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Italian Lemon Cream Cake

Italian Lemon Cream Cake

Patricia
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 12 slices
Calories 420 kcal

Ingredients
  

For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

For the Lemon Cream Filling:

  • 1 8 oz package cream cheese, softened
  • ½ cup unsalted butter softened
  • 2 cups powdered sugar
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest

For the Frosting:

  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

Making the Cake:

  • Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  • In a bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, beat butter and sugar until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Mix in lemon zest, lemon juice, and vanilla extract.
  • Alternately add the dry ingredients and buttermilk, mixing until smooth.
  • Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
  • Check doneness with a toothpick—if it comes out clean, the cakes are ready.
  • Let the cakes cool completely before assembling.

Making the Lemon Cream Filling:

  • In a mixing bowl, beat cream cheese and butter until smooth.
  • Add powdered sugar, lemon juice, and zest, mixing until creamy and well combined.
  • Making the Frosting:
  • In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assembling the Cake:

  • Place one cake layer on a serving plate and spread half of the lemon cream filling evenly over it.
  • Add the second cake layer on top and spread the remaining filling.
  • Frost the entire cake with the whipped cream frosting.
  • Garnish with lemon slices, zest, or a dusting of powdered sugar.
  • Chill for at least 1 hour before serving for best texture.

Notes

  • Use fresh lemons for the best flavor—bottled lemon juice doesn’t have the same brightness.
  • Don’t overmix the batter, or the cake may become dense instead of fluffy.
  • If you prefer a stronger lemon flavor, add an extra teaspoon of zest to the batter.
  • For a bakery-style finish, use a piping bag to decorate with frosting swirls.
  • If the whipped cream frosting is too soft, chill it before spreading on the cake.