This Italian Lemon Cream Cake is bright, zesty, and oh-so-refreshing! With layers of fluffy cake and creamy lemon filling, it’s perfect for any sweet tooth.
Whenever I make this cake, it’s like a little slice of sunshine on my plate! I love serving it with fresh berries on the side. It’s a real crowd-pleaser! 🍋
Key Ingredients & Substitutions
All-purpose Flour: This is the base of your cake. You can substitute with cake flour for a lighter texture or gluten-free flour blends if needed. Just make sure to follow the package instructions for best results!
Granulated Sugar: Regular sugar works great, but if you want a richer flavor, try using brown sugar. It can add a slight nuttiness to the cake.
Buttermilk: If you don’t have buttermilk, you can make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice with a cup of milk. Let it sit for 5 minutes before using!
Mascarpone Cheese: This creamy cheese gives the filling its signature texture. If you can’t find it, cream cheese works as a substitute, though it has a tangier flavor. Mix it with a bit of whipped cream to lighten it up.
Lemon Zest and Juice: Fresh is best for vibrant flavor! If you need to substitute, bottled lemon juice works, but it won’t be as fresh-tasting. Use the zest from at least one lemon to get all that amazing aroma.
How Do I Achieve the Perfect Cake Texture?
Getting a light and fluffy cake is all about the mixing method. When you cream the butter and sugar, make sure to do it until it’s really light in color and fluffy, which usually takes about 5 minutes.
- Don’t rush adding the eggs—add them one by one and mix well each time. This helps incorporate air into the batter.
- When you mix the dry ingredients with the wet, do it gently! Overmixing can make the cake tough. Just mix until everything is combined; a few lumps are okay.
- Make sure your oven is preheated properly. An oven thermometer can help ensure the right temperature.
How to Make Italian Lemon Cream Cake?
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ¼ teaspoon salt
For the Lemon Cream Filling:
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Zest and juice of 1 lemon
- 1 cup mascarpone cheese
For the Topping:
- Whipped cream (for decorating)
- Fresh lemon slices (for garnish)
- Fresh mint leaves (optional, for garnish)
- Powdered sugar (for dusting)
How Much Time Will You Need?
This delicious Italian Lemon Cream Cake will take you about 45 minutes of prep time and another 30 minutes for baking. Plus, you’ll want to chill it for at least an hour before serving, so overall, plan for about 2 hours to enjoy a perfectly set cake!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Get your two 9-inch round cake pans ready by greasing and flouring them to prevent sticking.
2. Prepare the Cake Batter:
In a large mixing bowl, cream the softened butter and granulated sugar together until it’s light and fluffy. Next, add in the eggs one at a time, mixing well after each one. Stir in the vanilla extract and the zest of one lemon to give it a fresh kick!
3. Mix Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. This helps to aerate the flour and mix the leavening agents evenly.
4. Combine Ingredients:
Gradually mix the dry ingredients into your butter and sugar mixture, alternating with the buttermilk. Make sure everything is well combined, but try not to overmix; you want the cake to be light and airy!
5. Bake the Cakes:
Now, divide your batter equally between the prepared pans. Pop them in the oven and bake for 25-30 minutes. Check them by inserting a toothpick into the center; if it comes out clean, they’re done! Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
6. Make the Lemon Cream Filling:
In a clean mixing bowl, beat the heavy cream until it starts to thicken. Gradually add the powdered sugar and vanilla extract while continuing to beat until you see soft peaks. Then, gently fold in the mascarpone cheese, lemon zest, and lemon juice until everything is nicely mixed together.
7. Assemble the Cake:
Once your cakes are completely cooled, place one layer on a serving platter. Spread half of the lemon cream filling over this layer, then top it with the second cake layer. Spread the rest of the lemon cream filling on top. If you like, you can use whipped cream to frost the sides of the cake for a pretty finish!
8. Decorate:
Garnish the top with lovely lemon slices and fresh mint leaves if you like! A light dusting of powdered sugar adds a sweet touch.
9. Chill and Serve:
To let all those delicious flavors meld together, refrigerate the cake for at least an hour before slicing. Then it’s time to slice and serve your delightful Italian Lemon Cream Cake – enjoy every bite!
Can I Use a Different Type of Flour?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture, or gluten-free flour for a gluten-free option. Just ensure that the gluten-free flour blend contains a binding agent like xanthan gum to help with the cake’s structure.
What If I Don’t Have Buttermilk?
No problem! You can make a quick buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for about 5-10 minutes until it thickens slightly before using it in the recipe.
How to Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw it overnight in the fridge before serving.
Can I Make This Cake in Advance?
Absolutely! You can bake the cakes a day ahead and store them wrapped in plastic in the refrigerator. Just make the lemon cream filling on the day you plan to serve for the freshest taste and whip the heavy cream just before assembling to maintain its fluffiness.
