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Italian Lemon Cream Cake

A bright and refreshing dessert, Italian Lemon Cream Cake features a light sponge cake filled with a rich lemon cream, perfect for any occasion.

  • Total Time: 50 minutes
  • Yield: 8 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 (for filling)
  • 1 cup heavy whipping cream (for topping)
  • ¼ cup powdered sugar (for topping)
  • 1 teaspoon vanilla extract (for topping)
  • Lemon zest (for garnish)
  • Powdered sugar (for garnish)
  • White chocolate curls (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Whisk together the flour, baking powder, and salt in a bowl. Set it aside for later.
  3. Beat the softened butter and granulated sugar together until light and fluffy—about 3 to 4 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients in three batches, alternating with the buttermilk. Start and end with the dry mixture. Mix until just combined.
  6. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes. Then turn them out onto wire racks to cool completely.
  8. Beat the cream cheese, powdered sugar, lemon zest, and lemon juice together until smooth for the filling. In another bowl, whip the heavy cream until stiff peaks form. Carefully fold this into the lemon mixture.
  9. Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form for the topping. Set this aside.
  10. Slice each cake in half horizontally to create four thin layers if desired. Spread the lemon cream filling between each layer.
  11. Top the cake with the whipped cream frosting, and garnish with lemon zest, powdered sugar, or white chocolate curls. Chill the cake for at least 1 hour before serving.

Notes

Using room temperature ingredients can help achieve a smoother batter. Be cautious not to overmix to keep the cake light and fluffy.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 80mg

Keywords: Italian dessert, Lemon cake, Cream cake, Refreshing dessert, Celebrate