This Italian Lemon Cream Cake is a zesty treat that brightens your day! It’s made with layers of fluffy cake, fresh lemon cream, and a smooth frosting that brings everything together.
When I make this cake, the smell of lemons fills my kitchen. It’s almost like a vacation in a slice! 🍋 I love to serve it with some fresh berries on the side to add a pop of color and flavor.
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cake. You can also use cake flour for a lighter texture, or a gluten-free flour blend if needed. I find that the all-purpose gives the best structure without being too dense.
Granulated Sugar: Regular granulated sugar works, but you can use brown sugar for a hint of caramel flavor. Just keep the measurements the same; it won’t drastically change the cake.
Unsalted Butter: Using unsalted helps you control the salt levels, but if you only have salted butter, just skip adding extra salt in the recipe. I like using butter for richness, but you can also try coconut oil for a dairy-free option.
Whole Milk: This adds moisture and richness. You can substitute with almond milk or oat milk for a dairy-free option. If you prefer a tangier flavor, buttermilk works great too!
Lemon Zest & Juice: Essential for that lemon flavor! If you’re out of lemons, you can use bottled lemon juice or lemon extract, but fresh lemons provide the best taste. I always use the zest because it really elevates the flavor.
How Can You Ensure Your Cake Is Light and Fluffy?
Creating the perfect cake might feel tricky, but with the right technique, you’ll be golden! The key is in the creaming process—mixing the butter and sugar until light and fluffy incorporates air, which helps the cake rise.
- Start by using room temperature butter; it creams better.
- Make sure to beat the butter and sugar well, about 3-5 minutes. It should look light in color and fluffy.
- When adding the eggs, allow each one to mix in properly before adding the next. This helps the mixture stay emulsified.
- Alternate dry ingredients with milk, and mix only until combined. Overmixing can lead to a tough 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 whole milk
- 3 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- Zest of 2 lemons
- Pinch of salt
For the Lemon Cream Filling:
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Zest and juice of 2 lemons
For the Topping:
- Whipped cream (for decorating)
- Sliced lemon (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 20 minutes to prepare and around 30 minutes to bake. After that, you’ll want to let it cool completely before assembling, which can take about 1 hour. So, plan for about 2 hours total before your cake is ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, grab your two 9-inch round cake pans and grease and flour them. This will help your cakes come out easily once they’re baked.
2. Make the Cake Batter:
In a large mixing bowl, take your softened butter and granulated sugar. With a mixer, cream them together until it looks light and fluffy—about 3-5 minutes. Now, add in the eggs one by one, mixing well after each addition. Stir in the vanilla extract and lemon zest for that fresh flavor! In another bowl, combine the flour, baking powder, and a pinch of salt. Gradually mix the dry ingredients into the wet mixture, alternating with the milk. You just want to mix until everything is combined.
3. Bake the Cakes:
Now it’s time to divide the batter evenly between your prepared cake pans. Place them in the preheated oven and bake for 25-30 minutes. A toothpick inserted in the center should come out clean when they’re ready. Once baked, let the cakes cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
4. Prepare the Lemon Cream Filling:
While the cakes cool, go ahead and make your delicious lemon cream filling! In a bowl, whip the heavy cream until you see soft peaks forming. Gradually add in the powdered sugar and keep whipping until you have stiff peaks. Gently fold in the lemon zest and juice until it’s all combined.
5. Assemble the Cake:
Once your cakes are cool, place one layer on a serving platter. Generously spread the lemon cream filling on top of this first layer. Then, place the second layer on top and frost the sides and the top of the cake with the remaining whipped cream. It’s okay if it’s not perfect—rustic is charming!
6. Decorate:
Now for the fun part—decorating! Garnish the top with fresh lemon slices and some mint leaves if you like. Finish it off with a light dusting of powdered sugar to make it look extra special.
7. Serve:
Your Italian Lemon Cream Cake is now ready to enjoy! Slice it up and dive into the refreshing, zesty flavors. It’s perfect for any celebration or just a sweet treat at home!
Can I Use a Different Type of Flour for This Recipe?
You can substitute all-purpose flour with a gluten-free flour blend, but texture may vary slightly. If you use cake flour, reduce the amount by about 1/4 cup to avoid making the cake too dense. Just remember to adjust the liquid slightly if the batter seems too thick!
How Can I Store Leftovers?
Store the leftover cake in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it. Wrap the cake layers tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Can I Make the Lemon Cream Filling Ahead of Time?
Yes! You can prepare the lemon cream filling a day in advance. Just store it in an airtight container in the refrigerator. Before using, give it a gentle stir to restore its texture, as it may thicken slightly in the fridge.
What Can I Use Instead of Heavy Cream?
If you need a lighter option, you can substitute heavy cream with chilled coconut cream for a dairy-free version or use a blended mixture of whole milk and Greek yogurt. Just note that this will alter the richness of the filling, but the flavor can still be delightful!
