Authentic Italian Lemon Cream Cake: A Zesty, Luxurious Dessert
This Italian Lemon Cream Cake delivers sunshine in every bite, featuring tender lemon-infused cake layers, a rich mascarpone filling, and a crunchy lemon crumb topping. The balance of bright citrus and creamy sweetness makes it an elegant yet approachable dessert for any occasion.
Prep Time:
40 minutes
Cook Time:
35 minutes
Calories:
Approximately 475 kcal per slice
ingredients
For the Cake Layers:
2½ cups all-purpose flour (or cake flour for lighter texture)
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup unsalted butter, softened (or ½ cup olive oil for an Italian twist)
1½ cups granulated sugar
3 large eggs, room temperature
2 Tbsp fresh lemon zest (from 2–3 lemons)
¼ cup fresh lemon juice
1 tsp vanilla extract
1 cup buttermilk (or whole milk + 1 Tbsp lemon juice)
For the Lemon Cream Filling:
8 oz mascarpone cheese, room temperature
8 oz cream cheese, softened
⅓ cup granulated sugar
2 Tbsp lemon zest
3 Tbsp lemon juice
1 cup heavy whipping cream
2 Tbsp Limoncello (optional; substitute 1 Tbsp lemon juice)
For the Crumb Topping:
½ cup all-purpose flour
⅓ cup granulated sugar
3 Tbsp cold butter, cubed
1 Tbsp lemon zest
For the Citrus Glaze (Optional):
1 cup powdered sugar
2–3 Tbsp lemon juice
½ tsp vanilla extract
Garnish:
Fresh berries (raspberries, blueberries)
Mint leaves
Edible flowers
Directions
1. Prepare the Cake Layers
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment.
Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.
Cream butter and sugar until light/fluffy (~3–4 mins). Add eggs one at a time, then mix in zest, juice, and vanilla.
Alternate adding dry ingredients and buttermilk (begin/end with dry). Mix until just combined.
Divide batter evenly into pans. Bake for 30–35 mins until golden and springy. Cool completely.
2. Make the Lemon Cream Filling
Beat mascarpone and cream cheese until smooth. Add sugar, zest, juice, and Limoncello; whip until creamy.
In another bowl, whip heavy cream to stiff peaks. Fold into cheese mixture. Chill for 30 mins.
3. Assemble the Cake
Level cooled cake layers if needed. Place one layer on a plate and spread with half the filling.
Top with the second layer. Frost the entire cake with remaining filling.
Sprinkle with crumb topping and drizzle with citrus glaze (if using). Chill for 4+ hours (overnight ideal).
Frequently Asked Questions
1. Can I skip the Limoncello?
Yes! Replace it with 1 Tbsp extra lemon juice + 1 tsp honey for similar brightness.
2. Why is my cake dense?
Overmixing or cold ingredients can cause this. Ensure room-temperature eggs/butter and mix just until combined .
3. Can I use bottled lemon juice?
Fresh juice is best for flavor, but bottled works in a pinch. Reduce quantity slightly to avoid excess tartness.
4. How do I store leftovers?
Refrigerate in an airtight container for up to 5 days or freeze (unfrosted layers) for 1 month.
5. Can I make this gluten-free?
Substitute flour with a 1:1 gluten-free blend (add ½ tsp xanthan gum if needed).
Tools You'll Need
9-inch round cake pans
Electric mixer
Parchment paper
Zester & citrus juicer
Offset spatula (for frosting)
Tips
Zest lemons before juicing to maximize flavor.
Chill filling before assembling for easier spreading.
Use room-temperature dairy to prevent lumps in the batter/filling.
Bake crumb topping separately for extra crispness (350°F for 8–10 mins).
Allergy Information
Contains: Dairy (butter, milk, cheese), eggs, gluten.
Dairy-free option: Use plant-based butter, coconut cream cheese, and almond milk.
Egg-free: Substitute flax eggs (1 Tbsp flaxmeal + 3 Tbsp water per egg).
Conclusion
This Italian Lemon Cream Cake is a celebration of simplicity and sophistication—each layer bursts with citrusy joy, while the mascarpone filling adds luxurious creaminess. Whether for a special occasion or a sweet weekend project, it’s guaranteed to impress. Share your creations with #LemonCreamDream and let the sunshine-inspired flavors brighten someone’s day!
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