Italian Lemon Cream Cake Recipe
If you adore desserts that brighten your day with a hit of citrus and a whisper-light texture, Italian Lemon Cream Cake is about to become your new obsession. Imagine layers of tender cake with creamy lemon filling and a buttery crumb topping, all coming together in a dessert that feels both elegant and comforting. This cake looks and tastes like pure sunshine, whether you’re celebrating or just looking to make an ordinary weeknight dinner extra special. With just a few staple ingredients and simple steps, you’ll be whisking up this lemony masterpiece and savoring every sweet, tangy forkful!
Ingredients You’ll Need
Part of the charm of Italian Lemon Cream Cake is how it transforms simple pantry staples into something crave-worthy. Each ingredient here brings a special touch—whether it’s the richness of cream cheese, the tang of lemon zest, or the silky texture of whipped cream. Don’t skip a thing: every component plays its part in building layers of flavor and the unmistakable color and taste of this beloved dessert.
- White cake mix (1 15.25-ounce package): The shortcut to a moist, tender cake base and crumb topping.
- Milk (¾ cup + 1 tablespoon): Adds moisture and helps create a plush crumb; use whole milk for extra richness.
- Vegetable oil (3½ tablespoons): Ensures the cake stays soft and delicate even after chilling.
- Eggs (2): Provide structure and help the cake rise beautifully.
- Unsalted butter, melted (2 tablespoons): Lends buttery flavor to the irresistible crumb topping.
- Vanilla extract (½ teaspoon): Enhances the creamy, mellow sweetness throughout.
- Cream cheese, softened (4 ounces): Creates a lush, tangy base for that dreamy lemon filling.
- Confectioners’ sugar (⅔ cup, divided, plus more for dusting): Brings gentle sweetness to both cake and filling.
- Lemon juice (3 tablespoons): Adds sunny, fresh tartness that makes the cake sing.
- Grated lemon zest (1 teaspoon): Packs big flavor and perfume in every bite—skip this and you’ll miss out!
- Heavy whipping cream (2 cups): Whips to cloud-like peaks for a filling as airy as it is decadent.
How to Make Italian Lemon Cream Cake
Step 1: Prepare the Pan and Preheat
Start by preheating your oven to 350°F (175°C). Lightly coat the bottom of a 10-inch springform pan with cooking spray—this ensures your Italian Lemon Cream Cake will come out effortlessly, with perfect edges every time.
Step 2: Mix the Cake Batter
Set aside 1 cup of the cake mix for the crumb topping. In a large bowl, combine the rest of your cake mix with ¾ cup plus 1 tablespoon of milk, the vegetable oil, and eggs. With an electric mixer, beat everything together for about 2 minutes until you have a smooth, creamy batter. Pour this luscious batter into your prepared pan and take a moment to inhale that sweet vanilla-lemon aroma wafting up!
Step 3: Make the Crumb Topping
In a small bowl, whisk together the melted butter and vanilla extract. Add the reserved 1 cup of cake mix and stir until it becomes delightfully crumbly. Sprinkle this mixture evenly over your cake batter; the buttery, tender crumbs will bake into a gorgeous golden topping that you’ll want to pick off and eat on its own!
Step 4: Bake and Cool
Slide the pan into your preheated oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean (or with a crumb or two attached). Let the cake cool completely in the pan to room temperature—patience is tough, but the filling and assembly are worth the wait.
Step 5: Prepare the Lemon Cream Filling
Beat the softened cream cheese, ⅓ cup of the confectioners’ sugar, lemon juice, and lemon zest in a bowl until the mixture is smooth and glossy. In another bowl, whip the heavy cream with the remaining ⅓ cup of confectioners’ sugar until stiff peaks form. Gently fold the tangy cream cheese mixture into your whipped cream, creating a filling that’s equal parts light, fluffy, and zingy.
Step 6: Assemble and Chill
Release and remove the cake from the springform pan. With a serrated knife, carefully slice the cake horizontally into two even layers. Spread the luscious lemon cream filling evenly over the bottom half, then gently set the top layer over it. Chill the assembled cake in the refrigerator for at least 4 hours so the flavors can meld and the filling sets to perfection. Just before serving, dust the top with a little extra confectioners’ sugar for that classic Italian Lemon Cream Cake finish.
How to Serve Italian Lemon Cream Cake
Garnishes
The right garnish takes your Italian Lemon Cream Cake from stunning to show-stopping. Scatter fresh, thinly sliced lemon rounds, a sprinkle of extra lemon zest, or edible flowers across the top for that “wow” moment. A final snowfall of confectioners’ sugar not only looks beautiful but also adds a touch of sweetness and elegance.
Side Dishes
This cake is a lovely end to virtually any meal, but it pairs especially well with simple sides like fresh berries or a fruit salad. If you’re feeling a little indulgent, a scoop of lemon or berry sorbet on the side is pure heaven, complementing the cake’s bright citrus notes and creamy filling.
Creative Ways to Present
Don’t be afraid to get whimsical! You can serve Italian Lemon Cream Cake in slender slices for a classic look, or cut it into cubes for a fun dessert platter. Individual mini cakes assembled in mason jars are perfect for picnics or parties, turning a traditional favorite into a portable treat that’s bound to spark conversation.
Make Ahead and Storage
Storing Leftovers
If (and that’s a big if!) you have leftovers, simply cover the cake tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator, where the Italian Lemon Cream Cake will stay fresh and scrumptious for up to four days. The flavors often deepen, and the filling gets even dreamier as it chills.
Freezing
Want to save some for later? Italian Lemon Cream Cake freezes wonderfully. Wrap individual slices or the whole cake tightly in plastic wrap followed by foil. Tuck it in the freezer for up to two months. Thaw overnight in the refrigerator before serving—your future self will thank you!
Reheating
This cake is best enjoyed chilled straight from the fridge, so there’s no need to reheat. If you’ve frozen the cake, just make sure it has fully thawed before slicing and serving for the creamiest, dreamiest texture.
FAQs
Can I use homemade cake instead of boxed mix?
Absolutely—you can use your favorite homemade white cake recipe if you prefer! Just make sure to reserve a small portion of the dry mix for the crumb topping, as directed, to achieve that signature Italian Lemon Cream Cake texture.
Is it possible to make Italian Lemon Cream Cake ahead of time?
Definitely! In fact, making it a day in advance actually improves the flavor and texture. Just store covered in the refrigerator and dust with confectioners’ sugar right before serving for the freshest finish.
Can I substitute the cream cheese in the filling?
While cream cheese gives the filling its classic tang and creamy texture, you can use mascarpone for a slightly richer, less tangy twist. Expect a softer, silkier filling that’s pure luxury!
How do I keep my cake layers from splitting when slicing?
Wait until the cake is completely cooled to room temperature before slicing, and use a long, sharp serrated knife. Steady the cake with your palm and cut in a gentle sawing motion for perfectly even layers every time.
Will the crumb topping stay crunchy after chilling?
The crumb topping will soften slightly as the cake chills, becoming tender and rich rather than truly crunchy. That’s all part of the charm of Italian Lemon Cream Cake—the contrast between the buttery top and the cloud-like filling is part of what makes it irresistible!
Final Thoughts
Once you’ve tried homemade Italian Lemon Cream Cake, you’ll see why it’s a perennial favorite for birthdays, gatherings, or simply when you want to brighten the table with something special. Each slice is sunshine on a plate—don’t wait for a special occasion to treat yourself to something so delightfully simple and unforgettable!
Print
Italian Lemon Cream Cake Recipe
- Total Time: 4 hours 55 minutes
- Yield: 1 10-inch cake 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of Italy with this luscious Italian Lemon Cream Cake. A perfect blend of zesty lemon, creamy filling, and moist cake layers that will transport your taste buds to a sunny Mediterranean paradise.
Ingredients
Cake:
- 1 15.25-ounce package white cake mix
- ¾ cup milk
- 1 tablespoon milk
- 3½ tablespoons vegetable oil
- 2 eggs
- 2 tablespoons unsalted butter (melted)
- ½ teaspoon vanilla extract
Crumble Topping:
- 1 cup reserved cake mix
- 2 tablespoons unsalted butter (melted)
- ½ teaspoon vanilla extract
Lemon Cream Filling:
- 4 ounces cream cheese (softened)
- ⅔ cup confectioners’ sugar (divided, plus more for dusting)
- 3 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 2 cups heavy whipping cream
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 10-inch springform pan.
- Mix Cake Batter: Combine cake mix, milk, oil, and eggs. Beat until smooth and pour into the pan.
- Make Crumble Topping: Mix reserved cake mix with butter and vanilla. Sprinkle over the cake batter.
- Bake: Bake for 30-35 minutes until a toothpick comes out clean. Cool to room temperature.
- Prepare Filling: Beat cream cheese, ⅓ cup sugar, lemon juice, and zest until smooth. Whip cream and sugar until stiff peaks form, then fold in the cream cheese mixture.
- Assemble Cake: Slice cake horizontally, spread filling, stack layers, and refrigerate for 4 hours.
- Serve: Dust with confectioners’ sugar before serving.
Notes
- You can add fresh berries on top for a burst of color and flavor.
- For a tangier filling, increase the amount of lemon juice and zest.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 19g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Italian Lemon Cream Cake, Lemon Cake Recipe, Cream Cake, Italian Dessert
