This Italian Lemon Cream Cake is a bright and fluffy treat that will make your taste buds dance! With its creamy lemon filling and light cake layers, it’s both fresh and delightful.
I love how this cake adds a zing to any gathering. It’s so refreshing that even the sun seems to shine a little brighter when it’s served! 🍋 Enjoy a slice with your favorite tea or coffee!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cake. If you’re gluten-free, a 1:1 gluten-free baking mix works well. I’ve also had success with almond flour, but the texture will vary.
Granulated Sugar: For sweetness, granulated sugar is key, but you can swap it for coconut sugar for a more caramel-like flavor. Just remember it might darken the cake slightly.
Unsalted Butter: This provides richness. If you’re dairy-free, consider using a plant-based butter. I’ve experimented with coconut oil, and it’s great, though it may give a hint of coconut flavor.
Mascarpone Cheese: The creamy filling relies on mascarpone for its rich taste. Cream cheese is a good substitute if you can’t find mascarpone, but the flavor will change slightly. I’ve even used ricotta for a lighter option!
Whipping Cream: This gives the cake its fluffy texture. If you’re cutting down on dairy, try using coconut cream. Just chill it first to whip properly!
How Do You Make the Perfect Lemon Cream Filling?
Creating a light and airy lemon cream filling is crucial for balancing the flavors of the cake. Here’s how to get it right!
- Start by whipping the cream until soft peaks form. This adds lightness and volume.
- In another bowl, mix mascarpone cheese, lemon juice, and zest until smooth. The acid from the lemon complements the creamy cheese perfectly.
- Gently fold in the whipped cream — this keeps the mixture airy and fluffy. Be careful not to deflate it!
Delicious Italian Lemon Cream Cake
Ingredients You’ll Need:
For the Lemon Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 2 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- Zest of 2 lemons
- ½ cup fresh lemon juice
- ¼ tsp salt
For the Lemon Cream Filling:
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 cup mascarpone cheese
- 1 tbsp lemon juice
- Zest of 1 lemon
For the Frosting:
- 1 ½ cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Fresh lemon slices
- Fresh mint leaves (optional)
- Powdered sugar (for dusting)
How Much Time Will You Need?
This delightful Italian Lemon Cream Cake takes about 30 minutes to prepare and 25-30 minutes to bake, plus some cooling time for the cakes. All in all, set aside about 2 hours to complete the cake from start to finish, including prep, baking, and garnishing. Worth every minute for a delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, go ahead and grease and flour two 9-inch round cake pans so your cakes will come out easily after baking.
2. Make the Cake Batter:
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer until it’s light and fluffy. Then, add the eggs, lemon zest, and vanilla extract, mixing until everything is well blended.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to your butter and sugar mixture, alternating with the milk and fresh lemon juice. Mix just until everything is combined; don’t overmix!
4. Bake the Cakes:
Divide the batter evenly between the two prepared cake pans. Place them in your preheated oven and bake for 25-30 minutes. Keep an eye on them; they’re done when a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
5. Prepare the Lemon Cream Filling:
For the filling, whip the heavy cream with powdered sugar in a medium bowl until soft peaks form. In another bowl, mix together the mascarpone cheese, lemon juice, and lemon zest until smooth. Gently fold the whipped cream into the mascarpone mixture until thoroughly combined.
6. Assemble the Cake:
Once your cakes are completely cooled, level the tops if they’re domed (you want them flat). Place one layer on a serving platter and spread half of the lemon cream filling on top. Then, carefully place the second cake layer on top of the filling.
7. Frost the Cake:
In a clean bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Use this whipped cream mixture to frost the top and sides of the cake. Make it as neat or as decorative as you like!
8. Garnish:
Get creative with the decoration! Place fresh lemon slices on the top of the cake and, if you’d like, add some mint leaves for a pop of color. Dust the top with some powdered sugar for a lovely finish.
9. Serve:
Finally, slice the cake and serve it chilled for a refreshing treat. Enjoy the bright and zesty flavor of your homemade Italian Lemon Cream Cake!
Can I Substitute the All-Purpose Flour?
Yes, you can use a gluten-free all-purpose flour blend if you’re looking for a gluten-free option. Just ensure it contains xanthan gum, as it helps in binding the ingredients together. The texture may vary slightly, but it will still taste delicious!
How Do I Store Leftover Cake?
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 4 days. If you need to keep it longer, consider freezing individual slices in a freezer-safe container for up to 2 months. Just thaw in the fridge overnight before enjoying!
Can I Make the Cake Ahead of Time?
Absolutely! You can bake the cake layers a day in advance. Just let them cool completely, then wrap them tightly in plastic wrap and store in the fridge. Prepare the lemon cream filling the next day for easier assembly!
What Can I Use Instead of Mascarpone Cheese?
If you don’t have mascarpone on hand, you can substitute it with a mixture of cream cheese and sour cream (in equal parts). This will give you a similar creamy texture. Just make sure to adjust the sweetness a bit, as cream cheese can be tangier than mascarpone.
