This Italian Lemon Cream Cake is a light and zesty treat with layers of fluffy lemon cream and soft cake. It’s like a slice of sunshine on your plate!
Remember, the best part is that it’s perfect for any occasion. I love serving it at gatherings—everyone gets excited for that fresh lemon flavor! 🍋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cake’s structure. If you need a gluten-free option, you can use a gluten-free flour blend, ensuring it has xanthan gum included for best results.
Granulated Sugar: Regular granulated sugar adds sweetness. If you want a lower-calorie version, consider using a sugar substitute like Stevia or monk fruit sweetener, but the texture may vary slightly.
Unsalted Butter: It gives richness to the cake. If you want to lower the saturated fat, you can substitute it with coconut oil or applesauce, though the flavor will change a bit.
Lemon Zest and Juice: These provide that lovely fresh lemon flavor. If fresh lemons aren’t available, bottled lemon juice works but might not have the same vibrant taste as fresh zest. You can also use lime for a different twist!
Heavy Whipping Cream: Essential for the lemon cream filling’s fluffiness. You can substitute it with coconut cream for a dairy-free alternative, which will give a unique taste.
How to Make Perfect Lemon Curd?
Lemon curd can be tricky, but mastering it is key for this cake. The goal is to get that silky thickness without scrambling the eggs. Here’s how to succeed:
- Use a medium-low heat to prevent the eggs from cooking too fast.
- Whisk the mixture continuously until it thickens; this usually takes about 10 minutes.
- Remember, the curd will thicken more as it cools, so don’t worry if it seems a bit runny off the stove!
- Be patient and avoid rushing the process—this will ensure a smooth and creamy lemon curd that elevates your cake!
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
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Lemon Cream Filling:
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the Lemon Curd:
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup fresh lemon juice
- ¼ cup unsalted butter, cubed
- 1 tablespoon lemon zest
For Decoration:
- Whipped cream (for topping)
- Lemon slices (for garnish)
- Fresh mint leaves (optional, for garnish)
- Powdered sugar (for dusting)
How Much Time Will You Need?
This delightful Italian Lemon Cream Cake takes about 45 minutes of prep and baking time, plus additional time for chilling and assembling. Expect to spend about 1 hour on steps and then let it chill for at least 30 minutes before serving. Perfect for a refreshing dessert!
Step-by-Step Instructions:
1. Make the Cake:
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Then, add the eggs, one at a time, mixing well after each. Stir in the vanilla extract and lemon zest. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the creamed mixture, alternating with the milk. Make sure to start and end with the flour mixture. Mix until just combined. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean from the center. Allow the cakes to cool in their pans for 10 minutes, then transfer them to wire racks to cool completely.
2. Make the Lemon Curd:
While the cakes cool, it’s time to make the lemon curd. In a medium saucepan, whisk together sugar, eggs, and lemon juice until smooth. Add the cubed butter and lemon zest, then cook over medium-low heat. Stir constantly until the mixture thickens, which should take about 10 minutes. Once thickened, remove from heat and let it cool. Remember, the curd will continue to thicken as it cools.
3. Make the Lemon Cream Filling:
In a mixing bowl, whip the heavy cream, powdered sugar, vanilla extract, and lemon juice together until soft peaks form. This creamy filling is what will bring the cake together!
4. Assemble the Cake:
Once your cakes are completely cool, slice each one in half horizontally for a total of four layers of cake. Choose your serving plate and place one layer on it. Spread a layer of lemon curd, followed by a generous layer of lemon cream filling. Repeat this layering process with the second layer and then again with the third layer. Finally, place the last layer on top. Use any remaining lemon cream filling to frost the top and sides of the cake.
5. Decorate:
Now it’s time to make your cake look beautiful! Arrange lemon slices on top of the cake and add piped whipped cream around the edges if you like. If desired, garnish with fresh mint leaves and dust with powdered sugar for that finishing touch.
6. Serve:
Slice your Italian Lemon Cream Cake and serve it chilled or at room temperature. Enjoy the bright and refreshing flavors of this delightful dessert!
Can I Substitute Ingredients in This Recipe?
Absolutely! If you need to make substitutions, you can use cake flour instead of all-purpose flour for a lighter texture. Also, if you’re out of unsalted butter, you can use salted butter but skip adding any extra salt in the cake batter.
How Do I Store Leftovers?
To store leftovers, wrap slices of the cake in plastic wrap or place them in an airtight container. It will keep well in the fridge for up to 3-4 days. If you want to freeze it, make sure to wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can last for up to 3 months in the freezer!
Can I Make the Lemon Curd Ahead of Time?
Yes, you can make lemon curd ahead of time! It can be prepared up to a week in advance and stored in an airtight container in the refrigerator. Just make sure it cools completely before transferring it to the container.
How Can I Increase the Lemon Flavor?
If you’d like a more intense lemon flavor, try adding an extra tablespoon of lemon juice or zest to both the cake and the lemon curd. This will enhance the tartness of your cake and provide a refreshing zing!
