If you’re seeking a dessert that brings fresh, bright flavors together with creamy indulgence, the Italian Lemon Cream Cake Recipe is an absolute treasure worth trying. This cake combines light, zesty lemon-infused layers with a luxurious mascarpone cream filling that feels like a slice of sunshine on your plate. Perfect for celebrations or a special weekend treat, it perfectly balances tangy citrus with silky sweetness that will have you coming back for seconds—and maybe even thirds!
Ingredients You’ll Need
This Italian Lemon Cream Cake Recipe shines because of its simple yet essential ingredients. Each component plays a crucial role in making the cake moist, flavorful, and decadently creamy.
- All-purpose flour: The foundation of your cake, providing structure and tenderness when combined with the right leavening agents.
- Baking powder: Ensures a beautifully light and fluffy texture as the cake rises.
- Salt: Enhances all the flavors and balances the sweetness.
- Sugar: Sweetens the cake while contributing to a soft crumb.
- Unsalted butter, softened: Adds richness and moisture, making every bite melt in your mouth.
- Large eggs: Bind the ingredients and help with the cake’s rise and texture.
- Lemon zest: Infuses the batter with fresh, aromatic citrus notes that bring brightness to the cake.
- Whole milk: Adds moisture and a subtle creaminess to keep the cake tender.
- Heavy cream: Whipped to perfection for the luscious filling.
- Mascarpone cheese: The star of the cream filling, offering a smooth, velvety texture with a mild tang.
- Powdered sugar: Sweetens the cream filling without graininess.
- Vanilla extract: Deepens flavor complexity in the mascarpone cream, rounding out the citrus with warmth.
How to Make Italian Lemon Cream Cake Recipe
Step 1: Preheat and Prepare Your Pans
Start by setting your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease two 9-inch round cake pans thoroughly. This ensures your delicate cake layers will release easily after baking without a hitch, helping maintain their perfect shape.
Step 2: Create the Cake Batter
In a medium bowl, whisk together the flour, baking powder, and salt. These dry ingredients create the cake’s structure while ensuring it rises evenly. Next, beat the softened butter with sugar until the mixture is pale and fluffy — this step incorporates air that makes the cake light. Add the eggs one at a time, mixing after each addition to keep the batter smooth and uniform. Stir in the lemon zest, which brings that unmistakable fresh citrus burst. Begin alternating the dry ingredients with whole milk into the mixture, combining gently until smooth but not overmixed—this keeps the crumb tender and moist.
Step 3: Bake the Cake
Divide the batter evenly between your prepared pans and smooth the tops. Bake in your preheated oven for 25 to 30 minutes. You’ll know the cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Allow the layers to cool completely in their pans before moving on to the filling. Patience here will make assembling much easier.
Step 4: Prepare the Cream Filling
While the cakes cool, whip the heavy cream with powdered sugar and vanilla extract until you see stiff peaks. This forms the light and airy base of your filling. Gently fold in the mascarpone cheese, taking care not to deflate the mixture. This final addition transforms the cream into a rich, velvety, and subtly tangy frosting that perfectly complements the lemon flavor in the cake layers.
Step 5: Assemble Your Italian Lemon Cream Cake Recipe
Once your cake layers are fully cooled, place one layer on your serving plate and generously spread half of the mascarpone cream filling on top. Carefully place the second layer over the filling and top with the remaining mascarpone cream. This layered construction creates a show-stopping cake that’s as beautiful as it is delicious.
Step 6: Chill Before Serving
Pop the cake into the refrigerator for at least two hours. Chilling allows the flavors to marry and the mascarpone cream to set into a supple, yet firm texture that slices perfectly and boasts an irresistible mouthfeel.
How to Serve Italian Lemon Cream Cake Recipe
Garnishes
Fresh lemon slices or a few lemon zest curls on top add a vibrant look and a burst of citrus aroma. A light dusting of powdered sugar or a sprinkle of finely chopped pistachios can also bring an elegant touch and lovely texture contrast.
Side Dishes
This cake pairs wonderfully with a simple cup of espresso or herbal tea that balances its sweetness. For a refreshing counterpoint, serve alongside a bowl of mixed fresh berries or a light citrus sorbet.
Creative Ways to Present
Try assembling mini versions of the Italian Lemon Cream Cake Recipe in individual glass jars or parfait bowls for a stunning presentation at dinner parties. You can also layer some lemon curd between the cake and filling for an extra zingy surprise.
Make Ahead and Storage
Storing Leftovers
Once assembled, store the cake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days with the cream filling maintaining its texture and flavor perfectly.
Freezing
While this cake is best fresh, you can freeze the unfrosted cake layers for up to 2 months. Wrap each layer tightly in plastic wrap and then foil before freezing. Thaw layers in the refrigerator overnight before assembling with fresh mascarpone cream.
Reheating
Since this is a chilled cream cake, reheating is not recommended. To enjoy, simply bring the cake to room temperature for about 20 minutes after removing from the fridge, allowing the flavors and textures to shine.
FAQs
Can I substitute mascarpone cheese with cream cheese?
You can substitute cream cheese if mascarpone is unavailable, but mascarpone has a milder flavor and creamier texture that makes this cake truly authentic. If using cream cheese, soften it well and consider adding a splash of cream to lighten the texture.
Is this cake very sweet?
This Italian Lemon Cream Cake Recipe strikes a lovely balance between sweet and tangy thanks to the lemon zest and mascarpone cream. It’s sweet enough to satisfy a dessert craving without being overpowering.
Can I make this cake gluten-free?
To make the cake gluten-free, substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum. Be sure to follow the blend’s package instructions for best results.
How long does the cake take to prepare?
The total prep and baking time is about 50 minutes, plus chilling for at least 2 hours before serving. Most of this time involves baking and chilling, so active prep is quite manageable.
Can I use lemon juice instead of lemon zest?
Lemon zest is essential because it contains oils that give the cake a bright, fresh aroma that lemon juice can’t replicate. You can add a little lemon juice for extra tang, but don’t skip the zest if you want the full Italian lemon experience.
Final Thoughts
The Italian Lemon Cream Cake Recipe is more than a dessert—it’s a celebration of fresh flavors and creamy textures woven effortlessly together. Whether you’re baking for family, friends, or a special occasion, this cake is sure to become one of your favorites to make and share. Give it a try—you’ll love bringing a little zest and indulgence to your table!
Print
Italian Lemon Cream Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
This Italian Lemon Cream Cake is a delightful dessert featuring tender lemon-flavored layers paired with a luscious mascarpone and whipped cream filling. Perfectly moist and refreshingly bright, this cake offers a balance of sweet and tangy flavors, ideal for celebrations or a special treat.
Ingredients
Cake Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tbsp lemon zest
- 1 cup whole milk
Cream Filling Ingredients
- 1 ½ cups heavy cream
- ½ cup mascarpone cheese
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans thoroughly to prevent sticking.
- Make the Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a large mixing bowl, cream the softened butter and sugar together until the mixture becomes light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest for bright citrus flavor. Gradually incorporate the dry ingredients alternating with the whole milk, mixing gently until the batter is smooth and homogenous.
- Bake the Cake: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove cakes from the oven and allow them to cool completely in the pans before removing.
- Make the Cream Filling: While the cakes cool, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Carefully fold in the mascarpone cheese until the filling is smooth and creamy without deflating the whipped cream.
- Assemble the Cake: Once the cakes are completely cool, place one cake layer on a serving plate and spread a generous layer of the mascarpone cream filling on top. Carefully place the second cake layer over the filling and frost the top and sides with the remaining cream filling for a smooth finish.
- Chill: Refrigerate the assembled cake for at least 2 hours to allow the flavors to meld and the layers to set properly before serving.
Notes
- Make sure the cakes are completely cool before frosting to prevent the cream from melting.
- Use fresh lemon zest to maximize citrus flavor and aroma.
- You can substitute mascarpone with cream cheese if unavailable, but mascarpone gives a more authentic Italian taste.
- For a lighter version, consider using half-and-half instead of heavy cream for the filling, though texture will be less rich.
- Keep the cake refrigerated if not served immediately to maintain freshness.
