This Italian Lemon Cream Cake is a bright treat with a zesty lemon flavor and a creamy texture! It’s like a sunshine hug in cake form, perfect for any celebration.
Who can resist such a deliciously sweet and tangy dessert? I love serving it chilled on warm days or just whenever I need a slice of happiness. 🍰
It’s super easy to whip up too! Just mix, layer, and let it chill. Trust me, your friends will think you’re a baking star when they taste this lemon delight!
Key Ingredients & Substitutions
All-purpose flour: This is the base of your cake. If you’re gluten-free, use a gluten-free all-purpose blend instead. My go-to is often a blend that mimics the texture of wheat flour.
Granulated sugar: You can swap out some or all of the granulated sugar for coconut sugar or a sugar substitute if you’re watching sugar intake. Just keep an eye on sweetness levels!
Unsalted butter: Stick with unsalted for better control of the cake’s saltiness. You can use coconut oil or dairy-free butter if you’re aiming for a vegan cake.
Mascarpone cheese: This creamy cheese adds richness. If it’s not available, cream cheese or ricotta can work, but they will change the texture slightly. I love the taste of mascarpone though, it’s so smooth!
Heavy whipping cream: To lighten things up a bit, you can substitute with coconut cream for a non-dairy version. It provides a nice flavor twist too!
How Do You Achieve Perfectly Fluffy Cake Layers?
Getting fluffy cake layers is key for a light Italian Lemon Cream Cake. The mixing method is important here. Start by creaming the butter and sugar together until light and airy. It usually takes about 3-5 minutes.
- Beat in your eggs one at a time, ensuring each is well mixed before adding the next.
- When adding dry ingredients, mix until just combined. Overmixing leads to a dense cake.
- Don’t push your luck! Use the toothpick test to avoid undercooking—if it comes out clean, you’re good to go.
This will help create a light texture in your cake layers. Enjoy the process and don’t rush it!
How to Make Italian Lemon Cream Cake?
Ingredients You’ll Need:
For the Lemon Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- ½ teaspoon salt
For the Lemon Cream Filling:
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup fresh lemon juice
- Zest of 1 lemon
For Decoration:
- Lemon slices (for topping)
- Whipped cream (for garnish)
- Fresh mint leaves (optional, for garnish)
- Powdered sugar (for dusting)
How Much Time Will You Need?
This mouthwatering cake takes about 30 minutes to prepare and around 30 minutes to bake, plus a little time to chill before serving. So, you’re looking at about 1 hour total for baking and cooling, plus about 1 hour of chilling. This means you can enjoy your delicious Italian Lemon Cream Cake in about 2 hours!
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 so the cake doesn’t stick later. This step is super important to ensure a smooth release!
2. Make the Cake Batter:
In a large mixing bowl, cream the softened butter and granulated sugar together using a mixer until it’s light and fluffy—about 3-5 minutes. Now, add the eggs one by one, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until everything is nicely combined.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, alternating with the milk. Mix gently until everything is just combined—avoid overmixing to keep your cake light and fluffy!
4. Bake:
Now it’s time to divide the batter evenly between the two prepared cake pans. Bake them in the preheated oven for 25-30 minutes. To check if they’re done, insert a toothpick into the center of the cakes; if it comes out clean, they’re good to go! Let the cakes cool in the pans for about 10 minutes, then carefully turn them out onto wire racks to cool completely.
5. Prepare the Lemon Cream Filling:
In a chilled bowl, whip the heavy cream until soft peaks form—this means it should hold its shape but not be too stiff. In another bowl, combine the mascarpone cheese, powdered sugar, vanilla extract, lemon juice, and lemon zest. Mix until it’s smooth and creamy. Gently fold the whipped cream into this mascarpone mixture until everything is well together. Keep it light and fluffy!
6. Assemble the Cake:
Once the cakes are completely cooled, slice each cake in half horizontally, giving you four layers. Put one layer on a serving plate and spread a generous layer of the lemon cream filling over it. Repeat this for the next two layers, and finish with the final cake layer on top. It’s going to be so pretty!
7. Decorate:
Spread whipped cream all over the top and sides of your cake for a smooth finish. Arrange lovely lemon slices on top as decoration. If you like, add fresh mint leaves for a touch of color and dust the top lightly with powdered sugar for that fancy touch!
8. Chill and Serve:
Pop the cake in the fridge for at least 1 hour before serving. This helps all the lovely flavors mingle together. Once chilled, slice it, serve, and enjoy every delightful bite of your Italian Lemon Cream Cake!
## FAQ for Italian Lemon Cream Cake
Can I Use a Different Type of Flour?
Yes, you can use gluten-free all-purpose flour if you need a gluten-free alternative! Just make sure the blend contains xanthan gum, which helps mimic the texture of traditional flour. The cake will still be delicious, though the texture might vary a bit.
How Can I Make This Cake in Advance?
Absolutely! You can bake the cakes a day in advance. Once cooled, wrap them tightly in plastic wrap and store them in the fridge. Prepare the lemon cream filling on the day you plan to serve the cake to ensure freshness.
What’s the Best Way to Store Leftover Cake?
Store any leftover cake in an airtight container in the fridge. It should stay fresh for up to 3 days. If you’d like to keep it longer, consider freezing individual slices tightly wrapped in plastic wrap, followed by aluminum foil. They can last up to 2 months in the freezer!
Can I Use Bottled Lemon Juice Instead of Fresh?
While fresh lemon juice provides the best flavor, you can use bottled lemon juice in a pinch. Just make sure to use a good quality brand without added sugars or preservatives for the best taste in your cake.
