Italian Lemon Cream Cake

There’s something magical about the way the scent of fresh lemons can transform a kitchen. As I carefully zest the lemons for this cake, the bright, citrusy fragrance fills the room, making me feel like I’ve brought a little bit of Italy into my home. Baking this Italian Lemon Cream Cake has become more than just a recipe to me, it’s a ritual, a way to pause and savor the sweetness of life.

I first discovered this cake while traveling through the rolling hills of Tuscany, where lemon trees grew wild and every village had its own take on this beloved dessert. Every bite was a celebration of everything simple and beautiful: the tartness of the lemon, the smoothness of the cream, and the way they came together in perfect harmony. I knew right away that I had to recreate it for my family and friends.

Now, whenever I bake this Italian Lemon Cream Cake, it’s more than just dessert, it’s a moment of joy, a chance to slow down, and a reason to gather around the table surrounded by the people who mean the most to me. The creamy layers and zesty lemon flavor remind me that sometimes the best things in life are the simplest, sweetest moments.

Why You’ll Love This Cake

Love light, refreshing treats? This Italian Lemon Cream Cake blends fluffy layers with tangy lemon cream for a dessert that’s indulgent yet bright, like a sweet bite of Italy. Here’s why you’ll love it:

• A light, tender cake infused with natural lemon zest for a refreshing citrus flavor.

• Filled with a creamy, dreamy lemon ricotta layer that brings richness without being too heavy.

•Topped with a light sprinkle of sweet crumbs, adding a wonderful crunch to every bite.

• Ideal for springtime get-togethers, special family moments, or just enjoying a peaceful afternoon to yourself.

• While it’s not your usual quick-and-easy bake, it’s a recipe that invites you to slow down and enjoy the creative process.

• Steps are thoughtfully laid out so you can prep components ahead of time, making the final assembly more relaxed and enjoyable.

• It’s more than a dessert, it’s an experience worth every minute in the kitchen.

Ingredients Needed

Fresh lemons: Both the juice and zest bring out the cake’s signature brightness.

Heavy whipping cream: Whips up the rich, airy texture in the filling.

Cake flour: Ideal for a fine, delicate crumb, but all-purpose flour will do in a pinch.

Cream cheese: Softened to room temperature for a smooth, creamy layer.

Egg whites: Used for the cake to keep it extra light and fluffy.

Granulated and powdered sugar: One sweetens the cake and filling, the other finishes it with a dusting.

vanilla extract: if you want that rich, warm aroma to shine through in every bite.

Salt:Just a pinch of sea salt helps round out the flavors and keeps the sweetness in check.

Butter: Salted adds depth, adjust if using unsalted.

Unflavored gelatin: Adds structure to the lemon cream without affecting taste.

Baking powder: Essential for a gentle, even rise.

Buttermilk: Adds a slight tang and keeps the cake tender, sub with milk and lemon juice if needed.

Lemon curd: Store-bought is easy, or craft your own with those leftover yolks.

Tools You’ll Need

Mixing bowls in different sizes: Essential for prepping batter, whipped cream, and lemon layers separately.

Offset spatula: Makes spreading fillings and frosting smooth and easy, both between layers and around the sides.

Two 8-inch round cake pans: Choose ones with high sides to help your layers bake evenly and lift beautifully.

Serrated bread knife or cake slicer: Perfect for splitting the cake horizontally without crumbling.

Handheld electric mixer: A whisk attachment is helpful for light, airy batter and stable whipped cream.

Citrus zester and lemon squeezer: these simple tools help you get every bit of bright flavor from your lemons.

Tips for Perfect Results

Start with room temp ingredients

Let your butter, eggs, and milk sit out before you bake, this helps them mix more evenly and gives your cake a consistent texture. But keep the heavy cream cold! Chilled cream whips best and gives your filling that smooth, airy finish.

Whip for a light, fluffy batter

When beating eggs, sugar, and vanilla, don’t cut corners. Mix for 7–8 minutes to incorporate enough air for a soft and tender crumb. Once mixed, pour the batter into pans and bake right away to keep it light.

Freeze your bowl and beaters

If you’re whipping cream, a quick trick is to chill the stainless steel bowl and beaters in the freezer for about 10 minutes. Cold tools make the process easier and help your whipped cream set faster.

Apply crumbs before frosting sets

Want those sweet crumbs to stick? Gently press them onto the cake while the frosting is still soft. Whether you mix it gently with a spatula or get hands-on, either method does the trick nicely. A rotating cake stand can help you get even coverage with minimal mess.

Serving Suggestions

Let it chill fully before slicing

Pop the cake in the fridge and let it chill for at least a couple of hours so the flavors can settle and the texture firms up just right.

Top with a dusting of sweetness

Right before serving, sprinkle a light layer of powdered sugar over the top, it gives a clean, elegant finish.

Add a burst of berry freshness

Garnish each slice with a few fresh raspberries or sliced strawberries for color and a touch of tartness that complements the lemon.

Enhance with extra lemon flavor

For citrus lovers, serve each slice with a spoonful of lemon curd on the side or gently swirled on top. Its bright, zesty edge cuts through the richness of the cream, making each bite more balanced and flavorful.

Storage Instructions

Refrigerate for short-term freshness:

Wrap the cake tightly in plastic wrap and place it in the fridge. It’s best enjoyed within 48 hours to preserve its soft texture and fresh flavor.

Freeze for future cravings:

To keep it fresh longer, first cover the cake with plastic wrap, then add a layer of foil to seal in the flavor. Freeze for up to 2 months and thaw in the fridge when ready to serve.

FAQs

Italian Lemon Cream Cake

Clara

Discover how to make a luscious Italian Lemon Cream Cake with bright citrus flavor and creamy layers, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 40 minutes mins

Course Dessert

Cuisine Italian

Servings 12 slices

Ingredients

  

For the Cake Layers:

• 2¼ cups of sifted cake flour
• 1 tablespoon of baking powder ensure it’s fresh
• ½ teaspoon sea salt
• 1¼ cups cultured buttermilk
• 4 large egg whites save yolks for the curd
• 1½ cups fine granulated sugar
• Zest from 2 lemons approx. 2 teaspoons
• ½ cup of softened butter
• 1 teaspoon pure vanilla extract

For the Filling:

• ⅓ cup of homemade simple syrup see below
• 1 envelope plain gelatin
• 1 cup of lemon curd recipe below or store-bought
• 8 oz cream cheese room temperature
• ¾ cup chilled heavy whipping cream

For the Lemon Curd:

• Juice and zest from 2 lemons
• 4 large egg yolks
• ⅔ cup white sugar
• 4 tablespoons cold butter diced

Vanilla Crumble Topping:

• ½ cup all-purpose flour
• ½ cup plus 2 tablespoons powdered sugar
• 5 tablespoons cold butter cubed
• 1 teaspoon vanilla essence

For the Simple Syrup:

• 1 cup filtered water
• 1 cup white sugar

Instructions

 

Prepare the Simple Syrup

• Pour the water into a small pot, then stir in the sugar until blended.
• Gently heat the mixture on a low flame, stirring now and then until the sugar melts completely into the liquid.
• When it’s ready, take it off the stove and allow it to cool down naturally until it reaches room temperature.

Bake the Cake Layers

• Preheat your oven to 350°F (175°C).
• Coat two 9-inch round cake pans with a thin layer of oil or butter, then dust them with a bit of flour to help prevent sticking. You may also line the bottoms with parchment and grease that too.
• In a bowl, sift the cake flour, baking powder, and a pinch of salt together to ensure they are well combined and to add lightness to the mixture.
• In another bowl, whisk together the buttermilk and egg whites until well blended.
• In a mixing bowl, rub the lemon zest into the sugar using your fingers until fragrant.
• Mix the softened butter with the sugar and whip them together on medium speed for about five minutes, until the texture becomes smooth and airy.
• Blend in the vanilla extract.
• Gradually incorporate the dry ingredients in three parts, alternating with the milk-egg mixture. Begin and end with the dry mix.
• Beat the batter for an extra 1–3 minutes to ensure it’s fully combined and smooth.
• Divide the batter evenly into your prepared pans.
• Bake the cakes for 30 to 40 minutes, or until a toothpick poked into the middle comes out without any wet batter.
• Let cakes cool in the pans for 5 minutes, then turn out onto wire racks. Remove parchment if used and let them cool completely.

Make the Lemon Curd

• Grate the lemon peel for zest and squeeze out the juice, placing each in separate bowls for later use.
• In a bowl, whisk together the egg yolks and sugar until smooth.
• Stir in the lemon zest and juice.
• Transfer to a saucepan and cook over medium heat until the mixture begins to bubble.
• Lower the heat and keep stirring until the mixture becomes thick enough to cling lightly to the back of your spoon.
• Pour the curd through a fine mesh strainer into another bowl to remove any lumps and create a smooth finish.
• Add the chilled butter, one tablespoon at a time, stirring after each addition until the mixture becomes smooth and creamy.
• Place plastic wrap directly on the surface and refrigerate until completely chilled.

Prepare the Filling

• Sprinkle the gelatin over a few tablespoons of water and let it bloom for 3 to 5 minutes.
• Warm the simple syrup in a saucepan and stir in the gelatin until fully dissolved. Let cool slightly.
• Whip the heavy cream in a cold bowl until stiff peaks form. Transfer to a separate bowl and chill.
• In the same bowl, beat together the cream cheese and lemon curd until creamy.
• Slowly drizzle in the cooled gelatin mixture while beating, scraping the bowl as needed.
• Fold in the whipped cream gently and chill until the mixture thickens.

Make the Vanilla Crumble Topping

• In another bowl, mix the flour and powdered sugar thoroughly until well blended.
• Use a fork or pastry blender to cut the cold butter into the flour mixture until it forms small, uneven crumbs.
• Add the vanilla, stir to combine, and refrigerate until ready to use.

Assemble the Cake

• Once cake layers are completely cool, brush each layer with the remaining simple syrup for extra moisture.
• Spread about two-thirds of the filling over the bottom cake layer.
• Place the second layer on top and use the remaining filling to frost the top and sides.
• Sprinkle or press the vanilla crumble on the top (and sides, if desired).
• Chill for several hours to firm up, or freeze briefly if you’re in a hurry.

Notes

Nutrition Information:

• Calories: 682
• Total Fat: 22g
• Saturated Fat: 18g
• Cholesterol: 125mg
• Sodium: 280mg
• Carbohydrates: 65g
• Sugars: 65g
• Protein: 6g
• Fiber: 1g

Keyword Cream Cake Recipe, Italian Lemon Cream Cake, Layered Cake