Italian Lemon Cream Cake Recipe | Light & Creamy Lemon Dessert
Make this Italian lemon cream cake with fluffy layers and a rich lemon cream filling. A light, zesty dessert perfect for holidays and special occasions!
Equipment
- Round cake pans or tube pan
- Electric mixer
- Serrated knife (for layering)
- Cooling racks
- Mixing bowls
- Airtight storage container
Ingredients
- 2 cups all‑purpose flour
- 1 ½ cups sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 large eggs
- 1 cup milk
- ½ cup butter, softened
- 1 tsp vanilla extract
- Zest and juice of 2 fresh lemons
- 1 cup mascarpone or cream cheese
- 1 cup heavy cream, whipped
- ½ cup lemon curd
- Powdered sugar for dusting
Instructions
- Prepare Sponge: Preheat oven to 350°F (175°C). Grease and flour pans. Mix flour, sugar, baking powder, baking soda, and salt. Add eggs, milk, butter, vanilla, lemon zest, and juice. Beat until smooth.
- Bake: Pour batter into pans. Bake 30–35 minutes until golden and a toothpick comes out clean. Cool completely on racks.
- Make Filling: Whip mascarpone with lemon curd until smooth. Fold in whipped cream for light texture.
- Layer Cake: Slice sponge horizontally with serrated knife. Spread cream filling between layers.
- Finish: Dust with powdered sugar and garnish with lemon zest curls or mint. Chill before serving.
- Tip: Always use fresh lemons for the best flavor.
Notes
- Mascarpone gives authentic Italian flavor; cream cheese is a good substitute.
- Chill cake for at least 2 hours before serving to let flavors meld.
- Sponge layers can be baked ahead and frozen; assemble with cream just before serving.
- Add limoncello to the cream for a boozy twist.
- Store in fridge up to 3 days; cream filling does not freeze well.