Italian Lemon Cream Cake
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!
Ingredients
For the Cake Layers:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- 1½ cups granulated sugar
- Âľ 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.