One rainy afternoon, my son and daughter were busy making homemade cards for their grandparents, their laughter filling the house as they crafted colorful designs. I was in the kitchen, surrounded by the soft hum of my favorite playlist, when I decided to bake something to share with the family later that day.
It’s one of those moments where the kitchen becomes your sanctuary, and the recipe feels more like a personal ritual than a chore. I had been craving a cake that was light, citrusy, and indulgent all at once—something that could brighten up even the gloomiest of days. I reached for a lemon, and from there, the idea of an Italian Lemon Cream Cake began to take shape.
The zesty, tangy lemon paired with the rich cream filling created the perfect balance of flavor, and the scent of it baking soon had everyone in the house gathering in the kitchen. My husband walked in, asking what was cooking, and my kids came running, eager to try the cake before it even cooled.
In that moment, I realized that food truly has a way of bringing people together, creating memories with every bite. And from that day forward, this cake became a staple at family gatherings—a simple yet delightful way to make any moment feel a bit more special.
Short Description
This Italian Lemon Cream Cake is a light and tangy dessert, layered with creamy lemon filling and topped with whipped frosting. Perfect for any celebration, it’s a refreshing treat with just the right balance of tart and sweet.
Key Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
For the Lemon Cream Filling:
- 1 (8 oz) package cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
For the Frosting:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Tools Needed
- 2 9-inch round cake pans
- Stand mixer or hand mixer
- Whisk
- Cooling rack
- Spatula
- Cake server
Cooking Instructions
Step 1: Preheat and Prepare Pans
Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or non-stick spray. You can also line the bottoms with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside for later.
Step 3: Beat Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 4-5 minutes.
Step 4: Add Eggs and Flavors
Add the eggs one at a time, beating well after each addition. Then, mix in the lemon zest, fresh lemon juice, and vanilla extract, allowing the ingredients to combine smoothly.
Step 5: Combine Wet and Dry Ingredients
Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry mixture. Mix until just combined—be careful not to over-mix. The batter should be smooth.
Step 6: Bake the Cakes
Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Step 7: Make the Lemon Cream Filling
In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, lemon juice, and lemon zest, mixing until the filling is creamy and smooth.
Step 8: Make the Whipped Frosting
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. This will create a light, fluffy frosting.
Step 9: Assemble the Cake
Once the cakes have completely cooled, place one cake layer on a serving plate. Spread a generous layer of lemon cream filling over the top.
Place the second cake layer on top and frost the entire cake with the whipped frosting. Garnish with lemon slices or zest for an extra burst of color.
Why You’ll Love This Recipe
Light and Refreshing: The tangy lemon flavor is perfectly balanced with the creamy filling and fluffy frosting, making this cake a refreshing treat.
Perfect for Any Occasion: Whether it’s a birthday, holiday, or simply a weekend indulgence, this cake will impress your guests and satisfy your sweet tooth.
Simple Yet Elegant: With minimal ingredients and straightforward steps, this cake looks elegant without requiring expert baking skills.
Mistakes to Avoid & Solutions
Problem: Cake is too dense
*Solution: Ensure you’re not over-mixing the batter. Over-mixing can cause the cake to become heavy. Also, make sure you measure your flour correctly to avoid using too much.
Problem: Frosting is too runny
*Solution: Whip the heavy cream longer until stiff peaks form. If it’s still too runny, add a little more powdered sugar to help stabilize it.
Problem: Lemon filling is too runny
*Solution: Make sure the cream cheese and butter are softened but not melted. If the filling is too thin, refrigerate it for 10-15 minutes before using.
Serving and Pairing Suggestions
– Serve the cake as a dessert for a special dinner or potluck.
– Pair it with a light, citrusy white wine or a glass of iced tea.
– For a fun twist, add some fresh berries on top for added color and flavor.
Storage and Reheating Tips
Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating: The cake can be served cold or at room temperature. Simply let it sit for 20-30 minutes after removing it from the fridge.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake layers a day ahead and store them in an airtight container. Assemble and frost the cake on the day you plan to serve it.
2. Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk, but the cake will be slightly less rich. For a buttermilk substitute, use 1 cup of milk with 1 tablespoon of lemon juice or vinegar.
3. Can I freeze the cake?
Yes, you can freeze the cake layers. Wrap them tightly in plastic wrap and freeze for up to 3 months. Thaw before frosting.
4. Can I substitute the cream cheese filling with something else?
You can substitute the cream cheese filling with lemon curd for a more intense lemon flavor, though it will be a bit tangier.
5. How do I get the frosting to stay stiff?
Be sure to whip the heavy cream until stiff peaks form. You can also add a bit more powdered sugar to stabilize the frosting.
Tips & Tricks
When making the whipped frosting, make sure the bowl and beaters are chilled for the best results.
For a decorative touch, garnish the cake with candied lemon slices or zest.
To make the filling extra creamy, let the cream cheese and butter soften at room temperature for about 30 minutes before using them.
Recipe Variations
Lemon Raspberry Cake: Add a layer of raspberry jam or fresh raspberries between the cake layers for a fruity twist.
Lemon Coconut Cake: Fold in shredded coconut into the batter for a tropical flavor.
Gluten-Free Version: Use a gluten-free flour blend in place of regular flour, and make sure to check the other ingredients for gluten.
Final Thoughts
As the cake was finished and everyone gathered around the table, I couldn’t help but smile. The room was filled with laughter, conversation, and the clinking of forks on plates, but it wasn’t just the cake that made the moment so special—it was the connection. Food has a way of bringing people together, creating those small, simple moments that stick with you long after the crumbs are gone.
I watched my kids savor each bite, my husband asking for a second piece, and felt a sense of satisfaction knowing that something I created with my own hands was making everyone so happy. In that moment, I realized that it’s not about perfecting the recipe; it’s about sharing the experience and enjoying the joy it brings. And this cake, in all its lemony goodness, will forever remind me of the importance of creating memories, one delicious bite at a time.
Italian Lemon Cream Cake
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
For the Lemon Cream Filling:
- 1 8 oz package cream cheese, softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
For the Frosting:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray and line with parchment paper if desired.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Beat Butter and Sugar: In a large bowl, beat softened butter and granulated sugar for 4-5 minutes until light and fluffy.
- Add Eggs and Flavors: Add eggs one at a time, beating after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Cakes: Divide batter between pans and bake for 25-30 minutes, until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
- Make Lemon Cream Filling: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, lemon juice, and zest. Mix until creamy.
- Make Whipped Frosting: Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Cake: Once cakes are cool, place one layer on a plate. Spread with lemon cream filling, top with the second layer, and frost with whipped frosting. Garnish with lemon slices or zest.
