This Easy Italian Lemon Cream Cake is a light and refreshing treat perfect for any occasion. Its fluffy layers of lemon-infused cream and tender cake will brighten your day!
I love how the zesty lemon flavor makes it feel special without extra fuss. Pair it with a cup of tea, and you have a delightful snack. Trust me, you’ll want seconds! 🍰
Key Ingredients & Substitutions
All-Purpose Flour: This is the foundation for the cake. If you’re looking for a gluten-free option, you can use a 1-to-1 gluten-free flour blend. It typically works well without needing modifications.
Unsalted Butter: I always use unsalted butter to control salt levels. If you’re dairy-free, look for vegan butter or even coconut oil for a slight flavor twist!
Eggs: These add structure and moisture. For a vegan substitute, you can use 1/4 cup unsweetened applesauce per egg. It won’t taste eggy but keeps the cake moist.
Lemon Zest & Juice: Fresh lemons are the star here! If you can’t find fresh lemons, bottled lemon juice will do, but fresh is way better for flavor. Always zest before juicing!
Heavy Cream: This gives the cream filling its richness. If you want a lighter option, you could use half-and-half or coconut cream for a dairy-free version.
How Do I Make Sure My Cake Layers Are Even?
To ensure your cake layers bake evenly, here are a few steps you can take:
- Use a kitchen scale to measure your batter for each pan. This ensures both layers are the same weight.
- Make sure your oven temperature is accurate. An oven thermometer can help if you’re unsure.
- Rotate the pans halfway through baking. This helps with even cooking, especially if your oven has hot spots.
After baking, if you notice one cake is taller, use a serrated knife to level it off before stacking. This gives you a beautiful, stable cake!
Easy Italian Lemon Cream Cake Recipe
Ingredients:
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
For the Lemon Cream Filling:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
For the Lemon Glaze & Decoration:
- ½ cup powdered sugar
- 1-2 tablespoons fresh lemon juice
- Lemon slices for garnish
- Extra whipped cream for decoration
How Much Time Will You Need?
This delicious cake will take about 20 minutes to prepare and 30 minutes for baking. After that, allow chilling time of at least one hour to let the flavors meld beautifully. In total, you should set aside about 2 hours and 50 minutes to make and chill your Easy Italian Lemon Cream Cake.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. This will help the cakes come out easily later!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the flour.
3. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until it’s light and fluffy, which should take about 3-4 minutes. This adds a lot of lovely air to the batter!
4. Add the Eggs:
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract, lemon zest, and lemon juice. This is where the cake starts to smell amazing!
5. Combine Wet and Dry Ingredients:
Now, alternately add the dry ingredients and milk to the wet ingredients, starting and ending with the dry ingredients. Mix just until everything is combined—don’t overdo it!
6. Bake the Cakes:
Divide the batter evenly between the two prepared pans and smooth the tops. Bake in your preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the Cakes:
Once baked, take the cakes out of the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
8. Prepare the Lemon Cream Filling:
While the cakes are cooling, prepare the lemon cream filling. In a chilled bowl, whip the heavy cream, powdered sugar, lemon juice, lemon zest, and vanilla extract together until stiff peaks form. This will be the creamy goodness inside the cake!
9. Make the Lemon Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until you get a smooth, slightly runny consistency. If it’s too thick, add a bit more lemon juice.
10. Assemble the Cake:
Once the cakes are completely cool, level the tops if needed. Place one layer on your serving plate and spread half of the lemon cream filling on top. Add the second cake layer on top.
11. Add the Lemon Glaze:
Pour the lemon glaze over the top of the cake, allowing it to drip slightly down the sides for that beautiful look.
12. Decorate the Cake:
Piped or dollop the remaining whipped lemon cream around the perimeter of the cake for a lovely finish. Then, garnish with fresh lemon slices arranged prettily on top.
13. Chill Before Serving:
For the best texture and flavor, chill the cake in the refrigerator for at least 1 hour before serving. This will help all the delicious components come together.
Enjoy your fresh, light Easy Italian Lemon Cream Cake with friends and family!
FAQ for Easy Italian Lemon Cream Cake
Can I Use Another Type of Citrus?
Absolutely! While this recipe features lemon, you can easily substitute other citrus fruits like lime or orange for a different flavor profile. Just adjust the amount of zest and juice according to your taste preference.
How Do I Store Leftovers?
Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cover any exposed parts to keep the cream filling fresh. To serve, just let it come to room temperature for a little while before enjoying again!
Can I Freeze This Cake?
Yes, you can freeze the cake! It’s best to freeze unassembled layers. Wrap each cake layer tightly in plastic wrap and then aluminum foil, and they can last up to 3 months in the freezer. When you’re ready to enjoy, thaw in the fridge overnight, then assemble with the cream filling and glaze.
What if I Don’t Have Heavy Cream for the Filling?
If heavy cream isn’t available, you can substitute it with a mixture of whole milk and butter (1 cup of milk with 1/3 cup melted butter), but the consistency will be lighter. Alternatively, using a dairy-free whipped topping is a great option for a lighter filling!
