This Easy Italian Lemon Cream Cake is a bright and zesty treat that’s perfect for any occasion. With layers of fluffy cake, rich lemon cream, and a sprinkle of zest, it’s a real showstopper!
I love how the fresh lemon flavor makes every bite feel like a sunny day. Pair it with a cup of tea, and you’ll be smiling in no time! 🍋✨
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cake. If you’re looking for a gluten-free option, use a 1-to-1 gluten-free flour blend. In some recipes, almond flour can add a nutty flavor, but it will change the texture.
Butter: Unsalted butter gives better control over the dish’s salt content. If you need a dairy-free option, you can substitute with coconut oil or a plant-based butter alternative.
Mascarpone Cheese: This adds a rich creaminess. If you don’t have it on hand, cream cheese is a good substitute, though it has a slightly tangier flavor.
Lemon Juice and Zest: Fresh lemon juice and zest are key for that bright essence. If you must use bottled juice, choose a high-quality one. Lime juice can also work in a pinch for a different citrus twist.
How Do I Properly Cream Butter and Sugar?
Creaming butter and sugar is crucial for a light, fluffy cake. Here’s how to do it:
- Start with room temperature butter — it should be soft but not melted.
- Use an electric mixer on medium speed, mixing until the mixture becomes light in color and fluffy. This will take about 3-5 minutes.
- Stop occasionally to scrape down the sides of the bowl to make sure everything is mixed evenly.
This step creates tiny air pockets, which help the cake rise beautifully in the oven.
What’s the Best Way to Whip Cream?
Whipping cream can seem tricky, but here are some tips for success:
- Make sure your bowl and beaters are cold — chill them in the fridge for about 15 minutes before using.
- Pour the heavy cream into the cold bowl, add your sugar and vanilla.
- Beat on medium-high speed until soft peaks form. Don’t overbeat, or it will turn grainy and begin to separate. Stop when it’s still fluffy!
This whipped cream can enhance both the filling and the decoration of your cake!
Easy Italian Lemon Cream Cake
Ingredients You’ll Need:
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- ¾ cup whole milk
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
For the Lemon Cream Filling:
- 1 ½ cups heavy cream
- ¼ cup powdered sugar, sifted
- 1 tsp vanilla extract
- ½ cup mascarpone cheese or cream cheese, softened
- 2 tbsp lemon curd (optional for extra lemon flavor)
For Decoration:
- Fresh lemon slices
- Whipped cream for piping
- Powdered sugar for dusting
- Fresh mint leaves (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30-35 minutes to bake, plus an additional hour to chill in the fridge. Overall, plan for about 2 hours from start to finish!
Step-by-Step Instructions:
1. Preheat Oven and Prep Pans:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or use parchment paper to line the bottom. This will help your cake release easily after baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This will ensure that the baking powder is evenly distributed throughout the flour. Set this mixture aside while you work on the wet ingredients.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer on medium speed to beat the softened butter and sugar together until the mixture is light and fluffy, about 3-5 minutes. This step is essential for a fluffy cake!
4. Add Eggs and Flavorings:
Next, add the eggs one at a time, making sure to beat well after each addition. Then, mix in the vanilla extract, lemon zest, and lemon juice until everything is well combined.
5. Combine Wet and Dry:
Now, it’s time to combine the dry ingredients with the wet mixture. Alternately add the flour mixture and milk to the butter mixture, starting and finishing with the flour. Mix just until combined to avoid overmixing, which can make the cake dense.
6. Bake the Cake:
Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool completely on a wire rack.
7. Prepare Lemon Cream Filling:
In a chilled bowl using an electric mixer, whip the heavy cream with the sifted powdered sugar and vanilla extract until soft peaks form. Then, gently fold in the mascarpone cheese and lemon curd (if using), mixing until it becomes creamy and smooth.
8. Assemble the Cake:
After the cake has cooled completely, carefully slice it horizontally into two even layers. Spread the lemon cream filling evenly over the bottom layer, and then place the top layer back on.
9. Decorate:
You can either spread a thin layer of lemon cream on top or pipe some whipped cream around the edges. Decorate with fresh lemon slices and dust with powdered sugar. Add mint leaves for a pop of color if desired!
10. Chill and Serve:
For the best flavor and texture, refrigerate the cake for at least 1 hour before serving. This helps the flavors meld together and the cream to set. Once ready, slice and enjoy your delightful Easy Italian Lemon Cream Cake!
This cake perfectly balances airy sponge layers with tangy lemon cream, making it a refreshing dessert for any gathering! Enjoy! 🍰🍋
Frequently Asked Questions (FAQ)
Can I Substitute the Mascarpone Cheese?
Yes! If you don’t have mascarpone cheese, you can use cream cheese as an alternative. It will provide a slightly tangier flavor but will still work well in the lemon cream filling.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for up to 2 months — just wrap it tightly in plastic wrap and then in foil before freezing.
Can I Use a Different Type of Flour?
Absolutely! You can use a gluten-free 1-to-1 flour substitute for a gluten-free version. Keep in mind that the texture might differ slightly from the original recipe.
What’s the Best Way to Serve the Cake?
This cake is best served chilled. You can enjoy it on its own or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!
