This Italian Lemon Cream Cake is a refreshing treat with a light and fluffy texture. The zesty lemon flavor shines through in every bite, making it simply delightful!
I love how it feels like summer on a plate. It’s perfect for sunny days, and trust me, you won’t be able to resist a second slice (or a third!). 😄
Key Ingredients & Substitutions
All-purpose flour: This is the base for the cake’s structure. If you’re looking for a gluten-free option, try a 1:1 gluten-free baking blend. Just make sure it contains xanthan gum to help with the texture.
Unsalted butter: I always use unsalted butter for better control over the cake’s sweetness. If you’re in a pinch, you can replace it with margarine or a vegan butter alternative.
Mascarpone cheese: For that creamy filling, mascarpone shines! If unavailable, cream cheese mixed with a bit of sour cream can work as a substitute to get similar texture and tang.
Lemon zest and juice: Fresh lemon zest adds brightness. If you have a different citrus on hand, like lime or orange, they can be great substitutes and give a unique flavor twist!
Lemon curd: You can use store-bought lemon curd for convenience, or you can make your own if you have time—it’s super easy! If lemon isn’t your thing, try lime curd for a refreshing switch.
How Do I Ensure My Cake is Fluffy and Tender?
To achieve that light and tender texture, follow these steps carefully:
- Make sure your butter is truly softened. You want it creamy, not melted. Let it sit at room temperature for about an hour.
- Cream the butter and sugar well—about 3-5 minutes—until it’s fluffy and pale. This step is crucial for incorporating air.
- When combining wet and dry ingredients, mix until just combined. Over-mixing can lead to a dense cake.
- Divide the batter evenly to ensure even baking. Use a kitchen scale for precision if you have one!
How to Make Italian Lemon Cream Cake
Ingredients You’ll Need:
For the Lemon Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 tbsp lemon zest (from about 2 lemons)
- 1 cup whole milk
- 1 tsp vanilla extract
For the Lemon Cream Filling:
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
For the Glaze and Topping:
- ½ cup lemon curd (store-bought or homemade)
- Fresh lemon slices (for decoration)
- Whipped cream (for decoration)
- Fresh mint leaves (for garnish)
- Powdered sugar (for dusting)
How Much Time Will You Need?
This delightful Italian Lemon Cream Cake will take about 1 hour and 15 minutes in total. You’ll spend about 30 minutes preparing and baking the cake, plus an additional 15 minutes to make the filling. Then the assembly and decoration will take about 20 minutes. Let it chill in the refrigerator for the best flavors to develop before serving.
Step-by-Step Instructions:
1. Prepare the Cake:
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans so your cake doesn’t stick. In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for later use. In a large mixing bowl, beat the softened butter and granulated sugar together until it looks fluffy and light. Now, add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract. Gradually mix in the flour mixture with the milk until everything is just combined. Your batter is now ready!
2. Bake the Cake:
Evenly divide the batter between the two prepared cake pans. Pop them in the oven and bake for 25-30 minutes. You’ll know they are done when a toothpick poked into the center comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes before flipping them out to a wire rack to cool completely. This is important so they don’t get soggy!
3. Make the Lemon Cream Filling:
While the cakes are cooling, let’s whip up the lemon cream filling! In a mixing bowl, whip the heavy cream until you have soft peaks forming. In another bowl, beat the mascarpone cheese with the powdered sugar until it’s smooth. Now, gently fold the whipped cream into the mascarpone mixture along with the lemon juice and lemon zest until everything is well blended. This filling is going to be delicious!
4. Assemble the Cake:
Once the cakes are completely cooled, place one cake layer on a serving plate. Spread half of the lemon cream filling evenly on top. Next, gently place the second cake layer on top of the filling. Use the remaining cream filling to coat the top and sides of the cake. For a nice finish, frost the entire cake with the lemon curd, smoothing it out evenly.
5. Decorate:
Now it’s time to make it pretty! Pipe additional whipped cream around the top edge of the cake and decorate it with fresh lemon slices. To add a sweet touch, dust the top with powdered sugar and finish it off with some fresh mint leaves for color.
6. Serve:
Finally, slice the cake and serve it chilled. Enjoy the refreshing flavors of your Italian Lemon Cream Cake—perfect for any occasion!
Can I Use Low-Fat Milk Instead of Whole Milk?
Yes, you can use low-fat milk in this recipe, but be aware that it might slightly alter the texture of the cake, making it less rich and moist. If you want to maintain some creaminess, consider mixing low-fat milk with a tablespoon of cream or yogurt.
How Can I Substitute Mascarpone Cheese?
If you can’t find mascarpone cheese, cream cheese is a good substitute. Make sure to soften it at room temperature before mixing for a smooth consistency. You can also blend in a bit of heavy cream to mimic the creaminess of mascarpone.
Can I Make This Cake Ahead of Time?
Absolutely! The cake layers can be baked a day in advance. Just let them cool completely, wrap them tightly in plastic wrap, and store them in the fridge. You can assemble and decorate the cake on the day you plan to serve it for the best freshness.
What’s the Best Way to Store Leftover Cake?
Store any leftover cake in an airtight container in the fridge for up to 4 days. To keep the cake moist, you can place a piece of wax paper between the cake and the lid of the container. You can also freeze slices; just wrap them tightly in plastic wrap and then foil, and they’ll last for up to 3 months!
