This Italian Lemon Cream Cake is a bright and zesty treat that just sings with flavor! Layers of fluffy lemon cream and tender cake will make your taste buds dance.
I love making this cake for celebrations because it’s refreshing and not too heavy. Plus, who can resist that sunny lemon taste? It’s like a party on a plate! 😊
Key Ingredients & Substitutions
All-purpose flour: This is the base of the cake, giving it structure. If you need a gluten-free option, try gluten-free all-purpose flour, but be sure to also add a thickening agent like xanthan gum if your blend doesn’t include it.
Granulated sugar: It sweetens the cake and helps create a light texture. If you’re looking to cut down on sugar, you might try a sugar substitute like Stevia or coconut sugar, but it can change the texture slightly.
Unsalted butter: This adds richness to your cake. If you’re dairy-free, use a plant-based butter or margarine. Just make sure it’s unsalted to keep the flavor in balance.
Lemon curd: This is the star of your creamy filling! Store-bought is convenient, but if you’re feeling up for it, homemade lemon curd really enhances the flavor. If you can’t find lemon curd, you could use a lemon-flavored pudding mix as an alternative.
Heavy whipping cream: It creates a light and fluffy texture for both the filling and frosting. If you’re avoiding dairy, you can use coconut cream whipped until fluffy, which gives a nice tropical twist!
How Can I Ensure My Cakes Bake Evenly and Stay Moist?
Baking can be tricky, but a few tips will help you get perfect cakes every time! First, make sure your ingredients, especially butter and eggs, are at room temperature. This helps them mix together smoothly.
- Always preheat your oven fully before placing your cakes inside. This ensures they start cooking right away for nice, even rise.
- Consider using an oven thermometer to ensure your oven is at the right temperature. Some ovens can be off by quite a bit!
- Don’t open the oven door during baking until the last 5 minutes. This helps keep the heat consistent, allowing your cakes to rise perfectly.
- When cakes are done, let them cool in the pans for about 10 minutes before transferring them to a wire rack. This helps keep them moist.
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
- Zest of 1 lemon
- ½ tsp salt
For the Lemon Cream Filling:
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 cup lemon curd (store-bought or homemade)
For the Frosting:
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Lemon slices for garnish
- Fresh mint leaves for garnish
How Much Time Will You Need?
You will need about 15 minutes for prep time and another 30 minutes for baking. After that, allow a little time for cooling. Overall, expect to spend around 1 hour and 15 minutes, plus some extra time for cooling and assembling the cake.
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While the oven is warming up, go ahead and grease and flour two 9-inch round cake pans to prevent sticking.
2. Make the Cake Batter:
In a large mixing bowl, cream the softened butter and granulated sugar together using a mixer until the mixture is light and fluffy. Next, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and lemon zest to add a lovely flavor.
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. Take this dry mixture, and gradually add it to the creamed butter and sugar mixture, alternating with the milk. Start and finish with the flour mix and be careful not to overmix—just combine until everything is mixed nicely!
4. Bake the Cakes:
Now, divide the cake batter evenly between the two prepared pans. Bake them in your preheated oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes. Afterward, carefully remove them from the pans and let them cool completely on a wire rack.
5. Prepare the Lemon Cream Filling:
While the cakes are cooling, you can make the lemon cream filling! In a medium bowl, beat the heavy whipping cream until you see medium peaks form. Gradually add the powdered sugar, continuing to beat until stiff peaks form. Once that’s done, gently fold in the lemon curd until everything is well combined. Set this delightful filling aside.
6. Assemble the Cake:
When your cakes are completely cool, place one layer on a serving plate. Spread half of the lemon cream filling evenly on top of the first layer, then gently add the second cake layer on top.
7. Frost the Cake:
In a clean bowl, whip the heavy cream along with the powdered sugar and vanilla extract, beating until stiff peaks form. Use this whipped cream to frost the top and sides of your assembled cake neatly.
8. Garnish and Serve:
To finish off your cake, decorate the top with lemon slices and fresh mint leaves. If you’d like, you can sprinkle some powdered sugar on top for extra sweetness before serving. Now slice your delicious Italian Lemon Cream Cake and enjoy every bite!
Can I Use a Different Type of Flour?
Absolutely! You can substitute all-purpose flour with cake flour for a lighter texture. If you need a gluten-free option, use a gluten-free all-purpose blend, though the texture may vary slightly.
Can I Make This Cake in Advance?
Yes, you can bake the cake layers a day ahead. Just wrap them in plastic wrap once cooled and store them at room temperature. You can prepare the lemon cream filling several hours ahead as well; just keep it refrigerated until you’re ready to assemble the cake.
How to Store Leftovers
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, cover the exposed areas of the cake with plastic wrap. You can also freeze slices by wrapping them tightly in plastic wrap, then placing them in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before enjoying.
What Can I Substitute for Lemon Curd?
If you don’t have lemon curd, you can make a quick substitute by mixing together 1/2 cup of freshly squeezed lemon juice, 1/2 cup of sugar, and 2 large eggs in a saucepan. Cook over medium heat, stirring constantly until thickened, about 10 minutes. Cool before use!
