This Italian Lemon Cream Cake is a refreshing treat with layers of zesty lemon flavor and fluffy cream. It’s perfect for sunny days and celebrations!
Baking this cake makes my kitchen smell like a lemon orchard! Remember, it’s great with a cup of tea or as a light dessert after dinner. Enjoy the sunshine in every bite! ☀️
Key Ingredients & Substitutions
All-purpose flour: It gives the cake structure. If you’re gluten-free, use a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for the right texture.
Unsalted butter: I like using unsalted butter for flavor control. If you’re dairy-free, coconut oil can be a great substitute for a similar richness.
Mascarpone cheese: This cheese provides a creamy filling. If you can’t find it, cream cheese works well but may taste a bit tangier. You can mix it with a bit of heavy cream to mimic the mascarpone texture.
Heavy cream: Essential for a fluffy filling. If you’re looking for a lighter option, you can use half-and-half, but your filling may be less rich.
How Do You Achieve a Light and Fluffy Cake?
The key to a light cake lies in the creaming method and the careful mixing of ingredients. Start with softened butter and sugar, mixing until it’s fluffy. This air incorporation makes a difference!
- When adding eggs, do them one at a time to ensure they’re fully incorporated. This helps incorporate air for a lighter cake.
- When mixing dry and wet ingredients, alternate between them and do not overmix. Just mix until combined to avoid a dense texture.
- Let the cake layers cool completely before frosting. This prevents the filling from melting and keeps everything in shape.
How to Make Italian Lemon Cream Cake
Ingredients You’ll Need:
For The Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tbsp lemon zest
- 1 cup whole milk
- 1 tsp vanilla extract
For The Lemon Cream Filling:
- 1 cup heavy cream
- 1 cup mascarpone cheese
- 1 cup powdered sugar
- ¼ cup fresh lemon juice
- 1 tsp lemon zest
For Decoration:
- Slices of lemon, for topping
- Fresh whipped cream (for piping, optional)
- Fresh mint leaves (for garnish, optional)
- Powdered sugar (for dusting)
How Much Time Will You Need?
This delicious Italian Lemon Cream Cake takes about 20 minutes to prepare and 25-30 minutes to bake. After baking, allow for cooling and chilling time, which adds about 1 hour. In total, plan for about 2 hours before you can slice and enjoy your cake.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease and flour two 9-inch round cake pans. This step ensures that your cakes won’t stick when baked!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure everything is well combined and then set this bowl aside for later.
3. Create the Cake Batter:
Now, in a large bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy. This should take about 2-3 minutes. Next, add the eggs one at a time, mixing well after each addition. Then stir in the lemon zest and vanilla extract to give it that refreshing flavor.
4. Combine Ingredients:
Gradually add the dry ingredients from your earlier bowl to the wet ingredients, alternating with the milk. Start and end with the flour mixture. Mix everything just until combined; be careful not to overmix!
5. Bake the Cakes:
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
6. Make the Lemon Cream Filling:
While the cakes are cooling, it’s time to make your lemon cream filling! In a mixing bowl, beat together the heavy cream, mascarpone cheese, powdered sugar, lemon juice, and lemon zest until soft peaks form. This creamy mixture will be the star of your cake!
7. Assemble the Cake:
Once the cakes are cooled, place one layer on a serving plate. Spread half of the lemon cream filling over the top. Then place the second layer on top and use the remaining lemon cream filling to frost the top and sides of the cake.
8. Add Final Touches:
Decorate the top of your cake with slices of lemon and pipe additional whipped cream around the edges if you’d like. Finish with some fresh mint leaves for color and a light dusting of powdered sugar to make it look extra special.
9. Chill and Serve:
For the best flavor, chill the cake in the refrigerator for at least 1 hour before serving. This will allow all those lovely flavors to meld. When you’re ready to enjoy, slice the cake and indulge in its delightful taste!
Can I Substitute the Mascarpone Cheese?
Absolutely! If you can’t find mascarpone cheese, you can use cream cheese as a substitute. For a softer texture, mix the cream cheese with a bit of heavy cream until smooth and creamy. This will help mimic the texture of mascarpone.
What If I Don’t Have Whole Milk?
No worries! You can substitute whole milk with 2% milk or even a combination of milk and yogurt for a richer flavor. If you’re using a lower-fat milk, consider adding a tablespoon of melted butter to maintain moisture in the cake.
Can I Make This Cake in Advance?
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the fridge for up to 4 days. Make sure to keep it covered to prevent the cake from drying out. When ready to enjoy, you can eat it straight from the fridge or allow it to come to room temperature for a softer bite.
