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Italian Lemon Cream Cake Recipe

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★★★★★

4.6 from 130 reviews

A luscious Italian Lemon Cream Cake featuring moist layers of vanilla buttermilk cake, filled with tangy lemon cream cheese filling and topped with light whipped cream frosting. Perfectly balanced flavors of sweet and citrus make this cake a refreshing dessert ideal for any occasion.

Ingredients

Scale

Cake Ingredients

  • 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

Filling Ingredients

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup heavy whipping cream

Topping Ingredients

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • Optional garnish: lemon zest, powdered sugar, white chocolate curls

Instructions

  1. Preheat and prepare pans: Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans thoroughly and line the bottom with parchment paper if desired to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
  3. Cream butter and sugar: Using an electric mixer, beat the softened butter and granulated sugar together on medium speed for 3 to 4 minutes until the mixture is pale, fluffy, and fully creamed.
  4. Add eggs and vanilla: Add eggs one at a time, beating well after each addition to ensure full incorporation. Then mix in the vanilla extract.
  5. Combine dry ingredients and buttermilk: Add the flour mixture to the wet ingredients in three parts, alternating with the buttermilk (start and end with the flour mixture). Mix just until combined after each addition to avoid overmixing.
  6. Bake the cake layers: Evenly divide the batter between the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely on wire racks.
  7. Prepare the lemon cream filling: In a bowl, beat softened cream cheese, powdered sugar, lemon zest, and fresh lemon juice until smooth and creamy. In a separate chilled bowl, whip the heavy cream to stiff peaks, then gently fold it into the lemon mixture to form a light, fluffy filling.
  8. Prepare the whipped cream topping: Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form, creating a smooth and airy frosting.
  9. Assemble the cake: Optionally, slice each cooled cake layer horizontally to create four thinner layers in total. Spread the lemon cream filling evenly between each of the layers. Frost the outside of the assembled cake with the whipped cream topping.
  10. Garnish and chill: Decorate the top of the cake with lemon zest, a dusting of powdered sugar, or white chocolate curls as desired. Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow flavors to meld and the filling to set.

Notes

  • Using parchment paper helps prevent the cake from sticking to the pans and ensures smooth removal.
  • Make sure the cream cheese and butter are softened to room temperature for easier mixing and a smoother batter and filling.
  • Do not overmix the batter once dry and wet ingredients are combined, as this can lead to a dense cake.
  • Whipping the heavy cream to stiff peaks ensures the filling and topping have the right light and creamy texture.
  • Chilling the cake properly before serving enhances the flavor and helps the filling set.
  • Optional slicing of cake layers adds more depth and creaminess to each bite.

Keywords: Italian Lemon Cream Cake, Lemon Cake, Cream Cheese Filling, Whipped Cream Frosting, Citrus Cake, Layer Cake, Italian Dessert

Find it online: https://tastewithamy.com/italian-lemon-cream-cake-recipe/