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Italian Lemon Cream Cake

This Italian Lemon Cream Cake is irresistibly luscious with layers of tender vanilla sponge, a bright lemon cream filling, and a cloud-like whipped topping. A refreshing and elegant dessert perfect for any special occasion.

  • Total Time: 1 hour 55 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1½ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  •  
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup heavy whipping cream
  •  
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Optional garnish: lemon zest, powdered sugar, white chocolate curls

Instructions

1. Preheat oven to 350°F and grease two 9-inch round pans. Line with parchment paper if desired.

2. Whisk together flour, baking powder, and salt in a bowl. Set aside.

3. Beat butter and sugar until pale and fluffy, about 3 to 4 minutes. Add eggs one at a time, then mix in vanilla.

4. Add dry ingredients in three parts, alternating with buttermilk, starting and ending with dry. Mix until just combined.

5. Divide batter into pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely on wire racks.

6. Make filling: Beat cream cheese, powdered sugar, lemon zest, and lemon juice until smooth. Whip heavy cream separately to stiff peaks, then fold into lemon mixture.

7. Make topping: Whip cream, powdered sugar, and vanilla until soft peaks form.

8. Slice cooled cakes horizontally for four thin layers (optional). Spread lemon cream filling between layers. Frost with whipped topping.

9. Garnish with lemon zest, powdered sugar, or white chocolate curls. Chill for at least 1 hour before serving.

Notes

Use room-temperature ingredients for smoother mixing.

Do not overmix the batter, which can make the cake dense.

Chill the cake before slicing for neat and clean cuts.

Gently fold whipped cream into the filling to keep it airy.

  • Author: Angelina
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 32g
  • Sodium: 210mg
  • Fat: 23g
  • Saturated Fat: 14g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 95mg

Keywords: Italian Lemon Cream Cake, lemon cake, Italian desserts