This Italian Lemon Cream Cake is a dreamy, bakery-style dessert inspired by the Cheesecake Factory classic! 🍋 Fluffy vanilla cake layers are filled with rich lemon cream made from mascarpone and topped with a delicate lemon crumb and powdered sugar. It’s the perfect balance of sweet, tart, and creamy—everything you love about Italian desserts in one beautiful slice. Whether you’re baking for a celebration or just want a showstopping treat, this Italian Lemon Cream Cake recipe will become your new favorite!
Why You’ll Love This Italian Lemon Cream Cake
This cake isn’t just another lemon dessert—it’s a celebration of texture and flavor. The moist layers are infused with fresh lemon zest and juice, then paired with a rich, whipped lemon cream cheese filling that melts in your mouth. The combination of tangy, sweet, and creamy makes it the ultimate desserts recipe to impress your family and guests.
Perfect with a cup of espresso or served as the grand finale of a dinner party, this Italian Lemon Cream Cake delivers classic Italian charm in every bite.
Ingredients You’ll Need To Make Italian Lemon Cream Cake
Cake Layers:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- 1½ cups granulated sugar
- ¾ cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk or buttermilk
- Zest and juice of 2 lemons
- Pinch of salt
Lemon Cream Filling:
- 8 oz cream cheese, softened
- 1 cup heavy cream, whipped to stiff peaks
- ½ cup powdered sugar
- 2 tbsp fresh lemon juice
Topping and Decoration:
- 1½ cups whipped cream (homemade or store-bought)
- Lemon zest or thin lemon slices for garnish
- Powdered sugar, for dusting
How to Make Italian Lemon Cream Cake
1. Bake the Cake Layers:
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a large bowl, whisk together flour, baking powder, baking soda, and salt.
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In a separate bowl, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time, then stir in lemon zest and juice.
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Alternately add dry ingredients and milk to the wet mixture, starting and ending with the dry mix.
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Divide the batter between the pans and bake for 25–30 minutes, or until a toothpick comes out clean.
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Cool the cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Lemon Cream Filling:
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In a medium bowl, beat the cream cheese until smooth.
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Add powdered sugar and lemon juice; mix until combined.
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Gently fold in the whipped heavy cream until light and fluffy.
3. Assemble the Cake:
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Place one cake layer on a serving plate.
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Spread a thick layer of lemon cream filling evenly on top.
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Top with the second cake layer and cover the entire cake with the remaining filling.
4. Decorate and Chill:
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Frost the cake with whipped cream, smoothing it over the top and sides.
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Garnish with lemon zest, thin lemon slices, and a dusting of powdered sugar.
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Refrigerate for at least 2 hours before serving for the best texture and flavor.
Pro Tips for Italian Lemon Cream Cake Recipe
- Always use fresh lemons for zest and juice—bottled lemon juice just won’t do the flavor justice.
- For added lemon flavor, brush cake layers with a lemon syrup (equal parts lemon juice and sugar) before assembling.
- Chill the cake thoroughly before slicing for clean, beautiful pieces.
- Don’t overmix the batter—stop as soon as the ingredients are incorporated for a tender crumb.
Delicious Variations to Try
- Limoncello Twist: Replace a portion of the milk with Limoncello liqueur for a boozy burst of citrus.
- Berry Boost: Add a layer of fresh raspberries or blueberries between the cake and filling.
- Gluten-Free Option: Substitute the flour with a 1:1 gluten-free flour blend.
- Vegan Adaptation: Use plant-based milk and butter, flax eggs, and dairy-free cream cheese for a fully vegan dessert.
FAQ
Can I make this cake in advance?
Yes! You can bake the cake layers a day ahead and assemble the cake before serving.
How do I store leftovers?
Keep leftovers covered in the fridge for up to 3 days.
Can I freeze it?
Absolutely. Wrap and freeze the cake layers without filling for up to 2 months.
What’s the best way to zest a lemon?
Use a microplane to zest only the yellow part—avoid the bitter white pith.
Can I substitute lime for lemon?
Yes! Lime provides a fresh twist and works well with the cream filling.
More Irresistible Desserts Recipes
- Lemon Custard Cake
- Preacher Cake Recipe
- Pineapple Heaven Cake
- Royal Purple Velvet Cake with Creamy Vanilla Frosting
Conclusion
For a desserts recipe that’s fresh, elegant, and impossible to resist, this Italian Lemon Cream Cake is a must-try. Whether you’re a lemon lover or just looking to elevate your dessert game, this cake brings a bright, creamy touch to any table.
Let me know if you’d like this formatted for Pinterest or a printable recipe card!
Italian Lemon Cream Cake
Ingredients
For the Cake Layers:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- 1½ cups granulated sugar
- ¾ cup unsalted butter softened
- 3 large eggs
- 1 cup whole milk or buttermilk
- Zest and juice of 2 lemons
- Pinch of salt
For the Lemon Cream Filling:
- 8 oz cream cheese softened
- 1 cup heavy cream whipped to stiff peaks
- ½ cup powdered sugar
- 2 tbsp fresh lemon juice
For Topping and Decoration:
- 1½ cups whipped cream homemade or store-bought
- Lemon zest or thin lemon slices for garnish
- Powdered sugar for dusting
Instructions
Bake the Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in lemon zest and juice.
- Alternately add dry ingredients and milk to the wet mixture, starting and ending with the dry mix.
- Divide the batter between the pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool the cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Lemon Cream Filling:
- In a medium bowl, beat the cream cheese until smooth.
- Add powdered sugar and lemon juice; mix until combined.
- Gently fold in the whipped heavy cream until light and fluffy.
Assemble the Cake:
- Place one cake layer on a serving plate.
- Spread a thick layer of lemon cream filling evenly on top.
- Top with the second cake layer and cover the entire cake with the remaining filling.
Decorate and Chill:
- Frost the cake with whipped cream, smoothing it over the top and sides.
- Garnish with lemon zest, thin lemon slices, and a dusting of powdered sugar.
- Refrigerate for at least 2 hours before serving for the best texture and flavor.
Notes
- Always use fresh lemons for zest and juice—bottled lemon juice just won’t do the flavor justice.
- For added lemon flavor, brush cake layers with a lemon syrup (equal parts lemon juice and sugar) before assembling.
- Chill the cake thoroughly before slicing for clean, beautiful pieces.
- Don't overmix the batter—stop as soon as the ingredients are incorporated for a tender crumb.
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