This Italian Lemon Cream Cake is a bright and fresh dessert bursting with zesty lemon flavor. It’s light, fluffy, and perfect for any occasion!
Whenever I make this cake, I can’t resist sneaking a slice before dinner. Who can blame me? The creamy lemon filling and soft layers are just too tempting! 🍋
What I love most is how easy it is to whip up. Just mix, layer, and chill—it’s a sweet treat that impresses without fuss!
Key Ingredients & Substitutions
All-purpose Flour: This flour gives structure to the cake. If you’re looking for alternatives, you can use a gluten-free blend or cake flour for a lighter texture. Just be careful, as cake flour may make the cake a bit denser.
Granulated Sugar: Essential for sweetness and moisture, granulated sugar is a must. If you want a lower-calorie option, try using coconut sugar or a sugar substitute, but keep in mind that this might change the texture slightly.
Unsalted Butter: I always opt for unsalted butter to control the salt level. You can swap it with coconut oil for a dairy-free version or use margarine, but the flavor may vary. Make sure it’s softened for easy mixing!
Mascarpone Cheese: This creamy cheese offers richness to the filling. If you can’t find mascarpone, cream cheese works too. Just mix it with a little heavy cream for a smoother consistency.
Lemon Juice and Zest: Fresh lemon juice gives the cake its zing! If lemons aren’t in season, bottled lemon juice is a fine alternative, but fresh zest and juice will always bring more flavor.
How Do You Achieve the Perfect Lemon Curd?
Making lemon curd may sound tricky, but it’s all about the right temperature and patience. Start by whisking the egg yolks, sugar, and lemon juice in a saucepan over medium heat. Stir constantly as this helps prevent curdling and keeps the mixture smooth.
- Keep stirring until it thickens—this can take about 5-10 minutes. You’ll know it’s ready when it coats the back of a spoon.
- Once thickened, remove it from heat and stir in butter pieces until they melt completely. This gives the curd a nice smooth texture.
Let it cool before using it in your cake for the best flavor and consistency. Enjoy the freshness it brings to your dessert!
How to Make Italian Lemon Cream Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- Zest of 1 lemon
- ½ tsp salt
For the Lemon Cream Filling:
- 1 cup heavy cream
- 1 cup mascarpone cheese
- ⅓ cup powdered sugar
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
For the Lemon Curd:
- 3 large egg yolks
- ½ cup granulated sugar
- ½ cup fresh lemon juice
- ¼ cup unsalted butter, cut into pieces
- Zest of 1 lemon
For Decoration:
- Whipped cream, for piping
- Lemon slices, for garnish
- Fresh mint leaves, for garnish
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This delightful Italian Lemon Cream Cake will take approximately 1 hour and 30 minutes to prepare and bake, plus an additional hour to chill before serving. So gather your ingredients and let’s get baking!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Don’t forget to grease and flour two 9-inch round cake pans to prevent sticking later on.
2. Make the Cake Batter:
In a large bowl, cream together the softened butter and granulated sugar. Beat this mixture until it’s light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest. In another bowl, mix the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the milk. Mix until just combined—don’t overdo it!
3. Bake the Cakes:
Divide the batter evenly between the prepared cake pans. Bake in the oven for 25 to 30 minutes. To check if they’re done, insert a toothpick into the center; if it comes out clean, they’re ready! Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
4. Prepare the Lemon Curd:
While the cakes are cooling, make the lemon curd. In a saucepan over medium heat, whisk together the egg yolks, sugar, lemon juice, and lemon zest until everything is well combined. Cook this mixture, stirring constantly, until it thickens (it should coat the back of a spoon). Remove from heat and stir in the butter until it’s melted and smooth. Let it cool.
5. Make the Lemon Cream Filling:
In a separate bowl, whip the heavy cream until soft peaks form. Then, gently fold in the mascarpone cheese, powdered sugar, lemon juice, and lemon zest until it’s smooth and creamy.
6. Assemble the Cake:
Now that your cakes are cool, it’s time to assemble! Place one cake layer on a serving plate and spread half of the lemon cream filling on top. Drizzle half of the lemon curd over that. Place the second layer of cake on top, and repeat with the remaining lemon cream filling and lemon curd.
7. Decorate:
Get creative with your decorations! Pipe whipped cream around the edges of the cake, and top it with lemon slices and fresh mint leaves. If you like, dust the top with powdered sugar for an extra touch.
8. Serve:
Finally, chill the cake for at least an hour before slicing to serve. Enjoy every bite of your delicious Italian Lemon Cream Cake!
Can I Substitute the Mascarpone Cheese?
Absolutely! If you can’t find mascarpone cheese, you can substitute it with an equal amount of cream cheese for a similar texture, though it will impart a tangier flavor. For a lighter option, consider using Greek yogurt, but keep in mind this may alter the taste slightly.
How Do I Make This Cake Gluten-Free?
You can easily make this recipe gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that the blend includes xanthan gum, which helps mimic the elasticity of regular flour. Other alternatives include almond flour or coconut flour, but you’ll need to adjust the quantities accordingly.
Can I Prepare the Cake in Advance?
Yes! You can bake the cakes a day in advance. Once they are completely cooled, wrap them tightly in plastic wrap and store them in the fridge. This will help keep them moist. The lemon curd and cream filling can also be made a day ahead for convenience!
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator, where it will keep well for about 3-4 days. For slower spoilage, you can freeze slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Just allow them to thaw in the fridge overnight before enjoying!
