp vanilla extract

For the Lemon Frosting (Optional):

• 1/2 cup (113g) unsalted butter, softened
• 4 oz (113g) cream cheese, softened
• 3 cups (375g) powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp vanilla extract

Garnish:

• Powdered sugar (for dusting, if skipping frosting)
• Lemon slices or curls
• Fresh mint leaves (optional)

Instructions

Step 1: Preparing the Cake

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the butter and sugar together on medium speed for 2-3 minutes until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, vanilla extract, and almond extract (if using).
5. Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 2: Preparing the Lemon Cream Filling

1. In a mixing bowl, whip the heavy cream until soft peaks form.
2. In another bowl, beat the mascarpone cheese, sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
3. Gently fold in the whipped cream until fully combined.
4. Refrigerate the filling for at least 20 minutes before using.

Step 3: Assembling the Cake

1. If needed, trim the tops of the cakes to create an even surface.
2. Place one cake layer on a serving plate. Spread the lemon cream filling evenly over the top.
3. Place the second cake layer on top and gently press down.

Step 4: Making the Lemon Frosting (Optional)

1. In a large bowl, beat the butter and cream cheese together until smooth.
2. Gradually add the powdered sugar, mixing until light and fluffy.
3. Add the lemon juice, lemon zest, and vanilla extract. Beat until well combined.
4. Spread the frosting evenly over the cake or dust with powdered sugar for a lighter option.

Step 5: Garnishing and Serving

1. Garnish the cake with lemon slices, lemon curls, or fresh mint leaves for an elegant finish.
2. Chill the cake for at least 1 hour before serving for the best texture.
3. Slice and enjoy!

Baking Tips

• Room Temperature Ingredients: Use room temperature butter, eggs, and milk to create a smoother batter and even baking.
• Don’t Overmix: Overmixing the batter can make the cake dense rather than light and fluffy.
• Use Fresh Lemons: Fresh lemon juice and zest provide the best flavor.
• Refrigeration: This cake is best stored in the refrigerator due to the mascarpone filling. Cover and refrigerate for up to 4 days.

Variations

• Limoncello Version: Add 2 tbsp of limoncello liqueur to the cake batter and 1 tbsp to the filling for a more intense lemon flavor.
• Berry Addition: Add fresh raspberries or blueberries between the cake layers for extra color and taste.
• Sheet Cake Alternative: Bake the cake in a 9×13-inch pan for a simpler serving style. Adjust baking time to 35-40 minutes.

Final Thoughts

This Italian Lemon Cream Cake is a refreshing and decadent dessert perfect for any occasion. The combination of the soft, buttery cake with the tangy lemon cream filling and optional frosting creates a balance of flavors that will leave your guests wanting more. Try this recipe for your next gathering, and enjoy the authentic taste of Italian lemon desserts