This Easy Italian Lemon Cream Cake is light, fluffy, and bursting with zesty lemon flavor. It’s perfect for brightening up any day and impressing your friends!
Get ready for a slice of sunshine! 🍋 I love how simple it is to whip up this cake—just mix, bake, and frost. It’s always a hit at parties and makes my kitchen smell amazing!
Key Ingredients & Substitutions
Granulated Sugar: This is essential for sweetness and texture. If you’re looking to cut back on sugar, try using coconut sugar. It has a rich flavor, though it may darken the cake a bit.
Butter: Unsalted butter gives you control over the saltiness. If you’re dairy-free, a plant-based butter can work well, just ensure it’s sturdy enough for baking.
Mascarpone Cheese: This creamy cheese adds richness to the frosting. If you can’t find it, you can substitute with cream cheese mixed with a little cream for a similar texture, though it will be tangier.
Lemon Juice and Zest: Fresh is always best for a bright flavor! If you don’t have fresh lemons, bottled lemon juice will work, but it’s often less vibrant.
Heavy Whipping Cream: This is key for the frosting’s fluffiness. If you’re looking for a lighter option, you can use coconut cream for a dairy-free variation, but it has a distinct flavor.
How Can I Ensure My Cake Comes Out Perfectly Fluffy?
Achieving the right texture in your cake means paying attention to how you mix your ingredients. Start by creaming your butter and sugar together until light and fluffy. This aerates the mixture, which helps the cake rise.
- Always beat in the eggs one at a time—this mimics the process of gradually adding air into the batter.
- When mixing in dry ingredients and liquids, do this in stages: dry, liquids, dry, so you’re not over-mixing at any point. This helps prevent a dense cake.
- Make sure to check for doneness by using a toothpick. It should come out clean; if there’s batter on it, give it a few more minutes.
Easy Italian Lemon Cream Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (120ml) whole milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 teaspoon vanilla extract
For the Lemon Cream Filling and Frosting:
- 1 cup (240ml) heavy whipping cream, very cold
- 3 tablespoons powdered sugar
- 8 oz (225g) mascarpone cheese, softened
- 1/3 cup (80ml) fresh lemon juice
- 3 tablespoons powdered sugar (additional, for the lemon cream)
- 1 teaspoon lemon zest
For Decoration:
- Lemon slices (thinly sliced, fresh)
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, 30 to 35 minutes to bake, and a minimum of 1 hour to chill. In total, you should set aside about 2 hours to make and enjoy this delightful cake!
Step-by-Step Instructions:
1. Prepare the Cake Batter:
Start by preheating your oven to 350°F (175°C) and greasing and flouring a 9×9 inch square cake pan. In a large mixing bowl, cream the softened butter and granulated sugar together until they become light and fluffy. This may take about 3 to 5 minutes. Then, add the eggs, one at a time, ensuring each is well combined before adding the next.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually mix the dry ingredients into the butter mixture, alternating with the milk. Start and end with the dry ingredients to keep the mixture smooth. Finally, stir in the fresh lemon juice, lemon zest, and vanilla extract until everything is well combined.
2. Bake the Cake:
Pour your cake batter evenly into the prepared pan, smoothing it out with a spatula. Bake it in the preheated oven for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow the cake to cool completely on a wire rack while still in the pan.
3. Make the Lemon Cream Filling and Frosting:
While your cake is cooling, it’s time to prepare the lemon cream filling. In a chilled mixing bowl, whip the heavy whipping cream together with 3 tablespoons of powdered sugar until stiff peaks form. In another bowl, gently combine the mascarpone cheese with the fresh lemon juice, lemon zest, and the additional 3 tablespoons powdered sugar until you achieve a smooth and creamy consistency. Gently fold the whipped cream into the mascarpone mixture until everything is combined and fluffy.
4. Assemble the Cake:
Once your cake has cooled completely, carefully slice it horizontally into two equal layers. On the bottom layer, generously spread the lemon cream filling. Place the second layer of cake on top and then frost the top and sides of the entire cake with the remaining lemon cream frosting.
5. Decorate and Serve:
Get creative with your decorations! You can pipe dollops of lemon cream or whipped cream on top, and then arrange fresh lemon slices upright in the center for a beautiful presentation. Sprinkle some powdered sugar over the cake lightly for an extra touch. Make sure to chill the cake in the fridge for at least 1 hour before serving to let all the flavors settle together.
6. Enjoy!
Slice and serve this delightful Italian lemon cream cake chilled or at room temperature. Each bite offers a refreshing lemon taste balanced perfectly with the creamy filling, making it a treat for any occasion!
This cake is beautiful, with soft lemony layers, creamy frosting, and lovely lemon slices on top. You’ll love how easy it is to make and how delicious it turns out! Enjoy the burst of flavor! 🍋
FAQ for Easy Italian Lemon Cream Cake
Can I Use a Different Flour?
Yes! If you prefer a gluten-free option, you can substitute all-purpose flour with a gluten-free all-purpose baking mix. Just make sure the blend you choose contains xanthan gum for the best structure.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance and store it wrapped tightly in plastic wrap at room temperature. Simply make the frosting on the day you plan to serve it, and assemble the cake just before serving for the freshest taste.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake is best enjoyed chilled, and the flavors may even improve after a day in the fridge!
Can I Use Bottled Lemon Juice Instead of Fresh?
While fresh lemon juice is preferred for its bright flavor, you can use bottled lemon juice in a pinch. Just be aware that fresh juice usually has a more vibrant taste, so the lemon flavor might be slightly toned down using bottled juice.
