This Italian Lemon Cream Cake is a bright and zesty treat that will make your taste buds dance! With layers of fluffy lemon cake and creamy frosting, it’s simply delightful.
I love how this cake is perfect for any celebration or even just a sunny afternoon. Plus, who can resist that fresh lemony flavor? It’s like a slice of sunshine! ☀️
Key Ingredients & Substitutions
All-Purpose Flour: This is a staple for the cake’s structure. If you’re looking for gluten-free options, try using a 1:1 gluten-free flour blend, which usually works well in cakes.
Granulated Sugar: This sweetens the cake, but feel free to switch to coconut sugar or a sugar substitute if you want to lower the glycemic index.
Unsalted Butter: I always use unsalted to control the salt level in baking. If you’re dairy-free, try using coconut oil or a vegan butter alternative, which can work in the same amount.
Heavy Cream: This rich cream is key for the filling and frosting. If you’re looking for a lighter version, you could substitute with whipped coconut cream, which also adds a unique flavor.
Lemon Juice & Zest: Fresh lemon is the star of this cake! You could use bottled lemon juice in a pinch, but fresh really gives the best flavor. Also, zest both lemons well to maximize their fragrance in your cake.
How Can I Get My Cake to Bake Evenly?
Baking evenly can sometimes be a challenge, but a few simple steps make all the difference. Start by ensuring your oven is preheated properly. Place the cake pans in the center of the oven where heat circulates best.
- Use cake strips to keep the edges of your cake from overcooking.
- Rotate the pans halfway through baking for an even rise.
- Check for doneness with a toothpick; it should come out clean or with a few crumbs.
Letting the cakes cool in the pans for a short time before transferring them helps prevent breakage too!
How to Make Italian Lemon Cream Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 4 large eggs
- Zest of 1 lemon
- 1 teaspoon vanilla extract
For the Lemon Cream Filling:
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Juice of 1 large lemon
- Zest of 1 lemon
For the Frosting:
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Lemon slices
- Fresh mint leaves (optional)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delicious Italian Lemon Cream Cake will take about 20 minutes to prepare and 30 minutes to bake. After that, allow at least 1 hour to chill the cake before serving. So, you’re looking at around 2 hours in total for this bright and refreshing dessert!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cakes come out easily after baking.
2. Make the Cake Batter:
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Then, add the softened butter and mix until the mixture looks crumbly. Gradually pour in the milk, and add the eggs, lemon zest, and vanilla extract. Beat everything together on medium speed for about 2-3 minutes until your batter is smooth.
3. Bake the Cakes:
Divide the batter evenly between your prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cakes cool in the pans for about 10 minutes before removing them and allowing them to cool completely on a wire rack.
4. Prepare the Lemon Cream Filling:
While the cakes are cooling, let’s make the lemon cream filling! In a mixing bowl, whip the heavy cream until soft peaks start to form. Gradually add the powdered sugar, vanilla extract, lemon juice, and lemon zest. Keep whipping until you reach stiff peaks. This filling is going to be delicious!
5. Assemble the Cake:
Once your cakes have completely cooled, place one layer on a serving plate. Spread half of the lemon cream filling evenly on top, then carefully place the second cake layer on top of the filling.
6. Frost the Cake:
In a clean mixing bowl, whip together the heavy cream, powdered sugar, and vanilla extract. Whip until stiff peaks form. Take this whipped cream and spread it generously over the top and sides of the cake, smoothing it out for a lovely finish.
7. Garnish:
Now let’s make it pretty! Decorate the top of your cake with lemon slices, and if you like, add some fresh mint leaves for a pop of color. A sprinkle of powdered sugar on top can finish it off nicely!
8. Serve:
To really bring out those flavors, chill the cake in the refrigerator for at least 1 hour before serving. Once it’s chilled, slice it up and enjoy your delightful Italian Lemon Cream Cake!
Can I Use a Different Type of Flour?
Yes, you can use cake flour if you want a lighter texture, but you’ll need to adjust the amount slightly. Start with about 1 ¾ cups of cake flour instead of 2 cups of all-purpose flour. Just be careful not to overmix the batter!
What If I Don’t Have Heavy Cream for the Filling or Frosting?
No problem! You can substitute heavy cream with whipped coconut cream for a dairy-free option or even use cream cheese for a richer filling. Just ensure to whip it well to get the desired consistency. If using cream cheese, add a bit of milk to loosen it up as needed.
How to Store Leftover Cake?
Keep any leftover cake covered in the refrigerator for up to 4 days. You can also freeze the cake for longer storage; wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. To thaw, simply place it in the refrigerator overnight.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake layers a day in advance. Just wrap them in plastic wrap once they’re cool and refrigerate. Prepare the lemon cream filling the same day you assemble the cake for the freshest taste!
