Top Italian Lemon Cream Cake

This Italian Lemon Cream Cake is the ultimate showstopper when you want something luscious bright and just a bit sophisticated for a special dessert. Each bite is rich vanilla cake layered with lemony cream and the result never fails to turn an occasion into a celebration.

I first tried this for my own birthday after seeing something similar in a tiny Italian bakery. Everyone still talks about that cake and I have baked it for every spring gathering since.

Ingredients

• All purpose flour: provides structure opt for unbleached for best texture
• Baking powder: gives a tender rise check freshness for full lift
• Salt: balances sweetness use fine sea salt for even distribution
• Unsalted butter: for rich flavor and tender crumb always choose high quality European style if possible
• Granulated sugar: sweetens and creates moistness choose superfine sugar for smoother mixing
• Large eggs: bind and add richness use room temperature for best blend
• Vanilla extract: enhances flavor real vanilla makes a noticeable difference
• Buttermilk: adds tang and keeps the cake soft full fat is best for a plush texture
• Cream cheese: in the filling makes it creamy and tangy select full fat blocks for smooth blending
• Powdered sugar: sweetens the filling and topping sift it to avoid lumps
• Lemon zest: infuses pure citrus aroma use unwaxed fresh lemons
• Fresh lemon juice: brightens the whole filling squeeze just before using for peak freshness
• Heavy whipping cream: whips into a light airy filling and topping cold cream whips best
• Optional garnishes: like lemon zest white chocolate curls or extra powdered sugar bring elegance and visual appeal

Step by Step Instructions

Prepare the Cake Pans:

Grease and flour two nine inch round pans making certain all surfaces are evenly coated so cakes release easily

Mix the Dry Ingredients:

Whisk together flour baking powder and salt in a medium bowl then set aside to keep everything fluffy and sifted

Cream the Butter and Sugar:

Beat softened butter and sugar in a large bowl for three to four minutes until pale and fluffy this gives your cake its light texture

Combine Wet Ingredients:

Add eggs one at a time mixing thoroughly after each addition stir in the vanilla extract to bring warmth and depth

Alternate Dry and Wet:

With mixer on low add the dry ingredients in three batches alternating with buttermilk always begin and end with dry mix do not overmix stop as soon as it comes together

Bake the Cakes:

Divide batter evenly between prepared pans bake for twenty five to thirty minutes until a toothpick inserted in the center comes out clean do not overbake

Cool the Layers:

Let cakes cool in pans for ten minutes then gently turn out onto wire racks until completely cool this prevents soggy bottoms

Make Lemon Cream Filling:

In one bowl beat cream cheese powdered sugar lemon zest and lemon juice until smooth in another whip the cream to stiff peaks then gently fold into the lemon cheese mixture to keep the filling light

Prepare Whipped Cream Topping:

Whip heavy cream powdered sugar and vanilla extract together until soft peaks form this will frost the cake

Assemble the Cake:

Optionally slice each cake in half for four thin layers spread lemon cream between each layer finish with whipped cream frosting on top

Garnish and Chill:

Decorate with lemon zest powdered sugar or white chocolate curls chill in refrigerator for at least one hour to set flavors before serving

Save

Cream cheese is my forever favorite here it makes the filling unbelievably silky and balances the tart citrus. One time I brought this cake to my mother’s birthday and my little niece insisted on licking the frosting bowl because she loved the lemony tang so much.

Storage Tips

Store this cake covered in the fridge where it will stay deliciously fresh for up to three days. To keep the whipped cream topping fluffy cover gently with loose plastic wrap. The cake layers can also be frozen individually just wrap tightly and thaw before assembling.

Ingredient Substitutions

If you do not have buttermilk mix a cup of whole milk with a tablespoon of lemon juice and let it sit for five minutes. For a non dairy option swap the cream and cream cheese for stabilized coconut whipped cream and vegan cream cheese. If you need gluten free use a high quality gluten free flour blend and double check your baking powder.

Serving Suggestions

This lemon cream cake shines after a light meal or paired with fresh berries. I love offering extra berries on the side and sometimes a drizzle of homemade berry coulis. For even more indulgence add a scoop of vanilla gelato or a sprig of mint for color.

A Taste of Italy

Inspired by the Italian tradition of citrus laden desserts this cake captures that sun kissed Amalfi Coast feeling. Lemon based pastries are favorites for springtime festivals and family treats throughout southern Italy reflecting the best of Mediterranean flavors.

Recipe FAQs

→ How do I ensure my cake layers stay moist?

Use room temperature butter and eggs, and avoid overmixing the batter to maintain a tender crumb.

→ Can I prepare the lemon cream filling ahead?

Yes, the lemon cream can be made a day in advance and refrigerated until assembling for convenience.

→ What substitutions work for buttermilk?

You can use milk mixed with a tablespoon of lemon juice or vinegar as a buttermilk alternative.

→ How should I slice the cake layers evenly?

Use a long, serrated knife and carefully rotate the cake as you slice horizontally for even layers.

→ Can I decorate the cake differently?

Absolutely. Garnish with extra lemon zest, candied slices, or white chocolate shavings for a personal touch.