This Italian Lemon Cream Cake is a refreshing treat that’s perfect for any occasion! With layers of light sponge cake and fluffy lemon cream, it’s deliciously tangy and sweet.
I love how easy it is to make this cake look fancy! It always impresses my friends, and the bright lemon flavor lifts my spirits. Plus, who can resist a slice of sunshine? 🍋🌞
Ingredients & Substitutions
All-purpose flour: This is your main ingredient for structure. For a gluten-free option, consider using a gluten-free flour blend, but make sure it has xanthan gum for better results.
Granulated sugar: White sugar is commonly used, but you can replace it with coconut sugar for a natural sweetness or even brown sugar for a richer flavor!
Unsalted butter: You can swap this for unsalted margarine or coconut oil if you’re looking for a dairy-free option. Just note that different fats may alter the cake’s texture slightly.
Heavy cream: If you need a lighter option, use half-and-half, but keep in mind the ending result may not be as rich.
Mascarpone cheese: If you can’t find mascarpone, cream cheese mixed with a bit of sour cream can work for a similar flavor profile.
How Do You Achieve the Perfect Cake Texture?
Getting that ideal light and fluffy cake requires some patience and care. When creaming butter and sugar, beat them until light and airy, usually around 3-5 minutes. This step is crucial for incorporating air into the batter!
- Ensure your butter is softened at room temperature for easy mixing.
- Don’t overmix your batter once you add the dry ingredients; mix until just combined for a tender cake.
- Keep an eye on your baking time. Ovens can vary, so check around 25 minutes.
How Can You Make the Lemon Cream Filling Extra Smooth?
The filling is a key element of this cake. Make sure your mascarpone is at room temperature to avoid lumps when mixing.
- Beat the heavy cream until soft peaks form, but don’t go too far – you don’t want to make butter!
- When folding in the whipped cream, do it gently to maintain that light fluffy texture.
How to Make Italian Lemon Cream Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest
- ½ tsp salt
For the Lemon Cream Filling:
- 1 cup heavy cream
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- 1 tsp lemon extract
- 2 tbsp lemon juice
For Decoration:
- Fresh lemon slices
- Whipped cream, for topping
- Mint leaves (optional, for garnish)
- 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. After baking, you’ll let it cool and then assemble and decorate, which should take around 20 minutes. In total, plan for about 1.5 to 2 hours, plus chilling time if you prefer it chilled. It’s a fun and tasty project!
Step-by-Step Instructions:
1. Prepare the Cake:
First, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cake comes out easily. In a large mixing bowl, cream the softened butter and granulated sugar together until it looks light and fluffy, which usually takes a few minutes. Next, add the eggs one at a time, mixing well after each addition. Now stir in the milk, vanilla extract, and lemon zest, mixing until everything is well combined.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, mixing until everything is just combined (don’t overmix!). Divide the batter evenly between your two prepared pans, smoothing the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
2. Make the Lemon Cream Filling:
While your cakes are cooling, let’s whip up the lemon cream filling! In a large mixing bowl, beat the heavy cream until soft peaks form—this will give you a nice airy texture. In another bowl, mix the mascarpone cheese, powdered sugar, lemon extract, and lemon juice until smooth. Now, gently fold the whipped cream into the mascarpone mixture until everything is combined nicely. Be careful not to deflate the whipped cream—this will keep your filling light and fluffy!
3. Assemble the Cake:
Once your cakes are completely cooled, carefully slice each cake in half horizontally to create four layers in total. Start by placing one layer on your serving plate. Spread a generous layer of lemon cream filling on top. Add the second cake layer and repeat the filling process. Keep stacking layers until all are assembled. Finally, take the remaining lemon cream filling and frost the top and sides of your beautiful cake. Don’t worry about making it perfect—it’s all about the taste!
4. Decorate:
Time for decoration! Top your cake with fresh lemon slices, generous dollops of whipped cream, and if you fancy, add some mint leaves for a pop of color. Finish it off by dusting the top with powdered sugar for a sweet touch.
5. Serve:
Slice up your refreshing lemon cream cake and serve chilled if you like. It’s a perfect treat for any occasion—enjoy every bite!
Can I Substitute the Mascarpone Cheese?
Yes, you can substitute mascarpone cheese with cream cheese if necessary. Just make sure to soften the cream cheese beforehand for easier mixing. For a lighter option, you can also use Greek yogurt, but the flavor and texture will differ slightly. Adjust the sugar to balance the tanginess if using yogurt.
How to Store Leftover Cake?
To store leftover cake, wrap it tightly in plastic wrap and place it in the refrigerator. It will keep well for up to 4 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and then in foil for up to 2 months. Thaw in the refrigerator before serving.
Can I Make the Cake Layers Ahead of Time?
Absolutely! You can bake the cake layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store them at room temperature for up to 24 hours or refrigerate for longer freshness. Just be sure to let them come to room temperature before assembling!
What Can I Use Instead of Fresh Lemon Slices for Decoration?
If you don’t have fresh lemon slices, you can use candied lemon peels for a sweet touch or simply decorate with more whipped cream and fresh berries for a colorful look. Edible flowers also make for a lovely garnish!
