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
Scale
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
