If you’re searching for a show-stopping dessert that blends fresh citrus with creamy decadence, you’ll fall head over heels for this Italian Lemon Cream Cake. Every forkful is a dreamy combination of fluffy cake, zesty lemon, and pillowy cream, all elegantly finished with a dusting of powdered sugar. Whether you’re celebrating a special occasion, hosting brunch, or simply craving a sweet slice of sunshine, this cake brings a little Italian magic to your table and is sure to become a cherished favorite.
Ingredients You’ll Need
The beauty of Italian Lemon Cream Cake lies in its simplicity. Each ingredient brings something special—brightness, richness, or that irresistible creamy texture—making the final cake both impressive and wonderfully easy to put together.
- White cake mix: The perfect shortcut for a tender, consistent base that lets the lemon flavor shine.
- Whole milk: Adds richness and a moist crumb to your cake layers.
- Vegetable oil: Keeps the cake extra soft and ensures it stays fresh for days.
- Large eggs: Bind everything together and help the cake rise beautifully.
- Zest of 1 lemon: Fresh zest infuses the cake with that signature, uplifting citrus aroma.
- Lemon extract: Intensifies the lemony punch without adding extra tartness.
- Cream cheese (softened): Creates the dreamy, tangy-sweet base for the lemon cream filling.
- Powdered sugar: Sweetens the filling and adds that classic, elegant dusting on top.
- Heavy whipping cream: Whipped to fluffy peaks, it lightens the filling to cloud-like perfection.
- Vanilla extract: Adds warmth and depth to balance the citrus flavors.
- Fresh lemon juice: A splash of brightness that wakes up every bite of cream.
- Powdered sugar (for dusting): The finishing touch that makes the cake look truly irresistible.
- Crushed vanilla wafers (optional): For a playful, crunchy topping that brings extra charm.
How to Make Italian Lemon Cream Cake
Step 1: Prepare the Cake Pans and Batter
Start by preheating your oven to 350°F (175°C) and greasing two 8-inch round cake pans. A light dusting of flour ensures nothing sticks. In a large mixing bowl, combine the cake mix, whole milk, vegetable oil, eggs, lemon zest, and lemon extract. Beat everything together for about 2 minutes until your batter is smooth and fragrant—this is when you’ll first catch that wonderful lemon scent!
Step 2: Bake the Cake Layers
Divide your luscious batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick poked into the center comes out clean. The kitchen will fill with the irresistible aroma of fresh lemon cake. Let the cakes cool in their pans for 10 minutes, then gently turn them out onto a wire rack to cool completely. Patience is key here—a cooled cake means a perfectly smooth filling later!
Step 3: Make the Lemon Cream Filling
While your cakes cool, whip up the heart of this dessert: the Italian Lemon Cream Cake’s signature filling. In a medium bowl, beat the softened cream cheese until it’s silky smooth. Add powdered sugar, lemon juice, and vanilla extract, blending until well combined. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture. The result is a light, fluffy, and tangy-sweet lemon cream that’s impossible to resist.
Step 4: Assemble the Cake
Once the cakes are completely cool, place one layer on your serving plate. Spread a generous portion of the lemon cream filling over the top, smoothing it right to the edges. Gently set the second cake layer on top and cover the whole cake with the remaining filling, spreading it evenly across the top and sides. If you like a little crunch, sprinkle crushed vanilla wafers around the edges.
Step 5: Finish and Chill
Right before serving, dust the top of your Italian Lemon Cream Cake with powdered sugar for a beautiful, snowy finish. Cover and refrigerate the cake for at least one hour—this helps the flavors meld and the filling firm up, making slicing a breeze.
How to Serve Italian Lemon Cream Cake
Garnishes
A final flourish can turn your Italian Lemon Cream Cake into a true centerpiece. Try a scattering of extra lemon zest, thin lemon slices, or a few fresh berries for color. The classic dusting of powdered sugar always looks elegant, while crushed vanilla wafers add a charming, rustic touch along the edges.
Side Dishes
This cake shines on its own, but if you’re looking to round out the dessert table, pair slices with fresh berries, a simple fruit compote, or even a scoop of vanilla gelato. For a brunch spread, serve alongside espresso or a bubbly glass of Prosecco for a true Italian experience.
Creative Ways to Present
For special occasions, try making mini Italian Lemon Cream Cakes in individual ramekins or by cutting the baked layers into rounds with a biscuit cutter. Alternatively, layer cake slices in parfait glasses with extra cream and berries for a playful trifle. However you serve it, let your creativity shine!
Make Ahead and Storage
Storing Leftovers
If you have leftover Italian Lemon Cream Cake (lucky you!), just cover it well and store it in the refrigerator. It will stay fresh and delicious for up to three days, and the flavors may even deepen as it sits.
Freezing
For longer storage, you can freeze the assembled cake or individual slices. Wrap tightly in plastic wrap and then foil, and freeze for up to one month. Thaw overnight in the refrigerator before serving for the best texture.
Reheating
This cake is best enjoyed chilled, so there’s no need to reheat. If you prefer it at room temperature, simply let a slice sit out for 15 to 20 minutes before indulging.
FAQs
Can I use a homemade cake base instead of a mix?
Absolutely! A simple white or yellow cake recipe works beautifully if you prefer baking from scratch. Just be sure to add the lemon zest and extract to capture that Italian Lemon Cream Cake magic.
How can I make the lemon flavor even stronger?
For extra citrus punch, add more fresh lemon zest to both the cake batter and the cream filling. You can also add a bit more lemon extract or a touch of lemon curd between the layers.
What can I use instead of cream cheese in the filling?
Mascarpone cheese is a fantastic substitute and will make your filling even richer and more authentically Italian. Just be sure to soften it well before mixing.
Is it possible to make this cake gluten-free?
Yes! Simply swap in your favorite gluten-free white cake mix and ensure all other ingredients are gluten-free. The texture may differ slightly, but the flavor will still be irresistible.
Can I prepare the cake layers or filling in advance?
Definitely. Bake the cake layers a day ahead and store them tightly wrapped at room temperature, and prepare the filling up to 24 hours in advance. Assemble and chill the cake when you’re ready to serve.
Final Thoughts
If you’re looking to brighten someone’s day—or your own!—this Italian Lemon Cream Cake is pure sunshine in dessert form. It’s easy enough for a casual gathering, yet dazzling enough for any celebration. Give it a try and let the creamy, lemony goodness transport you straight to an Italian summer afternoon.
Print
Italian Lemon Cream Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (plus chilling time)
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Italian Lemon Cream Cake is a delightful dessert combining a moist white cake infused with lemon zest and extract, layered with a light and fluffy lemon cream made from cream cheese and whipped cream. Perfect for summer gatherings, this cake offers a balanced tangy-sweet flavor and a creamy texture, topped optionally with crushed vanilla wafers and a dusting of powdered sugar.
Ingredients
Cake Ingredients
- 1 box white cake mix
- 1 cup whole milk
- 1/2 cup vegetable oil
- 3 large eggs
- Zest of 1 lemon
- 1 teaspoon lemon extract
Filling Ingredients
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream
Topping Ingredients
- 1/4 cup powdered sugar (for dusting)
- 1/2 cup crushed vanilla wafers (optional, for topping)
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans. In a large mixing bowl, combine the cake mix, whole milk, vegetable oil, eggs, lemon zest, and lemon extract. Beat on medium speed for 2 minutes until the batter is smooth and fully combined.
- Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Lemon Cream Filling: In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar, fresh lemon juice, and vanilla extract, mixing until well incorporated. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture to create a light and airy lemon cream filling.
- Assemble the Cake: Once the cake layers are fully cooled, place one cake layer on a serving plate. Spread a generous layer of the lemon cream filling evenly on top. Place the second cake layer over the first and cover the top and sides with the remaining lemon cream filling.
- Add Toppings and Chill: Optionally, sprinkle crushed vanilla wafers around the edges for added texture and flavor. Dust the top of the cake with powdered sugar just before serving. Refrigerate the assembled cake for at least 1 hour to set before slicing and serving.
Notes
- For a stronger lemon flavor, increase the amount of lemon zest in the filling.
- This cake is best served chilled and can be prepared a day in advance for enhanced flavors.
- Store any leftovers in the refrigerator and consume within 3 days for optimal freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 75 mg
